Baked Honey Mustard Salmon (Printable version)
Tender salmon fillets with a sweet, tangy honey mustard glaze — quick, healthy, and full of flavor.
# What you'll need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Honey Mustard Glaze
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons honey
04 - 1 tablespoon whole grain mustard
05 - 1 tablespoon olive oil
06 - 1 tablespoon fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1/2 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# Directions:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, whisk together the Dijon mustard, honey, whole grain mustard, olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper until well combined.
03 - Arrange the salmon fillets on the prepared baking tray. Pat them dry with paper towels, then 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 to 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.
# Expert Tips:
01 -
- The glaze sounds fancy but comes together with pantry staples you probably already have, which means zero extra shopping trips on a weeknight.
- It consistently turns out flaky and golden even if you are the kind of cook who sets off the smoke alarm making toast.
02 -
- Overcooked salmon is dry and sad so start checking at 12 minutes because every oven runs differently and the fish will keep cooking slightly as it rests.
- If you want that extra caramelized and slightly charred top, flip the broiler on for the final minute or two but stand right there because it goes from perfect to burnt in seconds.
03 -
- Take the salmon out of the fridge ten minutes before baking so it cooks evenly instead of being cold in the center while the edges overcook.
- A pastry brush gets the glaze into every corner of the fillet but the back of a spoon works just fine if you do not have one.