A fish dinner so easy, you won’t need to look at this recipe again to remember it.
Most of my salmon recipes come from my mother-in-law. She’s my fish recipe guru. Is it perhaps because she happens to prepare a lot of fish, or maybe because, on every Friday night in her home, you can pick your choice of hot salmon, cold salmon, hot Moroccan fish, or cold gefilte fish (actually two kinds of gefilte fish)?
This has become my standard fish dinner for when I have two minutes to make fish. Or when I’m lazy, as all I need is a plastic spoon, a plastic bowl, and the recipe is completed. There’s no mess and no complicated ingredients: simply equal parts honey, mustard, and oil. There’s not much to remember.
On occasions I’ve used these crumbs on top of the honey buy topamax mustard instead of sesame seeds. I usually keep a batch of leftovers of the flavored bread-crumbs in my freezer so I have a quick way to dress up salmon.
- 4-5 slices salmon fillet
- 2 tablespoons oil
- 2 tablespoons honey
- 2 tablespoons mustard
- Salt and black pepper, to taste
- Sesame seeds, to coat
- Preheat oven to 400ºF. Line a baking sheet with parchment paper.
- Wash salmon with cold water; pat dry. Place salmon on prepared baking sheet. Place salmon on baking paper. Mix oil, honey, and mustard together (start with measuring the oil first so that the honey slides right off). Spread the honey mustard mixture on the salmon. Sprinkle with some salt and pepper. Top with sesame seeds. Bake for 17-20 minutes.