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

• 26 oz salmon fillets (wild salmon recommended)

• 1 tsp coarse mustard

• 1 tsp Dijon mustard

• 2 tsp honey

• Salt and black pepper, to taste

• Butter pats, for topping (optional but recommended)

Instructions

1. Preheat Oven

• Preheat your oven to 400°F (200°C).

• Line a baking dish with foil and lightly spray with olive oil or non-stick cooking spray.

2. Make the Sauce

• In a small bowl, whisk together the coarse mustard, Dijon mustard, and honey until smooth. Set aside.

3. Prepare the Salmon

• Rinse and pat the salmon fillets dry with paper towels.

• Place them in the prepared baking dish and season lightly with salt and pepper.

4. Add the Honey Mustard

• Brush the honey mustard mixture generously over the salmon fillets, coating them well.

• Place a small pat of butter on top of each fillet (or two if you want extra richness).

5. Bake

• Roast in the oven for 13–18 minutes, depending on the thickness of the fillets.

• The salmon should flake easily with a fork but remain moist and slightly translucent in the center.

6. Rest and Serve

• Remove from the oven and let rest for 5 minutes.

• The residual heat will finish cooking the salmon perfectly.

• Serve with roasted vegetables, a fresh salad, or steamed rice for a balanced meal.

Make Ahead & Storage

• Make Ahead: Prepare the honey mustard mixture up to 2 days in advance and store it in the fridge.

• Refrigerator: Store leftover cooked salmon in an airtight container for up to 3 days.

• Freezer: Freeze cooked salmon tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating gently.

Prep and Cook Time

• Prep Time: ~5 minutes

• Cook Time: ~15 minutes (depending on fillet thickness)

• Total Time: ~20 minutes

Pork Tenderloin With Balsamic And Thyme requires only three ingredients (in addition to salt and pepper) and makes superbly rich, heavenly pork!

Folks, this is heavenly flavor in genuine effortlessness. Three ingredients: the pork tenderloin, thyme, and balsamic vinegar. Alright, and some salt and pepper. Yet, that is it! And this recipe has some flawless, complex flavors.

The hearty thyme helps season the succulent pork. After that, the balsamic decrease is coated on and sprinkled over for a trace of sweetness and a vibrant flavor.

It’s a simple formula for a weeknight dinner yet great enough with that coating to serve for any event or a pleasant Sunday dinner.

Ingredients

• 1 pork tenderloin (about 1–1.5 lbs / 450–680 g)

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp fresh thyme, chopped (or 1 tsp dried thyme)

• ⅓ cup balsamic vinegar

• Cooking spray (for the pan)

Instructions

1. Prep the Oven and Baking Sheet

• Preheat oven to 400°F (200°C).

• Line a baking sheet with aluminum foil for easy cleanup and lightly coat it with cooking spray.

2. Season the Pork

• Pat the pork tenderloin dry with paper towels.

• Rub with salt, black pepper, and thyme, coating all sides evenly.

• Place the seasoned tenderloin on the prepared baking sheet.

3. Roast the Pork

• Roast for 22–25 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 150–155°F (65–68°C) for medium doneness.

• Cooking time will vary slightly based on the thickness of the tenderloin — always check with a meat thermometer for accuracy.

4. Make the Balsamic Reduction

• While the pork is roasting, add the balsamic vinegar to a small saucepan over medium-high heat.

• Bring to a boil, then reduce heat to low and simmer for about 5 minutes, stirring occasionally, until the vinegar thickens and becomes syrupy.

5. Glaze the Pork

• During the last 3–4 minutes of roasting, brush about half of the balsamic reduction over the pork.

• Return to the oven for the final minutes of cooking.

6. Rest, Slice, and Serve

• Remove the pork from the oven and let it rest for 5 minutes.

• Slice into medallions and drizzle with the remaining balsamic reduction.

• Serve warm with roasted vegetables, a fresh green salad, or creamy mashed potatoes.

Make Ahead & Storage

• Make Ahead: The pork can be seasoned up to 12 hours in advance; keep it covered in the refrigerator until ready to cook.

• Refrigerator: Store leftover sliced pork in an airtight container for up to 3 days.

• Freezer: Freeze cooked pork for up to 2 months. Thaw overnight in the fridge and reheat gently.

A few notes to take:

• It’s essential to trim your pork to expel the silver skin from your pork tenderloin. Simply slide a paring blade under it, slice up, and then slice to each side to get it to peel.
• It’s also essential to give the pork a chance to rest for 5 minutes when you take it out of the stove. You can use the aluminum foil you simmered on and spread the pork tenderloin with it on a slicing board to keep it warm.
• You can substitute one teaspoon of dried thyme for the crisp thyme.
• After you cut it, sprinkle the pork with the additional sauce!

If you like this recipe, be sure to check this Air Fryer Pork Tenderloin Recipe.

This German oven pancake, also known as a Dutch Baby, is light, fluffy, and slightly crisp around the edges. It puffs up beautifully in the oven and makes the perfect breakfast or brunch dish — ready in under 30 minutes!

Ingredients

• ½ cup all-purpose flour

• 3 large eggs

• ½ cup milk (whole milk recommended for richer flavor)

• 3 tbsp unsalted butter, melted (divided)

• 1 tbsp sugar

• ¼ tsp salt

Instructions

1. Preheat the Oven

• Preheat your oven to 450°F (230°C).

• Place a 9- or 11-inch cast iron skillet (or oven-safe pan) in the oven while it preheats.

2. Make the Batter

• In a medium bowl, whisk together the eggs, milk, sugar, salt, and 2 tablespoons of the melted butter until well combined.

• Slowly add the flour, whisking gently until smooth.

  • Tip: Do not overmix — a few small lumps are okay. Overmixing can make the pancake dense.

3. Prepare the Skillet

• Carefully remove the hot skillet from the oven.

• Add the remaining 1 tablespoon of melted butter, swirling the pan to coat the bottom and sides evenly.

4. Bake the Pancake

• Pour the batter into the hot skillet.

• Return the skillet to the oven and bake for 12–18 minutes, until the edges are puffed and deep golden brown.

• The center should be set but slightly custardy.

5. Serve

• Remove from the oven and let the pancake settle for a minute — it will deflate slightly, which is normal.

• Slice into wedges and serve immediately with:

  • Powdered sugar and fresh berries

  • Maple syrup

  • Lemon wedges and a sprinkle of sugar for a classic touch

Tips for Success

• Make sure the skillet is very hot before pouring in the batter for maximum puff.

• Whole milk works best for a rich and tender texture.

• For extra flavor, add ½ teaspoon vanilla extract or a pinch of cinnamon to the batter.

Make Ahead & Storage

• Make Ahead: Batter can be prepared up to 2 hours in advance; whisk well before using.

• Refrigerator: Store leftovers covered for up to 1 day. Reheat in a 350°F (175°C) oven for 5–7 minutes.

• Freezer: Not recommended — the texture will not hold well once frozen.

Timing

• Prep Time: 5 minutes

• Cook Time: 12–18 minutes

• Total Time: ~20 minutes