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Baked Honey Mustard Salmon Recipe

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3.9 from 3 reviews

This Baked Honey Mustard Salmon is a quick, delicious, and healthy meal featuring tender salmon fillets coated in a buttery honey mustard sauce, baked to perfection and garnished with fresh parsley and optional lemon wedges. Perfect for a nutritious dinner in under 30 minutes.

Ingredients

Salmon

  • 3 6-7oz Salmon Fillets (skin-on or off, rinsed and pat dried)

Sauce

  • 3 tbsp Butter (softened, salted or unsalted)
  • 2 tbsp Honey
  • 2 tbsp Dijon Mustard
  • 4 cloves Garlic (minced)

Seasoning

  • 1/2 tsp Salt (more or less to taste)
  • 1/2 tsp Black Pepper (more or less to taste)

Garnish

  • 3 tbsp Fresh Parsley (finely chopped)
  • Lemon Wedges (optional)

Instructions

  1. Preheat and prepare: Preheat your oven to 400°F (200°C). Lightly spray a 9×13-inch baking dish with non-stick cooking spray to prevent sticking and make clean-up easier.
  2. Make the honey mustard butter mixture: In a small mixing bowl, whisk together softened butter, honey, Dijon mustard, and minced garlic until fully combined to create a smooth flavorful sauce.
  3. Season the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture. Season both sides generously with salt and black pepper to enhance the natural flavors.
  4. Arrange salmon in dish: Place the salmon fillets skin or bottom side down in the prepared baking dish, spaced evenly to ensure even cooking.
  5. Apply the sauce and bake: Dollop the honey mustard butter mixture on top of each fillet, spreading gently if needed. Bake in the preheated oven for 11 to 14 minutes, or until the salmon is just flaky, pink, and opaque. Avoid overcooking for tender results.
  6. Garnish and serve: Remove from oven and garnish with freshly chopped parsley and optional lemon wedges. Serve immediately while warm for maximum flavor and juiciness.

Notes

  • Check doneness by gently flaking the salmon with a fork; it should separate easily without being dry.
  • Cooking times may vary slightly depending on oven and thickness of fillets.
  • Use skin-on salmon to help keep fillets moist during baking, but skinless works fine as well.
  • Lemon wedges add a bright acidity that complements the richness of the honey mustard sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://yumntasty.com/baked-honey-mustard-salmon-recipe/