Salmon in Lemon Honey Sauce

Servings 4 people


  • 3/4 tablespoon olive oil
  • 2 teaspoons Dijon mustard
  • 1/4 cup white wine or use white grape juice with a splash of cider vinegar
  • 2 tablespoons honey
  • 1 lemon juiced
  • 2 tablespoons chopped fresh basil leaves
  • Sea salt and freshly ground black pepper to taste
  • 4 salmon fillets 6-oz.


  • In a small bowl, combine first 7 ingredients (oil through pepper); blend well then place a little bit of this mixture in a large skillet with a tight-fitting lid.
  • Add salmon fillets to the skillet, skin sides down; pour remaining sauce over salmon.
  • Cover and cook over medium-low heat, without turning, until salmon is done, about 10 minutes per inch of thickness.


LC SERVING SUGGESTION: Baked Hubbard squash and a salad of baby spinach, crumbled blue cheese, chopped walnuts, and thinly sliced red onion.
SERVING SUGGESTION: Add steamed baby new potatoes.
KOSHER: No changes necessary.
GLUTEN-FREE: Make sure mustard and wine (or juice/vinegar) are gluten-free.
NUTRITION: per serving: 267 Calories; 9g Fat; 34g Protein; 11g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 191mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 1/2 Other Carbohydrates. Points: 7
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