Servings: 6
Prep time: 15 minutes
Cook time: 18 to 25 minutes
Ingredients
- 1 salmon fillet, 1 to 1.2 kg
- 60 ml (¼ cup) honey
- 30 ml (2 tablespoons) orange juice
- 15 ml (1 tablespoon) Dijon mustard
- 15 ml (1 tablespoon) olive oil
- 2 cloves garlic, minced
- 2.5 ml (½ teaspoon) red pepper flakes
- ½ orange, zest finely grated
- 80 ml (⅓ cup) salted pistachios, coarsely chopped
- 30 ml (2 tablespoons) fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
Preparation
- Preheat the oven to 200 °C (400 °F). Line a large baking sheet with parchment paper. Place the salmon fillet on the baking sheet, skin side down, then season with salt and pepper.
- In a bowl, mix together the honey, orange juice, Dijon mustard, olive oil, minced garlic, and chili flakes until you have a smooth sauce.
- Using a brush or spoon, generously spread the spiced honey mixture over the entire surface of the salmon, making sure it’s well coated.
- Bake for 18 to 25 minutes, depending on the thickness of the fillet, until the flesh is cooked through and the internal temperature reaches 70°C (158°F) at the center. Monitor the cooking process and lightly cover the salmon with aluminum foil if the glaze begins to brown too quickly.
- Meanwhile, in a small bowl, combine the chopped pistachios, fresh parsley, and orange zest.
- Once removed from the oven, sprinkle the pistachio, parsley, and orange zest mixture over the still-warm salmon. Gently transfer to a large serving platter and serve with roasted vegetables and rice.
