Baked Honey Mustard Salmon

Baked Honey Mustard Salmon is a rich, buttery, herby dish, slathered with a homemade honey mustard sauce and baked to perfection. Made with just 5 ingredients in less than 30 minutes, this flavourful family-friendly entree is a quick and easy solution to weeknight dinner.

For more honey mustard recipes, check out this delicious Honey Mustard Dressing Recipe and Jerk Chicken Cobb Salad with Honey Mustard Dressing!

Baked Honey Mustard Salmon

Honey mustard salmon is one of my favourite bakes salmon recipes to make for my family, especially during the work week! I love making salmon because it’s so quick and easy to prepare. It thaws extremely fast in comparison to meats and poultry, requires very little cleaning and again, ready in under 30 minutes from start to finish!

Here’s Why You’ll Love this Honey Mustard Salmon Recipe

• Balanced Flavour: Not a huge fan of mustard? Don’t worry, the honey and butter mellow out the mustard and combined have a great flavour!
• Healthy: This salmon recipe is baked in the oven and made with wholesome ingredients and loaded with nutrients like omega-3 fatty acids.
• The Perfect Sauce: You’ll want to bottle it up and save for later! It’s sweet but tangy, creamy and just so delicious.
• Family-Friendly Recipe: Kids love this recipe! I make this honey mustard salmon for the little ones in our family, and they’ve never complained – this is a great sign!

Types of Salmon

Salmon is loaded with heart-healthy, brain-boosting omega-3 fatty acids, low in saturated fats, and a great source of protein. There are a plethora of salmon varieties to choose from so here are so things to consider when purchasing salmon:

• Wild vs. Farm Caught Salmon: Common choices are wild-caught Alaskan, king, coho, chum and sockeye salmon or farm-raised Atlantic salmon. It is best to look for wild caught and avoid farm-raised salmon, although difficult nowadays due to high demand and over-fishing. Farm-raised salmon is often more fatty, and is less nutritious due to its often artificial diet, contaminants. Farmed salmon is also lighter and more pink in colour, while wild has a deeper reddish-orange hue.
• Atlantic vs. Pacific Salmon: overfishing has severely affected the wild Atlantic salmon population to the point that most Atlantic salmon you’ll find in most grocery stores or served at restaurants are farmed. Fishing wild Atlantic salmon is also illegal in the United States.
• Questions to Ask: When purchasing salmon from fish markets there are often no labels so consider asking questions such as: What country is the fish from? Is the fish wild-caught or farm-raised? etc.

Ingredients for Baked Salmon

• Salmon Fillets: Use 6-7 oz salmon fillets with skin on or off, depending on your preferece.
• Butter: This adds flavour and moisture to the salmon.
• Honey: Any variety of liquid honey will work, and add a hint a sweetness to the sauce.
• Dijon Mustard: This is the base of the honey mustard sauce for salmon. It adds sharp, tangy taste to the sauce, that is mellowed out by the butter and honey.
• Garlic: Use freshly minced garlic for best results.
• Salt and Pepper: Use salt to your liking and freshly ground pepper to add a woody/ piney flavour and slight heat.
• Fresh Parsley (optional): This adds a pop of vibrant colour, but it’s not a must.
• Lemon Wedges (optional): Salmon always pairs well with a squeeze of citrus flavour.

How Do You Bake Salmon?

1. Preheat Oven, then pat salmon dry. Use a piece of lint-free paper towel to do so. 
2. Add a drizzle of olive oil or neutral tasting oil to your salmon, and seasoning according to what you are making.
3. Next, place your salmon skin side down in a skillet, or oven-safe pan and transfer to your preheated oven. Ensure your salmon is near room temp (not cold or frozen) before placing in the oven – this helps the salmon cook evenly.

How Do You Know When Salmon is Done?

The time it takes to cook your salmon depends on its size and thickness, mainly the thickest part. Check for doneness by ensuring it flakes easily with a fork or reaches an internal temperature of 145°F (63°C).

How to Make Baked Honey Mustard Salmon

1. Preheat oven to 400°F (200°C), and spray a 9×13-inch baking dish with non-stick cooking spray.
2. In a small mixing bowl whisk together melted butter, honey, dijon mustard and minced garlic.
3. Pat dry salmon fillets and season both sides with salt and pepper. Lay salmon fillets with skin/bottom side down in the prepared baking dish.
4. Dollop buttered honey mustard mixture overtop salmon fillets and bake in oven for 11 – 14 minutes, or or until flaky, pink and opaque.
5. Garnish and serve with fresh parsley, lemon wedges and serve immediately.

See My Story Below for Step-by-Step Instructions!

Recipe Substitutions

• Mustard: If you don’t have dijon mustard on hand, feel free to use whole grain mustard, stone-ground mustard or spicy brown mustard.
• Fish: Switch up the type of fish you use for this recipe, try using one of your favourites!
• Lemon/Lemon Juice: If you don’t have fresh lemons on hand, use the bottled stuff! Lime juice works too.
• Maple Syrup: Try substituting the honey for maple syrup of agave syrup!

How to Serve Baked Salmon

Serve this baked honey mustard salmon for a simple weeknight dinner, with a fresh salad, Jamaican Rice and Peas, Jamaican Gungo Peas and Rice or Delicious Steakhouse Mashed Potatoes to make it a complete meal. Steamed, grilled, or roasted veggies are also delicious sides for salmon.

Tips for the Best Honey Mustard Salmon

• Use good quality, fresh salmon. Your salmon fillets should smell fresh and faint, not fishy or ammonia-like. It should also have a firm and shinY, bright coloured flesh. Good quality fresh salmon is the first step to a great baked salmon.
• Do not overcook salmon. It is recommended to cook salmon to an internal temperature of 145°F/63°C, measured in the thickest part of the salmon, or until just about flaky, pink and opaque. However note, your salmon will continue to cook in the residual heat so you can take them out a little before that temp is reached!
• Leave the salmon skin on. It provides a good fatty flavourful safety layer between the fish flesh and a hot pan.
• Evenly coat the salmon with honey mustard sauce for consistent flavour throughout.
• Love mustard? Feel free to increase the amount of mustard and/or reduce the amount of honey.

Storage & Reheating Instructions

Once the baked salmon cools down, store leftover salmon in an airtight container and refrigerate them for up to 3 days.

To freeze, place the completely cooled salmon in a freezer-safe container or wrap salmon in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw frozen salmon in the refrigerator overnight, then reheat before serving.

Reheat them in the microwave when ready to enjoy or over medium-low heat on the stovetop.

Frequently Asked Questions (FAQs)

Interested in more Salmon Recipes? Check These Out!

• Escovitch Salmon
• Brown Stew Salmon
• Lemon Chive Salmon Cakes
• Parmesan Crusted Salmon
• Jamaican Coconut Curry Salmon
• Cajun Honey Butter Salmon
• Garlic Butter Salmon in Foil
• Easy Creamy Lemon Butter Salmon
• Baked Honey Sriracha Salmon

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