Honey Mustard Salmon Fillets (Print)

Salmon fillets baked with a sweet, tangy honey mustard glaze for flavorful meals.

# Components:

→ Fish

01 - 4 salmon fillets, 170g (6 oz) each, skin-on or skinless

→ Honey Mustard Sauce

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

→ Garnish (optional)

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

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or grease lightly.
02 - In a mixing bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
03 - Place salmon fillets on the prepared baking sheet and pat dry with paper towels.
04 - Generously spoon the honey mustard sauce over each fillet, spreading evenly to coat the surface.
05 - Bake in the preheated oven 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 -
  • Your kitchen will smell like a fancy restaurant for exactly the time it takes to impress someone.
  • You get restaurant-level results without any stress, even on nights when you're running on fumes.
  • The sauce is so good you'll want to pour it on everything—roasted vegetables, chicken, even toast.
02 -
  • Don't skip patting the salmon dry—wet fish releases moisture that dilutes the sauce instead of letting it cling and caramelize.
  • If you broil it for the last two minutes, the sauce turns into this dark amber glaze that looks restaurant-quality and tastes even better.
03 -
  • Room temperature salmon cooks more evenly than straight-from-the-fridge, so pull yours out 10 minutes early if you remember.
  • Invest in a good instant-read thermometer—it takes the guesswork out of doneness and means you'll never serve overcooked fish again.
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