Baked Honey Mustard Salmon (Print version)
Tender salmon glazed with sweet honey mustard, baked to perfection in just 25 minutes.
# What goes in:
→ Fish
01 - 4 salmon fillets (about 6 oz each), skin-on or skinless
→ Honey Mustard Glaze
02 - 3 tbsp Dijon mustard
03 - 2 tbsp honey
04 - 1 tbsp whole grain mustard
05 - 1 tbsp olive oil
06 - 1 tbsp fresh lemon juice
07 - 2 garlic cloves, minced
08 - 1/2 tsp smoked paprika
09 - Salt and freshly ground black pepper, to taste
→ Garnish
10 - Fresh parsley, chopped
11 - Lemon wedges
# Cooking steps:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
02 - In a small mixing bowl, whisk together the Dijon mustard, honey, whole grain mustard, olive oil, fresh lemon juice, minced garlic, smoked paprika, salt, and pepper until 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.
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 the salmon rest for 2 minutes. Garnish with chopped fresh parsley and serve alongside lemon wedges.
# Tips from flavorandfeast:
01 -
- The glaze doubles as a marinade if you have extra time, and even five minutes of sitting makes the fish taste incredible.
- It looks like something from a restaurant menu but requires about as much effort as making toast.
- Cleanup is essentially nonexistent because everything bakes on one sheet of parchment paper.
02 -
- Overcooked salmon turns chalky and sad within a single extra minute, so start checking at the 12 minute mark rather than waiting for the full time.
- A quick blast under the broiler for one to two minutes at the end creates a gorgeous caramelized top that looks and tastes completely different from the oven alone.
03 -
- Bring the salmon to room temperature for ten minutes before baking so it cooks evenly from edge to center instead of staying cold in the middle.
- Use a pastry brush for the glaze if you have one, it lays down a thinner, more even layer than a spoon and prevents pooling.