This honey mustard salmon recipe is super easy to make, incredibly tender, and moist. In just 20 minutes from start to finish, you can have a delicious and healthy dinner ready for your loved ones on a busy weeknight. Simply wrap the whole fillet in foil with the honey mustard sauce and bake to flaky perfection. Enjoy this quick and satisfying meal with your family!
This delectable sheet pan honey mustard salmon recipe is sure to become a new family favorite. Combining two beloved flavors – honey mustard and garlic butter – this dish is the ultimate treat for your taste buds!
It’s as delicious as your all-time favorite Cream Cheese Dill Baked recipe.
If you’re looking for a super quick and easy salmon recipe that has perfectly balanced flavors and it’s always a hit, this 20-minute dish is perfect!
Just imagine a golden and crispy salmon with flakey and juicy meat loaded with honey, mustard, and fresh garlic flavors. Sounds delicious, right?
Impress your loved ones with this easy honey mustard salmon recipe that requires only 5 minutes of prep time and less than 15 minutes to cook.
Why Are You Going To Love This Honey Mustard Salmon Recipe
- Easy to make in under 20 minutes, making it a great option for busy weeknights.
- Perfect for meal prep – you can cook it and store it in the fridge until ready to eat.
- It’s a versatile recipe. You can serve it for lunch or pair it with your favorite side dish.
- This salmon is cooked in foil, which means no messy clean-up.
- Loaded with delicious flavors.
Ingredients For Honey Mustard Salmon In Foil
If you love salmon, then this quick and easy honey mustard salmon is perfect for you since it doesn’t require too many ingredients. Here is a list of everything you’ll need:
- Salmon – this is the main ingredient in this recipe, so make sure that you choose a good quality one. I recommend choosing Pacific or Alaskan Salmon.
- Honey – adds sweetness to the sauce and balances the tangy flavor of the mustard.
- Butter – use unsalted butter to add a butter flavor to the sauce.
- Mustard – I used a mix of dijon and whole-grain mustard, but you can use only one type.
- Garlic Cloves – fresh minced garlic for an intense flavor.
- Lemon Juice – adds a bright and tangy flavor to the salmon.
- Paprika – use smoked paprika for an intense flavor. Or you can use chili powder if you like spicy food.
- Salt&Pepper – to taste.
- Parsley – fresh chopped parsley for garnish.
- Lemon – you will need lemon wedges to serve the salmon.
How To Make Honey Mustard Salmon
You will need to follow just a few easy steps to create the best honey mustard salmon recipe. Here is everything you need to do:
Make The Honey Mustard Glaze
Let me tell you, this sauce is absolutely irresistible! The combination of sweet honey, tangy mustard, rich butter, and aromatic garlic, with a hint of smokiness from the paprika, creates a mouthwatering blend of flavors that will leave you wanting more.
Combine the honey, mustard, butter, garlic, lemon juice, paprika, salt, and pepper in a bowl and whisk until all ingredients are well combined. This mixture will create a flavorful and tangy sauce that will enhance the taste of the salmon. Additionally, you can adjust the amount of honey and mustard according to your taste preferences.
I also used butter and smoked paprika because I wanted more depth and complexity of flavors in my baked salmon. The butter adds a velvety and luxurious texture to the sauce, and its subtle nuttiness complements the sweetness of the honey and the tang of the mustard.
Brush Honey Mustard On Salmon
Transfer the salmon to the prepared baking sheet and spread the honey mustard sauce using a pastry brush until the salmon is well coated with sauce.
Bake The Salmon
Fold the sides of the aluminum foil over the salmon and top with lemon slices.
Bake in the preheated oven for about 12 minutes, then broil for 3 more minutes to caramelize the top.
Open the foil carefully and pop it under the broiler for the last few minutes. Just be sure to use oven mitts or a kitchen towel to avoid burns, keep an eye on it, so it doesn’t burn, and never leave the oven unattended.
What Mustard To Use?
For this recipe, we opted for a combination of grainy and Dijon mustard to achieve the perfect balance of sweet and tangy flavors. However, feel free to use any type of mustard that you prefer. Whether it’s a classic yellow mustard or a spicier variety, it will work just as well in this dish.
Tips For Making The Best Honey Mustard Salmon In Foil
- Ensure that you don’t overcook the salmon; otherwise, you will end up with dry and tough meat. The internal temperature should reach 145°F(63°C).
- Use a high-quality salmon that is firm and bright in color.
- You can add some red pepper chili flakes if you want to make a spicy salmon.
- Let the salmon rest for a few minutes before serving. This allows the juices to redistribute and results in a more tender and flavorful dish.
Variations Of This Recipe
- Add orange zest and juice for a fragrant, citrusy flavor.
- Make it spicy: Add a pinch of cayenne pepper or red pepper flakes to the honey mustard mixture for a kick of heat.
- To pan-sear: Season the salmon fillets as directed and place it in a large hot pan. Cook for a few minutes on each side until golden brown, then remove to a plate.
This honey mustard salmon pairs well with a variety of sides, such as roasted vegetables, rice, or a fresh Greek salad. Consider adding some sliced lemon and fresh herbs on top of the salmon before serving for an extra pop of flavor and presentation. Here are other sides for salmon I love:
- Cauliflower Rice Recipe
- Crispy Bacon Wrapped Asparagus
- Creamy Cauliflower Mashed Potatoes
How Long To Store Leftover Cooked Salmon
- Fridge: You can store the leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Sure, you can also store the salmon leftovers in a freezer-safe container in the freezer for up to 2-3 months. Then, defrost it entirely in the refrigerator before reheating. If you thaw the salmon in the fridge, it can last an additional 3 to 4 days in the fridge. However, if you thaw it out in the microwave, it is recommended to be served immediately to avoid the risk of bacterial growth.
Frequently Asked Questions
How To Choose The Perfect Salmon?
For this recipe, you will need to use good quality fresh salmon. To choose the perfect salmon, you must check if it has an intense bright color and a non-sticky texture.
Can I Make This Recipe With Frozen Salmon?
Absolutely, you can use frozen uncooked salmon for this recipe. Make sure to thaw it completely before proceeding with the recipe, then pat it dry using paper towels.
Can I Make Honey Mustard Salmon On Stovetop?
Sure, you can choose to cook this recipe on the stovetop. Heat one tbsp of olive oil in the large non-stick skillet and sear the salmon for 5 minutes on each side.
How To TeIl The Salmon Is Done?
To know if the salmon is done, you can use a fork to see if it flakes easily and is opaque inside. You can also use an internal thermometer to check if the internal temperature of the salmon is 145F.
More Salmon Recipes
- Creamy Garlic Butter Salmon Recipe
- The Best Salmon Patties Recipe
- Air Fryer Salmon
- 15-minute Pan-Seared Cajun Salmon
Honey Mustard Salmon In Foil
- Start by preheating the oven to 375°F /190°C and line a baking sheet with aluminum foil.
- Add the honey, mustard, butter, garlic, lemon juice, salt and pepper to a bowl and mix until well combined.
- Spray the foil lightly with cooking spray, and then place the salmon in the center of the foil. Brush with the honey mustard sauce.
- Wrap the sides of the aluminum foil over the salmon until it is fully covered.
- Bake in the preheated oven for about 12 minutes, then open the foil and broil for 2-3 more minutes to caramelize the top.
- Sprinkle with fresh parsley and serve with lemon wedges while it's still hot.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.