Honey-Dijon Salmon and Asparagus Recipe
Honey-Dijon Salmon and Asparagus Recipe photo by Taste of Home

Honey-Dijon Salmon and Asparagus Recipe

Read Reviews
5 9 14
Publisher Photo
"This is our favorite salmon recipe," Betty Stewart of Leola, Pennsylvania confirms. "It's easy, nutritious and delicious. Plus, cleanup is a nap!"
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1-1/2 teaspoons cornstarch
  • 2-1/4 teaspoons butter, melted
  • 1 teaspoon Worcestershire sauce
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
  • Dash white pepper
  • 2 salmon fillets (4 ounces each)
  • 1/4 cup chopped walnuts
  • 1/2 pound fresh asparagus, trimmed

Nutritional Facts

6 ounce-weight: 437 calories, 26g fat (6g saturated fat), 78mg cholesterol, 335mg sodium, 25g carbohydrate (17g sugars, 2g fiber), 28g protein


  1. In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper.
  2. Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Originally published as Honey-Dijon Salmon and Asparagus in Cooking for 2 Summer 2005, p 44

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Honey-Dijon Salmon and Asparagus

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Aug. 21, 2014

"Really good. Next time I might make more sauce to have with the cooked salmon."

Reviewed Jun. 10, 2014

"I made this tonight. The sauce was very flavorful, and I would probably also try it with chicken or even pork chops. I substituted broccoli and carrots for the asparagus. (I didn't have any fresh asparagus, and I don't prefer it.) I also did not use the walnuts, because I don't care for nuts."

Reviewed Mar. 18, 2014

"This smells great! I subbed raw almonds for walnuts. We were out of propane on the grill so I baked it for 12-15 min @ 425. Served over basmati rice."

Reviewed May. 9, 2012

"I am always looking for simple, quick recipes. Although I love cooking I try to limit the amount of time I spend in the kitchen. This recipe was everything I could have hoped for, quick and delicious.. I even cooked mine in the over, took a little longer but was amazing."

Reviewed Jul. 9, 2011

"Very, Very good!

Nice blending of flavours.
Definitely a Keeper.
The only thing I would change is to cut down on the cornstarch."

Loading Image