From honey mustard dressing to Dijon-glazed salmon, these recipes prove that honey mustard — whether store-bought or homemade — makes anything taste better.

Cover the salmon with the dill ... Serve with thin slices of whole-grain bread and mustard sauce (recipe below). (The gravlax will keep in the refrigerator for a week if well wrapped in foil ...

Lay the salmon on top of this flesh-side down ... Serve alongside the cucumber salad and the mustard sauce with buttered rye bread.

For this 25-minute recipe, 2011 Best New Chef Jamie Bissonnette glazes salmon steaks with an umami-packed soy-honey-mustard sauce, made with Dijon and whole-grain mustard. Chef Bobby Flay makes ...

I was so sick last week that I had to hide away completely, living on miso soup and rice. It’s such a relief to scramble back ...

For the salmon, pat the fish dry using kitchen paper ... mix together a second marinade in a small bowl with the yoghurt, wholegrain mustard, chillies, sugar and dill. Mix the fish with the ...

Broil the salmon fillets 6 inches from the heat for 2 minutes, until the top just starts to brown. Spoon the mustard on the salmon and broil for 5 minutes, until the fish is nearly cooked through ...

If you enjoy salmon with a bit of crunch, you likely know how difficult it can be to achieve the right texture. Here's how ...

Add the honey and mustard and stir. Add 1-2 tablespoons of water if the sauce becomes too thick, or as needed. Set aside. 1. Pat dry room temperature Rainforest Salmon Fillets with paper towel.

The Top Chef alum just opened Elmina, a West African restaurant, in Washington, D.C. His cookbook, Ghana to the World, comes out March 11. And he’s hosting a Food Network show, Wildcard Kitchen, now ...