Honey Mustard Salmon Fillets (Printable)

Oven-baked salmon topped with a honey mustard glaze for a sweet and tangy finish.

# What You Need:

→ Fish

01 - 4 salmon fillets, 170 g (6 oz) each, skin-on or skinless

→ Honey Mustard Sauce

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 1 tablespoon olive oil
06 - 1 tablespoon lemon juice
07 - 2 cloves garlic, minced
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Garnish (optional)

10 - 1 tablespoon fresh parsley, chopped
11 - Lemon wedges

# How-To:

01 - Preheat the oven to 400°F. 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 smooth and combined.
03 - Place the salmon fillets on the prepared baking sheet and pat dry with paper towels.
04 - Spoon the honey mustard sauce generously over each fillet, spreading evenly to coat the surface.
05 - Bake in the preheated oven for 15 to 20 minutes, until salmon flakes easily with a fork and is opaque in the center.
06 - Remove from oven, garnish with chopped parsley and serve with lemon wedges.

# Expert Advice:

01 -
  • Ready in 30 minutes flat, which means you can pull off an elegant dinner on a random weeknight without stress.
  • The sauce does all the heavy lifting—just whisk and spoon it over, and your salmon looks restaurant-quality.
  • Naturally gluten-free and packed with omega-3s, so you're not sacrificing nutrition for flavor.
02 -
  • Pat your salmon completely dry before saucing—moisture is the enemy of a beautiful, caramelized glaze.
  • If you want that final burst of color and extra caramelization, broil for the last 2 minutes, but stay close because it goes from gorgeous to bitter in a blink.
03 -
  • Keep salmon fillets closer to the same thickness so they cook evenly—if one is much thicker, you can tent it loosely with foil halfway through baking.
  • Make the sauce up to a day ahead and store it in the fridge; it actually tastes better as flavors meld, and it saves time when dinner needs to happen fast.
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