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