One Pan Braided Salmon Tail
This One-Pan Braided Salmon recipe brings together "buttery" salmon, crispy baby potatoes, and tender honey-mustard roasted asparagus—all on one sheet pan. The glaze is made with two types of mustard, honey, a hint of heat from Calabrian chili paste, and just enough sweetness from brown sugar to make your taste buds happy. The braid not only looks impressive, but it also helps the salmon cook evenly and makes room for more of that luscious glaze.
Servings: 8 people
Equipment
- 1 large baking sheet
Ingredients
Honey Mustard Glaze
- ⅓ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon whole grain mustard
- 2 teaspoons jarred Calabrian chili
- 1½ tablespoons apple cider vinegar
- 1½ tablespoons brown sugar
- 1 teaspoon kosher salt
- ¾ teaspoon onion powder
- 1 tablespoon extra-virgin olive oil
Everything Else
- 1 tablespoon extra-virgin olive oil
- 1 pound baby potatoes halved
- 1 teaspoon kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons dried parsley
- 24 asparagus spears ends trimmed
- 2 pound salmon tail bones and skin removed
Instructions
- Preheat oven to 400°F and line a large baking sheet with parchment paper.
- Make the Honey Mustard Glaze: In a blender, combine honey, Dijon mustard, stone ground mustard, Calabrian chili paste, apple cider vinegar, brown sugar, salt, onion powder, and olive oil. Blend until completely smooth.
- Prepare and Roast the Potatoes: Toss baby potatoes with 1 tablespoon olive oil, salt, garlic powder, onion powder, and dried parsley. Spread evenly on the prepared baking sheet and roast for 25 minutes.
- Coat the Asparagus: Place the asparagus in a medium bowl and drizzle with 2 tablespoons of the honey mustard dressing. Toss to coat and set aside.
- Braid the Salmon: Place the salmon tail on a cutting board. Without cutting all the way through, slice lengthwise into 3 equal strips, keeping one end intact. Gently braid the strips from top to bottom and tuck
- the ends underneath.
- Assemble the Sheet Pan: Once the potatoes are roasted, move them to one side of the baking sheet. Arrange the asparagus on the other side. Place the braided salmon in the center, on top of the vegetables.
- Glaze and Bake: Brush half of the remaining honey mustard dressing over the salmon, making sure to get it into the grooves of the braid. Bake for about 17 minutes, or until the salmon reaches an internal temperature of 125–130°F for medium-rare to medium doneness.
- Final Glaze and Serve: Remove from the oven, brush with the remaining honey mustard dressing, and serve immediately.
Notes
NOTE: All nutritional facts are an approximation
Nutrition
Calories: 302kcal | Carbohydrates: 26g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 62mg | Sodium: 658mg | Potassium: 917mg | Fiber: 2g | Sugar: 15g | Vitamin A: 414IU | Vitamin C: 14mg | Calcium: 38mg | Iron: 3mg
