This baked salmon with Dijon mustard recipe is easy, nutritious, and done in under 20 minutes! The salmon is perfectly baked and glazed with a zesty honey mustard sauce that is so flavorful! Recipe also includes helpful tips on keeping the salmon extremely moist!
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Baked salmon with Dijon mustard and honey is one of the easiest salmon recipes out there! Combined with the herbs and seasoning, you’ll be wanting to make this sauce on everything!
This recipe technique has been used on all my salmon recipes, such as my Filipino Baked Salmon Recipe with Mayonnaise, and has easily kept my fish moist each time!
Such a simple, healthy recipe perfect for a weeknight dinner or your next nutritious go-to meal!
This post will go over everything you need to know to create this baked salmon with Dijon mustard.
Recipe difficulty: Easy, beginner recipe! All you need to do is mix!
Only 8 ingredients go into this Dijon mustard salmon! There is no slicing or dicing! You will literally only be mixing the sauce to spread over the salmon before baking. The oven will do the rest of the work! Pump this meal out in under 20 minutes!
Sam’s Pro Tips for this Baked Salmon with Dijon Mustard
- Have a BROILER PAN! This is the secret sauce! This was discussed in my Filipino Baked Salmon Recipe with Mayonnaise and 20-Minute Chili Brown Sugar Salmon! By baking your salmon on the tray with the water underneath, keeps your salmon nice and moist in the oven. Combined with the Dijon mustard salmon glaze on the outside, the salmon will be kept juicy in the oven with all that moisture!
- Use a pastry brush to spread the sauce: I found that the easiest way to smear the sauce on top of the fish and on the sides, is to use a PASTRY BRUSH! With the soft bristles, it spreads the sauce evenly and coats the outside of the salmon perfectly! You’ll feel like such a food artist painting the sauce on the outside of the salmon!
- What if I don’t have lemon pepper seasoning? You can totally make your own! If you have a lemon, zest the lemon and mix with a little bit of olive oil, freshly ground pepper, salt, and a pinch of garlic powder. It will totally work and taste great with the honey Dijon mustard!
Key Ingredients – Baked Salmon with Dijon Mustard
Below are some key ingredients for this recipe:
- Salmon: Salmon is so healthy for you and is a good source of omega-3 fatty acids and vitamins B and D! We get the Fresh Atlantic salmon from Trader Joe’s. Please give your salmon a quick wash before cooking to remove any foreign particles.
- Dijon mustard: For this salmon Dijon mustard honey recipe, we love the French’s Dijon Mustard with Chardonnay! It’s smooth, creamy, with just the right amount of zest that pairs perfectly with the honey and herbs! This is seriously the flavor we use each time when we make this recipe!
- Honey: The use of honey with the salmon gives the fish incredible flavor and is a natural sweetener! It cuts the tartness of the mustard and gives the honey mustard sauce a perfect sheen when baking. You can definitely use more honey if you want this on the sweeter side.
- Olive oil: Olive oil is mixed in with the Dijon mustard and honey for a lighter texture. Olive oil is one of the healthier oils and gives a great flavor to the sauce. Only two teaspoons are needed as a small amount of the oil helps bind all the flavors.
Seasoning and Herbs
- Rosemary: So, I use a teaspoon of dried rosemary in this baked salmon with Dijon mustard recipe. You can, of course, use chopped fresh rosemary, but I just use the dried herbs as its way more convenient! Rosemary paired with the salmon gives a great freshness and is usually common in salmon recipes.
- Lemon pepper seasoning: As discussed in the Tips section above, you can make your own lemon pepper seasoning if you don’t have this on hand! Lemon is great with salmon, and the lemon pepper seasoning really elevates the sauce. I also like to have fresh lemon wedges on the side when plating for any guests that may want more lemon juice over the salmon.
- Salt and Pepper: Just the basics! Salt and pepper will be mixed in with the sauce. I tend to go heavier with the pepper and lighter on the salt. Depending on the lemon pepper seasoning you have, there may already be salt included in the seasoning. Therefore, I don’t need extra salt when mixing. I love pepper, but you can add depending on preference.
More Variations to this Recipe
There are a few ways you can variate this baked salmon with Dijon mustard. Here’s how:
- Variate the Dijon mustard and herbs: There are different types of Dijon mustards, we love the ones mixed with chardonnay. However, you can use a spicy Dijon mustard that will pair great with the honey and give this recipe a little kick! Dill is also a good alternative to rosemary if you don’t have this herb on hand.
- What can I pair with this dish? Salmon recipes can be naturally healthy and filling! Try to pair this Dijon mustard salmon with a side salad or seasoned vegetables. Our Spiced Honey Glazed Carrots Recipe with Pecans taste great with this recipe as the honey really compliments all the herbs and spices! On the other hand, for a heavier side, our Simple Herb Roasted Potatoes Recipe using fresh herbs and garlic will taste great with the tartness of the mustard.
- 20-Minute Chili Brown Sugar Salmon
- Filipino Baked Salmon Recipe with Mayonnaise
- Spicy Filipino Sardines Recipe with Habaneros | Ginisang Sardinas
- Chicken and String Beans Recipe | Ginisang Sitaw
If you loved this recipe, check out our 30-Minute Creamy Garlic Salmon Pasta with Dijon Mustard for your next favorite pasta recipe!
Frequently Asked Questions
What temperature should you bake salmon?
Depending how you like your salmon cooked, we usually cook our salmon at 400 degrees for 20 minutes to keep the inside of the fish moist. Make sure to use the broiler pan with water to keep the fish moist.
Do you eat the skin on salmon?
This is a matter of personal preference. Generally, eating the skin of salmon after cooked is considered safe to eat.
What is the rule of thumb in regard to substituting fresh herbs for dried herbs?
Dry herbs are more potent compared to fresh herbs. A good rule of thumb is to use 3x the amount of fresh herbs compared to dried herbs. For example, 1 tablespoon of fresh parsley is equivalent to one teaspoon of dried parsley.
How long does salmon last in the fridge?
If stored properly, salmon should be consumed within 3 days for optimal flavor.
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