Baked Salmon Honey Mustard (Print version)
Tender salmon fillets baked with a sweet and tangy honey mustard glaze and fresh herbs.
# What you'll need:
→ Fish
01 - 4 salmon fillets (6 oz each), skin on or off
→ Honey Mustard Glaze
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole-grain mustard
04 - 2 tablespoons honey
05 - 1 tablespoon olive oil
06 - 1 tablespoon fresh lemon juice
07 - 1 garlic clove, minced
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons fresh chopped parsley or dill
11 - Lemon wedges, for serving
# How to make it:
01 - Preheat 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.
03 - Place salmon fillets on the prepared baking sheet, skin side down if skin is on.
04 - Brush or spoon the glaze evenly over each salmon fillet.
05 - Bake for 12 to 15 minutes until the salmon flakes easily with a fork and is cooked through.
06 - Remove from oven and let rest for 2 minutes. Garnish with chopped parsley or dill and serve with lemon wedges.
# Expert suggestions:
01 -
- The honey and mustard balance creates that sweet-savory magic that doesn't feel heavy or fussy.
- Fourteen minutes in the oven means you can prep a side dish while it bakes without stress.
- Somehow tastes restaurant-quality but uses ingredients you probably already have.
02 -
- The moment the salmon starts to look cooked on the edges, set a timer—that's when you have about two minutes before it tips from perfect to overdone.
- Brushing the glaze on while the fish is cold helps it cling better than drizzling it on warm fillets.
03 -
- Pat your salmon dry before glazing—moisture is the enemy of a glaze that actually sticks and caramelizes.
- If you're cooking for a group, arrange fillets at least an inch apart on the baking sheet so they bake evenly instead of steaming each other.