Baked Salmon with Honey Mustard (Printable)
Perfectly baked salmon fillets with a sweet, tangy honey mustard glaze. A quick, healthy, and flavorful dinner option.
# What You'll Need:
→ Fish
01 - 4 (6 ounce) salmon fillets, skin-on or skinless
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Honey Mustard Glaze
04 - 3 tablespoons Dijon mustard
05 - 2 tablespoons honey
06 - 1 tablespoon whole grain mustard (optional)
07 - 1 tablespoon lemon juice
08 - 1 tablespoon olive oil
09 - 1 garlic clove, minced
→ Garnish
10 - 1 tablespoon fresh parsley, chopped
11 - Lemon wedges, for serving
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
02 - Gently pat the salmon fillets dry with paper towels. Arrange them on the prepared baking sheet, then season evenly with salt and black pepper.
03 - In a small mixing bowl, whisk together the Dijon mustard, honey, whole grain mustard (if utilizing), fresh lemon juice, olive oil, and minced garlic until the mixture is smooth and well combined.
04 - Evenly spoon or brush the prepared honey mustard glaze over the top surface of each salmon fillet.
05 - Bake the salmon in the preheated oven for 12–15 minutes, or until it is just cooked through and flakes easily with a fork. An instant-read thermometer should register an internal temperature of 145°F at the thickest part.
06 - Carefully transfer the cooked salmon to individual plates. Garnish with a sprinkle of fresh chopped parsley and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- It's a secret weapon for those nights you want something fancy but only have minutes to spare.
- The sweet and tangy glaze turns simple salmon into a truly memorable meal, making everyone think you spent hours cooking.
02 -
- Don't overcrowd the baking sheet; giving each fillet space ensures they bake rather than steam, leading to a much better texture.
- Always pat the salmon dry before seasoning; it's a small step that makes a huge difference in achieving a nice crust.
03 -
- For an extra golden, slightly charred glaze, pop the salmon under the broiler for the last 1-2 minutes, watching it closely to prevent burning.
- If you're out of fresh garlic, a quarter teaspoon of garlic powder can work in a pinch, but fresh is always best here.