Baked Honey Mustard Salmon (Printable)
Tender salmon with sweet tangy honey mustard glaze, baked flaky in 25 minutes.
# What You'll Need:
→ Salmon
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
→ Honey Mustard Glaze
02 - 3 tbsp Dijon mustard
03 - 2 tbsp honey
04 - 1 tbsp olive oil
05 - 1 tbsp fresh lemon juice
06 - 2 cloves garlic, minced
07 - ½ tsp salt
08 - ¼ tsp freshly ground black pepper
→ Garnish
09 - 1 tbsp fresh parsley, chopped
10 - Lemon wedges
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, minced garlic, salt, and pepper until smooth and well combined.
03 - Place salmon fillets on the prepared baking sheet, skin-side down. Brush each fillet generously with the honey mustard glaze, coating evenly across the surface.
04 - Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and is just opaque in the center.
05 - Remove from the oven and let rest for 2 minutes. Garnish with fresh parsley and serve with lemon wedges.
# Expert Advice:
01 -
- The glaze does all the heavy lifting, turning plain salmon into something that tastes like you spent an hour when you barely spent ten minutes.
- It is genuinely foolproof enough for a Tuesday but pretty enough for company.
- Cleanup is just one baking sheet, which is honestly half the reason I keep coming back to it.
02 -
- Overbaking is the single biggest enemy here, salmon goes from silky to chalky in a matter of one or two minutes so start checking at twelve.
- Letting the glaze sit on the fish for even ten minutes before baking makes a noticeable difference in how deeply the flavor penetrates.
03 -
- A thin layer of glaze brushed on twice during baking builds more flavor than one thick coat applied once.
- The salmon is done when it reaches 52 to 54 degrees Celsius internally for a moist medium, trust a thermometer over the clock.