Tropical Salmon With Homemade Honey-Mustard Glaze

Kyra Williams

by | Updated: December 4th, 2016 | Read time: 1 minute

Hot pretzels, chicken tenders, egg rolls—these finger-food favorites wouldn’t be the same without a dunk in honey mustard. But you haven’t met this tangy-sweet sauce’s true match until it’s been paired with pineapple and drenched over a thick-cut salmon filet. A refreshing change of pace from the usual lemon juice-salmon splash, honey-mustard glaze is surprisingly easy to make. In fact, the ingredients are…obvious. You’ll just boil them together for a bit to thicken before the mixture is drizzled on.

Honey-Mustard Salmon

Tropical Salmon With Homemade Honey-Mustard Glaze


½ cup raw honey
2 Tbsp. Dijon mustard
2 to 3 fresh salmon filets
1 cup fresh pineapple chunks
1 small jalapeño, diced
Salt and pepper to taste
1 cup dry quinoa
Optional: chicken broth 


  1. In a small saucepan over medium heat, whisk together honey and mustard. Bring to boil, then simmer until thick; remove pan from heat.
  2. Place my salmon filets on a foil-lined baking dish; sprinkle filets with salt and pepper.
  3. Arrange pineapple chunks and jalapeño on salmon.
  4. Brush salmon with honey mustard mixture, pouring extra into baking dish.
  5. Broil on high for 5 to 7 minutes.
  6. To prepare quinoa, combine quinoa and 2 cups of water or chicken broth in medium-sized pot. Bring to a boil, reduce heat to low, cover and simmer until quinoa is tender and most of liquid is absorbed (about 15 to 20 minutes). Fluff quinoa with a fork.
  7. Serve salmon on a bed of quinoa.