It’s 6pm, you’re tired, and everyone is hungry for a healthy meal. This honey mustard salmon is my favorite solution for those busy nights. It delivers big flavor with almost zero effort. Your family will love the sweet and savory glaze.
This dish is perfect for a spring healthy reset. It feels light but stays very satisfying. You only need about 20 minutes from start to finish. It is a reliable win for any home cook.
Why This Recipe Is a Winner
This recipe works because it balances simple pantry staples. The honey provides a lovely sweetness that kids really enjoy. Dijon and whole grain mustards add a sophisticated tang. It makes a regular Tuesday feel like a special occasion.
You will love how quickly it cleans up. Using parchment paper means you won’t be scrubbing pans later. It is a nutritious choice that doesn’t sacrifice any flavor. This will surely become a staple in your rotation.
Simple Method
Making this dish is incredibly straightforward and stress-free. You simply whisk the glaze ingredients in one small bowl. Brush it generously over your fresh fillets. The oven does all the heavy lifting for you. Even beginners can master this recipe on the first try.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh salmon makes the biggest difference here.
- 4 (6 oz) salmon fillets
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
Step-by-Step Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, lemon juice, salt, and black pepper.
- Arrange the salmon fillets on the prepared baking sheet with the skin-side down.
- Generously brush the honey mustard glaze over the top and sides of each salmon fillet.
- Bake for 10 to 12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Remove from oven and garnish with fresh chopped parsley before serving.
Best Ways to Enjoy It
Serve this warm with a side of roasted asparagus. It also pairs beautifully with fluffy quinoa or white rice. Add a few fresh lemon wedges for an extra bright pop. Pack any leftovers into containers for easy weekday lunches tomorrow.
Storage & Reheating
Store any leftover fillets in an airtight container. They will stay fresh in the fridge for three days. To reheat, use a low oven at 300°F. This helps keep the fish tender and moist. Avoid the microwave to prevent the salmon from getting rubbery.
Tips for Best Results
- Pat the salmon dry with paper towels before glazing.
- Don’t skip the fresh lemon juice for the best balance.
- Avoid overcooking by checking the internal temperature early.
- Use a silicone brush to get the glaze into every corner.
- Add a handful of fresh summer herbs if parsley isn’t handy.
- Double the glaze if you like extra sauce for your rice.
- Check for pin bones before you start cooking the fish.
Ways to Switch It Up
- Swap maple syrup for honey for a deeper autumnal sweetness.
- Use gluten-free mustard to keep the meal allergy-friendly.
- Add a pinch of red pepper flakes for a spicy kick.
- Try this glaze on chicken breasts for a different protein.
Common Questions
Can I use frozen salmon?
Yes, you can certainly use frozen fillets. Just make sure to thaw them completely in the fridge first. Pat them very dry before adding the honey mustard glaze.
How do I know when it is done?
The salmon should flake easily when pressed with a fork. The center should look opaque rather than translucent. An internal temperature of 145°F is the goal.
I hope this easy salmon recipe makes your weeknight much smoother. It is a fresh, bright meal that always satisfies. Happy cooking!
— Alex
Ingredients
- 4 (6 oz) salmon fillets
- 2 tablespoons hone y
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic , minced
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small mixing bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, lemon juice, salt, and black pepper.
- Arrange the salmon fillets on the prepared baking sheet with the skin-side down.
- Generously brush the honey mustard glaze over the top and sides of each salmon fillet.
- Bake for 10 to 12 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
- Remove from oven and garnish with fresh chopped parsley before serving.
