Baked Honey Mustard Salmon

Name: Baked Honey Mustard Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 (6-ounce) salmon fillets; 3 Tablespoons honey; 2 Tablespoons Dijon mustard; 2 Tablespoons whole-grain mustard; 2 Tablespoons lemon juice; 4 teaspoons garlic, minced (about 4 cloves); 1 teaspoon dried dill weed; 1/4 teaspoon kosher salt; Chopped parsley, for garnish (optional)

Jump to Recipe·Print Recipe·5 from 2 reviews

Baked honey mustard salmon has a sweet tangy honey mustard dressing, is easy to make (one pan), and is ready in 20 minutes!

Baked honey mustard salmon on a white plate with roasted broccoli and a mashed potato cake.

Being from the Pacific Northwest, my love for salmon runs deep. We eat a lot of fish in our house, but salmon has always been my favorite. Give me easy salmon recipes any day and I’ll be a happy girl. Although I love all forms of salmon, sometimes it's nice to mix it up in terms of flavor. This honey mustard salmon recipe is the best way to make salmon feel special. It uses simple ingredients and has a sweet tanginess from the honey mustard that complements the flaky salmon perfectly.

Best of all, honey mustard salmon has a very short cooking time—it takes just 10 minutes to prep and 10 minutes to bake, which is why I love this salmon dish for a quick and easy weeknight dinner. Serve it with roasted green beans, blasted broccoli, cucumber salad, and rice or roasted potatoes for a complete meal.

The key to this honey mustard salmon recipe is not to overcook the fish—you don't want to cook it until it's completely flaked, or you'll be sacrificing the texture. The salmon filets should still be on the rare side in the center when you take them out of the oven, but don't worry—your salmon will continue to cook once it's removed from the heat.

About Baked Honey Mustard Salmon

Using the humble sheet pan, you can create a flavorful salmon dinner for four in under 30 minutes. Save time by using prewashed and trimmed vegetables (green beans or broccoli are my go-to veggies)—just make sure they're fresh and refrigerated, not frozen. Quickly whisk together the honey mustard sauce and pop the salmon in the oven and you’ve got yourself a healthy easy meal that even kids will love (parents of picky eaters, I’m here for you!). Here’s why we love baked honey mustard salmon:

Fast and simple: Ready in under 30 minutes.
Healthy: Packed with omega-3s, lean protein, and wholesome ingredients.
Versatile: Easily customizable with different seasonings or glazes.
One-pan: Minimal cleanup makes this a dream meal for busy nights.

Ingredients

Salmon filets: Fresh salmon or frozen (thawed) filets work well. Look for wild-caught salmon for the best flavor, color, and texture.
Honey: For sweetness.
Dijon mustard: Provides a sharp, tangy depth that balances the honey’s sweetness.
Whole-grain mustard: Gives the glaze a bit of texture.
Lemon juice: Brightens up the glaze with a fresh, citrusy flavor.
Garlic: Gives it a bit of a kick.
Dill weed: Can use dried (my preference) or fresh. If using fresh dill, use three times as much (3 teaspoons in this recipe) to get the same amount of flavor.
Salt: Essential for seasoning. I always use kosher salt in my recipes.
Chopped parsley: For a pop of color and freshness.

How to make honey mustard salmon

This is an overview of how to make honey mustard salmon. See the recipe card below for detailed ingredients and instructions.

Preheat and prep. Preheat your oven to 400°F (204°C). Line a baking sheet with aluminum foil or parchment paper, or lightly grease it with oil. If you’re working with a larger salmon fillet or a side of salmon, carefully cut it into smaller 6-ounce pieces with a sharp knife.

Make the honey mustard glaze. In a small bowl, whisk together the honey, Dijon mustard, whole-grain mustard, lemon juice, garlic, dried dill, and salt.

Prepare the salmon. Place salmon filets skin-side down on the prepared baking sheet. Drizzle the honey mustard glaze generously over the top of the salmon so it covers each filet. It’s ok if the glaze drips over the side.

Bake. Transfer the sheet pan with the salmon to the preheated oven and bake for about 10 minutes, depending on the thickness of your salmon. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 135-140°F / 57-60ºC on an instant read thermometer inserted into the thickest part of the salmon.

Garnish and serve. Sprinkle with chopped parsley and serve immediately with your favorite sides.

Frequently asked questions

What else pairs well with baked honey mustard salmon?

Try serving honey mustard salmon with a flavorful veggie and a carb-y side. Some of my favorites are roasted asparagus or green beans, blasted broccoli, garlic mashed potatoes, quinoa or rice, or a simple side salad.

How can you store leftover salmon?

Place leftover salmon in an airtight container and store it in the refrigerator for 1-2 days.

Does baked honey mustard salmon freeze well?

I do not recommend freezing this salmon after baking. For best results, freeze salmon before cooking and simply take it out and thaw it when you’re ready to make this recipe.

Can I make this recipe ahead of time?

I recommend baking this recipe fresh for the best texture.

Can I use frozen salmon?

Absolutely! Just thaw it completely and pat dry before applying the glaze and baking.

What’s the best type of salmon to use?

I prefer wild-caught salmon (like sockeye, coho, or king salmon), which offers a firmer texture and richer taste, while farmed salmon tends to be milder and fattier.

Can I grill this instead of baking?

Yes! Grill over medium heat for 4-5 minutes per side, basting with extra glaze.

Variations + Substitutions

If you don’t have Dijon mustard, you can swap in a different type of mustard, like stone-ground mustard, or use all whole grain mustard, or vice versa (if you don’t have whole grain mustard, you can use all Dijon mustard. I would not recommend using yellow mustard for this recipe.
If you prefer a crunchy texture, try topping it with crushed pecans or panko breadcrumbs before baking.
To give the salmon a spicy kick, try using hot honey, or add a pinch of cayenne or red pepper flakes to the glaze.
No fresh parsley on hand? You can use other tender fresh herbs like dill or cilantro, or omit the garnish completely.
No honey, honey? Try substituting it with maple syrup, date syrup, or a keto-friendly monk fruit syrup.

Special Diets

If you have a special diet you're adhering to, here are some ways you can adjust this recipe.

Gluten free: This recipe is naturally gluten-free!
Dairy free: This recipe is naturally dairy-free!
Paleo: This recipe is naturally paleo-friendly!
Keto: Swap honey for a sugar-free alternative like monk fruit syrup.

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