Honey-Peppered Salmon
Honey-peppered salmon pairs a sweet, sharp marinade with thick center-cut fillets and needs very little hands-on work. Dijon mustard and lemon juice cut through the richness of the fish, while honey rounds off the heat from a generous measure of cayenne. Coriander adds a warm, citrusy background note. Half an hour in the dish is all the flavor needs to take hold, and the short bake keeps the flesh moist.
Instructions
Pour the olive oil into a shallow dish and stir in the honey, Dijon mustard, minced garlic, cayenne, ground coriander, lemon juice and salt. Mix until the marinade looks smooth and evenly colored.
Put the salmon fillets in the dish and turn them to coat. Leave them at room temperature for 30 minutes.
While the fish marinates, heat the oven to 350°F (175°C). Grease a baking dish.
Lift the fillets out of the marinade and set them in the greased dish. Bake for 10 to 12 minutes, until the salmon is cooked to the doneness you like.
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