Honey Mustard Glazed Salmon Fillets
Honey Mustard Glazed Salmon Fillets
Ingredients
For the Salmon
- 4 salmon fillets, skin-on, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Honey Mustard Glaze
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon low-sodium soy sauce
- 2 garlic, cloves, minced
For Garnish
- 1/2 lemon, cut into wedges
- 1 tablespoon fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup, or have a heat-safe pan ready for transferring the salmon.
⏱️ 5 min•🌡️ 400°F - 2
In a small bowl, whisk together the honey, Dijon mustard, low-sodium soy sauce, and minced garlic until well combined. Set aside.
⏱️ 2 min - 3
Pat the salmon fillets dry with paper towels. Season both sides of the salmon with kosher salt and freshly ground black pepper.
⏱️ 2 min - 4
Heat the olive oil in a large oven-safe skillet (preferably cast iron or stainless steel) over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the hot pan. Sear for 3 to 4 minutes, until the skin is crispy and golden brown.
⏱️ 4 min - 5
Flip the salmon fillets. Immediately brush a generous amount of the honey mustard glaze over the top and sides of each fillet. Transfer the skillet to the preheated oven (or carefully transfer the salmon to the prepared baking sheet).
⏱️ 1 min•🌡️ 400°F - 6
Bake for 8 to 11 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. For meal prep, cooking to slightly under 145°F and then allowing it to cool will prevent it from drying out when reheated.
⏱️ 10 min•🌡️ 400°F - 7
Remove the salmon from the oven. If desired, brush with any remaining glaze from the pan. Let the salmon rest for 2 minutes before serving.
⏱️ 2 min - 8
Serve immediately with lemon wedges and a sprinkle of fresh chopped parsley, if using. For meal prep, allow the salmon to cool completely before storing in airtight containers in the refrigerator for up to 3-4 days.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Honey Mustard Glazed Salmon Fillets
Ingredients
For the Salmon
- 4 salmon fillets, skin-on, about 6 ounces each
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Honey Mustard Glaze
- 1/4 cup honey
- 2 tablespoons Dijon mustard
- 1 tablespoon low-sodium soy sauce
- 2 garlic, cloves, minced
For Garnish
- 1/2 lemon, cut into wedges
- 1 tablespoon fresh parsley, chopped, optional
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup, or have a heat-safe pan ready for transferring the salmon.
⏱️ 5 min•🌡️ 400°F - 2
In a small bowl, whisk together the honey, Dijon mustard, low-sodium soy sauce, and minced garlic until well combined. Set aside.
⏱️ 2 min - 3
Pat the salmon fillets dry with paper towels. Season both sides of the salmon with kosher salt and freshly ground black pepper.
⏱️ 2 min - 4
Heat the olive oil in a large oven-safe skillet (preferably cast iron or stainless steel) over medium-high heat. Once the oil is shimmering, carefully place the salmon fillets skin-side down in the hot pan. Sear for 3 to 4 minutes, until the skin is crispy and golden brown.
⏱️ 4 min - 5
Flip the salmon fillets. Immediately brush a generous amount of the honey mustard glaze over the top and sides of each fillet. Transfer the skillet to the preheated oven (or carefully transfer the salmon to the prepared baking sheet).
⏱️ 1 min•🌡️ 400°F - 6
Bake for 8 to 11 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F. For meal prep, cooking to slightly under 145°F and then allowing it to cool will prevent it from drying out when reheated.
⏱️ 10 min•🌡️ 400°F - 7
Remove the salmon from the oven. If desired, brush with any remaining glaze from the pan. Let the salmon rest for 2 minutes before serving.
⏱️ 2 min - 8
Serve immediately with lemon wedges and a sprinkle of fresh chopped parsley, if using. For meal prep, allow the salmon to cool completely before storing in airtight containers in the refrigerator for up to 3-4 days.
⏱️ 1 min