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In a small mixing bowl, mix dry ingredients. Preheat toaster oven to broil-high. On oven’s baking sheet place half of the oil and spread across surface.
Preheat the oven to 425°F. Combine the melted butter and garlic in a small bowl. Add half of the mixture to a baking dish large enough to hold all 4 salmon fillets without touching.
Remove from the oven, brush over the honey and return to the oven for 2 minutes to caramelize. Meanwhile, 5 minutes before the salmon is ready, heat a large wok or pan over a high heat until smoking.
Put the salmon in a food processor and pulse a few times, until chopped. Pulse in the cream until incorporated. Add the salmon to the potatoes. Stir in the spinach and onion and season with salt. Form into 12 patties. In a large nonstick skillet, heat 1/8 inch of oil.
Bake at 400°F. for 15 minutes or until the fish flakes easily when tested with a fork and the bread crumb mixture is golden. Remove the fish from the oven, cover and keep warm.
Choosing the Right Salmon. To save money, I buy frozen, pre-cut salmon portions. They are usually cut from the tail end of the fish and, as a result, are thin pieces, 3/4 to 1/2 inch thick.
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Check out the recipe on Best Bites! Honey mustard salmon in foil is a quick and easy meal to make, and what's better is that it doesn't leave a mess! Check out the recipe on Best Bites!