Honey Mustard Baked Salmon (Printable Format)
Salmon fillets glazed with honey and mustard, baked to flaky perfection in just 25 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Honey Mustard Glaze
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons honey
04 - 1 tablespoon whole grain mustard
05 - 1 tablespoon olive oil
06 - 1 tablespoon fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1/2 teaspoon smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a small bowl, whisk together the Dijon mustard, honey, whole grain mustard, olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper until well combined.
03 - Place the salmon fillets on the prepared baking tray. Pat each fillet dry with paper towels and season lightly with salt and pepper.
04 - Spoon or brush the honey mustard glaze generously over each salmon fillet, ensuring an even coating.
05 - Bake in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily with a fork and is just cooked through.
06 - Remove the salmon from the oven and let it rest for 2 minutes. Garnish with chopped parsley and serve with lemon wedges alongside.
# Expert Suggestions:
01 -
- The glaze doubles as a marinade, so you get maximum flavor with almost zero extra effort.
- It looks restaurant worthy but comes together in under thirty minutes from start to finish.
- Cleanup is basically nonexistent if you line your tray with parchment paper.
02 -
- Overcooking salmon by even two minutes turns it from buttery and silky to dry and chalky, so start checking early.
- If you want a deeper caramelized crust, flip on the broiler for one to two minutes at the very end and watch it like a hawk because it goes from golden to burnt fast.
03 -
- The glaze can be mixed up to three days ahead and stored in the fridge, which makes weeknight cooking even faster.
- Buy the thickest fillets you can find because thin ones overcook before the glaze has time to properly caramelize.