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Honey Glazed Salmon

Honey Glazed Salmon

4.14
(7)

This one skillet, perfect-for-a-weeknight meal is on your table in just 30 minutes.  Our shortcut secret is microwave-in-the-bag potatoes, to speed up the cook time.  The honey mustard sauce with a touch of soy brings all the elements of this dish together.

serves 4 people

Ingredients

cost per recipe: $14.96

The price is determined by the national average.

  • 1

    cup Swanson® Vegetable Stock or Swanson® Aseptic Vegetable Broth or Swanson® Seafood Stock

  • 1/4

    cup honey

  • 2

    tablespoons Dijon-style mustard

  • 1

    tablespoon soy sauce

  • 4

    salmon fillet (about 1 1/4 pounds)

  • 1

    tablespoon olive oil

  • 1

    pound fresh asparagus spears, trimmed

  • 1/2

    cup chopped toasted walnuts or pecans

view nutrition info

How to Make It

Stir the stock, honey, mustard, and soy sauce in a small bowl. Season the fish as desired.  Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the fish to the skillet and cook for 10 minutes or until well browned on both sides and cooked through.  Remove the fish from the skillet, cover and keep warm. Wipe the skillet with a paper towel.  Add the stock mixture to the skillet and heat over medium-high heat to a boil.  Add the asparagus and cook for 5 minutes or until the asparagus are tender-crisp.  Remove the asparagus from the skillet.  Cook the stock mixture for 3 minutes or until reduced to about 1/2 cup.  Serve the stock mixture over the fish and asparagus.  Sprinkle with the walnuts.
Step 1

Stir the stock, honey, mustard, and soy sauce in a small bowl.

Step 2

Season the fish as desired.  Heat the oil in a 12-inch nonstick skillet over medium-high heat.  Add the fish to the skillet and cook for 10 minutes or until well browned on both sides and cooked through.  Remove the fish from the skillet, cover and keep warm.

Step 3

Wipe the skillet with a paper towel.  Add the stock mixture to the skillet and heat over medium-high heat to a boil.  Add the asparagus and cook for 5 minutes or until the asparagus are tender-crisp.  Remove the asparagus from the skillet.  Cook the stock mixture for 3 minutes or until reduced to about 1/2 cup.  Serve the stock mixture over the fish and asparagus.  Sprinkle with the walnuts.

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Made With
Swanson® Seafood Stock

Swanson® Seafood Stock

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Swanson® Vegetable Stock

Swanson® Vegetable Stock

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Swanson® Aseptic Vegetable Broth

Swanson® Aseptic Vegetable Broth

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Ratings & Reviews

(7)
  • Beth Z.

    August 15, 2012

    Honey Glazed Salmon

    loved this recipe. try pecans instead of walnuts

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  • kathleen.nettleton

    February 21, 2012

    Honey Glazed Salmon

    My husband and I loved the glaze on the salmon! I followed the recipe exact except I didn't add the asparagus. We prefer to sauté our asparagus in olive oil and garlic powder so I did that instead. I also added boiled potatoes as another side paire with a Reisling. It was absolutely delicious! We will definitely be making this again!

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  • Sue M.

    January 23, 2012

    Honey Glazed Salmon

    We loved this recipe! Really tasty!

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  • behold_the_nightmare

    November 17, 2011

    Honey Glazed Salmon

    Tasty and easy. I will try it with less honey next time.

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  • mary o.

    April 15, 2011

    Honey Glazed Salmon

    It was a pretty good sauce, but I added more dijon like one reviewer suggested and it made the asparagus weird. Overall, it was good and very easy to make.

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