This Honey Mustard Salmon is one of those recipes that feels a little fancy but couldn’t be easier to make. You simply whisk together a quick glaze using honey, mustard, garlic and lemon, brush it over the salmon, and pop it in the oven. The result? Tender, flaky salmon with a sticky-sweet crust and just the right zing from the mustard.
It’s perfect for busy weeknights, meal prep, or even casual dinners with friends. Serve it with some roasted veg, couscous, or just a simple green salad and you’ve got a fast, flavour-packed meal that tastes like way more effort than it actually was.
If you like fresh, zingy fish dishes, check out my Perfect Lemon Cod too…it’s simple, healthy, and full of flavour.
🍴 Tools You’ll Need
Fish Spatula – A flexible one like this makes it easy to lift salmon without breaking it.
Garlic Press – Optional, but this one saves time when prepping the glaze.
Citrus Juicer – A tool like this helps you get the most out of your lemon.
Non-Stick Baking Tray – A tray like this plus parchment paper = no mess.
Honey Mustard Salmon
Ingredients
- 2 salmon fillets approx. 150–180g each
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 1½ tbsp honey
- 1 garlic clove finely grated or minced
- 1 tbsp lemon juice
- 1 tsp olive oil
- Salt and black pepper to taste
- Fresh parsley and lemon wedges to serve (optional)
Instructions
- Preheat the oven to 200°C (180°C fan). Line a small baking tray with parchment paper. I use a non-stick baking tray like this with parchment…makes cleanup a breeze.
- In a small bowl, mix together the Dijon mustard, wholegrain mustard, honey, garlic, lemon juice, olive oil, and a pinch of salt and pepper. You can grate the garlic or use a garlic press like this to make things quicker.
- Place the salmon fillets on the prepared tray, skin-side down. Spoon the honey mustard mixture evenly over the top of each fillet.
- Bake for 15–18 minutes, or until the salmon is just cooked through and flakes easily with a fork. A flexible fish spatula like this makes lifting the fillets cleanly off the tray super easy.
- Serve with chopped parsley, lemon wedges, and your favourite side dish—roasted veg, salad, or fluffy couscous work brilliantly.
Top Tips for this Honey Mustard Salmon
Don’t overbake it: Salmon is ready when it flakes easily with a fork and still looks slightly glossy in the middle, it’ll keep cooking for a minute or two after coming out.
Use skin-on fillets: It helps hold the shape while baking, and the skin peels off easily after cooking if you don’t want to eat it.
Line your tray: A bit of parchment paper saves on cleanup and stops the glaze from sticking.
Try different mustards: A mix of Dijon and wholegrain gives a great balance, but use what you have…English mustard will make it punchier, while American is milder.
