Baked Salmon Honey Mustard (Printable version)
Tender salmon glazed with honey mustard, baked to a flavorful finish with fresh parsley and lemon.
# Ingredient List:
→ Fish
01 - 4 salmon fillets, about 5.3 oz each, skin-on or skinless
→ Honey Mustard Glaze
02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons honey
04 - 1 tablespoon whole grain mustard (optional)
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon olive oil
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper
→ Garnish
10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving
# How to Make It:
01 - Set oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Whisk together Dijon mustard, honey, whole grain mustard (if using), lemon juice, olive oil, minced garlic, salt, and black pepper until smooth.
03 - Pat salmon fillets dry with paper towels and arrange skin-side down on the baking sheet.
04 - Brush the honey mustard mixture generously over tops and sides of each fillet.
05 - Bake fillets for 12 to 15 minutes or until salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove from oven, sprinkle chopped parsley over fillets, and serve with lemon wedges.
# Expert Suggestions:
01 -
- The glaze caramelizes just enough to create this sticky-sweet crust while the fish stays impossibly tender inside.
- It takes less time than ordering takeout but tastes like you actually know what you're doing.
- Works perfectly for anyone watching their carbs or avoiding gluten, with zero compromise on flavor.
02 -
- Overcooked salmon is the biggest waste of good fish, so start checking at 12 minutes and remember that carryover cooking will finish it even after you pull it out of the oven.
- If your glaze looks too thick, a tiny drizzle of water or extra lemon juice will loosen it up without throwing off the flavor balance.
03 -
- Room temperature salmon cooks more evenly than cold salmon straight from the fridge, so pull it out 10 minutes before you bake.
- The internal temperature should hit 63°C (145°F) at the thickest part, and if you have a meat thermometer, this takes all the guesswork out of doneness.