Honey-Dijon Alaska Salmon

Honey-Dijon Alaska Salmon


  • 4 sheets (300mm x 450mm each) Bacofoil Non-Stick Foil
  • 4 tablespoons honey
  • 2 tablespoons Dijon-style mustard
  • 1 1/2 tablespoons melted butter OR margarine
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon corn flour
  • Pinch white pepper
  • 250g fresh or frozen asparagus spears
  • 4 Alaska salmon steaks or fillets (110g to 170g each), thawed if necessary
  • 75g chopped walnuts


  1. PREHEAT oven to 230°C. Blend honey, mustard, butter, Worcestershire sauce, corn flour and pepper and put to one side
  2. PLACE one quarter of the asparagus on each sheet of Bacofoil Non-Stick Foil with the non-stick (dull) side towards the food. Top with Alaska salmon steaks/fillets, drizzle with the honey-mustard sauce and sprinkle with chopped walnuts.
  3. FOLD up foil sides. Double fold top and ends to create sealed packet, leaving room for heat circulation inside. Repeat to make four packets.
  4. BAKE for 17 to 23 minutes on a baking tray in oven.

Prep Time

10 mins

Cook Time

17-23 mins