Baked Honey Mustard Salmon (Print View)

Salmon fillets glazed with sweet honey mustard, baked to flaky perfection in 25 minutes.

# What You'll Need:

→ Fish

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

→ Honey Mustard Glaze

02 - 3 tbsp Dijon mustard
03 - 2 tbsp honey
04 - 1 tbsp whole grain mustard
05 - 1 tbsp olive oil
06 - 1 tbsp fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1/2 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Fresh parsley, chopped
11 - Lemon wedges

# Method:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper until smooth and well combined.
03 - Place salmon fillets on the prepared baking tray. Pat dry with paper towels and season lightly with salt and pepper.
04 - Spoon or brush the honey mustard glaze generously over each salmon fillet, ensuring even coverage.
05 - Bake in the preheated oven for 12–15 minutes, or until the salmon flakes easily with a fork and is just cooked through.
06 - Remove from the oven and let rest for 2 minutes. Garnish with chopped parsley and serve with lemon wedges.

# Insider Tips:

01 -
  • The glaze does all the heavy lifting, turning plain salmon into something that tastes like you ordered it at a restaurant.
  • From fridge to table in under thirty minutes, which means it works on your busiest weeknights without feeling like a compromise.
  • Cleanup is almost nonexistent since everything bakes on one sheet of parchment.
02 -
  • Overcooking salmon by even a few minutes turns it from silky to chalky, so start checking at the twelve minute mark and pull it when the center is just barely set.
  • A quick one to two minute broil at the end gives you a gorgeous caramelized top, but watch it like a hawk because honey burns fast under direct heat.
03 -
  • Patting the salmon completely dry before glazing is the single step that makes the difference between a soggy coating and one that caramelizes into a proper crust.
  • Make double the glaze and drizzle the extra over your side dishes, because people will want more of it on everything.

Go Back