Oven-Baked Honey Mustard Salmon
This Oven-Baked Honey Mustard Salmon combines fresh salmon fillets with honey, Dijon mustard, garlic, lemon, and dill for a simple yet elegant dish ready in just 20 minutes.
4 Servings
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
This Oven-Baked Honey Mustard Salmon is naturally gluten-free with a few considerations:
- 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.