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Sticky citrus and mustard glazed salmon

Why not try something new!

Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!

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40 mins
Serves 4

Assortment of citrus fruits, thinly sliced (we used 1 grapefruit, 1 orange, 2 lemons and 2 limes), plus 200ml citrus juice (from any of the above fruit)
4 tbsp clear honey
1 tbsp wholegrain mustard
2 tbsp Mr Hugh’s basil infused rapeseed oil
800g fillet of salmon, deboned and skinned


Heat oven to 180C/160C fan/gas 4. Pour the citrus juice, honey and mustard into a saucepan and boil rapidly until reduced to a sticky sauce. Arrange the sliced fruit in the bottom of a casserole dish and drizzle over the Mr Hugh’s basil infused rapeseed oil. Season the salmon fillet and put it on top of the fruit, then brush with the sticky sauce. Bake for 20 mins until the salmon is cooked though. 

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