Honey Mustard Salmon
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Honey mustard salmon is an easy weeknight dinner. This honey mustard glaze is a delicious way to finish a salmon filet. We eat a lot of salmon, so I’m always looking for ways to switch it up. Tender salmon is baked, then brushed with a simple glaze of honey and mustard. With minimal ingredients and prep time, it’s an excellent, quick, and healthy option on busy weeknights.
Ingredients for honey mustard salmon
This recipe uses just a few simple pantry ingredients. Figure about 4-6 ounces per person, depending on your family’s appetites, and whether or not you’ll be serving side dishes. Look for wild caught salmon over farm raised salmon. Recipe adapted from Cook’s Illustrated, 2004. For 4 servings:
- 4 salmon fillets, about 4-6 ounces each.
- soy sauce
- honey
- Dijon mustard
- kosher or sea salt
- black pepper
- fresh lemon
How to make honey mustard salmon
Bake it in the oven or air fryer. Cooking time is for a 1 1/3″ to 1 1/2″ thick salmon filet, which will vary slightly depending on the thickness of your salmon.
- Preheat oven to 400 degrees F. Brush 1 Tablespoon olive oil in baking dish.
- In a small saucepan, whisk honey and soy sauce over medium-high heat until slightly thickened, 2-3 minutes.
- Remove from heat and whisk in Dijon mustard. Divide the sauce and set 2 Tablespoons aside to finish the fish once it’s cooked.
- Season fish with salt and pepper. Brush glaze on flesh side of salmon.
- Place the salmon skin side down, in a baking dish. Cover with aluminum foil.
- Bake salmon at 400* F. for about 12 minutes and internal temperature registers 135 to 140 degrees F. with a Food Thermometer.
- Uncover salmon and bake for another 2-3 minutes, or the internal temperature is 145 degrees F. and salmon flakes easily.
- Just before serving, brush with additional honey mustard sauce. Serve with lemon wedges.
- Store any leftovers in an airtight container for 1 day.
What to serve with honey mustard salmon
Serve with Sauteed Vegetables and Golden Rice Pilaf.
In the summer try Grilled Vegetables, Mediterranean Cucumber Salad or Zucchini Ribbon Salad with Feta.
Should you rinse salmon before cooking it?
There is no reason to rinse fish before cooking it. You can read more about the why there’s no need to rinse fish before you cook it here.
Looking for more fish recipes for easy weeknight dinners?
Pasta with Smoked Salmon Cream Sauce
Salmon Cakes with Fresh Salmon
Ingredients
Salmon Cakes
- 3 Tablespoons panko bread crumbs
- 2 Tablespoons fresh parsley minced
- 2 Tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 green onion sliced thin
- 1 small shallot minced, about 1/3 cup
- 1 teaspoon Dijon mustard
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 20 ounces skinless salmon filet cut into 1" pieces
Breading and frying
- 3/4 cup panko bread crumbs (about 1.3 ounces)
- 1/2 cup olive oil or avocado oil
Instructions
- Combine the ingredients for the salmon cakes; breadcrumbs through black pepper in a medium bowl and mix well.
- In the bowl of of a food processor, pulse 1/3 of the chopped salmon 2 or 3 times or until they are about 1/4" pieces. Don't over process the fish, not all the pieces will be even, but they should be mushy.
- Transfer the processed salmon into the bowl with panko mixture, and continue processing the 2 batches of remaining salmon, one at a time.
- Once all the salmon has been processed, gently mix with the panko mixture until evenly distributed.
- On a parchment lined baking sheet, measure out 8 salmon cakes using a 1/3 cup measuring cup.
- Place 3/4 cup panko bread crumbs in a pie plate or dish. Coat each salmon patty with bread crumbs, forming them into patties about 1" by 2 1/2".
- In a large skillet, heat oil until shimmering over a medium high heat. Fry cakes about 2 minutes. Carefully flip salmon cakes and fry an additional 2-3 minutes or until deep golden brown.
- Transfer salmon cakes onto a paper towel lined plate. Serve immediately with lemon wedges.
