This Honey Dijon Glazed Salmon recipe has been a family favourite for years. It's quick and easy to make. Cooked in foil, you can grill it or bake it. Paleo and gluten-free.
Heat oil in a small skillet or saucepan. Add shallots and cook until tender, about 2 minutes. Add red wine vinegar, then mustard and honey. Stir until combined and remove from heat.
Spread a large sheet of heavy-duty aluminum foil on counter. If your salmon fillet is large, you may need to overlap two sheets. Line with a smaller sheet of parchment paper. Lay salmon fillet on top and brush with glaze, reserving ⅓ of the glaze to use after baking or grilling.
Fold the foil over and secure the ends to enclose the salmon completely. Place on pre-heated grill and cook for 10 - 15 minutes (or bake in a pre-heated 400°F. oven) until fish flakes easily with a fork. Open foil package, brush with remaining glaze and place under the broiler for no more than 2 minutes to make the glaze a little crispy.
Transfer to a serving platter and serve with lemon wedges or sprigs of fresh dill.
Notes
It's easy to overcook salmon. Check it at 10 minutes. If it is beginning to flake when poked with a fork but is still slightly translucent in the center of the fillet, it is probably done.Remember to let it rest for 5 minutes after removing it from the oven. It will continue to cook a little on the counter. You can check the internal temperature with an instant-read meat thermometer. It should be 145°F.