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This Baked Honey Mustard Salmon recipe is so easy to make and ready to serve in just under 30 minutes. This salmon filet recipe is so healthy, moist, delicious, and oven-baked to perfection. Perfect for a busy weeknight dinner.
You may also love my balsamic glazed salmon or my honey glazed air fryer salmon recipe.
This salmon fillet is made with the best honey dijon mustard marinade with added fresh lemons for a sweet and tangy flavorful meal. Even if the kids aren’t too fond of fish, this salmon recipe will be a winner. It is quite similar to our Honey Mustard Chicken recipe that’s been our all-time favorite chicken recipe. Made with honey or maple syrup, whole-grain Dijon mustard, lemons, and salt and pepper. They are perfect for meal prepping as well.
Recipe Summary
- Healthy: this baked salmon recipe is made with clean and healthy ingredients. Oven-baked and loaded with nutrients like Omega-3 fatty acids.
- Easy: Can it get any easier? Make the marinade. Place the salmon in the dish over some sliced lemons, pour the marinade over the salmon, and bake! Takes just under 30 minutes to make.
- Scrumptious: Intense sweet and tangy flavor with this honey mustard-baked salmon recipe. So moist, flaky, and full of flavor.
Ingredients you will need
- Salmon fillet, skin-on: If you can use wild-caught salmon, then go right ahead.
- Lemon: fresh lemon works great. Lime will also work
- Finely chopped fresh parsley, optional for garnishing
- Coconut oil, melted: you may swap this with avocado oil or olive oil
- Honey or maple syrup: Adds a touch of sweetness to neutralize the acidity and taste of the mustard.
- Whole Dijon mustard: I use whole-grain mustard but not many like it. So you can use just plain honey mustard.
- Lemon juice: if you have fresh lemons use that.
- Kosher salt and Freshly ground black pepper, or to taste
How to make Honey Mustard Salmon
- First, preheat the oven to 375°F.
- Then make the marinade: Whisk all the sauce ingredients to a bowl and set aside.
- Set up the salmon in the baking dish: Slice the lemon into thin rounds and finely chop the parsley. Add a layer of sliced lemon into a baking dish. Place the salmon on top.
- Pour 2/3rd of the sauce over the salmon. Rub until well coated.
- Next, bake the salmon: bake for 15 minutes, or until the salmon is cooked through. Pour the remaining 1/3rd cup of the honey mustard glaze and broil for about 2-3 minutes more, until nicely golden brown.
- Finally, garnish with chopped parsley and serve.
Recipe notes and tips
- Salmon: You may use any other fish of your choice. Wild-caught salmon is a great choice.
- Lemons: use fresh lime or lemons. If you don’t have any, you may use bottled lemon juice.
- Coconut oil: other oils can be used. You may sub with olive oil, grape seed oil, or avocado oil
- Honey: use maple syrup or agave.
- If you do not have a baking dish, you can line up your sheet pan with parchment paper and add the lemon-sliced slices right on the parchment paper.
Frequently asked questions
The recommendation from the FDA is to cook the salmon to an internal temperature of 145°F. To measure this temperature, insert a food thermometer in the thickest part of the salmon filet until it reads at least 140-145 °F.
There is no need to flip your salmon when baking especially if the salmon has a skin and the skin side is down on the pan. The Salmon will still bake and cook thoroughly. If you are pan-searing salmon on a good skillet, you may cook the salmon skin side down first.
We highly recommend keeping the skin of the salmon on whether you are baking or pan-searing your salmon. It provides a safety layer between the flesh of the fish/salmon and the pan or grill. Always cook the salmon skin side down first and once it is crispy you can flip it. You do not need to flip your salmon when baking.
What to serve it with
- Baked Hasselback Potatoes
- Couscous
- Roasted Sweet Potatoes
- Grilled Lemon Garlic Asparagus
- Cheese Cauliflower Bake
- Hot German Potato Salad
- Sauteed Green Beans
- Roasted Honey Glazed Carrots
Storing and reheating recommendations
- Storing: Place leftovers in a container and store in the fridge for up to 3 days. Carefully wrap it in a freezer-safe bag or container and freeze it for up to 3 months.
- Reheating: Reheat leftovers in the microwave when ready to serve, or you can place them in a preheated oven for 5 minutes.
More salmon recipes
- Honey Glazed Salmon
- Creamy Tuscan Salmon
- Pan-Seared Spice Crusted Salmon
- Grilled Lemon Dill Salmon
- Easy Salmon Florentine
- Crispy Baked Salmon
- Honey Lime Glazed Salmon
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Baked Honey Mustard Salmon
Equipment
- baking dish
- cutting board
- Sharp Chef's knife
Ingredients
- 1 pound salmon fillet, skin-on
- 1 large lemon
- 1 tablespoon finely chopped fresh parsley, optional for garnishing
For sauce:
- 1 tablespoon coconut oil, melted
- 2 tablespoons honey
- 3 tablespoons whole Dijon mustard
- 2 tablespoons lemon juice
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Preheat the oven to 375°F.
- Whisk all the sauce ingredients to a bowl and set aside. Slice the lemon into thin rounds and finely chop the parsley.
- Add a layer of sliced lemon to a baking dish. Place the salmon on top.
- Pour 2/3rd of the sauce over the salmon. Rub until well coated. Bake for 15 minutes, or until salmon is cooked through.
- Pour the remaining 1/3rd cup of the sauce and broil for about 2-3 minutes more, until nicely golden brown.
- Garnish with chopped parsley and serve.
Video
Notes
- Salmon: You may use any other fish of choice.
- Lemons: use fresh lime or lemons. If you don’t have any, you may use bottled lemon juice.
- Coconut oil: other oils can be used. You may sub with olive oil, grape seed oil, or avocado oil
- Honey: use maple syrup
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hello Rena, we love this salmon dish. The honey mustard style is good. I actually BBQ the salmon in an aluminum foil boat. Thank You for all your dish styles.
Sounds amazing. Thanks for the feedback.
Simple n healthy
Thank you
Thank you!
super easy recipe and really delicious
Thanks JK
I made it quite few times and we all love it , it’s really delicious.
Thanks Rena for your exquisites recipes
Thank you, Grace. Yes this is a winner!
Makes my mouth water. Salmon is my favorite seafood!
I tried this recipe today and it was delicious. I paired mine with Roasted Brussels Sprouts & Wild Rice. Definitely a recipe I’ll be adding to the books.
Yummy. The side dishes you chose are perfect!
What dish Side did you add with the salmon please ?
Hi there. This goes well with so many different sides. Potatoes, salads, quinoa, rice, and roasted veggies. We have many side dish options on our drop down menu
It looks so delicious
Can u tell me that which kind of mustard and coconut oil u use in this recipe?? Plz send me a pictures
Look for whole-grain or stone ground mustard.