Sweet-and-savory Honey Mustard Salmon is a 30-minute dinner that gets everyone running to the table! Even picky eaters will devour salmon when it’s brushed with a honey mustard glaze and baked to flaky, golden perfection.
This honey mustard salmon will win over your whole family!
Salmon recipes have a permanent spot on my dinner rotation. Whether it’s Grilled Salmon, Broiled Salmon, or fancy Salmon Wellington, I just love this flaky fish, but I know that for a lot of families, seafood can be a tough sell.
Enter: honey mustard salmon!
The honey and mustard form a simple glaze that balances sweet and tangy flavors, and the honey caramelizes on the outside while the salmon bakes, making it completely swoon-worthy.
And you’ll also love that you only need 6 ingredients to make it, and practically no prep time at all.
Serve this honey mustard salmon with vegetables, rice, a salad, or the random leftover sides that have been hanging out in your fridge. It works with anything!
Ingredients and Substitutions
You’ll find the full list of ingredients for this honey mustard salmon in the recipe card below, but here are some notes to keep in mind.
- Salmon. Skin-on salmon helps keep the fish moist as it bakes. I prefer wild caught salmon, which is more nutritious and tastier.
- Extra Virgin Olive Oil. Helps the glaze spread evenly and keeps the fish tender.
- Honey. Adds sweetness and helps the top caramelize slightly in the oven.
- Dijon Mustard. Sharp and tangy, this balances the richness of the salmon.
- Paprika. Adds warmth and color.
Step-By-Step Instructions
Prep the Pan and Salmon. Line a baking dish or sheet pan with parchment paper. Place the salmon in the center and pat it dry. Let it sit at room temperature while the oven preheats.
Preheat the Oven. Place a rack in the center of the oven and preheat to 425 degrees F.
Season the Salmon. Drizzle the salmon with the olive oil and honey. Add the Dijon mustard, paprika, and salt. Use a pastry brush or your fingers to spread the mixture evenly over the salmon so it’s completely coated.
Bake. Bake uncovered until the salmon flakes easily at the thickest part. The cooking time will vary depending on thickness:
- Thin fillets: 8 to 12 minutes
- Medium fillets: 13 to 19 minutes
- Very thick fillets: up to 20 to 22 minutes
The best way to know when salmon is done is to use an instant-read thermometer and remove the salmon when it reaches 145 degrees F at the thickest part.
Rest and Serve. Let the honey mustard salmon rest a few minutes, then slice and serve warm. ENJOY!
What to Serve with Honey Mustard Salmon
- Vegetables. Like Sautéed Broccoli or Air Fryer Asparagus.
- Rice or Quinoa. Instant Pot Brown Rice or quinoa will soak up the glaze. Yum!
- Salad. This Spinach Salad is my current fave.
- Potatoes. We love these Roasted Red Potatoes and Crispy Smashed Potatoes with salmon.
Honey Mustard Salmon
Email Me the Recipe!
From time to time, we’ll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.
Ingredients
- 1 pound skin-on salmon fillet wild caught if possible
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 1 teaspoon paprika
- ½ teaspoon kosher salt
Instructions
- Line a baking large enough to hold the salmon with parchment paper. Place the salmon in the center. With a paper towel, pat it dry. Let the salmon stand at room temperature while the oven preheats.
- Place a rack in the center of your oven and preheat to 425°F.
- Drizzle the salmon with the oil and honey. Top with Dijon, then sprinkle with the paprika and salt. With a pastry brush or your fingers, rub the salmon all over so that the topping ingredients mix and the salmon is nicely coated.
- Bake the salmon uncovered until it is cooked through and flakes easily at the thickest part. The cooking time will vary based on the thickness of your salmon. Estimate 8 to 12 minutes for a thinner fillet (about 1/2 to 3/4 inch at the thickest part), 13 to 19 minutes for a thicker fillet (1-inch to 1 1/2-inches at the thickest part), or up to as long as 20 to 22 minutes for a very thick fillet (1 3/4 to 2 inches at the thickest part). You can also use an instant-read thermometer to test for doneness, removing the salmon when it reaches 145°F at the thickest part (I removed 5 degrees early, since the salmon will continue to cook as it rests). Let rest a few minutes, then slice crosswise into individual servings. Enjoy immediately.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 2 days.
- TO REHEAT: Warm gently in the microwave or enjoy cold over salad.
- TO FREEZE: Freeze cooked salmon for up to 2 months and thaw overnight before reheating.
