Flaky Oven-Baked Honey Mustard Salmon glazed with Dijon, honey, garlic, and lemon—simple, quick, and bursting with fresh flavor.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
You ever have those evenings when you just can’t—like, emotionally, physically, even spiritually—commit to cooking something complicated? That’s exactly where this Oven-Baked Honey Mustard Salmon came to life.
It was one of those midweek nights when the sky was doing that gray, rainy thing that makes you crave comfort but also want to feel like you’re eating something light and grown-up. I’d just come back from a trip to Seattle (where I basically lived on seafood and coffee for three days straight), and I had this half-hearted idea that I could recreate something “restaurant quality” at home. Spoiler: I was wrong about the restaurant part, because it turned out better.
I opened the fridge—nothing fancy. Just a couple of salmon fillets, some Dijon mustard, honey, and garlic. I didn’t even plan the combo, it was one of those “hmm, what if I just…” moments that could’ve gone horribly wrong. Instead, ten minutes later, my kitchen smelled like something a fancy bistro would charge $28 for.
The honey caramelized just slightly, the mustard gave it a tangy little kick, and the lemon tied it all together like a high-five from the universe. I ate it standing at the counter, still wearing my rain jacket, because I couldn’t wait. And ever since that night, this Oven-Baked Honey Mustard Salmon has been one of my “you can’t mess this up even if you try” recipes.
Why You’ll Love This Oven-Baked Honey Mustard Salmon Recipe?
This dish is what I call the holy trifecta: quick, low-effort, and tastes way fancier than it actually is. You can throw it together in 20 minutes flat and it still looks like something you’d post on Instagram with a caption like “Weeknight luxury.”
It’s perfectly balanced—sweet from the honey, tangy from the mustard, and garlicky in that comforting, slightly dangerous way (you know, the kind where your breath could ruin small talk but it’s so worth it). Plus, the lemon gives it this fresh pop that keeps everything from feeling heavy.
And cleanup? Please. Foil-lined pan. No scrubbing, no drama, just you and your shiny, perfectly cooked salmon. Honestly, if all dinners were this easy, I’d have fewer takeout containers in my recycling bin.
Ingredient Notes:
You don’t need much for this one, and that’s part of its charm. It’s one of those rare recipes that proves less really can be more.
-
Salmon Fillets: Fresh, bright-colored, and firm if you can find them. I’ve used frozen in a pinch, and they still turn out great. Just make sure they’re fully thawed.
-
Honey & Dijon Mustard: These two are the heart of the dish. The honey adds sweetness and that glossy finish, while the Dijon brings that slight bite that makes your taste buds perk up.
-
Garlic: Use fresh if possible. The pre-minced stuff never quite gives that same cozy kitchen aroma, you know?
-
Olive Oil: Keeps the salmon moist and prevents sticking. You can sub in butter if you’re feeling fancy (or just want that extra richness).
-
Lemon Juice: It’s the zesty finishing touch. Fresh lemon beats bottled every time.
-
Fresh Dill: Optional, but it gives the salmon that “someone really cared” vibe.
-
Salt: Just enough to enhance everything else.
Every ingredient plays a small but crucial part—like the quiet background singer that makes the whole song work.
How To Make Oven-Baked Honey Mustard Salmon?
Alright, here’s the fun part—because this Oven-Baked Honey Mustard Salmon is one of those recipes that makes you look like you actually know what you’re doing in the kitchen.
Step 1: Preheat the oven.
Set it to 400°F (200°C). Don’t skip preheating—this is how you get that soft, flaky salmon that melts in your mouth.
Step 2: Make the glaze.
In a small bowl, whisk together your honey, Dijon mustard, garlic, olive oil, lemon juice, dill, and a pinch of salt. Taste it. It should make you raise your eyebrows a little and go, “Okay, that’s good.”
Step 3: Prep the salmon.
Line a baking tray with foil (because we don’t have time for scrubbing pans tonight). Brush both sides of the salmon with olive oil. Then lay the fillets skin-side down and spoon that golden glaze over the top. Don’t be shy—it’s the star of the show.
Step 4: Bake.
Pop it into the oven for about 8–10 minutes. The trick is to not overbake. You want it tender, slightly glossy, and just flaky. If you’re unsure, take it out early. Trust me, slightly underdone is better than dry. The residual heat finishes the job.
Step 5: Serve and bask in your genius.
Let it rest a minute (I know, patience is hard). The glaze will thicken slightly and cling beautifully to the fish. Sprinkle a little more dill if you’re feeling fancy. Then grab a fork, take that first bite, and try not to text everyone you know about how good it is.
Storage Options:
If by some miracle you have leftovers, store them in an airtight container in the fridge for up to three days. Reheat gently—either in the oven on low or in a skillet with a drizzle of olive oil. Microwaving works in emergencies, but it tends to dry things out a bit.
