Baked Honey Mustard Salmon (Printable)
Flaky salmon fillets with a sweet honey mustard glaze, oven-baked in 25 minutes for an easy weeknight main course.
# What You'll Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
→ Honey Mustard Glaze
02 - 3 tbsp Dijon mustard
03 - 2 tbsp honey
04 - 1 tbsp olive oil
05 - 1 tbsp fresh lemon juice
06 - 2 cloves garlic, minced
07 - ½ tsp salt
08 - ¼ tsp freshly ground black pepper
→ Garnish
09 - 1 tbsp fresh parsley, chopped
10 - Lemon wedges
# How to Make It:
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, honey, olive oil, lemon juice, minced garlic, salt, and pepper until smooth and well combined.
03 - Place salmon fillets on the prepared baking sheet, skin-side down. Brush each fillet generously with the honey mustard glaze, coating evenly.
04 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork and is just opaque in the center.
05 - Remove from the oven and let rest for 2 minutes. Garnish with fresh parsley and serve with lemon wedges.
# Expert Hacks:
01 -
- The glaze doubles as a marinade, so you get big flavor with almost zero extra effort on busy nights.
- Cleanup is essentially one baking sheet and a small bowl, which is the real secret to weeknight survival.
- It tastes like something you would order at a restaurant but costs a fraction and takes less than thirty minutes start to finish.
02 -
- Overbaking is the single biggest enemy of good salmon, so pull it when the center still looks slightly underdone because carryover heat will finish the job.
- If you have time, letting the glazed fillets sit for fifteen or twenty minutes before baking deepens the flavor significantly.
03 -
- Pat the salmon dry with paper towels before glazing so the sauce adheres instead of sliding off the moisture on the surface.
- If your oven runs hot, check at ten minutes because a minute too long turns silky salmon into something dry and disappointing.