Honey Glazed Salmon

Cook Time: 20 to 22 minutes Servings: 4


  • 1/4 cup honey
  • 2 tablespoons Dijon-style mustard
  • 1 tablespoon melted butter
  • 1 teaspoon Worcestershire sauce
  • Salt and pepper to taste
  • 4 salmon fillets (4 to 6 oz. each)
  • 1 pound fresh asparagus spears
  • 1/2 cup chopped walnuts


BAKE 20 to 22 minutes or until salmon flakes when tested with a fork.


  1. PREHEAT oven to 400°F. For easy cleanup, line a 13x9x2-inch baking pan with Reynolds® Parchment Paper. Combine honey, mustard, butter, Worcestershire sauce, salt and pepper; set aside.
  2. PLACE salmon in center of parchment-lined pan. Arrange asparagus around salmon. Sprinkle with walnuts; drizzle with reserved sauce