Honey Mustard Salmon
This Honey Mustard Salmon is such an easy weeknight dinner. With just a handful of ingredients and about 15 minutes of prep and cooking time, you can’t go wrong with this delicious meal. It’s a go-to for busy weeknights and keeps meal prep and cooking a breeze. The whole family will love the flavorful honey mustard sauce!
I’m always looking for new ways to cook salmon fillets. I’ve made pesto salmon, butter salmon, and even just used a dry rub before, but I have to say that this simple recipe just might be my new favorite way.
The homemade sauce adds delicious tangy flavors and keeps the salmon fork-tender. It’s one of those easy salmon recipes that you can pair with a side of green beans or a simple side salad, and serve it up for a dinner party, or make it last minute for a busy weeknight dinner.
Be sure to try my Butter Poached Salmon and these Bacon Wrapped Salmon Bites for two more incredible salmon recipes. This Honey Mustard Chicken Salad is another great choice with honey mustard flavor.
Ingredients
- Salmon fillets – I use two 5-ounce fillets. Try to choose fillets that are similar in thickness so they cook evenly.
- Honey Mustard Sauce Ingredients – To make your own homemade sauce, you’ll need olive oil, Dijon mustard, honey, apple cider vinegar, garlic, salt, smoked paprika, fresh thyme, and black pepper. See my homemade Honey Mustard Sauce as well.
See recipe card for quantities.
How to Make Honey Mustard Salmon
Preheat the oven to 425°F.
Step One: In a small blender or bowl, combine all the sauce ingredients. Mix until smooth.
Step Two: Set aside some of the sauce for brushing on the salmon later.
Step Three: Place the salmon on a rimmed baking sheet, then drizzle the sauce on top.
Step Four: Bake the salmon, then brush on the remaining sauce. Bake again until the salmon is fork-tender and fully cooked. The exact baking time will depend on the thickness of your salmon fillets. Insert the thermometer into the thickest part of the fillet for the most accurate reading.
Top Tip💡
Be sure to check the salmon’s temperature to make sure it’s done baking and safe to eat. The USDA recommends an internal temperature of 145°F for salmon. However, some people prefer salmon cooked to 130-135°F for a softer, medium texture. It is up to you to decide how to cook your salmon.
Substitutions
- Mustard – If you don’t have Dijon, you can use whole grain mustard or any other type of mustard in your honey mustard mixture.
- Fresh Thyme – You can use dried thyme instead. Start with about one-third of the amount of fresh thyme called for.
- Apple Cider Vinegar – White wine vinegar is a good substitute if that’s what you have on hand.
Variations
- Lemon Juice – Squeeze a bit of fresh lemon juice over the top of the salmon for a pop of citrus flavoring.
- Seasonings – You can always add other seasonings if you want. Adding garlic powder to the homemade honey mustard sauce is simple enough, or even some soy sauce for a kick of salty flavor.
- Spicy Honey Mustard Salmon – Add a pinch of cayenne pepper or a little hot sauce to the honey mustard mixture for some heat.
See this Honey Mustard Pork Tenderloin for another delicious dinner recipe with honey mustard sauce.
Equipment
All you need to make this honey mustard salmon recipe is a sheet pan or baking dish, a small bowl, and a food thermometer to check the internal temperature. You could always line the baking sheet with parchment paper for easy cleanup, too.
Storage
Leftover salmon is best when eaten within 1 day, in my opinion. Store any leftovers in an airtight container and keep them in the fridge. Cooked salmon can be refrigerated for up to 3-4 days. Then reheat low and slow so that you don’t dry out the salmon. Make sure that it’s warmed all the way through before eating.
I don’t recommend freezing the cooked salmon because the texture of the salmon is fragile, and freezing can affect its texture.
Common Questions
Definitely. You can whisk together all the sauce ingredients and store them in an airtight container in the refrigerator for up to 2 days before cooking. Just give it a quick stir before drizzling it over the salmon.
This salmon pairs wonderfully with roasted or steamed vegetables like broccoli, asparagus, or green beans. It’s also delicious over cauliflower rice for a lower-carb option, jasmine rice or quinoa, or alongside a simple side salad.
It may need a little more cooking time. Using a meat thermometer is going to be the best way to check that the salmon is fully cooked. When it’s cooked all the way, it should be flaky and moist.
Absolutely. This sauce is really versatile in flavors and pairings. You can pair it with chicken for a burst of flavor. I also think that it would be really good mixed into a chicken or tuna salad. It’s a great sauce to add to recipes, but it could also be used as a dip for foods too, like Keto Fries or even Coconut Chicken Tenders.
Just be sure to use a separate portion of sauce for dipping if any of it has come into contact with raw salmon.
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Honey Mustard Salmon
Ingredients
- 10 oz salmon (two 5oz fillets)
Honey Mustard Sauce
- 2 tbsp olive oil
- 2 tbsp dijon mustard
- 2 tbsp honey
- 2 tsp apple cider vinegar
- 1 clove garlic chopped
- 1/2 teaspoon salt
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon fresh thyme
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 425 degrees
- Combine the sauce ingredients.
- Place the salmon on a rimmed baking dish.
- Drizzle half the sauce over the salmon.
- Bake the salmon for 8 minutes. Brush with the remaining sauce.
- Bake for an additional 2-4 minutes or until the salmon flakes easily with a fork. The internal temperature should be 130-135 for medium doneness.
Nutrition
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