This Honey Mustard Salmon is quick, easy and perfect for busy weeknights! A whole salmon fillet in a delicious and epic honey mustard sauce gets baked in foil to flaky perfection!
It’s still January and most of us are still trying to stick to our New Year’s resolutions of eating healthy. I know I am! One thing I always try and do is eat more fish, and salmon is definitely at the top of my list of fish I like.
I like to buy my salmon at Costco because I can get a nice big piece of salmon there for a good price.
Honey Mustard Salmon
One of my favorite sauces to make for salmon is this honey mustard sauce. You could try and keep it simple and just use honey, mustard, salt and pepper but I wanted to add a bit more flavor to it, by adding some butter, smoked paprika and Italian seasoning.
How to Make Honey Mustard Salmon
First things first, you’ll have to make the honey mustard glaze. I’m telling you, this sauce is to die for! It’s sweet, tangy, herbaceous, and has a touch of smokiness. Mix all the ingredients well in a small bowl and set aside.
Line a baking sheet with two big pieces of foil, and give it a light spray with some cooking oil. Lay the salmon down and top it generously with all that sauce. Don’t leave any morsels in the bowl! Wrap the foil around the salmon and fold the ends together. Wrap it loosely- give the salmon some breathing room so all the sauce doesn’t get stuck to the foil.
Pop your salmon in the oven for 20 minutes, then unwrap the foil. If the sauce has pooled around the edges, take a spoon and scoop it back overtop the salmon. Put the pan back in the oven and set the broiler for 2 minutes. Keep a close eye on it! You want it bubbling with slight browning on the edges.
What Type of Mustard Is Best?
We used a mixture of grainy mustard and dijon. However, any type of mustard you like best will work for this recipe! Even regular yellow mustard can be used if that’s your preference.
You can also swap out the Italian seasoning for any herbs you like best. Fresh herbs would even be fantastic in this recipe! Oranges or limes can be used instead of lemon, but make sure whatever type of citrus you use, don’t leave out the zest. It makes such a tasty difference!
How to Grill Honey Mustard Salmon
You can absolutely grill this salmon if you prefer and choose it over using your oven. Prepare the salmon the same way as stated in the recipe, then carefully transfer the aluminum packet to the grill. Cook for 15 to 20 minutes, or until the salmon is almost cooked completely.
Keep in mind that cooking time can vary based on the thickness of your salmon. After the 15 to 20 minutes, carefully pull back the aluminum foil to completely expose the top of the salmon. Continue grilling for another 3 to 5 minutes, or until the salmon is cooked through.
What to Serve With Honey Mustard Salmon
While I love to serve my salmon with a simple salad of greens, tomatoes, cucumbers and a simple dressing of olive oil and vinegar, there are many other great sides for it. Asparagus may be the most common pairing for salmon, in this case try this Lemon Orzo with Asparagus which would make a perfect pairing.
Other great sides would be a classic caesar salad or even a Mexican street corn salad. Crispy potatoes or green beans are other favorites.
How Long Does Leftover Cooked Salmon Last?
If properly stored, cooked salmon could last in the fridge for 3 to 4 days. Make sure to refrigerate it within two hours of cooking.
You can also freeze it. First wrap it tightly with aluminum foil then place it in freezer bags and freeze. You can freeze it for about 2 to 3 months.
If you thaw it out in the fridge, the salmon can last another 3 to 4 days in the fridge. If thawed out in the microwave, it should be served immediately.
How to Store Leftover Cooked Salmon
To maximize the shelf life of cooked salmon, make sure to store it in shallow airtight containers, or wrapped tightly with aluminum foil or plastic wrap and refrigerate.
Looking for More Salmon Recipes? Try These:
- Firecracker Salmon
- Maple Mustard Glazed Salmon
- Asian Glazed Salmon in Foil
- Honey Garlic Salmon and Veggies Sheet Pan Dinner
- Salmon with Dill Sauce
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Honey Mustard Salmon
Ingredients
Honey Mustard Salmon Sauce
- â…“ cup honey (5.3 tbsp)
- ¼ cup grainy mustard (4 tbsp)
- 1 tbsp dijon mustard
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 4 cloves garlic peeled and minced
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- ¼ cup butter unsalted, melted (4 tbsp)
- ½ tsp salt
- ½ tsp black pepper
Honey Mustard Salmon
- 3 lb salmon boneless and skinless
- 1 tbsp parsley for garnish
Instructions
- Preheat your oven to 400 F degrees. Line a baking sheet with aluminum foil and spray it with a bit of cooking spray.
- Prepare the honey mustard sauce: Whisk all the honey mustard salmon sauce ingredients together in a bowl.
- Prepare Salmon: Place the salmon in the middle of the foil on the prepared baking sheet. Spoon the sauce over the top of the salmon.
- Fold the sides of the aluminum foil over the top of the salmon to completely enclose it.
- Cook: Transfer the baking sheet to the oven and bake for 15 to 20 minutes, or until the salmon is almost cooked through. Remove the baking sheet from the oven and carefully pull back the aluminum foil to completely expose the top of the salmon. Transfer the baking sheet back to the oven and broil for about 2 minutes. Keep a close eye on it while broiling, as the salmon could burn quickly.
- Serve: Remove the salmon from the oven and garnish with parsley. Serve immediately.
This recipe was simple and brilliant! My fiance could not stop raving about it. Thanks Jo!
So glad you guys enjoyed it!
I made this dish last night for my family, and we all agreed it is absolutely delicious. Broiling it at the end gives it some extra caramelization, a brilliant move. Thanks for my new favorite salmon dish!
I have not been able to access any of your videos lately. I presume there is a video on this posting? When I click on the link that says “Jump to video”, it takes me to the written recipe.
Any suggestions?
The video is inside the recipe card, however if you have ads blocked, it won’t run.
I have used a similar approach for year on the BBQ. Foil wrap skin on fillet sauced with: Honey, Mustard, Garlic, Butter, Lemon or Lime, Worchester Sauce and a hint of Tabasco. Grill “package” over medium heat leaving top open so BBQ smoke will be absorbed into fish flesh. Top with minced parsley for color.
Sounds delicious!