Baked Salmon Honey Mustard (Print View)
Tender salmon fillets baked with a sweet and tangy honey mustard glaze, perfect for a healthy meal.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (5.3 oz each), skin-on or skinless
→ Honey Mustard Glaze
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons honey
04 - 1 tablespoon whole grain mustard (optional)
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon olive oil
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving
# Step-by-Step Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard if using, lemon juice, olive oil, minced garlic, salt, and black pepper until smooth.
03 - Pat salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
04 - Brush the honey mustard glaze generously over each fillet, covering tops and sides.
05 - Bake for 12 to 15 minutes, until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.
# Expert Suggestions:
01 -
- It tastes restaurant-quality but honestly takes less time than ordering takeout.
- The honey and mustard balance creates a glaze that's neither too sweet nor too sharp, which means even picky eaters ask for seconds.
- You can have it on the table in under 30 minutes, making weeknight dinners feel less like a chore.
02 -
- The difference between perfectly cooked and overdone salmon is about two minutes, so set a timer and stay nearby.
- Patting the salmon dry sounds fussy but makes the difference between a glaze that clings and one that slides right off.
03 -
- Buy salmon from a fishmonger if you can; they know which fillets are fresher and can trim them evenly so everything cooks at the same rate.
- The glaze will deepen in color as it bakes, and that golden-brown edge is exactly what you're looking for, not something to fear.