Baked Honey Mustard Salmon (Print Version)
Tender salmon fillets glazed with sweet honey mustard sauce, baked to flaky perfection in 25 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 5 oz each), skin-on or skinless
→ Honey Mustard Glaze
02 - 3 tbsp Dijon mustard
03 - 2 tbsp honey
04 - 1 tbsp olive oil
05 - 1 tbsp fresh lemon juice
06 - 2 cloves garlic, minced
07 - ½ tsp salt
08 - ¼ tsp freshly ground black pepper
→ Garnish
09 - 1 tbsp fresh parsley, chopped
10 - Lemon wedges
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, minced garlic, salt, and pepper until smooth and well combined.
03 - Place salmon fillets on the prepared baking sheet, skin-side down. Brush each fillet generously with the honey mustard glaze, coating evenly.
04 - Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and is just opaque in the center.
05 - Remove from the oven and let rest for 2 minutes. Garnish with fresh parsley and serve with lemon wedges.
# Insider Tips:
01 -
- The glaze is sweet, tangy, and sharp all at once, and it caramelizes into something almost candy like on top of the fish.
- From start to finish you are looking at twenty five minutes, which means less time cooking and more time actually enjoying your evening.
02 -
- Overbaking salmon by even two minutes turns silky into chalky, so start checking at the twelve minute mark rather than waiting for the full time.
- Letting the glaze sit on the raw fish for 15 to 20 minutes before baking changes the flavor dramatically and is worth the extra wait.
03 -
- Pat the salmon completely dry with paper towels before glazing so the sauce adheres instead of sliding off the surface.
- Brush the glaze on in two thin layers rather than one thick one for a more even caramelized crust.