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This Baked Honey Mustard Salmon is tender, flaky, and ready in just 20 minutes. A tangy-sweet glaze made with Dijon and whole grain mustard caramelizes beautifully in the oven for a simple dinner that tastes anything but basic.
If you love salmon, you’ll also enjoy Honey Garlic Salmon or Teriyaki Salmon Lettuce Wraps for more easy weeknight ideas. For a classic approach, try this simple Baked Salmon with Garlic Butter.
4 Things That Make or Break This Recipe
A few tips to help you get perfectly tender, flaky salmon every time.
- Don’t overcook it. Salmon goes from perfect to dry quickly. Pull it from the oven when the thickest part reaches 135-140°F on a meat thermometer. It will continue cooking as it rests and finish at the safe 145°F.
- Keep the skin on while baking. The skin acts as a barrier between the fish and the pan, helping the salmon stay moist. It peels off easily after cooking if you prefer not to eat it.
- Use a meat thermometer. It’s the most reliable way to know when your salmon is done without cutting into it and losing those juices. A simple instant-read thermometer takes the guesswork out of it.
- Let it rest before serving. Give the salmon 2-3 minutes after it comes out of the oven. This lets the juices redistribute so every bite stays moist.
RECIPE WALK-THROUGH
How to Make Baked Honey Mustard Salmon
See the recipe card below for full, detailed instructions
This recipe comes together quickly with just a handful of ingredients. The honey mustard glaze does all the heavy lifting, giving you bold flavor with minimal effort.
Step 1: Make the Honey Mustard Glaze
In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, minced garlic, lemon juice, smoked paprika, salt, and pepper.
The combination of two mustards gives you a complex, tangy flavor with fun pops of texture from the whole grain seeds.
Only have one type of mustard? Use 4 tablespoons of Dijon or whole grain mustard instead of the two-mustard combo. The glaze will still be delicious.
Step 2: Prep the Salmon
Preheat your oven to 400°F. Line a large rimmed baking sheet with foil for easy cleanup.
Place the salmon skin-side down on the foil.
If you’re working with a large fillet, you can cut it into individual portions before baking or leave it whole and slice after.
Season the salmon lightly with salt and pepper, then spread the honey mustard glaze evenly over the top. Bring the edges of the foil up around the salmon to create a little “boat.” This keeps the juices from spreading all over the pan and makes cleanup a breeze.
Step 3: Bake Until Tender and Flaky
Bake in the preheated oven for 18-20 minutes. The salmon is done when it’s light pink throughout and flakes easily with a fork.
Let the salmon rest for 2-3 minutes before serving. Garnish with fresh minced parsley and lemon wedges if you like.
- Adjust timing for thickness. Thinner fillets (about 1 inch) may only need 12-15 minutes. Thicker cuts (1.5 inches or more) can take 20-22 minutes. Start checking a few minutes early to avoid overcooking.
- Want extra caramelization? Switch the oven to broil for the last 1-2 minutes. Keep a close eye on it since the honey in the glaze can go from caramelized to burnt quickly.
Prefer the air fryer? Try this Air Fryer Salmon with Lemon Butter Sauce for an equally easy method with crispy edges.
What to Serve with Honey Mustard Salmon
This salmon pairs well with simple sides that let the honey mustard glaze shine. Rice, potatoes, and roasted vegetables are all great options.
Rice: Easy Rice Pilaf is a classic pairing, or try Garlic Mashed Potatoes for something heartier.
Vegetables: Keep it simple with Roasted Asparagus, Roasted Broccoli, or Garlic Green Beans. Any of these can roast alongside the salmon if you time it right.
A fresh green salad rounds out the meal nicely, especially on warmer nights when you want something lighter.
Storage Tips
Storage and Reheating
Refrigerate: Let the salmon cool to room temperature, then store leftovers in an airtight container in the fridge for up to 2-3 days.
Freeze: You can freeze cooked salmon, although the texture will change slightly over time. Wrap tightly in foil or plastic wrap, then place in a freezer bag. Freeze for up to 3 months for best quality.
Reheat: Warm gently in the microwave in 30-second intervals to avoid overcooking. Salmon is also delicious served cold, flaked over a salad or on a bagel with cream cheese.
Can I make the honey mustard glaze ahead of time? Absolutely. Mix the glaze up to 3 days ahead and store it in an airtight container in the fridge. Give it a quick stir before spreading it on the salmon.
Frequently Asked Questions
What kind of salmon is best for baking?
Both wild-caught and farm-raised salmon work well here. Wild-caught has a richer, more robust flavor, while farm-raised tends to be milder and a bit fattier (which helps it stay moist). Either will taste great with this honey mustard glaze.
Can I use a different type of mustard?
