Honey Dijon Glazed Baked Salmon

If you’re into salmon, this recipe is gonna steal your heart. The combo of honey and Dijon mustard creates a golden, delicious glaze that brings out the salmon’s smooth flavor, so you truly enjoy every single bite. Make it for a special dinner, a cozy date night at home, or just to treat yourself to something honestly amazing — healthy, elegant, and packed with flavor. So, let’s do this!

---

---

Honey Dijon Glazed Baked Salmon

Ingredients

• 4 salmon fillets (6 oz each) (170 g each)
• 2 tablespoons melted butter (30 g)
• 1 ½ tablespoons honey (22 g)
• 1 ½ tablespoons Dijon mustard (22 g)
• 1 tablespoon whole grain mustard (15 g)
• 1 tablespoon fresh lemon juice (15 ml)
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil (15 ml)
• Sea salt and freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Aluminum foil for baking

What You’ll Need

• Baking sheet
• Aluminum foil or parchment paper
• Small mixing bowl
• Brush or spoon for glazing
• Spatula

See 5 variations of the recipe at the end.

---

---

---

You might also be interested in:

...

---

---

---

---

Instructions

1. Let’s get started — you’ll see how quick and easy this is! Preheat your oven to 400 °F (200 °C). While it heats up, line a baking sheet with aluminum foil. Fold the edges upward slightly to make a little “boat” shape — don’t skip this step, trust me. It keeps all those tasty juices in place and saves you from scrubbing the oven later!
2. Now, in a small bowl, whisk together the melted butter, honey, Dijon mustard, whole grain mustard, chopped garlic, lemon juice, olive oil, salt, and pepper. Mix until smooth and glossy. Go ahead, taste a little and tweak the sweetness, tang, or salt just how you like it.
3. Next, place your salmon fillets on the baking sheet, skin-side down if they still have it. Pat them dry with a paper towel — that helps the glaze stick better. Using a brush or spoon, generously coat each fillet with the honey-mustard mixture, making sure to get the sides too.

---



---

4. Fold the foil edges over the salmon to create a loose packet. This traps steam and helps the fish cook evenly while staying juicy. Bake for about 12–15 minutes, depending on the thickness of your fillets. If they’re thick, give them a couple extra minutes.
5. Once the time’s up, carefully open the foil — watch out for the hot steam — and leave the salmon uncovered. Bake for another 5 minutes so the glaze can caramelize and turn that beautiful golden color. If you want an extra-crispy top, switch on the broil setting for the last 2 minutes.
6. Take the salmon out of the oven and let it rest for 2–3 minutes before serving. Don’t skip this part; it helps the juices settle so your fish stays tender and moist. Sprinkle with some fresh parsley for that pop of color and aroma.
7. And that’s it! Serve your salmon with roasted veggies, mashed potatoes, or your favorite salad. For an extra gourmet touch, drizzle a little of the leftover glaze on top right before serving — you’ll see how stunning and flavorful it turns out. Time to enjoy and soak up those compliments!

---

---

Ingredient Substitutions

• Honey: If you don’t have any, just use maple syrup or dissolve a bit of brown sugar in a teaspoon of hot water. Works like a charm.
• Dijon mustard: You can swap it for yellow mustard — just keep in mind the flavor will be milder, but still super tasty.
• Butter: Out of butter? No worries, use olive oil or avocado oil instead for a lighter twist.
• Fresh parsley: You can totally replace it with cilantro, green onions, or dill — they all add great flavor.
• Lemon: No lemons around? Try fresh orange juice — it gives a sweet, bright touch that’s surprisingly good.

---

---

Cooking Tips

• Use fresh salmon: Fresh is always best. Pat it dry with paper towels before marinating so the glaze sticks better.
• Mix the honey and mustard well: Stir until it’s smooth and shiny — that’s how you know it’s ready to coat your salmon.
• Let it marinate for a bit: If you want a deeper, richer flavor, let the salmon rest in the mixture for at least 15 minutes before baking.
• Keep an eye on it while baking: The salmon should stay juicy and tender, not dry or overcooked. Watch it closely near the end.
• If using a convection oven: Lower the heat to 375 °F (190 °C) so it doesn’t cook too fast and dry out or burn the glaze.

