Go Back
Avatar photoStellka's Corner

Golden Honey Dijon Salmon🐟

If you are looking for a wholesome, restaurant-quality dinner, this pan-seared salmon is the ultimate choice. The salmon is coated in a sweet and tangy honey-dijon dill sauce, then seared until beautifully golden brown. Paired with crispy, fluffy roasted potatoes and tender green vegetables, it is a comforting, vibrant meal that makes weeknight dining feel extra special.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2
Ingredients Method

Ingredients
  

Salmon
  • 1 big fresh salmon fillet (cut in half if you want 2 portions)
  • 1 tbsp butter
  • (1/2 tsp) tiny splash of olive oil
  • 1 minced garlic
The Sauce
  • 1 tbsp honey
  • 1/2 tbsp Dijon mustard
  • 1 tsp lemon juice
  • salt and black pepper to taste
  • 1/2 tsp garlic powder (or 1/2 minced garlic)
  • (1/2 tsp) fresh dill to taste
Potatoes
  • 2 large potatoes
  • water + pinch of salt (for boiling)
  • 1 tsp butter
  • (1 tsp) salt and black pepper to taste
  • 1 spray of olive oil
  • 1/2 of 1 minced garlic
Veggies
  • cooked equal parts broccoli florets and green beans (approx. 100g / 1/2 cup each)
  • 1 tsp butter
  • (1/2 tsp) salt and black pepper to taste
  • the other half of the minced garlic
  • a few drops of lemon juice
  • 2 slices of lemon
  • grated Pecorino or Parmesan cheese (optional)

Method
 

  1. The Potatoes: First, peel your medium potatoes and cut them to your liking (i made small wedges). Bring a pot of water to a boil with a pinch of salt and cook the potatoes for about 15-20 minutes, or until a fork easily slides into the center.
  2. Veggies: Preheat your air fryer to 220° / 425℉.
    Meanwhile, toss together the broccoli, green beans, butter, salt, black pepper, garlic and a few drops of lemon juice in a large bowl. Spread the veggies on half of your baking sheet or air fryer and add 2 lemon slices.
  3. Season the Potatoes: Drain the potatoes and wipe them gently with a paper napkin to remove the excess moisture. Place the warm potatoes into the same large bowl and add butter, salt, black pepper, olive oil, and 1/2 clove of minced garlic. Toss them around in the bowl so it creates a textured surface.
    Spread the potatoes onto the other side of your baking sheet or air-fry tray and bake for 10-15 minutes and flip them halfway through.
  4. The Sauce: While that is baking, prepare the sauce. Whisk together the honey, Dijon mustard, lemon juice, salt, black pepper, garlic powder / minced garlic and dill until smooth.
    5. Stellka's Tip: Make sure your salmon fillet is patted dry with a paper towel before adding the sauce so the glaze sticks perfectly.
  5. The Salmon: Coat the salmon fillet on all sides with the sauce, saving approx. 2 tsp for later.
    Heat 1 tbsp of butter and a splash of olive oil in a pan over medium-high heat. Sear the salmon skin-side down for 3 minutes, then flip and cook for another 2-3 minutes until golden brown. Repeat on all sides so they are all golden brown. Right before the salmon is done, drop the minced garlic into the pan and fry for 1 minute until fragrant.
    Plate your crispy potatoes and greens, topped with grated Pecorino with the salmon and roasted lemon slices, drizzle with the pan-roasted garlic and 2 tsp of the remaining sauce and enjoy ;)