Honey Mustard Salmon Fillets (Printable)

Oven-baked salmon glazed with a sweet and tangy honey mustard sauce for balanced flavors.

# Required Ingredients:

→ Fish

01 - 4 salmon fillets, 170 g each, skin-on or skinless

→ Honey Mustard Sauce

02 - 45 ml Dijon mustard
03 - 30 ml whole grain mustard
04 - 45 ml honey
05 - 15 ml olive oil
06 - 15 ml lemon juice
07 - 2 cloves garlic, minced
08 - 3 g salt
09 - 1 g black pepper

→ Garnish (optional)

10 - 15 ml fresh parsley, chopped
11 - Lemon wedges

# Preparation Steps:

01 - Set the oven to 200°C (400°F) and line a baking sheet with parchment paper or lightly grease it.
02 - In a mixing bowl, thoroughly whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
03 - Place salmon fillets onto the prepared baking sheet and pat them dry with paper towels.
04 - Generously spoon the honey mustard sauce over each fillet, spreading evenly to coat the surface.
05 - Bake salmon in the preheated oven for 15 to 20 minutes, or until the flesh flakes easily with a fork and is opaque throughout.
06 - Remove from oven, optionally garnish with chopped fresh parsley, and serve with lemon wedges.

# Expert Suggestions:

01 -
  • The sauce caramelizes slightly as it bakes, creating this glossy, almost luxurious coating that tastes far fancier than ten minutes of work suggests.
  • Salmon feels fancy enough for company but comes together fast enough that you won't be stressed while hosting.
  • Everything happens on one sheet pan, which means less cleanup and more time enjoying your meal.
02 -
  • Overcooked salmon is grainy and disappointing, so start checking at the 15-minute mark rather than waiting the full 20; you can always put it back for another minute.
  • Pat your salmon completely dry before saucing, otherwise the moisture prevents the sauce from sticking and creates steam instead of that coveted glaze.
03 -
  • If your salmon keeps sticking to the pan, invest in parchment paper; it costs almost nothing and changes everything about the ease of cooking.
  • Room-temperature fish cooks more evenly than cold fish straight from the refrigerator, so pull your salmon out about ten minutes before you want to start baking.
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