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This honey mustard salmon is garlicky, sweet, and savory all at once. Tender salmon fillets are slathered in a sticky glaze made with honey, Dijon mustard, garlic, lemon juice, and a tiny kick of cayenne, then baked in just 12 minutes!
Easy Honey Mustard Salmon Recipe
This easy baked honey mustard salmon recipe is garlicky, sweet, and savory with just the right amount of heat. The honey mustard glaze is simple—honey, Dijon mustard, garlic, lemon juice, salt, pepper, and a tiny pinch of cayenne. Just brush it on and let it sit for 15 minutes while the oven heats. Bake for 12 minutes and you’ll get juicy, flaky salmon with a sticky, golden coating that tastes way better than it should for something this easy.
I make this on busy weeknights when I want something fast but still a little special. It’s perfect with pasta, noodles, rice, grilled veggies like Lemon Butter Grilled Zucchini, or a crisp salad like Spinach Salad With Apples, Pecans And Feta and if you don’t feel like turning on the oven, scroll down for grill pan and air fryer versions too. Same delicious glaze, just different ways to cook it. For more easy and delicious salmon recipes, check out my Honey Garlic Salmon, Soy Glazed Salmon, and Garlic Herb Roasted Salmon next!
Why Salmon Makes An Easy, Healthy Dinner
Salmon is one of the healthiest proteins you can add to your dinner rotation. It’s naturally low in carbs and sugar, but high in lean protein and heart-healthy fats. A 4 oz fillet gives you about:
- 185 calories
- 5.5g fat
- 107mg sodium
- 31.7g protein
That makes it a great option for low-carb, keto, and high-protein diets—and perfect if you’re trying to eat clean without sacrificing flavor.
It’s also easy to find and more affordable than most fresh seafood. You’ll see it in grocery stores year-round, both fresh and frozen. If possible, look for wild-caught Alaskan or Norwegian salmon—they’re usually leaner than farmed salmon and have a cleaner, richer flavor.
Ingredients You’ll Need
- Salmon
- Honey
- Dijon mustard
You’ll find all the exact amounts and details down in the recipe card below.
Pro Tip #1: Why I Go With Salmon Fillets
Fillets are quick, easy, and soak up the glaze perfectly. I like using center-cut fillets so they cook evenly and stay juicy. Skin-on or skinless both work—just go with what you like. If you have a bigger piece of salmon, you can cut it into thinner fillet, just like what I did here.
Pro Tip #2: Honey Is The Sweet Backbone
Honey gives the glaze that sticky, glossy finish and caramelizes beautifully in the oven. I like using pure, runny honey (nothing whipped or raw) because it mixes and spreads more easily. Floral or light amber honeys like clover or wildflower work great here—they don’t overpower the salmon but still give it that rich, sweet note.
Pro Tip #3: Why Dijon Mustard Works So Well
Dijon adds a sharp, tangy edge that keeps the glaze from tasting too sweet. I usually go for a smooth, classic Dijon like Maille or Grey Poupon—nothing grainy or overly spicy. You want it creamy so it blends evenly and coats the salmon nicely.
Pro Tip #4: Don’t Skip The Cayenne
Just a pinch adds a tiny bit of heat—not spicy, but enough to balance the sweetness and give it some dimension. You won’t even notice it’s there… until you leave it out.
How To Make Honey Mustard Salmon
First, preheat your oven to 400°F (207°C). While that’s heating up, grab a small bowl and whisk together all the glaze ingredients—honey, Dijon mustard, garlic, lemon juice, salt, pepper, and a pinch of cayenne. It should look smooth and golden. Now just spoon that glaze all over your salmon fillets, making sure they’re nicely coated. Let them sit for about 15 minutes so the flavors can soak in while the oven finishes heating.
Line a baking sheet with parchment paper (makes cleanup easier!), then place the salmon fillets on top, skin side down if they have skin. Spoon any leftover glaze right over the top—don’t waste a drop! Pop the tray into your preheated oven and bake for about 12 minutes.
Once the salmon’s out of the oven, don’t forget the best part—the glaze at the bottom of the tray! Grab a spoon and drizzle all those flavorful juices right over the top. Finish with a sprinkle of chopped parsley for a pop of color, then serve it up while it’s still hot and glossy.
Other Ways To Cook
Don’t feel like turning on the oven? Totally fine—this salmon glazed with honey and mustard still turns out amazing in the air fryer, on the stovetop, or even on the grill. However you’re cooking, the glaze still caramelizes beautifully and the salmon stays juicy. Here’s how to do it:
- Air Fryer: Preheat your air fryer to 375°F (190°C). Line the basket with parchment (or lightly grease it), then place the glazed salmon fillets inside, skin-side down. Air fry for about 6 minutes, or until the salmon is cooked through and lightly caramelized on top.
