Baked Honey Mustard Salmon (Print Version)

Tender salmon fillets with a sweet, tangy honey mustard glaze, ready 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 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

# Steps:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper and set aside.
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 smooth and 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, 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 rest for 2 minutes. Garnish with chopped fresh parsley and serve with lemon wedges.

# Expert Tips:

01 -
  • The glaze comes together in about two minutes with ingredients you probably already have rattling around your pantry door.
  • It turns ordinary salmon into something that tastes like you tried much harder than you actually did.
  • Cleanup is almost nonexistent if you line your tray properly.
  • The balance of tangy and sweet wins over even people who claim they are not fish lovers.
02 -
  • Overbaking is the single biggest enemy of salmon, so start checking at 12 minutes because it carries over cooking even after you remove it.
  • If your honey has crystallized, warm it for a few seconds in the microwave so it blends smoothly into the glaze instead of leaving stubborn lumps.
  • Broiling for one to two minutes at the end gives you a gorgeous caramelized top but watch it like a hawk because it goes from perfect to burnt in seconds.
03 -
  • Dry your salmon thoroughly before glazing because moisture is the enemy of a good sear and a sticky caramelized finish.
  • Let the glazed fillets sit for five minutes before baking so the honey has time to bond with the surface, resulting in a thicker more satisfying crust.

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