This Honey Dijon Mustard Salmon Recipe is sweet, savory and a nice treat for a date night in or a weekend dinner in 20 minutes! The sauce is the best part. 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!
As I said, this is ready in about 20 minutes, including prep time.
You can’t beat it when you need a fast and yummy dinner! While the salmon is baking, I like to prepare a salad and a veggie side dish.
🍽️ Why This Recipe Works
It’s so easy – Baking the salmon is the easiest and no-fuss method ever. There are barely any steps for you to make it happen.
Only 20 minutes – You will have the most delicious home-cooked meal in just 20 minutes. Talk about a win!
Healthy – If you get tired of eating the same old food, try this healthy salmon recipe! Protein, vitamin D, and potassium are front-runners in the nutrients department.
🍯 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 that way 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.
🐟 Instructions
Step One: 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 Two: Mix honey, lemon juice, mustard, garlic, parsley, and salt and pepper together in a small bowl.
Step Three: Pour over salmon, being sure to brush the sauce to evenly coat it.
Step Four: Bake for 12 to 15 minutes, or until salmon is cooked through.
❗ Expert Tips
- 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!
- Serve with a side salad, asparagus, roasted broccoli, or sweet potato fries.
- If you want to pretty up your presentation, garnish with a lemon slice on top of when serving.
- Turn this into a foil pack recipe by simply using large pieces of foil on a sheet pan instead of putting the fish into a casserole dish. This makes for fast and easy clean up.
Recipe FAQs
The internal temperature of the salmon should reach 145 degrees F. You’ll notice when it is done that the salmon begins to flake really easily with a fork.
You can really use just about any kind of salmon, but make sure it’s wild caught. Stay away from anything that has been farmed for best results. Pink salmon, Atlantic salmon, and other varieties are great options.
When you lightly press on the salmon with your finger it should spring back. If you notice that you leave an indent of your finger then it’s not fresh, so keep looking. Keep an eye on the coloring of the fish too. It should have some pretty marbling and have a orange or red color to it. If it looks brown then it’s not fresh.
Related Recipes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!
Honey Dijon Baked Salmon Recipe
Ingredients
- 4 Salmon Fillets four to six oz. each
- 3 tbsp Honey
- 3 tbsp Fresh-Squeezed Lemon Juice about ½ of a large lemon
- 2 tbsp Dijon Mustard
- 1 Clove Garlic minced
- 1 tsp Dried Parsley
- Salt and Pepper to taste
Instructions
- Preheat oven to 400 degrees. Spray a nonstick baking dish with cooking spray (or brush with olive oil). Place salmon in the baking dish.
- Mix honey, lemon juice, mustard, garlic, parsley and salt and pepper together in a small bowl.
- Pour over salmon, being sure to brush the sauce to evenly coat the salmon.
- Bake for 12 to 15 minutes, or until the salmon is cooked through.
- Be sure to spoon some of the sauce over the salmon when serving.
Notes
Nutrition
Hi!
Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.
just the perfect balance of sweet and savory
Have made this twice and whole family loved it! The mustard sauce is spot on and you will want to drizzle it over your side…we did oven roasted Brussels sprouts and sweet potatoes with our salmon. Carrots, potatoes and broccoli would also be a fine compliment.
Oh Andrea, you are too sweet! I can’t tell you how much it means to us that you came back to let us know! We appreciate it so much!!! Cheers-Ginny
This sauce was amazing! Definitely 1 I will be saving to the books!
Jazmin- This recipe looks delicious. I don’t care that my boyfriend doesn’t like lemon, I’m making this salmon recipe. HA! Thanks for posting it.
haha! Hope you enjoy it! 🙂
Awesome sauce! And by that I mean that sauce is awesome! My husband likes salmon, but never really gets excited about having it. He could not stop raving.
Thanks for sharing!
Your comment is awesome sauce!
I’m glad he enjoyed it! 🙂
Great tasting and good for you.
I do a similar meal to this but I put the salmon in foil and then close the top up!
I think I’ll be having it tonight…
This does indeed look delicious. I’m amazed at how many great recipes you’re able to report back to us;) Keep ’em coming:)