British · beginner
British Honey Mustard Glazed Salmon With Minted Crushed Potatoes
Crispy pan-seared salmon fillets coated in a rich honey mustard glaze, served over tender crushed yellow potatoes tossed with fresh mint and butter.
- PREP TIME
- 15 min
- COOK TIME
- 25 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Place baby yellow potatoes in a pot of salted cold water, bring to a boil, and cook for 15 minutes until fork-tender.
- 02
Whisk together wholegrain mustard, honey, lemon juice, and a pinch of salt in a small bowl to make the glaze.
- 03
Drain cooked potatoes, return them to the pot, add unsalted butter and chopped fresh mint, then crush lightly with a fork until chunky.
- 04
Heat olive oil in a non-stick skillet over medium-high heat, season salmon skin-side with salt, and sear skin-side down for 4 minutes until crispy.
- 05
Flip salmon fillets, spoon honey mustard glaze over each fillet, and cook for an additional 3 minutes until salmon is cooked through and glaze is sticky.
- 06
Divide minted crushed potatoes onto plates and top each portion with a glazed salmon fillet.
A LITTLE KITCHEN KNOW-HOW
Pan-Glazing
Spoon-coating pan-seared proteins with a sugary glaze near the end of cooking allows the sugars to caramelize without burning.
Notes from the kitchen
- Keep salmon skin completely dry before searing to ensure maximum crunch without sticking to the pan.
- Avoid over-mashing potatoes; keeping them coarsely crushed provides superior texture.
- Original home-cooking adaptation inspired by British; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.