Want To Save This Recipe?
Honestly though, it’s just as good cold. I’ve flaked leftover salmon into salads, mixed it into pasta, even slapped it on toast with avocado the next morning. Don’t judge until you’ve tried it.
Variations and Substitutions:
One of my favorite things about this Oven-Baked Honey Mustard Salmon is how flexible it is. You can change things up depending on your mood—or what’s hiding in your pantry.
-
Maple Twist: Swap honey for maple syrup for a deeper, slightly earthy flavor.
-
Garlic-Lover’s Version: Add an extra clove or two of garlic (I do this when no one’s around to complain).
-
Spicy Kick: Stir in a pinch of cayenne or crushed red pepper flakes.
-
Butter Upgrade: Use melted butter instead of olive oil for a richer, more indulgent glaze.
-
Herb Swap: Try parsley or thyme if you’re not a dill fan.
Sometimes I’ll even throw in a little soy sauce when I want it to taste more “fusion-y.” I know, not traditional—but cooking’s supposed to be fun, not rigid.
What to Serve with Oven-Baked Honey Mustard Salmon?
This salmon doesn’t need much—it’s kind of the Beyoncé of dinners. Still, a few good sidekicks make it shine even brighter.
-
Roasted Vegetables: Carrots, asparagus, or green beans—simple, colorful, and healthy.
-
Garlic Mashed Potatoes: Because comfort food and salmon belong together.
-
Rice or Quinoa: Great for soaking up that extra glaze.
-
Crisp Salad: Something lemony or citrus-based to balance the richness.
-
Crusty Bread: For mopping up every last bit of that sauce (arguably the best part).
Frequently Asked Questions:
Can I use frozen salmon?
Yes! Just thaw it completely and pat it dry first. Moisture is the enemy of that beautiful glaze.
What if I don’t have Dijon mustard?
Whole-grain or even yellow mustard works fine—it’ll just taste a little different (in a good way).
Can I grill it instead of baking?
Totally. Just brush the glaze on while it cooks, and reduce the time to 6–8 minutes depending on thickness.
Every time I make this Oven-Baked Honey Mustard Salmon, I’m reminded that good food doesn’t need to be complicated. It’s the kind of meal that makes a random Tuesday night feel like something special—without any fuss.
I’ve made this for date nights, for friends, for myself after long days. It’s comforting but bright, indulgent but still somehow light. And maybe that’s why I love it so much—it hits all the right notes without trying too hard.
So go ahead, grab that salmon, whisk that glaze, and let your oven handle the rest. Then sit back, take a bite, and tell me—did you fall in love with it a little too?
Because honestly… I think you will.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Oven-Baked Honey Mustard Salmon
Ingredients
- 1½ to 2 pounds 680–900 g salmon fillets
- 3 tablespoons honey mustard or 1½ tablespoons honey + 1½ tablespoons Dijon mustard
- 3 cloves garlic minced (approximately 3 teaspoons)
- 3 tablespoons extra-virgin olive oil divided (2 tablespoons for glaze, 1 tablespoon for brushing)
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon finely chopped fresh dill
- Pinch of salt
Instructions
Preheat the Oven:
- Set the oven to 400°F (200°C) and allow it to fully preheat while preparing the other components of the dish.
Prepare the Honey Mustard Glaze:
- In a small mixing bowl, combine the honey mustard, minced garlic, 2 tablespoons of olive oil, lemon juice, chopped dill, and a pinch of salt. Whisk until the ingredients are thoroughly blended and the glaze is smooth.
Prepare the Salmon:
- Line a baking or roasting pan with aluminum foil for easy cleanup. Lightly brush both sides of the salmon fillets with the remaining 1 tablespoon of olive oil.
- If using skin-on salmon, position the fillets skin-side down on the foil-lined pan. Using a basting brush, generously coat the top surface of each fillet with the prepared honey mustard glaze.
Bake the Salmon:
- Transfer the pan to the preheated oven and bake for approximately 8 to 10 minutes, depending on the thickness of the fillets. The salmon should be just opaque in the center and easily flake with a fork.
- Avoid overcooking; residual heat will continue to gently cook the fish after removal from the oven.
Rest and Serve:
- Allow the baked salmon to rest for 1 to 2 minutes before serving. Garnish with additional fresh dill or a squeeze of lemon juice, if desired. Serve warm with your choice of sides.
Notes
- Mustard Selection: Confirm that the Dijon mustard or honey mustard used is certified gluten-free, as some brands may include vinegar derived from gluten-containing grains.
- Cross-Contamination: Use separate utensils and cutting boards if preparing alongside gluten-containing foods.
- Serving Options: Pair the salmon with naturally gluten-free sides such as roasted vegetables, quinoa, or a fresh green salad rather than wheat-based grains or bread.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
