Honey Dijon Glazed Salmon

I love salmon. Sometimes I'll just lightly coat it with olive oil and a little salt and pepper while other times I'll get more creative.

This glaze is robust and flavorful and pairs wonderfully with salmon (I've also used this marinade on chicken and pork and it's just as yummy). I prefer salmon on the grill, but it's also far less messy and equally satisfying when baked. While I break out the grill pan for this recipe, you can just as easily make it without one. I'll show you how.

Here's what you'll need for my Honey Dijon Glazed Salmon (makes 1 serving):

• 1 salmon filet

• 2 tablespoons of honey Dijon mustard (or 1 tablespoon of honey mixed with 1 tablespoon of Dijon mustard)

• 2 teaspoons of orange juice

• 2 teaspoons of lemon juice

• 1 tablespoon of extra virgin olive oil

• 1/2 a large clove of garlic (not pictured)

Begin by making the marinade. In a small bowl, whisk together the honey Dijon mustard with the lemon juice, orange juice, olive oil, half a clove of garlic (minced), and salt and pepper.

Season your salmon with salt and pepper, and pour half the marinade over the fish. Save the other half to pour over the fish after it's cooked. I typically put the salmon in a Ziploc bag and pour the marinade into it.

Let the salmon marinate for at least 15 minutes.

My preferred means of cooking salmon (when I don’t have a grill handy) is to bake it. I find this to be the cleanest and easiest method.

If you’d like restaurant-style crispy skin (pictured), heat a few tablespoons of olive oil over medium-high heat and place the salmon skin-side down. Let it cook untouched for 4-5 minutes. Flip only once and cook for another 4-5 minutes. Pro tip: lightly tent with foil to avoid splattering and to cook the salmon more evenly.

If you prefer to bake your fish, place your salmon on a sheet tray and into a preheated 425-degree F oven for about 12-18 minutes, depending on size. No flipping required.