Honey Dijon Mustard Baked Salmon Recipe

This honey Dijon mustard baked salmon is a sweet and savory delicious meal for a date night in or a weekend dinner in 20 minutes! The sauce is to die for. I wanted to make another batch of the sauce just to pour it on chicken, potatoes, and basically anything else I could get my hands on!

I served this dish to friends who “don’t really like fish,” and this is the recipe that always changes their minds!

As fancy as it seems, it’s super easy. If you can whisk a few ingredients in a bowl, you can make this impressive meal. So let’s get cooking!

🐟 Ingredients

I’m practically drooling just thinking about this recipe. Not only are the ingredients things you probably have around your pantry, but they also taste phenomenal together.

✅Salmon – When making this dish, stick to salmon fillets that are between 4 and 6 oz each. Try to use fillets that are similar in size so they cook evenly.

✅Honey –  Using a little bit of honey gives the dish a yummy, sweet flavor that is hard to get enough of. Honey has a lot of antioxidants and it’s surprisingly good for you. It’s much better than any other processed sugar.

✅Mustard – We enjoy the flavor of Dijon mustard. Swap it for regular spicy, stone-ground, or regular mustard if you have those on hand.

✅Lemon juice

✅Minced garlic

✅Dried parsley

✅Salt & pepper

🔥 Instructions

👉Step 1: Preheat oven to 400 degrees. Spray a nonstick baking dish with cooking spray (or brush with olive oil). Place salmon in the baking dish.

👉Step 2: Mix honey, lemon juice, mustard, garlic, parsley, and salt and pepper together in a small bowl.

👉Step 3: Pour over salmon, being sure to brush the sauce to evenly coat it.

👉Step 4: Bake for 12 to 15 minutes, or until salmon is cooked through. The internal temperature should be 145°F, but if you don’t have a meat thermometer do the fork test – the salmon should flake easily in the thickest part.

❗ Expert Tips

📌Want easy cleanup? Line your baking dish with parchment paper or aluminum foil before placing the salmon in it.

📌My trick for a sticky, caramelized glaze. For that perfect, bubbly, restaurant-style glaze, pop the salmon under the broiler for the last 1-2 minutes of cooking. Keep the oven door cracked and watch it like a hawk. The honey can go from caramelized to burnt in a flash!

📌Don’t overcook. Salmon cooks fast. The best way to check for doneness is with a fork. As soon as it flakes easily at the thickest part, it’s done. If you have a meat thermometer, pull it out of the oven just as it reaches 145°F. Remember, it will continue to cook a little even after you take it out.

📌Skin on or off? This recipe works beautifully with both! If you use skin-on salmon, just place it skin-side down on your lined baking sheet. The skin won’t get crispy in the sauce, but it acts as a great protective layer to keep the delicate fish perfectly moist.

🍽️ How To Serve

🔸Be sure to spoon some of the sauce over the salmon when serving. Also, if you’re serving with roasted potatoes or smashed potatoes, scoop the sauce over those as well… trust me, you won’t regret it!

🔸We like to serve it with a simple cucumber salad, air fryer bacon-wrapped asparagus, air fryer roasted broccoli, or air fryer sweet potato fries. All of these sides are easy to whip up while the salmon is baking.

🔸If you want to pretty up your presentation, top with a lemon slice when serving.

❓ Recipe FAQs

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