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Bake Salmon with Honey Mustard
Honey Mustard Salmon is your answer for how to cook salmon this week. It’s an easy weeknight dinner that you can literally prepare in 5 minutes because all you need to do is whisk together the sauce and rub it on the salmon. Then just pop it in the oven along with some easy oven-baked sides like Baked Asparagus or Baked Potato Wedges.
Happy Cooking!
– Yumna
Honey Mustard Salmon Ingredients
- Salmon: I recommend skin-on salmon filets for an easy-to-prepare dish. Buy filets for 4 easy servings or you can even buy one large piece for a more impressive baked salmon dish. You can use different types of salmon, such as sockeye, king salmon, or coho. But you don’t have to limit this recipe to salmon only. Try this glaze on a completely different fish, such as halibut, cod, or mahi-mahi.
- Mustard: I use a combination of whole-grain mustard and Dijon mustard for a great flavor. You can also try spicy Dijon mustard or garlic Dijon mustard for a different flavor profile. You can even use the honey Dijon mustard for extra honey sweetness (or leave out the honey)
- Lemon: Freshly squeezed to add a bright flavor.
- Honey: It adds a sweet flavor and creates a sticky glaze on the salmon for a caramelized texture.
- Oil and seasonings: I use olive oil and a blend of dried thyme, paprika, garlic powder, and salt and pepper. Feel free to switch up the spices.
How to Make Honey Mustard Salmon
Honey Mustard Salmon
Ingredients
- 2 tablespoons whole grain Dijon mustard
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- 4 6-ounce salmon fillets
- Salt to taste
- Black pepper to taste
Instructions
- Preheat the oven to 400˚F and line a baking dish with parchment paper if desired.
- In a small bowl whisk together mustards, olive oil, honey, lemon juice, thyme, paprika and garlic.
- Season the salmon generously with salt and pepper and place on the baking dish. Pour the honey mustard sauce all over the entire surface of each salmon filets.
- Bake in the oven until the salmon flakes easily with a fork, 12-15 minutes. Enjoy immediately.
Notes
- Pat dry the salmon with paper towels to remove excess moisture. This will help the glaze stick to the fish better.
- Use similar size filets to ensure even cooking, resulting in a better overall dish.
- Don’t overcook the salmon as it can become dry and tough. Bake just until they are easily flaked with a fork, or the internal temperature registers 135˚F with an instant-read thermometer.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
If you try this Honey Mustard Salmon recipe or any other recipe on Feel Good Foodie, please rate the recipe and leave a comment below! It helps others who are thinking of making the recipe.
Recipe Tips
- Make clean-up easier. Line your baking dish with parchment paper for easy clean-up.
- Start with dry salmon. To help the glaze adhere to the fish, pat the filets dry with paper towels first. This will remove excess moisture and allow proper browning of the fish.
- Use similar-sized filets. When choosing salmon, go with a similar thickness to ensure even cooking. The more uniform in thickness the filets are, the more evenly they will cook, resulting in a better overall dish.
- Don’t overcook the salmon. Bake the filets just until they are easily flaked with a fork. They will continue to cook using residual heat on the pan, so watch it closely to avoid dry salmon.
Serving Ideas
- Fresh Garden Salad
- Garlic Cheese Bread
- Air Fryer Cauliflower
- Creamy Risotto
- Roasted Smashed Sweet Potatoes
- Fluffy Baked Potato
- Roasted Asparagus with Cheese
FAQs
Store leftover salmon in an airtight container in the fridge for up to 3 days.
To reheat, place the salmon in a small baking dish and cover. Bake in a preheated 275°F oven for 10-15 minutes or until heated through. Alternatively, you can reheat the salmon in a covered skillet on the stove with a little bit of water to help create steam.
Yes, you can freeze cooked salmon for up to 2 months if stored properly in an airtight container or wrapped tightly in plastic wrap or aluminum foil. When you’re ready to eat it again, just thaw it overnight in the refrigerator and reheat it per the instructions above.
You’ll know the salmon is cooked through when you can easily flake it with a fork. You can also check the color of the salmon – it should be opaque and light pink. The best way to tell if the salmon is cooked thoroughly is to use an instant-read meat thermometer, and when the internal temperature registers 135°F – it’s done.
Which type of salmon did you use for this recipe?
Hi there! I buy wild-caught frozen salmon.
Yumna you are the best!
Aw, thank you so much, Gina!!