Baked Honey Mustard Salmon (Printable)
Tender salmon fillets glazed with sweet and tangy honey mustard, baked to flaky perfection in minutes.
# 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
# How To Make It:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper and set aside.
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 - Place the salmon fillets on the prepared baking tray. Pat them 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 to 15 minutes, or until the salmon flakes easily with a fork and is just cooked through.
06 - Remove from the oven and let the salmon rest for 2 minutes. Garnish with chopped parsley and serve alongside lemon wedges.
# Expert Tips:
01 -
- The glaze doubles as a marinade if you have time to let it sit, making the fish even more flavorful.
- It looks like something from a restaurant menu but takes almost zero effort to pull off.
- Cleanup is minimal since everything bakes on one tray lined with parchment.
02 -
- Overcooking salmon by even a few minutes turns it dry and chalky, so start checking at the 12 minute mark and pull it when the center is barely translucent.
- A quick broil for the last minute or two gives you that beautifully caramelized top that makes people think you spent way longer than 25 minutes on dinner.
03 -
- The glaze keeps in the fridge for up to a week in a sealed jar, so make a double batch and use the leftovers on chicken thighs or roasted carrots.
- Use a pastry brush instead of a spoon for the glaze if you want an even coat that covers every edge without pooling on one side.