Honey Mustard Baked Salmon (Printable Version)
Tender salmon fillets coated in a sweet, tangy honey mustard glaze and baked until perfectly flaky.
# What You 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
# Directions:
01 - Preheat the 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, lemon juice, minced garlic, smoked paprika, salt, and pepper until smooth and well combined.
03 - Arrange 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 across the top and sides.
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 at the center.
06 - Remove the salmon from the oven and let it rest for 2 minutes. Garnish with chopped fresh parsley and serve alongside lemon wedges.
# Expert Advice:
01 -
- The glaze is sweet, tangy, and just smoky enough to make people think you spent way longer than ten minutes prepping.
- Salmon comes out perfectly tender every single time, even if you are brand new to cooking fish at home.
02 -
- Overbaking salmon by even two minutes turns silky into chalky, so start checking at the twelve minute mark and trust your fork over the timer.
- That extra minute under the broil at the end is not optional in my house, it creates a caramelized crust that takes this from good to unforgettable.
03 -
- Your baking tray should not be crowded, leave space between fillets so hot air circulates and the glaze caramelizes instead of steaming.
- Taste the glaze before it goes on the fish and adjust the honey or mustard to your liking, this is your dinner after all.