Honey Mustard Salmon Fillets (Print out)

Salmon fillets coated in a honey mustard glaze, baked to tender perfection with fresh garlic and lemon.

# What You'll Need:

→ Fish

01 - 4 salmon fillets (6 oz 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 cloves garlic, minced
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper

→ Garnish (optional)

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

# How to Make It:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper until smooth.
03 - Place salmon fillets on the prepared baking sheet and pat dry with paper towels.
04 - Generously spread the honey mustard sauce evenly over each fillet.
05 - Bake for 15 to 20 minutes until the salmon flakes easily with a fork and is opaque throughout.
06 - Remove from oven, sprinkle with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -
  • The honey and mustard create a sauce that caramelizes beautifully, turning simple salmon into restaurant-quality without the fuss.
  • It's genuinely gluten-free and comes together in 30 minutes flat, making weeknight dinners feel less like a chore.
  • The tangy-sweet balance keeps you coming back for another bite, and leftovers are just as good cold the next day.
02 -
  • Pat your salmon dry before saucing—moisture is the enemy of caramelization, and a dry fillet will brown while a wet one just steams.
  • Don't skip the lemon juice in the sauce; it's what keeps the honey from overwhelming everything and makes the whole thing taste sophisticated.
03 -
  • For extra caramelization and that restaurant-finish, run the salmon under the broiler for the last 2 minutes of cooking—watch it carefully so the honey doesn't scorch.
  • Make the sauce ahead and store it in the fridge; it'll actually get more flavorful as the garlic infuses overnight, and you've just removed the only real work from dinner prep.
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