Honey Mustard Salmon Fillets (Printable)

Oven-baked salmon coated in a flavorful honey mustard sauce with garlic and fresh lemon.

# What You'll Need:

→ Fish

01 - 4 skin-on or skinless salmon fillets, 170 g each

→ Honey Mustard Sauce

02 - 45 ml Dijon mustard
03 - 30 ml whole grain mustard
04 - 45 ml honey
05 - 15 ml olive oil
06 - 15 ml lemon juice
07 - 2 cloves garlic, minced
08 - 3 g salt
09 - 1.25 g ground black pepper

→ Garnish (optional)

10 - 15 ml fresh parsley, finely chopped
11 - Lemon wedges

# 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, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
03 - Place salmon fillets on the baking sheet and pat dry with paper towels.
04 - Generously spoon the honey mustard sauce over each fillet, spreading evenly to cover the tops.
05 - Bake in the oven for 15 to 20 minutes, or until the salmon flakes easily with a fork and is opaque throughout.
06 - Remove from oven, garnish with chopped parsley and serve alongside lemon wedges.

# Recipe Expert Tips:

01 -
  • The sauce caramelizes just enough to create a sticky-sweet crust while keeping the salmon impossibly moist underneath.
  • You can have dinner on the table in 30 minutes without feeling rushed or like you cut corners.
  • It works equally well for a quiet Tuesday night or when you're trying to impress someone at your table.
02 -
  • Don't skip patting the salmon dry—wet fish won't let the sauce stick properly, and you'll end up with a watery pan instead of that gorgeous glaze.
  • If you want extra caramelization and a slightly firmer top, broil for the last 2 minutes of baking, but watch it closely because the line between caramelized and burnt is quick.
03 -
  • Make the sauce the morning of if you want one less thing to think about—it keeps in the fridge and actually deepens in flavor as it sits.
  • If your salmon is particularly thick, tent it loosely with foil for the first 10 minutes of baking to keep the outside from cooking too fast while the inside catches up.
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