Honey Mustard Baked Salmon is an awesome and healthy dish that is really easy to make. They say you should eat fish at least twice a week. Salmon is certainly one of those nights in our house. I also love that it’s so quick and simple to make. Whatever flavor you wish, you’ll cook a salmon entree in twenty minutes, no problem. Yes, I’m in for it!
Here I’ve gone with an easy honey-mustard coating. I use a mixture of Dijon and coarse-grain mustard cause I like the taste and texture that it adds. If you don’t keep coarse-grain mustard in your kitchen, you’ll go with all Dijon mustard.
All you do is stir the honey and mustard, spread it over your salmon, top it with a touch of butter for additional flavor and richness, and toss it in the oven.
I additionally highly suggest shopping for wild-caught salmon. It’s got a lot of flavors and more nutrients; a win-win if you ask me!
Also, check my complete guide on cooking temperature for salmon.
Ingredients
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26 oz salmon fillets (wild salmon recommended)
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1 tsp coarse mustard
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1 tsp Dijon mustard
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2 tsp honey
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Salt and black pepper, to taste
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Butter pats, for topping (optional but recommended)
Instructions
1. Preheat Oven
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Preheat your oven to 400°F (200°C).
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Line a baking dish with foil and lightly spray with olive oil or non-stick cooking spray.
2. Make the Sauce
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In a small bowl, whisk together the coarse mustard, Dijon mustard, and honey until smooth. Set aside.
3. Prepare the Salmon
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Rinse and pat the salmon fillets dry with paper towels.
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Place them in the prepared baking dish and season lightly with salt and pepper.
4. Add the Honey Mustard
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Brush the honey mustard mixture generously over the salmon fillets, coating them well.
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Place a small pat of butter on top of each fillet (or two if you want extra richness).
5. Bake
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Roast in the oven for 13–18 minutes, depending on the thickness of the fillets.
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The salmon should flake easily with a fork but remain moist and slightly translucent in the center.
6. Rest and Serve
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Remove from the oven and let rest for 5 minutes.
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The residual heat will finish cooking the salmon perfectly.
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Serve with roasted vegetables, a fresh salad, or steamed rice for a balanced meal.
Make Ahead & Storage
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Make Ahead: Prepare the honey mustard mixture up to 2 days in advance and store it in the fridge.
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Refrigerator: Store leftover cooked salmon in an airtight container for up to 3 days.
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Freezer: Freeze cooked salmon tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Prep and Cook Time
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Prep Time: ~5 minutes
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Cook Time: ~15 minutes (depending on fillet thickness)
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Total Time: ~20 minutes
