Baked Honey Mustard Salmon (Printable)

Tender salmon fillets glazed with sweet honey mustard, baked to perfection in just 25 minutes.

# 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

# How To Make It:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard, olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper until well combined.
03 - Place salmon fillets on the prepared baking tray. Pat dry with paper towels and season lightly with salt and pepper.
04 - Spoon or brush the honey mustard glaze generously over each salmon fillet, coating evenly.
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 from the oven and let rest for 2 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The glaze is so good you will want to double it and put it on everything from chicken to roasted carrots.
  • It goes from fridge to table in twenty five minutes, which makes it perfect for those evenings when takeout feels like the only option.
  • Skin on or skinless, it turns out beautifully every single time with almost zero technique required.
02 -
  • If you crowd the fillets too close together on the tray they will steam instead of bake and you will lose that gorgeous caramelized edge.
  • A quick minute or two under the broiler at the very end transforms the glaze into something sticky and deeply golden, but watch it like a hawk because it burns fast.
03 -
  • Dry the salmon thoroughly before glazing because any surface moisture stops the glaze from sticking properly and dilutes the flavor.
  • Let the honey mustard mixture sit for five minutes after whisking so the garlic and paprika have time to bloom and deepen before it hits the fish.

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