Newfoundland Wildflower
Honey Recipes

Raspberry-infused honey is a delightful culinary fusion that combines the pure, golden sweetness of honey with the vibrant and tangy essence of raspberries. This infusion creates a lusciously flavored condiment that captivates the senses and adds a burst of fruity complexity to a wide array of dishes.


Honey Glazed Wildflower Salmon

This dish pairs well with steamed vegetables, rice, or a fresh salad.  Enjoy your wildflower honey-glazed salmon with the delightful flavor of wildflower honey!

  • 4 salmon fillets
  • 1/4 cup wildflower honey
  • 2 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1/2 teaspoon grated fresh ginger
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • Chopped fresh parsley for garnish (optional)
Step 1: Prepare the Glaze

In a small bowl, whisk together the wildflower honey, soy sauce, minced garlic, lemon juice, grated ginger, black pepper, and salt. This will be your honey glaze.

Step 2: Glaze the Salmon
  • Place the salmon fillets in a shallow dish and pour half of the honey glaze over them. Make sure the fillets are well-coated. Reserve the remaining glaze for later.
Step 3: Marinate
  • Cover the dish with plastic wrap and marinate the salmon in the refrigerator for at least 30 minutes. You can marinate it for longer if you have more time, as this will enhance the flavor.  
  • While marinating, prepare your oven.  Preheat your own to 375°F (190°C).
Step 4: Sear the Salmon
  • Heat the olive oil in an oven-safe skillet over medium-high heat. Once the oil is hot, add the marinated salmon fillets to the skillet, skin side down. Sear the salmon for about 2-3 minutes until the skin is crispy and browned.
  • Pour the reserved honey glaze over the seared salmon fillets
Step 5: Bake the Salmon
  • Transfer the skillet to the preheated oven and bake for about 10-12 minutes or until the salmon is cooked to your desired level of doneness. The salmon should easily flake with a fork when done.

Step 6: Garnish, Serve and Enjoy
  • Carefully remove the skillet from the oven. Garnish the salmon with chopped fresh parsley if desired.
  • Serve the Honey Glazed Wildflower Salmon hot, drizzling any remaining glaze from the skillet over the top. 


Wildflower Honey and Walnut Salad

This salad combines the natural sweetness of wildflower honey with the crunch of walnuts and a variety of fresh ingredients for a delightful and healthy dish.


For the Salad:

  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/2 cup walnuts, toasted
  • 1/4 cup dried cranberries or raisins

For the Honey Mustard Dressing:

  • 6 cups mixed salad greens (e.g., lettuce, spinach, arugula)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons wildflower honey
  • 1 tablespoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • Salt and black pepper, to taste
Step 1: Toast the Walnuts


  • Start by toasting the walnuts. Preheat your oven to 350°F (175°C). Spread the walnuts on a baking sheet and toast them in the oven for about 5-7 minutes, or until they are fragrant and lightly golden. Be careful not to burn them. Once toasted, let them cool.
Step 2: Mix the Salad
  • In a large salad bowl, combine the mixed salad greens, halved cherry tomatoes, thinly sliced red onion, crumbled feta cheese, toasted walnuts, and dried cranberries or raisins. Toss the ingredients gently to mix.
Step 3: Prepare the Dressing
  • In a small bowl or jar, prepare the honey mustard dressing. Whisk together the extra-virgin olive oil, wildflower honey, Dijon mustard, apple cider vinegar, salt, and black pepper until well combined.
Step 4: Toss the Salad
  • Drizzle the honey mustard dressing over the salad just before serving. Toss the salad to coat all the ingredients evenly with the dressing.
Step 5: Serve and Enjoy
  • Serve the Wildflower Honey and Walnut Salad as a side dish or add grilled chicken or shrimp for a complete meal.