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Honey Mustard Baked Salmon Recipe

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3.9 from 13 reviews

This Honey Mustard Baked Salmon recipe offers a deliciously simple way to prepare tender, flaky salmon with a sweet and tangy glaze. Combining the sweetness of honey with the sharpness of Dijon mustard, fresh garlic, and dill, this dish is baked quickly at 400°F to preserve the salmon’s moisture and flavor. Perfect for a healthy, flavorful weeknight dinner that comes together in just 20 minutes.

Ingredients

Salmon

  • 1 1/2 to 2 pounds (680g to 900g) salmon fillets

Honey Mustard Glaze

  • 3 tablespoons honey mustard (1 1/2 tablespoons honey plus 1 1/2 tablespoons Dijon mustard)
  • 3 cloves garlic, minced (about 3 teaspoons)
  • 3 tablespoons extra virgin olive oil (divided into 2 tablespoons and 1 tablespoon)
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • Pinch salt

Instructions

  1. Preheat the oven: Set your oven to 400°F (200°C) to ensure it reaches the ideal baking temperature while you prepare the salmon and glaze.
  2. Make the honey-mustard glaze: In a small bowl, whisk together honey mustard, minced garlic, 2 tablespoons of olive oil, lemon juice, chopped fresh dill, and a pinch of salt until fully combined and smooth.
  3. Prepare the salmon: Line a roasting pan with aluminum foil for easy cleanup. Brush both sides of the salmon fillets with the remaining 1 tablespoon of olive oil. Place the fillets skin-side down (if skin is attached) on the foil-lined pan.
  4. Glaze the salmon: Using a basting brush, evenly coat the top side of each salmon fillet with the prepared honey mustard glaze, ensuring a generous layer for flavor and moisture.
  5. Bake the salmon: Place the roasting pan in the preheated oven and bake for about 10 minutes, or until the salmon flakes easily with a fork and is cooked through.
  6. Serve: Remove from the oven and let the salmon rest for a minute, then serve warm, optionally garnished with extra fresh dill or lemon wedges.

Notes

  • For best results, use fresh salmon fillets with skin on to keep the fish moist while baking.
  • If you don’t have pre-made honey mustard, simply mix equal parts honey and Dijon mustard to create the glaze.
  • You can adjust the sweetness and tanginess by varying the honey and mustard ratio to your taste.
  • Use a meat thermometer to ensure the internal temperature reaches 145°F for perfectly cooked salmon.
  • Leftover baked salmon can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://recipesbyliza.com/honey-mustard-baked-salmon-recipe/