Honey Mustard Salmon Delight (Printable Version)

Tender salmon glazed in a sweet honey mustard sauce, baked to juicy perfection with a hint of garlic and lemon.

# What You'll Need:

→ Fish

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

→ Honey Mustard Sauce

02 - 3 tablespoons Dijon mustard
03 - 2 tablespoons whole grain mustard
04 - 3 tablespoons honey
05 - 1 tablespoon olive oil
06 - 1 tablespoon lemon juice
07 - 2 garlic cloves, minced
08 - ½ teaspoon salt
09 - ¼ teaspoon ground black pepper

→ Garnish (optional)

10 - 1 tablespoon fresh parsley, chopped
11 - Lemon wedges

# Steps:

01 - Set the oven to 400°F and line a baking sheet with parchment paper or lightly grease it.
02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth.
03 - Place the salmon fillets on 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 tops.
05 - Bake for 15 to 20 minutes until the salmon flakes easily with a fork and is opaque in the center.
06 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • The sauce is so ridiculously easy that you'll actually make this on busy weeknights instead of ordering takeout.
  • Sweet, tangy, and savory all at once—it tastes like you fussed for hours when you really didn't.
  • The whole thing comes together in 30 minutes, which means you can have dinner on the table before anyone gets hangry.
02 -
  • Pat your salmon completely dry before the sauce goes on, or you'll end up with watery, steamed fish instead of nicely caramelized perfection.
  • Don't overbake—salmon goes from perfect to rubbery in about two minutes, so set a timer and check a minute early if you're nervous.
03 -
  • Make extra sauce and keep it in the fridge—it's incredible on roasted vegetables, chicken, or even as a dipping sauce for bread.
  • If you're cooking for someone with a milder palate, dial back the Dijon and use more whole grain mustard instead, or swap in regular yellow mustard entirely.
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