This Baked Salmon with Buttery Honey Mustard Sauce is a flavorful, easy-to-make dish that combines the richness of salmon with a sweet and tangy glaze. The sauce, made with butter, honey, and mustard, caramelizes beautifully in the oven, giving the fish a mouthwatering golden finish. It’s perfect for a healthy weeknight dinner or a special occasion.
Why You’ll Love This Recipe
- Quick and easy to prepare
- Made with simple pantry ingredients
- Balanced with sweet, savory, and tangy flavors
- Perfectly moist and flaky salmon every time
- Great for weeknight meals or dinner parties
- Kid-friendly and crowd-pleasing
- Can be paired with a variety of sides
- Packed with protein and healthy fats
- No need to marinate in advance
- Minimal cleanup—baked on one tray
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Salmon fillets (skin-on or skinless)
- Salt and pepper
- Garlic powder
- Unsalted butter
- Honey
- Dijon mustard
- Whole grain mustard (optional for texture)
- Fresh lemon juice
- Fresh parsley (optional, for garnish)
directions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- Place the salmon fillets on the prepared baking sheet, skin-side down. Season with salt, pepper, and a sprinkle of garlic powder.
- In a small saucepan over medium heat, melt the butter. Stir in the honey, Dijon mustard, whole grain mustard (if using), and lemon juice. Cook for 12 minutes until well combined.
- Pour the buttery honey mustard sauce evenly over the salmon fillets.
- Bake for 1215 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- For extra caramelization, broil the salmon for 12 minutes at the end (watch closely to avoid burning).
- Garnish with fresh parsley if desired and serve immediately.
Servings and timing
This recipe serves 4 people.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.
- Maple Twist: Substitute honey with pure maple syrup for a deeper sweetness.
- Herb Boost: Add chopped fresh thyme or rosemary to the sauce.
- Garlic Lovers: Add minced garlic to the sauce instead of garlic powder.
- Sheet Pan Meal: Bake with sliced carrots, asparagus, or baby potatoes for a one-pan dinner.
- Gluten-Free: Ensure your mustard is certified gluten-free.
- Citrus Swap: Use orange juice instead of lemon for a sweeter citrus note.
storage/reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Freezing: Cooked salmon can be frozen for up to 2 months. Wrap tightly in foil or plastic wrap and place in a freezer-safe bag.
- Reheating: Warm gently in the oven at 275°F (135°C) for 1015 minutes, or microwave on low in 30-second intervals. Avoid overcooking to maintain moisture.
FAQs
Can I use frozen salmon for this recipe?
Yes, just thaw it completely before baking and pat it dry to remove excess moisture.
How do I know when the salmon is fully cooked?
The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
What side dishes go well with baked salmon?
Rice, quinoa, roasted vegetables, steamed greens, or a fresh salad are excellent pairings.
Can I use other types of mustard?
Yes, yellow mustard or spicy brown mustard can work, but the flavor may vary slightly.
Can I cook this in an air fryer?
Yes, air fry at 400°F for about 1012 minutes, depending on the thickness of your salmon.
Is it necessary to use both Dijon and whole grain mustard?
No, you can use just one type if preferred. Whole grain adds texture while Dijon gives a smoother finish.
Can I make this recipe dairy-free?
Yes, substitute the butter with a plant-based alternative or olive oil.
Should I remove the salmon skin before baking?
No, the skin helps retain moisture during baking. You can remove it easily after cooking if desired.
Can I marinate the salmon ahead of time?
You can, but it’s not necessary. The sauce caramelizes during baking, adding enough flavor on its own.
What wine pairs best with this dish?
A crisp white wine like Sauvignon Blanc or Chardonnay complements the sweet and tangy sauce well.
Conclusion
This Baked Salmon with Buttery Honey Mustard Sauce is a fast, flavorful, and healthy dish that’s sure to become a staple in your kitchen. Whether you’re hosting guests or just need a quick dinner solution, this recipe delivers on all fronts—taste, nutrition, and simplicity. Serve it with your favorite sides and enjoy a satisfying meal that’s as elegant as it is easy.
Description
This baked salmon is tender, juicy, and topped with a rich honey mustard butter sauce that’s sweet, tangy, and full of flavor. It’s an easy, elegant dinner that comes together in under 30 minutes—perfect for weeknights or date nights alike. Serve it with roasted veggies or rice for a full meal.
For the Honey Mustard Butter Sauce:
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.
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Prepare salmon: Pat the salmon fillets dry and place them skin-side down on the baking sheet. Brush lightly with olive oil and season with salt and pepper.
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Make the sauce: In a small bowl, mix together the melted butter, Dijon mustard, whole grain mustard (if using), honey, lemon juice, garlic, and paprika until smooth.
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Top salmon: Spoon the honey mustard sauce evenly over each fillet.
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Bake: Bake for 1215 minutes, or until the salmon is cooked through and flakes easily with a fork.
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Garnish and serve: Sprinkle with fresh parsley and serve immediately with your favorite sides.
Notes
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Don’t overbake! Check salmon at 12 minutes; the center should be just cooked through.
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You can use one large salmon fillet instead of individual ones—just adjust baking time slightly.
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Add a squeeze of fresh lemon juice on top for extra brightness.