- Pan Fried: Heat a nonstick skillet or cast iron pan over medium heat with a little oil. Add the salmon fillets skin-side down and cook for 3–4 minutes, until the bottom is golden. Flip and spoon the remaining glaze on top, then cook another 3–4 minutes, or until the salmon is cooked through and the glaze is bubbling and sticky.
- Grill / Grill Pan: Preheat your outdoor grill or grill pan over medium-high heat. Lightly oil the grates or pan. Place the salmon skin-side down and grill for about 4–5 minutes. Flip, brush with the remaining glaze, and grill another 3–4 minutes, or until cooked through with nice charred edges.
Frequently Asked Questions
Yes. Just make sure to fully thaw the salmon fillets in the fridge overnight or under cold running water before marinating. Pat them dry with paper towels so the glaze sticks better.
You can. It’ll give the glaze a slightly deeper, more caramel-like flavor. Just use the same amount as you would honey.
You can marinate the salmon ahead for up to 12 hours in the fridge, then just pop it in the oven when ready. It’s great for meal prep.
The salmon should flake easily with a fork and look opaque all the way through. If you’re using a thermometer, aim for an internal temperature of 125°F (52°C) for juicy, just-cooked salmon. It’ll keep cooking a little even after you take it out of the oven.
Let the salmon cool completely, then store it in an airtight container in the fridge. It’ll keep for up to 3 days. If you saved any leftover glaze or juices, drizzle them over the top before reheating to keep the salmon moist.
Yes—just wrap the cooked salmon tightly in plastic wrap or foil, then place it in a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat gently (either in the microwave or a low oven) so it stays tender and flaky.
The key is low and slow. Microwave it with a splash of water or glaze, covered, in 30-second bursts. Or reheat in the oven at 300°F (150°C) for 8–10 minutes. A squeeze of lemon or extra glaze helps bring it back to life.
This recipe is only 352 calories per serving.
What To Serve With This Recipe
This meal is best served with a simple pasta and a healthy side dish. For an easy and wholesome weeknight dinner, I recommend the following recipes:
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Honey Mustard Salmon
Ingredients
- 12 oz salmon, cut into two fillets
Marinade:
- 2 cloves garlic
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- ⅛ teaspoon salt
- 3 dashes ground black pepper
- ⅛ teaspoon cayenne pepper
- chopped parsley leaves, for garnishing
Instructions
- Preheat the oven to 400°F (207°C). Combine all the ingredients for the Honey Mustard Glaze together, whisk to combine well. Spread and coat the salmon with the glaze, set aside for 15 minutes.
- Arrange the salmon on a baking sheet lined with parchment paper or a baking tray. Add the remaining glaze to the top of the salmon fillets. Bake in the oven for 12 minutes.
- Remove from heat, scoop the juice and drizzle on top of the salmon. Garnish with the parsley and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m hoping to make this soon but have never worked with salmon before. This may be an obvious question, but how do I prepare the salmon before marinading? Do I place the salmon skin side down? Or do I remove the skin first?
You don’t have to actually prepare the salmon. Just get any store bought salmon and cook it per the recipe. There is no need to remove the skin. Yes, skin side down.
my husband loves this recipe, so its the only one I make. The fish is always flavorful and delish. I bake it at 375 for about 11-12 minutes and it’s perfect. My go to recipe for salmon.
Hi Patti, thanks for trying my recipe and the 5-star review! I love that this recipe is a favorite in your home. Please try more recipes on my site, they’re all good and easy to make! :)
This was great & I will make it again.
I substituted the cayenne pepper & parsley for slivered almonds & green onions.
Thanks Patti!
This is second time I’ve made this salmon dish and its really good! As my husband said, “its a keeper”. Love the sweetness of the honey on the fish. I used a 375 degree oven and cooked for 12 minutes. It was perfect! Thank you…
Thank you for your comment, Patti. I am very glad that you and your husband like the recipe.
Quick & delicious!
This salmon recipe was very tasty and nicely cooked. I ended up baking for 10 minutes the broiling on low til the top sizzled.
My husband was impressed with taste of our dinner as was I.
We’ll be making this recipe again on Friday!
Awesome!
I was searching for a healthy baked salmon recipe and this was over-the-moon delicious!! A thousand thank yous!!
Thanks Janie!! Try more recipes: https://rasamalaysia.com/recipe-index-gallery/
Hi Rasa,
I am making 7 filets. Can you tell me how much of the sauce I should make .also according to the reviews the cooking times vary. If I cook at 400, would I cook for 20 min?
You can double the recipe. Just follow the instructions on the baking time.
I have made this twice now and love it. I try to use a sharp mustard so as not to be too sweet, and I cook it a bit longer depending on the thickness of the fillets. Up to 20 min. It has become a favorite go to for weeknights.
Thanks!