I started making this dish because I wanted a quick weeknight meal. I often have salmon in the fridge. I had honey and mustard in the pantry. I tried them together and it worked. Now I cook this often when I need a fast dinner.
Honey Mustard Salmon is a safe pick for busy nights. It takes little time. It tastes sweet and tangy. It stays moist and has a light glaze. I use it when I want a simple main dish that still feels a bit special.
This dish is a simple fish meal with a sweet and tangy sauce. The sauce mixes honey and Dijon mustard with a little oil and lemon. The sauce makes a thin glaze on the fish as it cooks. The fish cooks fast. It keeps a mild, rich salmon taste with a bright top note from the mustard and lemon. People often make this for weeknight dinners or for a simple meal for guests. It fits work nights, small get-togethers, and quick lunches. If you like other easy salmon meals, try a related idea like the Bang Bang Salmon made in 15 minutes for a different spice and sauce style.
Why make this recipe
This recipe saves time. It needs few parts and a short bake. You mix the sauce in one bowl. You do not need long prep. It cooks in about 12 to 15 minutes. The flavor is clear and clean. The honey gives a mild sweet note. The mustard gives a small bite. Olive oil and lemon round it out. It is easy to scale up or down. You can make four pieces or just one. This works well for daily meals. It also fits when you want a fast dish that still tastes home-made. It pairs well with plain sides or quick salads. If you want another simple fish meal with a different crunch or fruit, try the Coconut Crusted Salmon with Pineapple Salsa for a change.
How to make Honey Mustard Salmon
First, you make the sauce. Mix honey, Dijon, olive oil, and lemon. This makes a thin, shiny mix. It will coat the fish. Next, you place the salmon in a ready dish. Pat the fish dry first. Then spoon the sauce over each piece. Turn the fish once so both sides get sauce. Pop the dish in a hot oven. The heat cooks the fish fast and sets the glaze. Watch the fish near the end. You want it flaky but not dry. Let the fish rest for a short time after baking. This helps the juices settle. You can pour extra sauce on top at the end for taste. If you plan a side, start it while the fish bakes so the meal finishes together.
Ingredients
- 4 skinless salmon fillets (about 6 ounces each)
- 1/4 cup pure honey
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
These are the only parts you need. The salmon can be fresh or thawed from frozen. Use skinless fillets for easy eating. The honey should be pure for the best flavor. Dijon mustard gives a smooth, sharp taste. Olive oil helps the sauce spread and keep the fish moist. Fresh lemon juice adds bright acid. You can mix these in a small bowl in less than two minutes. This ingredient list keeps the dish quick and low fuss. If you like, add a pinch of salt and pepper to the fish before saucing.
Directions
Preheat your oven to 400°F (200°C). Lightly grease a baking dish. In a small bowl, whisk together honey, Dijon mustard, olive oil, and lemon juice to create the marinade. Place salmon fillets in the baking dish and coat both sides generously with the marinade. Bake for 12-15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Let rest for a few minutes before serving. Drizzle any remaining marinade over the top.
First, preheat the oven so the fish cooks evenly. A hot oven sets the glaze and cooks the center quickly. Lightly greasing the dish stops the fish from sticking. When you mix the marinade, whisk until the honey blends with the oil and mustard. This gives a smooth sauce that spreads well. Coating both sides keeps the flavor even. While baking, the sugars in honey will brown slightly. That adds color and a touch of crispness on top. Use a fork to check if the fish flakes easily. The cook time can change a bit by thickness. Resting for a few minutes lets the juices settle and keeps the fish moist. If you saved extra sauce, warm it and spoon it over the fish for more shine and flavor.
