Honey Mustard Baked Salmon (Print View)
Salmon fillets baked in a sweet, tangy honey mustard glaze — ready in 25 minutes for a healthy, impressive meal.
# What You 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 Steps:
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 - 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 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 Hints:
01 -
- The glaze doubles as a marinade, so you get maximum flavor with almost zero prep work.
- It looks beautiful on the plate, which means you can serve it to guests without spending the afternoon cooking.
- Cleanup is minimal since everything bakes on a single lined tray.
02 -
- Overcooked salmon is dry and chalky, so pull it from the oven when the center is still slightly translucent because carryover heat will finish the job.
- A quick burst under the broiler for one to two minutes at the end gives you a deeply caramelized crust that is worth the extra attention.
03 -
- Dry your salmon thoroughly before seasoning because moisture is the enemy of a good glaze adhering to the surface.
- Taste your glaze before putting it on the fish and adjust the honey or mustard ratio to match your preference for sweet versus sharp.