This post may contain affiliate links. Please read my privacy policy.
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.
WHAT TEMPERATURE DID YOU COOK IT AT?
It’s in the recipe. Preheat oven to 400F.
My filet of salmon is 1.22 pounds… do you think this will be enough marinade? And will white cooking wine work? Thanks!
I think you can add the marinade by extra 50%. Yes, white cooking wine works! :)
Im confused about why folks are asking about white wine and saki (although I never met a dish that was hurt by a little wine) but this recipe was great as I read it here.
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.
Hi Joannie, awesome, so happy that you and your husband loved my honey mustard baked salmon recipe. :)
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.
Hi Kim, yummy, I am so glad that you liked my Honey Mustard Baked Salmon recipe. Make it with cooking sake next time!
I didn’t try this receipe yet, but thought of covering the tray with foil for the first 8 minutes, what do you think?
Sure, you can do that!
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.
Thanks for your sweet comments and thanks for trying my honey mustard salmon recipe!
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.
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!
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/
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!
Yes you don’t want to overcook the honey mustard salmon.
hello! what’s a substitute for sake? thanks!
You can skip it, or you can use white wine.