Honey Dijon salmon and asparagus

    30 min

    This is our favourite salmon recipe. It's easy, nutritious and delicious. Plus, washing up is a snap!

    42 people made this

    Serves: 2 

    • 1 1/2 teaspoons cornflour
    • 1 knob butter, melted
    • 1 teaspoon Worcestershire sauce
    • 2 tablespoons honey
    • 1 tablespoon Dijon mustard
    • 1 dash white pepper
    • 2 (100g) fillets salmon
    • 1/4 cup chopped walnuts
    • 250g fresh asparagus, trimmed

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a small bowl, combine cornflour, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper.
    2. Place each salmon fillet on a double layer of aluminium foil. Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Barbecue, covered, over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Alternatively, bake in a 230 C / Gas mark 8 oven for 15 to 20 minutes.

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    Reviews in English (20)


    My wife and I didn't have asparagus handy, but we made this recipe and were both amazed. This instantly became our favorite salmon recipe - it's mouth watering and makes you want more. I didn't touch the recipe at all - it was a very even balance of honey and mustard. Thanks for giving salmon some new life!  -  31 Dec 2009  (Review from Allrecipes US | Canada)


    I omitted walnuts and used broccoli instead of asparagus. I marinated salmon for few hours and then baked it in the oven on 375F for 20 minutes. It came out moist, with pretty good flavor. Broccoli was done just right.  -  03 May 2009  (Review from Allrecipes US | Canada)


    This salmon was really good! The addition of the cornstarch into the marinade thickened as it cooked, leaving a nice thick glazing sauce on the salmon. I made some changes to the recipe. I substituted olive oil for the butter and omitted the asparagus and walnuts. I served the fish with salad greens and a mango salsa, Excellent! I will defanitley make this salmon again!  -  15 Jan 2008  (Review from Allrecipes US | Canada)