How to serve Honey Mustard Salmon
Serve the fish with simple sides. Cook plain rice or quick couscous. Steam or roast green beans, broccoli, or asparagus. A small green salad with lemon or vinegar works well. For comfort, try mashed potatoes or a baked sweet potato. Keep the sides light so the glaze stays the star. You can add lemon wedges for people who want more acid. For a fuller plate, add a slice of crusty bread to wipe up the sauce. If you want a low-carb plate, serve the fish on a bed of mixed greens and quick-roasted veggies. For a family meal, set the sides on the table and let people choose. If you like other easy main dishes, compare styles with the Crispy Hot Honey Feta Chicken for ideas on pairing sweet and savory flavors.
How to store Honey Mustard Salmon
Cool the fish to room temperature for no more than two hours before storing. Put the fish in an airtight container. You can store it in the fridge for up to three days. If you have leftover sauce, store it in a separate small jar. Do not mix the fish and sauce for long storage if you want the fish to keep texture. To freeze, wrap each fillet in plastic wrap first. Then place them in a freezer bag and squeeze out air. Frozen salmon keeps well for up to two months. Thaw the fish in the fridge overnight before reheating. Reheat gently in a low oven or a microwave to avoid drying it out. Use shallow dishes when reheating to warm the fish fast and keep it moist.
Tips to make Honey Mustard Salmon
Buy even-thickness fillets. They cook more evenly. Pat the fish dry with a paper towel first. This helps the sauce stick and makes a nicer glaze. Do not use too much sauce or the fish may steam instead of bake. A thin coat is enough. Watch the bake time. Thicker fillets may need a couple more minutes. Use a meat thermometer if you can. Aim for 145°F (63°C) as the safe internal temp. If you like a brighter taste, add a little lemon zest to the sauce before baking. If you want a bit more heat, add a pinch of red pepper flakes to the marinade. Let the fish rest a few minutes after baking; this keeps it juicy. Clean the pan right after it cools to make cleanup easier.
Variation
You can change small things and keep the core idea. Swap Dijon for whole grain mustard for a more grainy texture. Use maple syrup if you want a deeper sweet note. Add soy sauce or a splash of balsamic for an umami twist. Try using garlic powder or fresh minced garlic for more bite. For a herb lift, sprinkle chopped parsley or dill on top after baking. If you prefer stove top cooking, sear the fillets skinless in a hot pan then spoon the sauce and finish in a lower oven for a few minutes. These swaps keep the method the same and change only the tone of the dish. This makes the recipe flexible for what you have at home.
FAQs
Q: Can I use frozen salmon for this recipe? A: Yes. Thaw it in the fridge before cooking. Pat it dry and use the same steps.
Q: Can I grill this instead of baking? A: You can. Oil the grill and watch the fish closely. Grill a few minutes per side.
Q: Is the honey necessary? A: The honey adds the sweet balance to mustard. You can use maple syrup as a substitute.
Q: How do I know when the fish is done? A: The fish flakes with a fork and looks opaque. A thermometer should read 145°F (63°C).
Q: Can I make the sauce ahead? A: Yes. Store it in the fridge in a small jar for a day or two. Stir well before using.
Q: Is this safe for kids? A: Yes. The flavor is mild. Reduce any added spice if you wish.
Conclusion
For a foil-baked version and a different finish, see this idea at Honey Mustard Salmon In Foil – Gimme Some Oven. For a quick broiled take that cooks fast, try the method in 15-Minute Honey-Mustard Salmon Recipe.
Print
Honey Mustard Salmon
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A quick and easy weeknight meal featuring salmon with a sweet and tangy honey mustard glaze.
Ingredients
- 4 skinless salmon fillets (about 6 ounces each)
- 1/4 cup pure honey
- 2 tablespoons Dijon mustard
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking dish.
- In a small bowl, whisk together honey, Dijon mustard, olive oil, and lemon juice to create the marinade.
- Place salmon fillets in the baking dish and coat both sides generously with the marinade.
- Bake for 12-15 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Let rest for a few minutes before serving. Drizzle any remaining marinade over the top.
Notes
Serve with simple sides like rice, couscous, or steamed vegetables. Can be stored in the fridge for up to three days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 fillet
- Calories: 350
- Sugar: 25g
- Sodium: 70mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 60mg
