The Recipes

Mustard-Glazed Salmon with Capers

Surprise, surprise!  The regular grocery store actually had some good-looking fish this week.  Like always, take the time when you come home to portion fish and proteins into individual servings and store them separately.  You'll thank me when you don't end up forced to defrost multiple portions, resulting in either 1) extreme waste, or 2) being forced to eat the same thing for nights on end.

Mustard-Glazed Salmon with Capers


- 1 salmon fillet, 6-10 oz.
- 1 T. dijon mustard
- 1 T. honey
- 1 T. capers, finely diced
- 1 T. red wine vinegar
- olive oil
- salt
- pepper
- handful of parsley, chopped for garnish
- 1 lemon wedge for garnish

Preheat the oven to 400 degrees.

Mix the mustard, honey, vinegar, and capers together in a small bowl.  Season with salt and pepper.

Heat the oil in a small skillet.  Season the salmon with salt and pepper.  Add it to the skillet skin-side down.  Cook for 2-3 minutes to get the skin a little bit crispy.  Flip the fish and cook for 1 minute longer.  Turn it again and pour the honey mustard glaze over the flesh of the salmon.  Transfer to the oven and bake for 4-5 minutes (longer if you want the fish cooked all the way through).

Plate the fish and garnish with the parsley and lemon wedge.