Honey Mustard Salmon (Print Version)

Tender salmon fillets coated with a sweet tangy honey mustard glaze and baked to perfection.

# What You Need:

→ Fish

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

→ Honey Mustard Sauce

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 1 tablespoon olive oil
06 - 1 tablespoon lemon juice
07 - 2 cloves garlic, minced
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Garnish (optional)

10 - 1 tablespoon fresh parsley, chopped
11 - Lemon wedges

# How To Make:

01 - Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
02 - Whisk Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth and well combined.
03 - Place the salmon fillets on the prepared baking sheet and pat them dry with paper towels.
04 - Generously spoon the honey mustard sauce over each fillet, spreading evenly to coat the surface.
05 - Bake for 15 to 20 minutes until the salmon flakes easily with a fork and is opaque throughout.
06 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than takeout, yet tastes like you spent all evening on it.
  • The sauce gets slightly caramelized and sticky, clinging to the salmon in a way that's almost embarrassingly good.
  • Works for a quiet Tuesday or impressing people who matter—no apologies needed either way.
02 -
  • Don't skip the paper towel step—wet salmon will never get that nice golden top, it'll just steam and become rubbery, which is the opposite of what you want.
  • If you want extra caramelization and a slightly charred top, turn the broiler on high for the last 2 minutes, but watch it like a hawk because the line between caramelized and burnt is about 60 seconds.
03 -
  • Make the sauce while the oven preheats so everything is ready the moment you place the salmon in—this prevents the fish from sitting around getting cold and clammy.
  • If your salmon fillets are different sizes, arrange the thicker ones toward the hotter part of the oven so they cook evenly.
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