Save to Pinterest This dish features succulent salmon fillets coated in a balanced honey mustard glaze, then baked until tender and flaky. The combination of Dijon and whole grain mustard creates depth, while honey adds natural sweetness that complements the rich fish.
Perfect for busy weeknights, this comes together in just 28 minutes from start to finish. The oven does all the work, resulting in consistently moist salmon with a caramelized exterior. Serve alongside roasted vegetables or over rice for a complete meal.
The Tuesday night I discovered this honey mustard glaze changed everything about my relationship with salmon. I had been baking salmon plain for years, always feeling like something was missing. This combination of Dijon and whole grain mustard with honey hit my kitchen like a revelation. Now it is the recipe my family actually requests by name.
Last summer my sister visited and watched me make this, immediately texting herself the recipe before she even took a bite. She called me two days later saying her husband who claims to dislike salmon had asked for it again. That moment when someone who claims not to like fish goes back for seconds is pretty unbeatable.
Ingredients
- 4 salmon fillets: I prefer skin-on for easier handling but skinless works perfectly too, just look for fillets that are evenly thick
- Dijon mustard: This provides the sharp tangy base that cuts through the richness of the fish
- Whole grain mustard: The seeds add texture and a milder mustard flavor that rounds everything out
- Honey: Use a mild honey so it does not overpower the other flavors
- Olive oil: Helps the glaze spread evenly and promotes that beautiful caramelized finish
- Fresh lemon juice: Brightens everything and balances the sweetness from the honey
- Garlic clove: One clove is perfect, any more can compete with the delicate salmon
- Salt and pepper: Essential for bringing all the flavors together
- Fresh parsley: Adds a fresh pop of color and a light herbal finish
- Lemon wedges: Serving with extra lemon lets everyone adjust the brightness to their taste
Instructions
- Preheat your oven:
- Get your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup
- Whisk the glaze:
- In a small bowl combine both mustards, honey, olive oil, lemon juice, garlic, salt, and pepper until completely smooth
- Arrange the salmon:
- Place the fillets on your prepared baking sheet skin-side down, leaving some space between them
- Glaze generously:
- Spoon the honey mustard mixture evenly over each fillet, using the back of the spoon to spread it completely across the top
- Bake to perfection:
- Bake for 15 to 18 minutes until the salmon flakes easily with a fork and is just cooked through
- Finish and serve:
- Transfer to plates, sprinkle with fresh parsley, and serve with lemon wedges on the side
Save to Pinterest This recipe has become my go-to for dinner parties because it looks impressive but requires almost no active cooking time. I love watching people is eyes light up when they see that gorgeous glazed topping coming out of the oven.
Marinating for Extra Flavor
If you have 15 extra minutes, let the salmon sit in the glaze before baking. The flavors penetrate deeper into the fish, and the mustard starts working as a tenderizer. Just remember to spoon any leftover glaze back over the fillets before they go into the oven.
Perfect Pairings
Roasted vegetables with a little char from the oven balance the sweet glaze beautifully. A simple green salad with a vinaigrette cuts through the richness, and fluffy rice or roasted potatoes soak up that extra sauce on the plate.
Make It Your Own
Once you are comfortable with the basic recipe, try swapping maple syrup for honey to add a deeper caramel note. A pinch of smoked paprika in the glaze adds a subtle warmth that really works well. You can also add fresh herbs like thyme or dill directly into the mustard mixture.
- Double the glaze if you love extra sauce
- Try this same method on trout or arctic char
- The glaze works on grilled salmon too
Save to Pinterest There is something deeply satisfying about a recipe this simple delivering such restaurant-worthy results. Weeknight dinner just got a whole lot more exciting.
Recipe FAQs
- → How do I know when the salmon is done?
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The salmon is ready when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The flesh should appear opaque throughout and separate into distinct flakes when tested.
- → Can I use frozen salmon fillets?
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Yes, thaw the salmon completely in the refrigerator overnight before preparing. Pat the fillets dry with paper towels to remove excess moisture, which helps the glaze adhere properly during baking.
- → What can I substitute for honey?
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Maple syrup works beautifully as a 1:1 replacement for honey, offering a slightly different but equally delicious flavor profile. Agave nectar is another option that maintains the glaze's consistency and sweetness.
- → Should I remove the skin before baking?
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Leaving the skin on helps keep the salmon moist during baking and creates a barrier between the flesh and the baking sheet. Place the fillets skin-side down, and the skin will easily peel away after cooking if you prefer not to eat it.
- → How long does the honey mustard glaze keep?
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Mixed glaze can be stored in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature and whisk briefly before using. For best results, prepare fresh when making this dish.
