Honey Mustard Baked Salmon (Printable Version)
Salmon fillets baked in a sweet, tangy honey mustard glaze for a quick and healthy weeknight dinner.
# What You'll 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
# Directions:
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 smooth and 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 even coverage across the surface.
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 fresh parsley and serve alongside lemon wedges.
# Expert Hints:
01 -
- The double mustard trick, Dijon for smooth heat and whole grain for texture, makes the glaze taste like it came from a restaurant kitchen.
- You can have this on the table in twenty five minutes flat, which is faster than waiting for delivery.
02 -
- Overcooking salmon is the fastest way to ruin this dish, so pull it when the center is still slightly translucent because carryover heat will finish the job.
- A quick one to two minute broil at the end changes everything, giving you that deeply caramelized top that looks and tastes incredible.
03 -
- Dry your salmon like you mean it, moisture on the surface is the enemy of that beautiful golden glaze.
- Taste the glaze before it goes on the fish and adjust the honey or mustard ratio to your liking because everyone prefers a different balance.