Common Mistakes (What Not to Do)

• Don’t overbake it: Salmon dries out fast and loses that nice, juicy texture we all love.
• Don’t go heavy on the honey: Too much can make it over-caramelize and turn bitter — not what we want here.
• Don’t crank up the oven: High heat can burn the glaze before the inside is done cooking.
• Don’t skip tasting the sauce: Always taste it before brushing — adjust the honey, salt, or mustard to your liking.
• Don’t serve it right away: Let it rest a couple of minutes to lock in the juices and keep that perfect texture.

---

---

Frequently Asked Questions (FAQ)

• Can I use frozen salmon? Yes, just make sure it’s completely thawed and patted dry before cooking.
• Can I replace honey with a sweetener? You can, but use only half the amount to keep the texture right.
• How long does it last in the fridge? It’ll keep up to 3 days if stored properly in an airtight container.
• Can I cook it in an air fryer? Absolutely — set it to 375 °F (190 °C) for about 10–12 minutes.
• What kind of whole grain mustard should I use? Any “whole grain” or “old style” mustard works perfectly.
• Can I make it without butter? Sure thing — olive oil works fine, just expect a slightly lighter flavor.
• Can I add more garlic? Of course! Garlic makes everything better, just adjust to your taste.
• Do I have to use aluminum foil? Not really, but it helps keep the juices in and makes cleanup way easier.
• How do I know it’s done? Easy — it flakes easily with a fork when perfectly cooked.
• Can I make it ahead of time? Totally! You can marinate it up to 8 hours before baking — it actually tastes even better that way.

Storing & Reheating

• Storage: Keep your cooked salmon in an airtight container in the fridge for up to 3 days — no problem.
• Reheating in the oven: The oven’s the best way! Warm it at 325 °F (160 °C) for 8–10 minutes or until just heated through.
• Reheating in a pan: Go low and slow — cover the pan and add a teaspoon of water to keep it moist.
• Avoid the microwave: It can dry out the fish and mess with the flavor of the glaze — skip it if you can.
• Extra tip: If you made several portions, reheat only what you’ll eat to keep the rest fresh.

---

---

Serving Suggestions

• Pair it with some fragrant Jasmine rice cooked with butter and garlic — simple and delicious.
• Steamed asparagus drizzled with olive oil and sea salt makes a perfect side.
• Try a fresh green salad with a light lemon vinaigrette to balance the flavors.
• Enjoy it with a chilled glass of white wine — Chardonnay or Sauvignon Blanc work beautifully.
• And for dessert, how about a lemon mousse or a light cheesecake? Pure bliss.

Ideas for Kids and Teens

• Serve it with creamy mashed potatoes loaded with butter — total comfort food.
• Homemade mac and cheese with mild cheese is always a hit.
• Carrot and cucumber sticks with ranch dressing make a fun, crunchy side.
• Pair it with fresh lemonade or fruit-infused water — refreshing and simple.
• For dessert, go with classic brownies or a scoop of vanilla ice cream drizzled with honey.

Recipe Variations

• Orange and Rosemary: Swap the lemon juice for fresh orange juice and toss in some rosemary leaves. It’s extra fragrant and perfect for holiday or New Year’s dinners.
• Maple and Soy: Mix maple syrup with soy sauce, garlic, and grated ginger for a sweet-and-savory Asian-inspired glaze — total crowd-pleaser.
• Chipotle and Honey: If you’re into bold flavors, add a teaspoon of chipotle in adobo to the glaze for a smoky, spicy, and downright delicious twist.
• Nut Crust: Coat the top of your salmon with crushed walnuts or sliced almonds before baking. You’ll get a crispy layer, amazing texture, and incredible flavor.
• Garlic Butter and Lemon: Go classic — melt some butter, mix with chopped garlic, fresh parsley, and lemon zest, and brush it on before baking. Simple, rich, and irresistible.

---

---

Nutritional Information (per serving)

• Calories: 340 kcal
• Protein: 29 g
• Healthy Fats: 20 g
• Carbohydrates: 7 g
• Natural Sugars: 6 g
• Fiber: 0 g
• Sodium: 240 mg

---

---

---

---

---

Share:

       

---

---