Baked Salmon Honey Glaze (Printer-friendly)

Flaky salmon topped with a sweet and tangy honey mustard glaze, baked for an elegant, simple main course.

# What You’ll Need:

→ Fish

01 - 4 skinless salmon fillets, 6 oz each

→ Glaze

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons honey
04 - 1 tablespoon whole-grain mustard
05 - 1 tablespoon olive oil
06 - 1 tablespoon fresh lemon juice
07 - 1 clove garlic, minced
08 - ½ teaspoon salt
09 - ¼ teaspoon freshly ground black pepper

→ Garnish

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

# How to Make It:

01 - Preheat the oven to 400°F and prepare a baking sheet by lining it with parchment paper or lightly greasing it.
02 - Place the salmon fillets on the baking sheet, skin side down if skin-on.
03 - In a small mixing bowl, whisk together Dijon mustard, honey, whole-grain mustard, olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
04 - Spoon the honey mustard glaze evenly over each salmon fillet, spreading to cover the top surface.
05 - Bake in the preheated oven for 12 to 15 minutes, until the salmon flakes easily with a fork and is opaque in the center.
06 - Remove from the oven, garnish with chopped parsley, and serve with lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours marinating and planning, but the whole thing comes together in 25 minutes from start to finish.
  • The glaze caramelizes beautifully in the oven, creating these sweet, tangy edges that contrast perfectly with the tender, flaky fish.
  • It's naturally gluten-free and elegant enough for guests, yet easy enough to make on a random Tuesday when you just want real food.
02 -
  • Don't overbake the salmon or it will dry out—check it at 12 minutes, and remember it continues cooking a bit after you pull it from the oven.
  • If you marinate the salmon in the glaze for 20 to 30 minutes before baking, the flavors go even deeper, though it's absolutely delicious without marinating too.
  • Pat the salmon dry with paper towels before glazing—moisture on the surface prevents the glaze from sticking and caramelizing properly.
03 -
  • Use a meat thermometer if you're nervous about doneness—salmon is perfect at 145°F internal temperature, but I pull mine at 140°F and let carryover heat finish the job.
  • Let the salmon sit at room temperature for 10 minutes before baking so it cooks more evenly, especially if you're working with thick fillets.
  • Save any leftover glaze and toss it with roasted vegetables or drizzle it over chicken—it's that good.

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