This Baked Honey Mustard Salmon recipe is both elegant and incredibly easy. The sweet-and-savory glaze caramelizes beautifully, creating a gorgeous crust that seals in moisture. It’s a foolproof dish that comes together quickly with simple pantry ingredients.

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Why You’ll Love This Baked Honey Mustard Salmon

• Quick & Easy: Ready in about 20 minutes with minimal hands-on work.
• Perfect Flavor Balance: Sweet honey and tangy mustard create a complex, crowd-pleasing taste.
• Healthy & Nourishing: Packed with omega-3s and protein for a feel-good meal.
• Versatile Serving: Pairs beautifully with salads, grains, or roasted veggies.

Ingredients & Tools

• 4 salmon fillets (about 150-180 g each), skin-on or skinless
• 3 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 tablespoon whole grain mustard
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt (or to taste)
• 1 tablespoon fresh parsley, chopped (for garnish)
• Lemon wedges for serving

Tools: A small bowl for mixing, a baking sheet, parchment paper or aluminum foil, and a pastry brush (helpful but not essential).

Notes: Using both Dijon and whole grain mustard gives the sauce wonderful depth and texture. Don’t skip the fresh lemon juice—it brightens the entire dish.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 12-15 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

• What’s the best salmon to use? I recommend skin-on fillets for this recipe, as the skin helps protect the delicate flesh from drying out and gets wonderfully crispy. However, skinless works perfectly fine too—just keep a very close eye on the cooking time.
• Can I use only one type of mustard? You can, but the two-mustard combo is what makes this sauce special. If you must use just one, go with Dijon for its consistent, sharp flavor. If you only have yellow mustard, just know the flavor profile will be quite different—a little more acidic and less complex.
• Is the garlic absolutely necessary? Honestly, yes. The minced garlic melds into the sweet glaze and creates a savory backbone that keeps the dish from being cloying. If you’re in a real pinch, a quarter teaspoon of garlic powder can stand in, but fresh is best.
• How do I know when the salmon is done? The trick is to look for an internal temperature of 125°F (52°C) for medium-rare or 135°F (57°C) for medium, measured at the thickest part. It will also flake easily with a fork. Remember, it continues to cook a bit after you take it out of the oven!

How to Make Baked Honey Mustard Salmon

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended, as the texture of the cooked salmon and glaze may suffer.
• Reviving: Reheat gently in a 275°F (135°C) oven or covered skillet with a splash of water.

Serving Suggestions

Complementary Dishes

• Garlic Herb Roasted Asparagus — The earthy, savory notes of roasted asparagus are a classic and perfect partner for the sweet and tangy salmon.
• Lemon Parmesan Quinoa — This light and fluffy grain soaks up any extra glaze on your plate and adds a lovely, cheesy, citrusy element.
• Simple Arugula Salad — A bed of peppery arugula with a light vinaigrette provides a fresh, crisp contrast to the rich, flaky fish.

Drinks

• A Crisp Sauvignon Blanc — The wine’s citrusy and herbal notes cut through the richness of the salmon and complement the mustard beautifully.
• Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
• A Light Pale Ale — The slight bitterness and carbonation of a pale ale can stand up to the strong flavors without overwhelming the delicate fish.

Something Sweet

• Lemon Sorbet — Its sharp, clean citrus flavor is the perfect palate-cleanser after a rich meal and continues the lemon theme from the main course.
• Almond Shortbread Cookies — These buttery, nutty cookies are a simple, not-too-sweet treat that feels elegant and satisfying.
• Fresh Berry Parfait — Layers of yogurt, honey, and fresh mixed berries feel light and healthy, rounding out the meal on a bright note.

Top Mistakes to Avoid

• Mistake: Using a dark baking sheet without parchment. Dark pans conduct heat more aggressively and can cause the sugary glaze to burn on the bottom before the salmon is cooked through. The parchment creates a protective, non-stick barrier.
• Mistake: Skipping the step of patting the salmon dry. A wet surface will steam the fish rather than letting it roast, and the glaze will slide right off. You’ll miss out on that beautiful caramelized crust.
• Mistake: Baking at too low a temperature. A low-and-slow approach is great for some things, but here you need a hot oven to quickly cook the salmon and caramelize the honey without drying it out. I’ve messed this up before too, and you end up with steamed, pale fish.
• Mistake: Overbaking the salmon. Salmon continues to cook from residual heat after it leaves the oven (carryover cooking). If you bake it until it’s perfectly flaky in the oven, it will be overdone by the time it gets to the table. Pull it out when it’s *almost* done.

Expert Tips

• Tip: Bring the salmon to room temperature. If you have 15-20 extra minutes, let the salmon sit out on the counter before baking. This helps it cook more evenly, preventing a overcooked outside and a cold, undercooked center.
• Tip: Make extra glaze. The honey mustard mixture is so good you’ll want to have extra on hand. Double the batch and keep half in a jar in the fridge—it’s amazing on chicken, as a sandwich spread, or as a dipping sauce for roasted potatoes.
• Tip: Use the broiler for a final crisp. For an extra-restaurant-quality finish, switch your oven to broil for the last 1-2 minutes of cooking. Watch it like a hawk! This will blister and darken the glaze, giving it an incredible texture.
• Tip: Add a pinch of chili flakes. If you like a little heat, a pinch of red chili flakes in the glaze adds a wonderful, subtle warmth that plays so well with the sweetness of the honey.

FAQs

Can I make this Baked Honey Mustard Salmon ahead of time?
You can prepare the glaze up to 3 days in advance and store it in an airtight container in the fridge. I don’t recommend glazing the salmon and letting it sit for more than 30 minutes before baking, as the salt and acid in the glaze can start to “cook” the surface of the fish (a process called denaturing), resulting in a weird, grainy texture. Your best bet is to have everything prepped and ready to assemble right before baking.

What’s the best way to store and reheat leftovers?
Store any leftover salmon in an airtight container in the refrigerator for up to 2 days. The best way to reheat it is gently, either in a 275°F (135°C) oven for about 10-15 minutes until warmed through, or in a covered skillet with a tiny splash of water over low heat. Avoid the microwave if you can—it will make the fish rubbery and overcooked very quickly.

My glaze is too runny. How can I thicken it?
If your glaze seems a bit thin, don’t worry! You can thicken it by simmering it gently in a small saucepan for 2-3 minutes, which will cook off some of the liquid. Alternatively, a tiny pinch of cornstarch (about 1/4 teaspoon) mixed with a teaspoon of cold water and then whisked into the glaze before you simmer it will do the trick beautifully.

Can I use frozen salmon for this recipe?
Absolutely, but it’s crucial to thaw it completely first. The best way is to move it from the freezer to the fridge the night before. If you’re in a hurry, seal it in a plastic bag and submerge it in cold water, changing the water every 30 minutes. Cooking frozen salmon will release a lot of water, which will prevent the glaze from sticking and make the fish steam instead of roast.

Is there a good substitute for honey?
Yes! Maple syrup is a fantastic one-to-one substitute and will give you a deeper, earthier sweetness. Agave nectar also works well. If you’re avoiding refined sugars altogether, a sugar-free maple-flavored syrup can work in a pinch, though the final flavor and caramelization will be less pronounced.