Honey-Mustard Glazed Salmon
Tangy glazed fillet for you — simple flaked salmon bites for them
Adult Version
Perfectly seared salmon fillet with a tangy honey-mustard glaze, served alongside roasted asparagus and herbed quinoa.
Kid Version
Gentle flaked salmon pieces (no glaze) with roasted sweet potato cubes and steamed broccoli trees, arranged in a fun pattern.
Instructions
Preheat oven to 400°F. Toss sweet potato cubes with 1 tbsp olive oil and salt. Roast for 20 minutes until tender and caramelized.
Season all salmon fillets with salt and pepper. Heat remaining olive oil in an oven-safe skillet over medium-high heat. Sear salmon skin-side up for 3 minutes.
Flip the salmon. Cook for 2 more minutes.
Remove 1-2 fillets for the kids before glazing. These plain seared fillets are mild and delicious. Let cool slightly, then flake into bite-sized pieces with a fork. Serve with roasted sweet potato cubes and steamed broccoli. Offer ketchup or mild BBQ sauce as a dipping option — many kids who 'don't like fish' will happily eat salmon bites with a familiar dip.
Mix honey, Dijon mustard, and soy sauce. Brush generously over the remaining salmon fillets. Transfer skillet to the oven and bake 5-7 minutes until glaze is caramelized.
Serve adult salmon over herbed quinoa with roasted asparagus, garnished with fresh dill and a squeeze of lemon.
Ingredients
Shared (Both Versions)
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- Salt and pepper
- 1 lb sweet potatoes, cubed
- 2 cups broccoli florets
Standard Version
- 3 tbsp honey
- 2 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 bunch asparagus
- 1 cup quinoa
- Fresh dill and lemon wedges
Adapted Additions
- 1 tbsp butter
- Ketchup or mild BBQ sauce for dipping
- Lemon wedge (optional)
Adaptation Tips
- •Flaking the salmon into small pieces makes it less intimidating than a whole fillet
- •Sweet potato cubes are naturally sweet and a great 'safe food' bridge
- •A familiar dipping sauce (ketchup, ranch) makes new proteins much more approachable