Little G has become a big salmon lover. He gave me three thumbs way up last week when I made him salmon teriyaki.
He asked me to make more salmon recipes so I made this amazing, absolutely delicious honey mustard baked salmon for him.
Recently, I have been playing with east-meets-west cooking techniques, marrying Asian ingredients with western recipes and the end result is always so much more delicious than the original recipe.
For this classic honey mustard style of cooking, I decided to give it a slight twist, with Japanese flavors.
First I marinated the salmon with garlic, honey and mustard, but added Japanese cooking sake to the salmon.
Sake is Japanese rice wine and I love a bit of alcohol in my food. The sake rids the salmon of fishy smell and taste, and gives depth to the overall taste structure.
To spice up this honey mustard baked salmon, I also added a good pinch of cayenne pepper, which is my secret ingredient to jazz things up.
As you can see, this recipe is absolutely scrumptious and mouthwatering. The salmon is glistening with the honey mustard marinade. The salmon is juicy and mild tasting with no fishy smell.
Little G gave me 3 thumbs way up again and finished his dinner in no time. The active time is practically 10 minutes, so add this to your weekly dinner rotation. Enjoy!!
Menu and Meal Ideas
Basil Butter Corn
Parmesan Roasted Tomatoes
Easy Spaghetti
Other Recipes You Might Like
SUBSCRIBE AND GET NEW RECIPES
Honey Mustard Baked Salmon Recipe
Honey Mustard Baked Salmon – moist, juicy and best baked salmon ever with honey mustard. Takes 10 mins active time and dinner is ready!
Ingredients
Ingredients:
- 12 oz salmon cut into two pieces
Marinade:
- 2 cloves garlic
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 2 tablespoon Japanese cooking sake optional
- Scant 1/8 teaspoon salt
- 3 dashes ground black pepper
- 1/8 teaspoon cayenne pepper
- Chopped parsley leaves for garnishing
Instructions
-
Preheat oven to 400F.
-
Combine all the ingredients for the Marinade together, whisk to combine well. Marinade the salmon for 30 minutes or best 2 hours.
-
Arrange the salmon on a baking sheet lined with parchment paper. Add the Marinade to the salmon, and bake for 12 minutes. Remove from heat, scoop the juice from the Marinade and drizzle on top of the salmon. Garnish with the parsley and serve immediately.
Latest Recipes:
If you try my recipe, please use hashtag #rasamalaysia on social media so I can see your creations! Follow me on Facebook | Instagram | Pinterest | Twitter for new recipes, giveaways and more.
IMPORTANT:
All photos and recipes on Rasa Malaysia are copyright protected. Please do not use the photos and recipes without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own words instead of copy and paste and link back to //rasamalaysia.com/honey-mustard-baked-salmon/. Thank you very much!
kate
hello! what’s a substitute for sake? thanks!
Rasa Malaysia
You can skip it, or you can use white wine.
Sara
I used cooking sherry and it worked great! I was worried with the 12 minute cooking instruction, it looked rawish still when I took it out but it was perfect! Very moist and DELICIOUS!
Rasa Malaysia
Yes you don’t want to overcook the honey mustard salmon.
NaomiK
This was really good! I’m not a huge salmon fan but I keep trying new recipes to find ways of eating it that I enjoy cause it’s so good for you! This was a huge hit and I will definitely be making it again. Even my kids loved it (my three year old had thirds!).
Thanks for the great recipe! It’s a keeper!
Rasa Malaysia
Hi Naomi, I am so happy to hear that, thanks so much. You can try my other salmon recipes, they are all great: https://rasamalaysia.com/tag/salmon/
AnnJ
Another one of your great recipes. I always have problems cooking fish. I undercook it, I taste it, I cook it some more, and then it’s overcooked – which is worse than anything. But I’ve learned to trust your instructions, and the salmon was absolutely perfect. Because of what I had on hand, I substituted regular mustard, white wine, and chopped scallion for Dijon, sake, and parsley, and it was still extremely delicious. I can’t even imagine how much better it will be after I pick up the ingredients in your recipe. And the cayenne really added something. I’m going to remember to try that with some other recipes.
Once again, thank you for developing and sharing your wonderful recipes.
AnnJ
I forgot to add: Using parchment paper made everything so much easier. I was able to slide the fish
onto my plate by holding the paper, and it made clean-up a pleasure.
Rasa Malaysia
Thanks for your sweet comments and thanks for trying my honey mustard salmon recipe!
Manal
I didn’t try this receipe yet, but thought of covering the tray with foil for the first 8 minutes, what do you think?
Rasa Malaysia
Sure, you can do that!
Kim Ford
Oh, my word! This dish was excellent. I made with without the sake. It was served on top of a bed of cooked baby spinach.
Rasa Malaysia
Hi Kim, yummy, I am so glad that you liked my Honey Mustard Baked Salmon recipe. Make it with cooking sake next time!
Joannie
Very tasty dish. Didn’t use sake and baked with fresh chopped rosemary. My husband loved it. Baked for @ 14-15 minutes and was perfect. Served with salad and green beans. Very healthy dinner.
Rasa Malaysia
Hi Joannie, awesome, so happy that you and your husband loved my honey mustard baked salmon recipe. :)
Melanie
My filet of salmon is 1.22 pounds… do you think this will be enough marinade? And will white cooking wine work? Thanks!
Rasa Malaysia
I think you can add the marinade by extra 50%. Yes, white cooking wine works! :)
Marshall Reagan
WHAT TEMPERATURE DID YOU COOK IT AT?
Rasa Malaysia
It’s in the recipe. Preheat oven to 400F.
Brenda
How can you tell when the salmon is cooked through? How thick was the salmon in this recipe you use?
Jeanette
I love salmon and I can’t wait to try this recipe but could I use rice wine vinegar instead of saka
Shirley
How much powder garlic would I use instead of 2 cloves of garlic
Rasa Malaysia
Garlic powder is not really a substitute for fresh garlic but I guess you can use 1 or 2 teaspoons?