Baked Salmon Honey Mustard (Print Version)
Oven-baked salmon fillets glazed in a sweet and tangy honey mustard for an easy, healthy dish.
# What You 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 Prepare:
01 - Set the oven to 400°F and 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 until smooth in a small bowl.
03 - Place the salmon fillets on the prepared baking sheet, skin-side down if skin is on.
04 - Brush or spoon the honey mustard 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 the salmon from the oven, let rest for 2 minutes, then garnish with chopped parsley or dill. Serve with lemon wedges.
# Expert Advice:
01 -
- It's done in under 30 minutes: Perfect for those nights when you need dinner on the table but don't want to sacrifice flavor.
- The glaze does all the heavy lifting: No complicated sauces or babysitting required, just brush and bake.
- Salmon stays moist and tender: The honey mustard keeps everything juicy while the oven does the work.
02 -
- Don't skip preheating the oven: Those first few minutes when the glaze starts to set make all the difference between a wet topping and one that actually adheres to the fish.
- Salmon cooks faster than you expect: Check at 12 minutes the first time; overcooked salmon is dry salmon, and nobody remembers a dry piece of fish fondly.
03 -
- Room temperature salmon cooks more evenly: Pull your fillets from the fridge 10 minutes before baking and you'll get more consistent results across all four pieces.
- A pastry brush makes glazing easier and more even: If you don't have one, a spoon works fine, but a brush changes how neatly the glaze coats the fish and looks almost intentional.