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Honey Mustard Glazed Salmon - Easy, Flavorful, Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 salmon fillets (about 6 ounces each), skin-on or skinless
  • 2 1/2 tablespoons Dijon mustard (or whole-grain Dijon)
  • 2 tablespoons honey
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon lemon juice (or apple cider vinegar)
  • 1 tablespoon olive oil (plus a little for the pan)
  • 2 garlic cloves, finely minced
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and freshly ground black pepper
  • Lemon wedges, for serving
  • Fresh parsley or chives, chopped (optional, for garnish)

Method
 

  1. Preheat and prep: Heat the oven to 400°F (205°C). Line a sheet pan with foil or parchment and lightly oil it to prevent sticking.
  2. Pat the salmon dry: Use paper towels to remove excess moisture. This helps the glaze cling and the surface caramelize. Season each fillet with a pinch of salt and pepper.
  3. Make the glaze: In a small bowl, whisk together Dijon, honey, soy sauce, lemon juice, olive oil, garlic, smoked paprika, and red pepper flakes (if using). Taste and adjust salt or honey to strike a balanced sweet-tangy note.
  4. First coat: Arrange salmon on the pan, skin-side down if using skin-on fillets. Brush a generous layer of glaze over the tops and sides, reserving about half for later.
  5. Bake: Place the pan on the middle rack and bake for 8–10 minutes, depending on thickness. The salmon should start to turn opaque around the edges but remain slightly translucent in the center.
  6. Second coat: Pull the pan out and brush the remaining glaze over the fillets. This builds a glossy, flavorful finish without burning the sugars.
  7. Broil to finish: Switch the oven to broil and cook for 1–3 minutes. Watch closely. You’re aiming for light blistering and caramelization on top, not char.
  8. Check doneness: Salmon is perfect when it flakes easily and looks just set in the center. Target an internal temperature of 125–130°F (52–54°C) for medium, or up to 135°F (57°C) if you prefer more done.
  9. Rest and serve: Let the salmon rest for 3 minutes to reabsorb juices. Garnish with chopped herbs and serve with lemon wedges. The lemon brightens the glaze and cuts through richness.