Yes. If you don’t have both Dijon and whole grain mustard, use 4 tablespoons of whichever you have on hand. Dijon gives you a smooth, tangy glaze. Whole grain adds a nice texture with pops of mustard seed. You could also use spicy brown mustard for a little extra kick.
What temperature should I bake salmon at?
400°F works well for this recipe and gives you a nice balance of caramelization on the glaze and tender fish. You can also bake at 375°F for a slightly longer time (about 22-25 minutes) if you prefer a more gentle approach. The key is watching the internal temperature rather than the clock.
How do I know when salmon is done?
Look for three signs: the salmon should be light pink throughout (not dark or translucent in the center), it should flake easily when you press it gently with a fork, and a meat thermometer inserted into the thickest part should read 135-140°F. It will carry over to 145°F as it rests.
More Salmon Recipes To Try
- Baked Salmon with Garlic Butter
- Salmon Patties
- Sheet Pan Lemon Dill Salmon with Roasted Tomatoes
- Grilled Salmon Kabobs
- Salmon Bowls
Honey Mustard Salmon
Ingredients
- 2 pounds salmon fillet skin on
- 2 tablespoons whole grain mustard
- 2 tablespoons dijon mustard
- 3 tablespoons honey
- 2 cloves garlic minced
- 1 tablespoon lemon juice
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Fresh minced parsley and lemon wedges for garnish (optional)
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil.
- Place the salmon skin-side down on the foil. Season lightly with salt and pepper.
- In a small bowl, whisk together whole grain mustard, Dijon mustard, honey, minced garlic, lemon juice, smoked paprika, salt, and pepper.
- Spread the glaze evenly over the top of the salmon. Bring up the sides of the foil around the salmon to contain the juices.
- Bake for 18-20 minutes, until the salmon is light pink throughout and flakes easily with a fork. Internal temperature should reach 135-140°F (it will carry over to 145°F while resting).
- Let rest for 2-3 minutes before serving. Garnish with fresh parsley and lemon wedges if desired.
Notes
- Don’t overcook: Pull the salmon when it reaches 135-140°F. It will continue cooking as it rests.
- Adjust for thickness: Thinner fillets (1 inch) need 12-15 minutes. Thicker cuts (1.5+ inches) need 20-22 minutes.
- Mustard swap: Use 4 tablespoons of Dijon or whole grain if you only have one type.
- For extra caramelization: Broil for 1-2 minutes at the end, watching carefully so the honey doesn’t burn.
- Keep the skin on: It helps the salmon stay moist and peels off easily after cooking.
- Use a meat thermometer: The most reliable way to check doneness without cutting into the fish.
- Let it rest: 2-3 minutes after baking lets juices redistribute for moister salmon.
- Plan ahead: The glaze can be made up to 3 days ahead and refrigerated.
- Refrigerate leftovers: Store in an airtight container for 2-3 days.
- Freeze: Wrap tightly and freeze for up to 3 months. Texture may change slightly.
- Reheat gently: Microwave in 30-second intervals, or enjoy cold on salads or bagels.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
I didn’t have all the ingredients so I hope it’s okay that I used garlic powder and Peprika instead and honey mustard hopefully it still comes out good
I think those seasonings would delicious!
This Honey Mustard Salmon was out of this world delicious plus so easy peasy. I did microwave mine as I had less salmon than 2 lbs for the two of us. After cooking I always cover the dish I microwave my fish in n let it set for about 5 minutes. I also fixed sweet potatoes & carrots for our dinner tonight.
Thank you Kristin for this wonderful & easy salmon recipe. This just became my go-to salmon recipe!!
I love your recipes!❤️❤️
Sharon
Awesome feedback Sharon! You are so welcome, thank you for the kind words.
This is a yummy dish! Perfect with mashed potatoes!
Love the feedback Jasmine! Thanks for stopping by.
I’ve made this recipe several times now & it does not disappoint. Very flavorful and tender. The only change for me is cooking salmon a little lower heat & a little longer cook time. Low & slow. 375 x 25 mins
Awesome feedback Nancy! Thanks for stopping by.
I made this tonight and it turned out quite tasty! I didn’t have the whole grain mustard on hand, but I had stone Dijon mustard and just doubled up on that…worked well…I served it with brown basmati rice and roasted asparagus..the salmon was the star!
Awesome feedback Anne! Thank you so much for stopping by.
I have made this twice for the family and we love this recipe 🙂
Hi Marie, So happy that you and your family loved this recipe! Thank you so much for stopping by!
Salmon is also one of my favourite fish. This baked salmon looks so good. Besides, I’ve never heard of the whole grain mustard before, does it have a unique taste or smell?
-Natalie Ellis
It’s similar in flavor to a dijon, but does have the pop of the seeds that I love.