Cook Time: 15 minutes
Total Time: 15 minutes
- 2 pounds salmon fillets, about 6 to 8 ounces each
- 2/3 cup honey
- 3 tablespoons spicy brown mustard or a Creole mustard
- 1 medium clove garlic, very finely minced
- Dash dried leaf basil
- Dash sea salt
- Dash freshly ground black pepper
Combine honey, mustard, minced garlic, basil, and salt and pepper in a food storage bag or a glass or plastic container. Add salmon and seal or cover; refrigerate for 30 minutes to 2 hours. Remove salmon from the marinade and brush lightly with olive oil.
Bake the salmon fillets in the prepared pan, skin side down, for 14 to 15 minutes, or until fish is cooked through.