Baked Salmon Honey Mustard Glaze (Printable)
Sweet and tangy honey mustard glazed salmon fillets baked to flaky perfection for a healthy meal.
# What You 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
# How-To:
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. Brush with olive oil and season 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 12–15 minutes, or until the salmon flakes easily with a fork and is opaque in the center.
06 - Remove from the oven. Garnish with chopped parsley or dill and serve with lemon wedges.
# Expert Tips:
01 -
- It's ready in 25 minutes, which means you can go from craving salmon to eating it before your favorite show comes on.
- The glaze is genuinely restaurant-quality but comes together in a small bowl with a whisk.
- Somehow it feels fancy enough for guests but simple enough that you'll make it on a random Tuesday night.
02 -
- Don't skip drying the salmon; wet fillets are the difference between a glaze that sticks and one that slides off into a puddle.
- The glaze caramelizes as the salmon bakes, so those slightly darker edges are actually a sign you did it right, not that you overbaked it.
03 -
- Room temperature salmon cooks more evenly than cold salmon straight from the fridge; take it out 10 minutes before baking.
- The thicker your fillet, the longer it needs in the oven; those 12 to 15 minutes is a guide, not a guarantee, so start checking at 12 minutes.