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May 02, 2019 2 min read

This Mother's day surprise your mother with something fresh springy and just simply amazing. Skip the meats as I'm sure she's always getting a taste of that and go for something a bit more flakey. This salmon recipe will wow your mother and it's incredibly easy and fail safe with The MeatStick.


Active Time: 10 minutes

Cook Time: 15-20 minutes

Yield: Serves 4



4 six ounce boneless salmon fillets, skin on

1 tablespoon of freshly chopped thyme

1/4 cup - Dijon mustard

2 tablespoons of honey

1 teaspoon of white wine vinegar

1/2 teaspoon of fresh ground black pepper

1 teaspoon of kosher salt

1 lemon, thinly sliced



Step 1.

Preheat the oven to 350 degrees Fahrenheit.

Step 2.

Line a baking tray with parchment paper. Lay the lemon slices in an even layer around the center of the parchment. Place salmon, skin side down, on top of lemon slices.

Note- if seared skin is the top priority for you, we recommend not to put the bed of lemon slices below the salmon. The bed of lemon slices are to create a citrusy freshness.

Step 3.

In a small bowl, whisk together mustard, honey, and vinegar in a bowl. Brush mixture on top of salmon. Next sprinkle thyme, salt, and pepper on top and place a few more slices of lemon on-top of the salmon.

Step 4.

Power on and insert The MeatStick into the thickest piece of salmon so the internal sensor is at the thickest part. Set the recipe to Oven → Seafood → Filet at Medium 145°F for USDA safe. (We recommend setting the early warning at 135°F if you plan to sear the skin) Bake for roughly 15-20 minutes until the the early warning alarm goes off.

Step 5.

Remove from oven to rest or to pan sear the skin each individually to 140°F and then let the salmon rest for 5 minutes and then serve. The MeatStick will be hot so remove from salmon with caution.

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