Easy Baked Honey Mustard Salmon Recipe
Make juicy baked honey mustard salmon with simple pantry ingredients in just 30 minutes. An easy, budget-friendly dinner perfect for busy weeknights.
Easy Baked Honey Mustard Salmon
If you’re looking for an easy dinner that feels special without requiring much effort, this baked honey mustard salmon is the recipe to make. Tender salmon is coated with a simple glaze made from Dijon mustard, whole grain mustard, honey, garlic, and thyme before baking until perfectly flaky.
The sweet and tangy glaze caramelizes beautifully in the oven while keeping the salmon moist and flavorful. Best of all, this recipe comes together with just a handful of ingredients you may already have in your kitchen.
Whether you’re making dinner for your family or meal prepping lunches for the week, this baked salmon recipe is an affordable, nutritious option that doesn’t require hours in the kitchen.
Why You’ll Love This Recipe
There are plenty of salmon recipes out there, but this one is perfect for busy weeknights because:
- Ready in about 30 minutes
- Uses everyday pantry ingredients
- High in protein
- Naturally low in carbohydrates
- Budget-friendly compared to restaurant salmon
- Great for meal prep
- Delicious enough for company but simple enough for Tuesday night
The combination of honey and mustard creates a glaze that’s slightly sweet, slightly tangy, and packed with flavor without overpowering the salmon itself.
Ingredients
Salmon – choose salmon with the skin on as this helps keep the fish moist and tender.
Olive Oil – use this to grease the baking dish.
Dijon Mustard – you’ll want to use both Dijon mustard as well as a whole grain mustard.
Whole Grain Mustard – adds flavor and a pleasant texture to the glaze.
Honey – adds delicious sweetness to the salmon glaze.
Thyme – you can use 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves.
Garlic Cloves – use finely chopped garlic.
Salt and Black Pepper – use your favorite type of salt and black pepper for this dish.
How to Make Baked Honey Mustard Salmon
Preheat the oven to 340°F. Lightly grease a baking dish with olive oil.
Place the salmon skin-side down in the dish. Season the salmon with salt, black pepper, and dried thyme.
In a small bowl combine: Dijon mustard, whole grain mustard, honey and garlic. Mix until smooth.
Spread the honey mustard mixture over the top and sides of the salmon. If you have an extra 15 minutes, cover the dish and let the salmon marinate in the refrigerator for even more flavor.
Place the salmon baking dish in the preheated oven.
Bake at 340F for 20-25 minutes. It is important not to overdry the salmon so that it does not lose its juiciness and tenderness.
To serve, carefully cut the salmon into pieces and serve with a sprinkle of fresh thyme and your favorite side dishes.
Tips for Perfect Baked Salmon
- Pat the salmon dry before adding the glaze to help the sauce stick better.
- Choose pieces that are similar in thickness so they cook evenly. If a section of the salmon is much thinner than the rest then fold that section under the salmon so it does not dry out before the rest of the salmon finishes baking.
- Don’t rely only on cooking time. Thickness matters more than weight. Check your salmon about 5 minutes before you anticipate it to be done to make sure you don’t over cook it.
- Let the salmon rest for about 5 minutes before serving.
- If you’d like a slightly caramelized top, broil for the last 1–2 minutes. Watch carefully so the honey doesn’t burn.
Ingredient Swaps
Don’t have everything on hand? Here are some easy substitutions.
Honey – swap out honey for maple syrup, brown sugar or even agave syrup.
Dijon Mustard: try using spicy brown mustard in it’s place. It works just as well.
Whole grain mustard: use extra Dijon mustard in it’s place.
Fresh Thyme: swap out with rosemary, parsley, dill or an Italian seasoning mix.
Garlic: try using 1 teaspoon of garlic powder in place of fresh garlic.
Storage Tips
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Store cooked salmon for up to 2 months. Wrap individual portions before freezing for easy lunches.
