Honey Mustard Salmon Fillets (Printable)

Salmon fillets baked with a honey mustard glaze, offering a perfect blend of sweet and tangy flavors.

# What You Need:

→ Fish

01 - 4 salmon fillets (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 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

# How To Make It:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper until thoroughly combined.
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 cover the top surfaces.
05 - Bake in the preheated oven for 15 to 20 minutes, until salmon flakes easily with a fork and is opaque at the center.
06 - Remove from oven, garnish with chopped parsley, and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The sauce caramelizes beautifully in the oven, creating a sticky glaze that tastes far more complicated than it actually is.
  • You can have it on the table in 30 minutes, which means weeknight dinners stop feeling like a chore.
  • It works for both casual Tuesday nights and impressing people when they come over, which is secretly the dream.
02 -
  • If your salmon seems to be cooking too fast on top while staying undercooked inside, drop the temperature to 375°F and add 5 minutes—it's better to cook gently than to have a burnt glaze and raw fish underneath.
  • Pat the salmon dry, seriously; I learned this the hard way when I skipped this step and ended up with steamed fish instead of glazed fish, and the difference is night and day.
03 -
  • If you want extra caramelization without risk, brush the sauce on halfway through baking instead of all at once—this gives you a thicker glaze without burning.
  • Keep a squeeze bottle of lemon nearby while eating because one squeeze over the top of each bite elevates it from good to unforgettable, and your guests will wonder why they never thought of it before.
Return