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Baked honey mustard salmon is topped with a lemony honey mustard sauce for a delicious and easy weeknight dinner. Tender baked dijon salmon is ready in less than 30 minutes, including prep time, so it’s perfect for busy families that want to eat healthily.
This honey mustard salmon recipe is truly a gem. With only 5 minutes of prep and less than 15 minutes of cooking time, you can have this tender salmon with mustard sauce on the table in a flash. Baked dijon salmon pairs perfectly with your favorite side dishes, plus it’s gluten free, low in carbs and loaded with healthy omega-3s.
If you love recipes with honey mustard, try my Grilled Honey Mustard Chicken or my Honey Mustard Chicken. You will love them!
Why You’ll Love This Honey Mustard Glazed Salmon
- It’s so simple. The flavorful honey mustard marinade takes just minutes to prepare using ingredients you already have on hand.
- It’s healthy. Salmon is rich in omega-3s which are vital to heart health. Salmon offers many benefits when eaten as part of a healthy diet.
- It’s got an incredible flavor. The combination of lemon juice, honey and two kinds of mustard create an intensely flavorful sauce that pairs beautifully with the salmon filets.
Salmon Mustard Sauce Ingredients
- Salmon Filets – center cut salmon filets are typically more even in thickness which helps them to cook evenly.
- Chicken Broth – use low sodium chicken broth to control the dish’s saltiness.
- Honey – raw, local honey is always a favorite choice. Substitute maple syrup if desired.
- Mustard – Use both whole grain mustard (old style mustard) and Dijon mustard for a full-flavored sauce.
- Lemon Juice – Fresh lemon juice has a better flavor than bottled lemon juice.
- Paprika – Spanish paprika is made with smoked peppers and brings a deep flavor.
- Seasonings – combine black pepper, dry rosemary, onion powder, garlic powder and salt.
- Olive Oil – or use any light tasting, neutral flavored oil.
- Olive Oil Spray – use nonstick spray to grease a baking dish.
How To Make Honey Mustard Salmon
- Prepare the equipment. Preheat the oven to 400 degrees F. Spray a 13 x 9 inch nonstick baking dish generously with olive oil cooking spray. Line the salmon filet into the dish.
- Prepare the Dijon mustard sauce for salmon. In a small bowl or cup, mix together all the sauce ingredients.
- Marinate and bake. Pour ½ of the marinade over the salmon and bake for 7 minutes. Baste with more marinade and continue to bake for another 5 minutes.
- Cover with foil and rest. Remove the baking dish from the oven and cover the dish with foil wrap to rest for 5 minutes.
- Baste and serve. Remove the foil wrap, baste salmon with the marinade in the dish and top with freshly chopped parsley and serve.
Tips To Make Salmon in Honey Mustard Sauce
- Center cut salmon filets are typically more even in size, which helps with even cooking.
- If you don’t have salmon filets, use any kind of salmon cut, but adjust the cooking time.
- Pat dry with paper towels before adding the marinade to the salmon.
- Make it spicy by adding some sriracha sauce, cayenne pepper or chili flakes.
- Adjust the honey to make it sweeter or less sweet.
- Don’t overbake. Salmon should be slightly rare in the center. It will have some carry over cooking.
- Leftover salmon can be served on a salad or made into salmon patties.
Frequently Asked Questions
Salmon should be cooked to an internal temperature of 145 degrees F when checked with a meat thermometer. It should be pink in the middle and flake easily with a fork. Salmon will experience some carry over cooking, so I like to remove it from the oven when it is still a bit rare in the middle. Do not overcook salmon, or it will be very dry.
Eating salmon skin is a personal preference, but the skin will not get crispy when making this honey mustard salmon. You can remove it either before or after cooking, but it should be removed before serving. I prefer to remove it before cooking so the marinade’s flavor is not lost when the skin is removed.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat salmon gently in the microwave or enjoy it cold. Leftover salmon can also be made into salmon patties.
I personally prefer not to. But cooked salmon can be frozen, however the flavor and texture will not be as good as fresh cooked salmon. Wrap the salmon tightly in foil and freeze for up to three months. Thaw overnight in the fridge.
This healthy meal can be served with all of your favorite side dishes. We recommend serving with Oven Roasted Baby Potatoes or Crispy Air Fryer Roasted Potatoes, Homemade Green Bean Casserole, Cheesy Broccoli Bites or the Best Grilled Vegetables.
More Salmon Recipes
- Crispy Baked Salmon
- Grilled Honey Garlic Butter Salmon
- Air Fryer Salmon Patties
- Greek Salmon Salad
- Maple Pecan Glazed Salmon
I hope you enjoy all the recipes I share with you, including this delicious Honey Mustard Salmon recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Baked Honey Mustard Salmon
Ingredients
- 4 8 oz. salmon fillet, center cut
- ¼ cup chicken broth, low sodium
- 3 tbsps. honey
- 2 tsp whole grain mustard, old style mustard
- ¼ tbsps. Dijon mustard
- 2 tbsps lemon juice
- 1½ tsp. paprika, Spanish
- ¾ tsp. black pepper, or less to taste
- ½ tsp. fine rosemary , dry
- 1 tsp. onion powder
- 1 tsp. garlic powder
- ¾ tsp. salt
- 2 tbsps. olive oil, light tasting
- olive oil spray , nonstick
Instructions
- Preheat oven to 400 F.
- In a small bowl or cup, mix together all the sauce ingredients.
- Spray a 13 x 9 inch nonstick baking dish generously with olive oil cooking spray. Line the salmon fillet into the dish.
- Pour ½ of the marinade over the salmon and bake for 7 minutes. Add in the second batch of the marinade and continue to bake for another 5 minutes.
- Remove the baking dish from the oven and cover the dish with foil wrap to rest for 5 minutes.
- Remove the foil wrap, baste salmon with the marinade in the dish and top with freshly chopped parsley and serve.
Notes
- Center cut salmon filets are typically more even in size, which helps with even cooking.
- If you don’t have salmon filets, use any kind of salmon cut, but adjust the cooking time.
- Pat dry with paper towels before adding the marinade to the salmon.
- Make it spicy by adding some sriracha sauce, cayenne pepper or chili flakes.
- Adjust the honey to make it sweeter or less sweet.
- Don’t overbake. Salmon should be slightly rare in the center. It will have some carry over cooking.
- Leftover salmon can be served on a salad or made into salmon patties.
