Honey Mustard Glazed King Salmon with Coconut Rice and Edamame


  • Full filet or four salmon portions
  • 1/3 cup Dijon mustard
  • 1/4 cup honey
  • 4 cloves garlic, peeled and minced
  • 2 tbsp fresh lemon juice
  • 1/4 tsp Kosher salt
  • 1/8 tsp black pepper
  • 2 cups white rice
  • 1 1/2 cup water
  • 1 can coconut milk
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 package frozen edamame

Honey Mustard Glazed King Salmon with Coconut Rice and Edamame

Yield: 4-6 servings
Prep time: 10 minutes
Cook time: 20 minutes


  • Preheat the oven to 375° F.
  • Whisk together honey mustard sauce by combining Dijon mustard, honey, garlic, lemon juice, salt and pepper.
  • Line a large baking sheet with a large sheet of aluminum foil. Pat the salmon dry and lay it out in the middle of the foil.
  • Top salmon with honey mustard sauce, and spread it around evenly so that it covers the top of the salmon.
  • Enclose the salmon with the foil, folding up the sides and folding it over the top.
  • Oven preparation: Bake for 12-15 minutes, or until the salmon is almost completely cooked through. Remove the salmon from the oven and carefully open and pull back the aluminum foil so that the top of the fish is completely exposed.
  • Add coconut, water, sugar and salt to a medium saucepan and bring to a boil. Reduce heat to low add rice, cover and let sit for 20 minutes. Fluff to serve.
  • Prepare frozen edamame as instructed on package.

In this recipe: Wild-Caught Alaska Salmon