Baked Honey Dijon Salmon

I can’t believe this baked honey dijon salmon recipe actually won me a trip to Paris. I entered a random recipe contest with Cono Sur Vineyards & Winery. The recipe contest was simple: submit a recipe and name a wine they produce that you think would pair well with your recipe.

I don’t like contests, have never entered one, and I never win anything in lottery situations, but I figured since I already had a recipe that I knew would work well with one of their sauvignon blancs, I felt that submitting the recipe was no skin off my back. I submitted it and thought nothing of it. I honestly even forgot about the whole contest until I got an email congratulating me about winning a trip to Paris to compete in the final competition.

I totally thought it was a scam at first but then I dug through emails and remembered this recipe contest that I entered. Holy crap! I won AND was representing the United States in this competition! There were six other countries represented and one blogger from each country (and their guest) would be flown, all expenses paid, to Paris to compete for the grand prize, which was a 6-night, 7-day, all expense paid trip to Chile to visit the Cono Sur vineyards and winery!

Sadly, I didn’t win but I felt like a winner because I got a trip of a lifetime through this delicious salmon recipe!

Recipe Tips and Variations

• Fresh or frozen salmon work in this recipe. If using frozen, I would suggest allowing it to defrost in the refrigerator before adding the sauce and baking.
• I prefer using skinless salmon, but if you prefer skin-on, that is okay as well.
• Any salmon variety will work: wild sockeye, Atlantic, farm-raised, etc.
• If you cannot find honey Dijon mustard (I used Maille brand that has this flavor), you can mix together 2 parts honey to 1 part Dijon mustard to create the honey dijon flavor.
• Make sure to line the baking sheet with aluminum foil or something nonstick so it’s easier to lift the salmon after baking.
• Use a meat thermometer to ensure your salmon is cooked all the way through (140-150 degrees Fahrenheit).

Serving Suggestions

I like serving my baked honey Dijon salmon with a lentil couscous salad, a cheesy polenta, or a Mediterranean pasta salad.

Storage and Reheating Instructions

I’m not a particularly big fan of leftover fish and reheating it because it can get tough, but if you have leftovers, store in an airtight container in the refrigerator for up to 2 days. To reheat, gently reheat in a toaster oven or in the microwave until warmed through. Keep in mind the texture will be a lot more tough and firm.