Hi dinner, sorted community! I’m Jamie and I’m the person behind Everything Delish. You may recognize me if my salmon rice bowls or roasted tomato feta pasta have ever ended up on your FYP.
I’m so happy and honored to be crashing Rachel’s Substack today to talk about my very first cookbook, Everything Delish: 100+ Simple Recipes for Making What You Want to Eat—and Nailing It Every Time, which just hit shelves THIS WEEK!! It’s basically the result of three years of recipe testing and an unreasonable amount of dishwashing, packed into one book.
To celebrate I’m also giving away a copy of the book, to enter just comment on this post below! (Rachel will announce winners when she’s back)
I wanted to bring you one of my favorites from it today. It’s not a favorite because it’s fancier or more complicated than anything else in there (everything in this book is low-lift on purpose), but because it’s the recipe that kind of started it all for me.
I made this salmon on repeat back in university, when it was basically the only thing I knew how to cook well. One day I reached for a honey mustard dressing just to change things up, put it on the salmon before cooking instead of after, and the glaze that happened was so good I never looked back. Adding a pecan crust on top for texture and crunch came a little later, and that’s when this go-to dish was officially born!
It’s one of the easiest, most impressive-feeling dinners you can pull off, and I love pairing it with the Smashed Broccoli, which I’ve included the recipes for below as well!
More about my book: Jamie Milne is the friend you want in your kitchen. She makes cooking feel exciting instead of overwhelming. Her debut cookbook brings 100+ simple, flavor-packed recipes to your table for any occasion, any crowd, any day of the year. Whether you’re cooking for one, feeding a family, or pulling off an impressive date night, Everything Delish has you covered and you’re gonna nail it.
pecan-crusted
honey mustard salmon
SERVES: 2
TOTAL TIME: 40 minutes (10 minutes hands on)
tips.
make it GF: ✅ use gluten-free panko
make it DF: ✅ as is!
If you’re making both:
Get the broccoli started and in the oven first, then start your salmon, aim to have them come out at the same time - you can even pop the salmon right on your broccoli sheet tray if you have space!
Make it easier:
what salmon should I use? Go for the best-quality fillet you can find, and ideally even thickness so it cooks at the same rate.
can I make anything ahead? Yes, the honey mustard sauce and the pecan crust mixture can both be made a day ahead and kept in the fridge separately. Assemble and bake when you’re ready.