Honey Mustard Salmon Delight (Printable View)

Tender salmon baked in a sweet, tangy honey mustard glaze with garlic and lemon for a flavorful dish.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Honey Mustard Sauce

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 1 tablespoon olive oil
06 - 1 tablespoon fresh lemon juice
07 - 2 cloves garlic, minced
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper

→ Garnish (optional)

10 - 1 tablespoon fresh parsley, chopped
11 - Lemon wedges

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth and combined.
03 - Pat salmon fillets dry using paper towels, then arrange them evenly on the prepared baking sheet.
04 - Generously spoon the honey mustard sauce over each fillet, spreading to cover the tops evenly.
05 - Bake salmon in the preheated oven for 15 to 20 minutes, or until it flakes easily with a fork and appears opaque.
06 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.

# Best Practices:

01 -
  • Ready in 30 minutes flat, which means you can go from freezer to dinner table on a weeknight without stress.
  • The sauce creates this glossy, caramelized coating that tastes way more impressive than the effort it actually takes.
  • It's naturally gluten-free and works beautifully whether you're cooking for yourself or hosting friends with dietary preferences.
02 -
  • Don't skip patting the salmon dry, because any moisture on the surface keeps the sauce from adhering properly and prevents browning.
  • If your oven runs hot, check the salmon at 13 minutes because overdone salmon becomes mealy and disappointing, and there's no coming back from that.
03 -
  • For a caramelized finish, broil the salmon for the last 2 minutes of baking, but watch it constantly because it can go from perfect to overdone in seconds.
  • If you want to prep ahead, make the sauce earlier in the day and store it covered in the fridge, then spread it on the fillets right before baking.
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