To Reheat Leftover Salmon
Warm gently in a 300°F oven for about 10 minutes or microwave at 50% power to keep the salmon from drying out.
Frequently Asked Questions
Can I use frozen salmon?
Yes. Thaw it completely and pat it dry before adding the glaze.
Do I need to remove the skin?
No. Baking the salmon with the skin on helps protect it from drying out and makes it easier to lift off after cooking.
How do I know when salmon is finished?
The fish should flake easily with a fork while remaining moist in the center. An instant-read thermometer is the easiest way to avoid overcooking.
Should You Bake Honey Mustard Salmon Covered or Uncovered?
For this recipe, I recommend baking the salmon uncovered. Leaving it uncovered allows the honey mustard mixture to thicken slightly and form a flavorful glaze over the surface of the fish. Covering the baking dish with foil traps steam, which can keep salmon moist but also leaves the topping softer and more watery rather than glazed.
Money-saving tip: If you’re using thinner or less expensive salmon portions, check them earlier than a thick center-cut fillet. Thin pieces can finish cooking considerably faster, and avoiding overcooking means you’re less likely to end up with dry salmon no one wants to eat.
Can You Freeze Honey Mustard Salmon Before Baking?
Yes. This recipe can also work well as a make-ahead freezer meal. You can prepare the raw salmon with the honey-mustard-garlic glaze already on it and freeze it before cooking. Freezing raw fish is safe when it’s properly handled and kept frozen at 0°F or below; USDA guidance lists about 3–8 months for raw fish for best quality, although I’d use a prepared glazed salmon considerably sooner for the best flavor and texture.
Money Saving Tip: If the salmon you purchased was previously frozen and then thawed, the USDA says food thawed safely in the refrigerator can be refrozen, although you may notice some loss of quality from moisture loss. In that situation, it might be better to cook the salmon rather than repeatedly freezing and thawing it so you don’t end up with baked fish with a strange texture. You can always bake it and freeze the baked portions for reheating later.
What to Serve with Honey Mustard Salmon
This salmon pairs well with almost any side dish. Some favorites include:
- Roasted broccoli or try out air fryer broccoli recipe
- Green beans
- Asparagus
- Rice pilaf
- Garlic mashed potatoes
- Roasted sweet potatoes
- Roasted Street Styled Greek Cauliflower
- Quinoa
- Side salad
- Cauliflower rice
- Cauliflower mashed potatoes
- Cheesy Stuffed Garlic Bread
Love salmon? Try these recipes:
Salmon Cakes with Bang Bang Sauce
Hot Honey Salmon
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Baked Honey Mustard Salmon Recipe
Equipment
- 9 x 13 baking dish
Ingredients
- 1 1/3 pound fresh salmon filet
- 2 tablespoons olive oil
- 1 tablespoon Dijon Mustard
- 1 teaspoon Whole grain mustard
- 2 teaspoons honey
- 3 cloves Garlic finely minced
- 1 teaspoon dried thyme
- 1/2 teaspoon Salt
- 1/2 teaspoon Black Pepper
Instructions
- Grease a baking dish with oil. Put salmon in it. Sprinkle the salmon with salt, black pepper and dried thyme.2 tablespoons olive oil, 1/2 teaspoon Salt, 1/2 teaspoon Black Pepper, 1 teaspoon dried thyme
- In a bowl, mix the Dijon and whole seed mustards, honey and chopped garlic. Spread the mixture over the top and sides of the salmon. If you have time, you can cover the baking dish with cling film and leave to marinate for 15 minutes.1 1/3 pound fresh salmon filet, 1 tablespoon Dijon Mustard, 1 teaspoon Whole grain mustard, 2 teaspoons honey, 3 cloves Garlic
- Place the salmon baking dish in the preheated oven. Bake at 340F for 20-25 minutes. It is important not to over dry the salmon so that it does not lose its juiciness and tenderness. Remove from oven, let sit 5 minutes before cutting into serving sized pieces.
Nutrition
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