Northern European-inspired · From the oven
Honey mustard salmon with green beans
A thin coating of mustard and honey gives salmon a gentle sweetness without a heavy sauce. Cook the green beans separately to keep them fresh and prevent t
Editorial review: 12 October 2026. Kitchen-testing status is stated in the recipe note.
From preparation to the plate
Method
- 01
Heat the oven to 200 °C. Feel along the fillets and remove any remaining pin bones with tweezers. Place skin-side down on baking paper.
- 02
Mix the mustard, honey, oil, lemon juice and salt. Spread over the top of the fish and add black pepper.
- 03
Bake for about 12–18 minutes, depending on thickness. Use a food thermometer to check the thickest part reaches 63 °C.
- 04
Meanwhile, boil the green beans for 6–9 minutes, or follow the packet instructions if frozen. Drain and add a few drops of oil and lemon juice if you like.
- 05
Serve the salmon immediately with the beans. If the glaze on the baking tray has burned, do not scrape it over the fillets.
FoodSafety.gov — safe cooking temperatures
Oven temperatures refer to conventional heat without a fan. Timings are approximate; check texture and the stated food temperatures.
An original editorial version written for Tastivio. This recipe has not yet been confirmed by a practical test in our kitchen; timings are approximate.
Wine for this dish
What goes in the glass?
A dry Riesling or fresh Chardonnay can complement the lemon and richness of salmon. With a sweeter glaze, try an off-dry Riesling.