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This Baked Honey Mustard Salmon is so simple and so full of flavor. Tender, flaky salmon filet with a rich honey and whole grain mustard glaze and a pop of lemon.
Salmon is a weekly dinner staple at our house. We love it with different butters and glazes but my current obsession is this Honey Mustard Salmon! It’s got a tangy sweet glaze that caramelizes slightly in the oven. So delicious!
My kids are also huge fans of salmon, and knowing that it’s a pretty simple and healthy protein, it’s a no-brainer that we eat this fish a lot. I’m always on the hunt for new flavors, and I haven’t been let down yet.
Table of Contents
- Salmon filet – Buy it with the skin on, unless you’re fundamentally against it. Baking with the skin keeps the salmon moist and tender. For size, plan on at least 6-8 ounces per person.
- Mustard – I used two kinds of mustard, whole grain and dijon for a complex delicious flavor. And the pops of grain are so fun.
- Honey – The sweetness contrasts with the tang of the mustard. Feel free to use an alternate sweetener like agave or brown sugar.
- Other flavors – garlic, lemon, paprika, salt and pepper.
How to Make Baked Honey Mustard Salmon
Salmon is super easy to cook, just be careful not to overcook it. It can quickly become dry and stringy which is NOT what you want, trust me. You want to almost undercook it so it stays moist and tender and delicious. As with any kind of meat preparation, using a meat thermometer is going to always be your best bet to get your fish to the optimal 145 degrees ℉.
- Start by making the sauce. I use two mustards, Dijon and whole grain. I love the little pops of the whole grain, it’s just fun! There is also honey, smoked paprika and of course garlic.
- Spread the mustard mixture all over the top of your salmon filet and pop it in the oven. Laying the salmon on foil and raising up the sides creates a little “salmon boat” and will prevent the juices from spilling all over your pan, making for easy clean up.
- Bake in a 400 degree oven for 18-20 minutes. Garnish with fresh minced parsley, because it just looks pretty, and serve it with rice and a salad.
There are generally two types of salmon available in my grocery store (and likely in yours, too) Wild Caught and Farm Raised. The wild caught has a richer flavor, but we prefer the milder, farm raised salmon. Both are delicious and will taste great when you’re baking salmon.
In the interest of food safety, salmon should be cooked to 145 ℉. It should be light pink in color throughout and flake easily with a fork.
Storage and Reheating
Refrigerate: Once the salmon has cooled to room temperature, place any leftovers in an airtight container and store in the fridge for up to 2-3 days.
Freezer: You can freeze cooked salmon, although the flavor and texture will diminish over time. Freeze, tightly wrapped, for up to 4 months.
Reheating: Reheat in the microwave if needed. Salmon is also delicious cold in a salad or on a bagel.
Here are some more salmon recipes to try!
- Baked Salmon with Garlic Butter
- Salmon Patties
- Sheet Pan Lemon Dill Salmon with Roasted Tomatoes
- Crunchy Ramen Noodle Salad with Salmon
- Smoked Salmon Dip
- Grilled Salmon Kabobs
Honey Mustard Salmon
- 2 pound salmon fillet skin on
- 2 tablespoons whole grain mustard
- 2 tablespoons dijon mustard
- 3 tablespoons honey
- 2 cloves of garlic minced
- 1 tablespoon lemon juice
- ¼ teaspoon smoked paprika
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Fresh minced parsley and lemon wedges optional, for garnish
- Preheat oven to 400 degrees F. Line a large rimmed baking sheet pan with foil.
- Lay the salmon* skin side down on the foil and season lightly with salt and pepper. *(If desired, cut into portions first).
- In a small bowl, combine mustards, honey, minced garlic, lemon juice, smoked paprika, salt and black pepper. Spread this mixture evenly over the top of the fish.
- Bring up the sides of the foil around the salmon. This will help keep the juices from spilling all over the pan.
- Bake in the preheated 400 degree oven for 18-20 minutes. (Cooking time will depend on size and thickness; it’s done when the salmon is a light pink color and is tender and flaky in the center; it should register 125-140 degrees F on a meat thermometer.)
- Remove from the oven and let rest for several minutes before serving. Garnish with fresh minced parsley and serve with lemon wedges.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients 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!❤️❤️
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?
It’s similar in flavor to a dijon, but does have the pop of the seeds that I love.