HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconHoney Mustard Glazed Salmon
Honey Mustard Glazed Salmon

Honey Mustard Glazed Salmon

with a crispy Walnut Panko Crust

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Honey mustard deserves recognition beyond the salad bar. In this recipe, we're using it to glaze salmon before burying it in a crunchy walnut crust. With some fluffy couscous and snappy roasted broccoli on the side, this dish becomes a harmonious medley of contrasting flavors and textures, venturing from spicy to sweet to tender to crispy.

Tags:Eat FirstContains shellfish
Allergens:FishWheatTree NutsWheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Skin-on Salmon


¼ cup

Panko Breadcrumbs


2 unit

Dijon Mustard

1 ounce


(ContainsTree Nuts)

¾ cup



8 ounce

Broccoli Florets

1 unit


1 unit

Veggie Stock Concentrate

½ ounce


Not included in your delivery


Kosher Salt



2 teaspoon

Olive Oil

1 tablespoon


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3694 kJ
Calories883 kcal
Fat40 g
Saturated Fat9 g
Carbohydrate80 g
Sugar12 g
Dietary Fiber6 g
Protein50 g
Cholesterol116 mg
Sodium432 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Small pot
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat oven to 400 degrees. Toss broccoli on a lightly oiled baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast until lightly browned and crispy, about 20 minutes.


Peel, halve, and finely chop shallot. Finely chop walnuts. TIP: If you have a food processor, use it to chop walnuts.


Heat 1 TBSP butter in a small pot over medium heat. Add shallot and cook until softened, 4-5 minutes. Stir in 1 cup water and stock concentrate and bring to a boil. Stir in couscous, cover, and remove from heat.


In a small bowl, combine panko, chopped walnuts, and 1 tsp oil. Season with salt and pepper. In another small bowl, combine honey and Dijon mustard to make glaze.


With 10 minutes to go on broccoli, remove baking sheet from oven. Place salmon skin-side down toward one side of sheet and season with salt and pepper. Brush with glaze, then press breadcrumb mixture on top. Roast until salmon is opaque in center and broccoli is crisp and browned, 10-12 minutes.


Fluff couscous with a fork, then transfer to plates. Serve with broccoli and salmon on top.