Honey Mustard Salmon In Foil

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  0.3 cup Honey
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  0.3 cup Butter
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  0.3 cup Mustard, Whole Grain
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  2 tbsp Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  5 Garlic(15g)
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  2 tbsp Lemon Juice, Fresh
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  0.3 tsp Chili powder
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  3 Salmon(990g)
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  1 1 pinch salt (to season)
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  1 1 pinch cracked pepper (to taste)
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  2 tbsp Parsley, Fresh
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  4 Lemon(432g)

Instructions

1. 1Mince the fresh garlic and set aside. Squeeze the fresh lemon juice into a small bowl and slice the whole lemon into wedges for garnish.
2. 2In a small saucepan, combine the honey, whole grain mustard, Dijon mustard, salted butter, and minced garlic over medium heat. Cook 3–4 minutes, stirring constantly, until the butter melts and the mixture is well combined and fragrant. Remove from heat and stir in the fresh lemon juice.
3. 3Lay a large sheet of foil on a stovetop-safe baking sheet or divide into 8 individual foil packets. Divide the salmon evenly among the foil sheets, spacing pieces so they don't overlap.
4. 4Pour the honey-mustard sauce evenly over each salmon fillet, then brush to coat using a spoon or pastry brush. Sprinkle each piece with chili powder, salt, and cracked pepper. Fold the foil sides up and over the salmon to create sealed packets.
5. 5Place the baking sheet over medium-high heat and cook the foil packets for 10–12 minutes, until the salmon is opaque throughout and flakes easily with a fork (internal temp reaches 145°F). Carefully open the foil packets to allow steam to escape.
6. 6Transfer the open foil packets to a preheated broiler set to medium-high and broil for 3–4 minutes until the sauce begins to caramelize and turns golden brown on top.
7. 7Divide the salmon and sauce evenly into 8 airtight containers while hot, or plate immediately. Garnish each serving with fresh parsley and lemon wedges.