Baked Salmon with Honey Mustard (Printable Version)

Flaky salmon fillets glazed with honey mustard and baked to perfection.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Honey Mustard Glaze

04 - 3 tablespoons Dijon mustard
05 - 2 tablespoons honey
06 - 1 tablespoon whole-grain mustard
07 - 1 tablespoon fresh lemon juice
08 - 1 clove garlic, minced

→ Garnish

09 - 1 tablespoon chopped fresh parsley or dill
10 - Lemon wedges for serving

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the salmon fillets dry with paper towels. Place them on the prepared baking sheet, skin-side down if applicable. Brush with olive oil and season lightly with salt and pepper.
03 - In a small bowl, whisk together Dijon mustard, honey, whole-grain mustard, lemon juice, and minced garlic until smooth.
04 - Spoon or brush the honey mustard glaze generously over the top of each salmon fillet.
05 - Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and is opaque in the center. Thicker fillets may require a minute or two longer.
06 - Remove from the oven. Garnish with chopped parsley or dill and serve with lemon wedges.

# Expert Advice:

01 -
  • It tastes restaurant-quality but takes less time than ordering takeout, which means weeknight dinners actually feel worth celebrating.
  • The glaze balances sweet and tangy in a way that makes even salmon skeptics ask for seconds.
  • It's naturally healthy without feeling like you're sacrificing flavor or satisfaction.
02 -
  • Pat your salmon dry before seasoning; any excess moisture will steam the fish instead of letting it develop that gentle caramelization on top.
  • Don't skip the lemon juice in the glaze—it's what stops the sweetness from overwhelming the mustard and keeps the whole thing from tasting like dessert.
03 -
  • Room-temperature salmon cooks more evenly than cold salmon straight from the fridge; pull it out 10 minutes before baking for better results.
  • A pastry brush makes glazing easier, but your fingers work just fine if you don't have one.

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