Honey Mustard Glazed Freezer Friendly Salmon

Ingredients

• 4 salmon fillets, skin-on, 6 ounces each
• 1/3 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons whole grain mustard
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 2 cloves garlic, minced
• 1 teaspoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper, freshly ground
• 1 tablespoon fresh parsley, chopped, for garnish

Method

1. 1

   In a medium bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, soy sauce, garlic, lemon juice, salt, and pepper until smooth.

2. 2

   Pat the salmon fillets dry and place each one in its own quart-size freezer bag or a single flat freezer-safe container.

3. 3

   Pour the honey mustard mixture evenly over the salmon fillets, dividing it among the bags, then seal and massage gently to coat each fillet.

4. 4

   Lay the bags flat on a baking sheet and freeze until solid.

5. 5

   When ready to cook, thaw the salmon overnight in the refrigerator.

6. 6

   Preheat the oven to 400°F and line a 9x13-inch baking sheet with parchment paper or foil.

7. 7

   Remove the salmon from the marinade and arrange the fillets skin-side down on the prepared baking sheet, reserving the marinade.

8. 8

   Pour the reserved marinade into a small saucepan and simmer over medium heat until slightly thickened.

   5:00 · Simmer glaze
9. 9

   Brush half of the simmered glaze over the salmon fillets and bake until the fish is just opaque and flakes easily with a fork.

   12:00 · Bake salmon
10. 10

    Brush the salmon with the remaining glaze, garnish with chopped parsley, and serve immediately.