Baked Salmon with Honey Mustard (Printable Version)

Tender salmon fillets baked and brushed with a sweet honey mustard glaze, garnished with fresh parsley and lemon.

# What You Need:

→ Fish

01 - 4 salmon fillets (5.3 oz each), skin-on or skinless

→ Honey Mustard Glaze

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons honey
04 - 1 tablespoon whole grain mustard (optional)
05 - 1 tablespoon fresh lemon juice
06 - 1 tablespoon olive oil
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Garnish

10 - 2 tablespoons fresh parsley, chopped
11 - Lemon wedges, for serving

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together Dijon mustard, honey, whole grain mustard (if using), lemon juice, olive oil, minced garlic, salt, and black pepper until smooth.
03 - Pat salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet.
04 - Brush the honey mustard glaze generously over each fillet, coating the tops and sides.
05 - Bake for 12 to 15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
06 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • The honey and mustard create this perfect sweet-tangy coating that somehow makes healthy fish feel indulgent.
  • It takes less time than most takeout orders, but tastes like you've been cooking all day.
  • The glaze is forgiving—you can prep it in advance or improvise ratios and it still turns out delicious.
02 -
  • Salmon continues cooking slightly after you pull it from the oven, so take it out when it still looks a tiny bit undercooked in the very center.
  • If you marinate the fillets in the glaze for 30 minutes before baking, the flavors deepen and the whole thing tastes even more intentional.
03 -
  • Use a pastry brush to apply the glaze—it distributes evenly and helps create those beautiful caramelized edges.
  • If your salmon fillets are very thick, tent them loosely with foil for the first few minutes, then uncover for the last few to let the glaze set.

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