Equipment
Ingredients
Glaze
- 30 g dijon mustard, smooth
- 30 ml soy sauce
- 15 g honey
- 5 ml toasted sesame oil
Salmon & Asparagus
- 600 g salmon fillets, skin-on or off
- 450 g asparagus, woody ends trimmed
- 15 ml olive oil
- kosher salt
- black pepper
Herb Salad
- 15 g fresh parsley, leaves picked
- 10 g fresh dill, fronds picked
- 2 scallions, thinly sliced
- 15 ml lemon juice, freshly squeezed
- 5 ml extra virgin olive oil
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 511 kcal
- Protein
- 41 g
- Carbohydrates
- 18 g
- Fat
- 45 g
- Fiber
- 4 g
- Sugar
- 7 g
- Sodium
- 4333 mg
- Saturated Fat
- 1 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 0 mg
- Potassium
- 358 mg
- Calcium
- 481 mg
- Iron
- 21.4 mg
- Magnesium
- 477 mg
- Phosphorus
- 522 mg
- Zinc
- 2.1 mg
- Vitamin A
- 483 mcg
- Vitamin C
- 18 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 1.9 mg
- Vitamin K
- 146 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.0 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.19 mg
- Niacin
- 1.3 mg
- Folate
- 79 mcg
- Water
- 128 g
- Alcohol
- 0 g
- Caffeine
- 0 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Adjust oven rack to the upper third position (approximately 15cm/6 inches from the heating element) and preheat the broiler to high.
In a small bowl, whisk together the Dijon mustard, soy sauce, honey, and sesame oil until emulsified into a smooth glaze.
Place asparagus on a rimmed baking sheet. Drizzle with 15ml olive oil, season with a pinch of salt and pepper, and toss to coat. Push asparagus to one side of the sheet to make room for the fish.
Pat salmon fillets dry with paper towels. Place them on the baking sheet alongside the asparagus. Brush the salmon generously with the soy-mustard glaze, coating the top and sides.
Broil for 6-9 minutes. The glaze should be bubbling and caramelized, the asparagus tender-crisp, and the salmon opaque. (Internal temperature for salmon should reach 52°C/125°F for medium or 60°C/140°F for well-done).
While salmon broils, toss the parsley, dill, and sliced scallions in a small bowl with lemon juice and extra virgin olive oil. Season lightly with salt.
Remove baking sheet from oven. Transfer salmon and asparagus to plates. Top the salmon immediately with a generous mound of the herb salad to serve.
Chef's Notes
- Patting the salmon very dry before glazing ensures the sauce adheres properly and promotes better caramelization.
- If your asparagus spears are very pencil-thin, add them to the pan halfway through the salmon's cooking time to prevent shriveling.
- The acid in the herb salad is crucial; it acts as a palate cleanser against the rich oils of the salmon and the salty depth of the soy sauce.
- For a crispier skin (if using skin-on), you can broil skin-side up for 2 minutes first, then flip and glaze the flesh side.
Storage
Refrigerator: 2 days — Herb salad should be stored separately to prevent wilting.
Reheating: Gently reheat salmon in a low oven or skillet. Asparagus is best eaten fresh or room temperature.
Troubleshooting
Glaze is burning before salmon is cooked
Cause: Rack position is too close to the broiler element or sugar content is carbonizing rapidly
Fix: Move the baking sheet to a lower rack or switch oven to 'Bake' mode at 200°C/400°F to finish cooking gently
Prevention: Ensure rack is 15cm (6 inches) away from heat source
Cultural Context
This dish exemplifies modern fusion cuisine, marrying the Western technique of high-heat broiling with the classic East Asian flavor profile of soy and sesame, balanced by the French influence of Dijon mustard. It represents the efficiency of contemporary home cooking, prioritizing complex flavors with minimal active time.
