Baked Salmon Honey Mustard (Printable)

Flaky salmon fillets glazed with honey mustard and baked until tender and flavorful.

# What You Need:

→ Salmon

01 - 4 skinless salmon fillets, 6 oz each
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Honey Mustard Glaze

05 - 3 tablespoons Dijon mustard
06 - 2 tablespoons honey
07 - 1 tablespoon whole grain mustard (optional)
08 - 1 tablespoon fresh lemon juice
09 - 1 clove garlic, minced

→ Garnish (optional)

10 - 1 tablespoon chopped fresh parsley or dill
11 - Lemon wedges, for serving

# How To Cook:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry and arrange them on the prepared baking sheet. Brush each fillet with olive oil and season both sides with salt and freshly ground black pepper.
03 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard if using, fresh lemon juice, and minced garlic until smooth.
04 - Evenly spread the honey mustard glaze over the top of each salmon fillet.
05 - Bake the salmon for 12 to 15 minutes, until it flakes easily with a fork and is opaque in the center.
06 - Remove from oven and allow the salmon to rest for 2 minutes. Garnish with chopped fresh herbs and serve with lemon wedges.

# Expert Tips:

01 -
  • It's ready in 25 minutes flat, proving that weeknight dinners don't have to taste rushed or taste-tested
  • The honey mustard glaze strikes that perfect balance between tangy and sweet, coating the salmon in a caramelized finish that makes your kitchen smell absolutely incredible
  • You'll get restaurant-quality salmon at home, flaky and moist, without the restaurant price tag or the need to make reservations
02 -
  • The internal temperature should reach 145°F at the thickest part. This is how you know it's perfectly cooked every single time, not guessing based on appearance alone
  • Don't skip patting the salmon dry. Moisture is the enemy of a good glaze, and wet fish won't caramelize properly—learned this the hard way more than once
  • Fresh lemon juice versus bottled is non-negotiable. Bottled has a chemical taste that will completely undermine the delicate balance of this glaze
03 -
  • For extra caramelization that makes your house smell incredible, broil the salmon for the last minute or two. Watch it carefully though—this is where things can tip from caramelized to burned in seconds
  • If your salmon fillets are different thicknesses, place the thicker ones on the hotter part of the baking sheet so everything finishes at the same time. You're thinking ahead now.

Go Back