Honey Mustard Salmon (Print View)

Tender salmon fillets baked with a balanced sweet and tangy honey mustard glaze for rich, flavorful dining.

# What You'll Need:

→ Fish

01 - 4 salmon fillets, 170 g each, skin-on or skinless

→ Honey Mustard Sauce

02 - 45 ml Dijon mustard
03 - 30 ml whole grain mustard
04 - 45 ml honey
05 - 15 ml olive oil
06 - 15 ml lemon juice
07 - 2 cloves garlic, minced
08 - 2.5 ml salt
09 - 1.25 ml black pepper

→ Garnish (optional)

10 - 15 ml fresh parsley, chopped
11 - Lemon wedges

# How To Make It:

01 - Preheat the oven to 200°C (400°F). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
02 - In a small bowl, thoroughly whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper.
03 - Place salmon fillets on the prepared baking sheet and pat dry with paper towels.
04 - Generously spoon the honey mustard sauce over each fillet, spreading evenly to cover the top.
05 - Bake in the preheated oven for 15 to 20 minutes until the salmon flakes easily and is opaque at the center.
06 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.

# Expert Insights:

01 -
  • The sauce does all the heavy lifting, making salmon taste restaurant-quality without any fussy techniques.
  • You can throw it together in under 30 minutes, which somehow feels like cheating when people compliment your dinner.
  • It's naturally gluten-free and works beautifully for anyone eating pescatarian, but nobody feels like they're missing out.
02 -
  • Dry your salmon before saucing, or the coating will slide right off and leave you with unevenly cooked fish.
  • Fresh lemon juice makes a measurable difference here; if you use bottled, the whole dish loses its brightness and tastes one-dimensional.
  • Don't overbake salmon; it goes from perfect to chalky in about two minutes, so set a timer and check early rather than late.
03 -
  • Pat the salmon dry before saucing, use fresh lemon juice in the sauce, and check for doneness at 15 minutes rather than waiting the full 20.
  • If you accidentally overbake and the edges look a touch dry, a squeeze of fresh lemon juice and a scatter of fresh herbs make it taste intentional rather than regrettable.
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