This salmon turns wonderfully tender and juicy thanks to a honey mustard sauce with garlic, chili, and lime. A light caramelized edge, a buttery finish, and a bright citrus note pair beautifully with silky mashed potatoes and crisp broccolini. A complete dinner that comes together without any fuss.
Ingredients
For the salmon and sauce
- Salmon fillet — 600g (1 lb 5 oz)
- Butter — 30g (2 tbsp)
- Red onion — 1 pc.
- Garlic — 2 cloves
- Chili pepper — 1/2 pc.
- Paprika — 1 tsp
- Dried herbs — 1 tsp
- Salt — 1 tsp
- Ground black pepper — 1/4 tsp
- Honey — 2 tbsp
- Dijon mustard — 1 1/2 tbsp
- Broth or water — 120ml (1/2 cup)
- Lime — 1 pc., sliced
For the mashed potatoes
- Potatoes — 700g (1 lb 9 oz)
- Milk — 80ml (1/3 cup)
- Butter — 30g (2 tbsp)
- Salt — 1/2 tsp
For the broccolini
- Broccolini — 300g (10 1/2 oz)
- Olive oil — 1 tbsp
- Salt — a pinch
Step-by-step recipe
- In a bowl, mix the honey, mustard, minced garlic, finely chopped chili, paprika, dried herbs, half the salt, ground pepper, and 2–3 tbsp of the broth to make a thick sauce-marinade.
- Slice the red onion into thin half-moons. Melt the butter in a skillet and cook the onion for 3–4 minutes until soft and lightly caramelized.
- Season the salmon fillet with the remaining salt. Move the onion to the edges of the skillet, place the salmon skin-side down if it has skin, and sear for 2–3 minutes until golden. Carefully flip and cook for 1 minute more.
- Pour in the remaining broth, add the honey mustard sauce, and arrange the lime slices on top. Reduce the heat to low and simmer for 4–6 minutes, spooning the sauce over the fillet occasionally, until the salmon is juicy and just flakes.
- Meanwhile, peel and chop the potatoes, then boil in salted water for 12–15 minutes until tender. Drain, add the hot milk and butter, mash until creamy, and season to taste.
- Cook the broccolini in salted boiling water for 2–3 minutes until bright green, drain, and immediately drizzle with olive oil. If you like, quickly warm it for 1 minute in a dry skillet.
- To serve, spoon a mound of fluffy mashed potatoes onto each plate, top with the salmon, onion, and lime slices, and add the broccolini alongside. Spoon over the remaining sauce from the skillet.
Nutrition (per serving)
| Calories | ≈ 630 kcal |
|---|---|
| Protein | ≈ 34 g |
| Fat | ≈ 33 g |
| Carbs | ≈ 42 g |
| Fiber | ≈ 5 g |
| Sugars | ≈ 11 g |
| Sodium | ≈ 1.1 g |
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Tips and variations
- Doneness: remove the salmon from the heat when the center is just barely opaque; for the most tender result, the internal temperature should be 122–126 °F (50–52 °C).
- Acidity: lemon works well instead of lime; add a little zest for a brighter aroma.
- Heat: adjust the amount of chili or swap it for a pinch of red pepper flakes.
- Dairy-free: replace the butter and milk in the mash with plant-based alternatives.
- Side options: the mashed potatoes can easily be replaced with rice, couscous, or quinoa; broccolini with broccoli, asparagus, or green beans.
Frequently asked questions
Can I make the salmon in the oven?
Yes. Cook the onion in a skillet, then transfer the salmon to a baking dish, spoon the sauce over it, and bake at 392 °F (200 °C) for 10–12 minutes, depending on the doneness you like. Use any sauce left in the dish for serving.
What can I use instead of broccolini?
Broccoli, asparagus, or green beans all work well. The key is not to overcook them: blanch for 2–3 minutes to keep their bite and color.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat the salmon in its sauce over low heat or in the oven for 2–3 minutes at 320 °F (160 °C); reheat the mash separately with a splash of milk.