A baked salmon is one of those super easy weeknight meals that can be done 100’s of different ways. This honey mustard baked salmon for example takes just 20 minutes from start to finish, and is guaranteed to impress. Whether making it for a special someone, or for a family dinner, this recipe is quick, easy, and packed with flavor.
I like to buy an entire side of salmon at once since it’s much more economical than buying pre-packaged fillets. It doesn’t take a lot of effort at all to tweezer the bones out, and usually the scales have already been removed. This allows me to break it up into a few fillets for baking or searing, a bunch to cube up for my Salmon Poke, and some scraps to mash up for some spicy salmon hand rolls. Sometimes I even take just the skin and brush it with olive oil and bake it for a few minutes to create salmon skin chips.
I choose to serve this honey mustard baked salmon with a side of cilantro lime brown rice, but you can of course serve it with mashed potatoes, or white rice, or any side you prefer.
Get My Cilantro Lime Brown Rice Recipe Here
Ingredients:
2 Salmon Fillets
3 tbsp Honey
1 tbsp Dijon Mustard; as always, I recommend the original Maille from Dijon, France.
Rock Salt; this helps the skin crisp up and prevents it sticking to the foil.
1 tsp Lemon Juice
Honey Mustard Salmon Instructions:
1. Preheat your oven to 175°C or 350°F. Line a baking tray with aluminum foil and sprinkle generously with the rock salt, concentrating it in areas where you will place the salmon.
2. In a small dish, whisk together the Honey, Dijon mustard, and the lemon juice. Brush the mix over your salmon fillet and place the fillets skin side down atop the rock salt. You can sprinkle some regular kosher salt over the top of the glaze if you want.
3. Bake for 15 minutes, but at the 10 minute mark, remove the fish, apply the rest of the glaze, and then put it back in the oven. This will help cool down the oven a bit and prevent over-cooking.
Honey Mustard Salmon
Ingredients
- 2 Fillet Salmon
- 3 tbsp Honey
- 1 tbsp Dijon Mustard
- 1 tsp Lemon Juice
- Rock Salt
Instructions
- Preheat your oven to 175°C or 350°F. Line a baking tray with aluminum foil and sprinkle generously with the rock salt, concentrating it in areas where you will place the salmon.
- In a small dish, whisk together the Honey, Dijon mustard, and the lemon juice. Brush the mix over your salmon fillet and place the fillets skin side down atop the rock salt. You can sprinkle some regular kosher salt over the top of the glaze if you want.
- Bake for 15 minutes, but at the 10 minute mark, remove the fish, apply the rest of the glaze, and then put it back in the oven. This will help cool down the oven a bit and prevent over-cooking.
Leave a Reply