Baked Honey Mustard Salmon (Printable Version)
Tender salmon fillets coated in a sweet, tangy honey mustard glaze, baked to flaky perfection in 25 minutes.
# Ingredient List:
→ 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
# How to Make:
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 well combined.
03 - Place the salmon fillets on the prepared baking tray. Pat them dry with paper towels, then 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 the salmon rest for 2 minutes. Garnish with chopped parsley and serve with lemon wedges alongside.
# Expert Tips:
01 -
- The glaze doubles as a marinade so you get maximum flavor with almost zero effort.
- It looks like something from a restaurant menu but requires no culinary training whatsoever.
- Cleanup is essentially one tray and one bowl which is a victory on any weeknight.
02 -
- If you overcook salmon by even a few minutes it goes from silky to chalky so start checking at the twelve minute mark.
- A quick one to two minute broil at the end creates a caramelized crust that is absolutely worth the extra attention.
03 -
- Skin side down is the way to go because it acts as a natural barrier between the delicate flesh and the hot pan.
- The glaze can be mixed up to three days ahead and stored in the fridge which turns a weeknight dinner into a ten minute operation.