Honey Mustard Salmon (Printable Version)

Oven-baked salmon glazed with a sweet and tangy honey mustard sauce, simple and flavorful.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (each 6 oz), skin-on or skinless

→ Honey Mustard Sauce

02 - 3 tbsp Dijon mustard
03 - 2 tbsp whole grain mustard
04 - 3 tbsp honey
05 - 1 tbsp olive oil
06 - 1 tbsp lemon juice
07 - 2 cloves garlic, minced
08 - ½ tsp salt
09 - ¼ tsp black pepper

→ Garnish (optional)

10 - 1 tbsp fresh parsley, chopped
11 - Lemon wedges

# Step-by-Step Guide:

01 - Preheat the 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 fully combined.
03 - Place the salmon fillets on the prepared 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 preheated oven for 15 to 20 minutes until salmon flakes easily with a fork and is opaque in the center.
06 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.

# Additional Tips::

01 -
  • The sauce caramelizes just enough to create a glossy, restaurant-quality finish without any fuss.
  • It comes together in 30 minutes, making it genuinely practical for nights when you're tired but want something that tastes intentional.
  • The balance between sweet honey and tangy mustard works because neither one overpowers the salmon's natural flavor.
02 -
  • Pat your salmon dry, genuinely dry—moisture is the enemy of a good sauce cling, and I learned this the hard way after a watery, sliding mess.
  • Don't skip the whole grain mustard even if you only have Dijon; the texture and flavor difference is real and worth a trip to the store.
03 -
  • Buy salmon from a fishmonger if you can—they'll tell you how fresh it is and can cut fillets to order, which means everything cooks at the same pace.
  • Bring your salmon to room temperature for 10 minutes before baking; it cooks more evenly and stays more tender than cold fish straight from the fridge.
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