Honey Mustard Salmon Delight (Print View)

Salmon fillets baked with a honey mustard glaze for a tender, flavorful main dish.

# Components:

→ Fish

01 - 4 salmon fillets (6 oz each), skin-on or skinless

→ Honey Mustard Sauce

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 1 tablespoon olive oil
06 - 1 tablespoon lemon juice
07 - 2 cloves garlic, minced
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Garnish (optional)

10 - 1 tablespoon fresh parsley, chopped
11 - Lemon wedges

# Directions:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl until homogeneous.
03 - Place salmon fillets on the prepared baking sheet and pat dry with paper towels.
04 - Generously brush the honey mustard sauce over the top of each fillet, ensuring even coverage.
05 - Bake in the preheated oven for 15 to 20 minutes, until salmon flakes easily with a fork and is opaque throughout.
06 - Remove from oven, garnish with chopped parsley, and serve alongside lemon wedges.

# Expert Advice:

01 -
  • The sauce caramelizes just enough to catch on the salmon's edges while staying glossy and cling-worthy.
  • You're genuinely done in 30 minutes, no tricks, which means Wednesday nights become a little easier.
  • It tastes expensive without asking you to become a better cook or spend hours planning.
02 -
  • Dry your salmon before saucing—any moisture on the surface will steam instead of letting the glaze caramelize and stick.
  • If you want extra crispness and caramelization, turn on the broiler for the last 2 minutes, but watch it like a hawk because those last moments happen fast.
03 -
  • Make the sauce the morning of if you're cooking for others—one less thing to think about when you're trying to time everything.
  • A meat thermometer takes the guesswork out completely: salmon is done at 145°F in the thickest part.
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