Honey Mustard Salmon

Only 7 ingredients are needed to make a delicious and easy weeknight meal. Honey mustard is a great way to serve salmon, especially to those that may not really like eating fish. The sweetness and a little spice works beautifully with the flaky fish. Swiss chard is steamed with olive oil and dressed with balsamic vinegar to add a little sweetness and complement the earthy flavors of the chard. You can easily substitute any leafy green like spinach or kale for the swiss chard (frozen greens work really well in this recipe too).

Honey Mustard Salmon

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 1 hours and 50 minutes
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  • 1 lb skinless salmon 
  • 1 bunch swiss chard
  • 1 lb small russet potatoes
  • 1 tbsp balsamic vinegar
  • 1 tbsp butter
  • 2 tbsp honey
  • 2 tbsp mustard (stone-ground or Dijon)


Cut salmon into 4 portions and vacuum seal with 2 tbsp vegetable oil and ½ tsp salt. For more information on vacuum sealing visit our vacuum sealing guide (link). Add salmon to a Suvie pan and place in upper right cooking zone, cover salmon with water.

Rinse the swiss chard and potatoes to remove any grit. Thinly slice the swiss chard and add to a Suvie pan with 1 tbsp olive oil and ¼ tsp salt.

Insert pan into upper left cooking zone. Add the potatoes to the starch pan with 1 tbsp salt and place in lower right cooking zone.

Fill the reservoir, enter the My Cook > Multi-Zone settings and set to Cook Now or Schedule.

My Cook > Multi-Zone Settings

Protein: 130˚F, 30 minutes

Veg: 15 minutes

Starch: 50 minutes

After the cook, remove all pans from Suvie. Drain any liquid from the swiss chard and add to a bowl.

Combine with 1 tbsp balsamic vinegar and season to taste with salt and pepper. Add the potatoes to the old swiss chard pan along with 1 tbsp butter. Season with salt and pepper, and stir the potatoes to coat in the butter. Place in the upper right cooking zone. 

Pour off the water from the salmon pan and remove salmon from the vacuum bags. Pat dry and return to the Suvie pan. Stir together the honey and mustard and pour over the salmon; return salmon to Suvie. Broil the potatoes for 10 minutes and the salmon for 6 minutes. 

After the broil. Divide the swiss chard and potatoes between plates. Top with the honey mustard salmon and add any remaining glaze from the pan to the salmon.

CategoriesDinner Fish
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