This Honey Mustard Salmon is so easy to make, but seriously impressive, and ready in under 30 minutes with just 2 minutes prep time. A sweet and punchy mustard glaze enhances the natural flavour of the salmon and it's served with some fresh green beans and finished off with some wonderful roasted potatoes. This might just be the best baked salmon recipe in the world.
We love salmon as it's so easy to cook and tastes delicious. This honey mustard salmon is so simple and uses only a few ingredients, but really packs a punch with the flavours. Honey and mustard is a common flavour combo for chicken, but it goes really well with salmon too. Honey salmon is a light and fresh meal when you want something easy and healthy.
Why you will love it
- A delicious flavour combo - honey and mustard might just be one of the best flavour combinations and it goes perfectly on salmon.
- Ready in under 30 minutes - This mustard salmon is so easy to make, and there is just 2 minutes of prep time.
- Leftovers are great the next day - Leftovers of this mustard glazed salmon are really good cold and delicious served on a salad.
- A new way to enjoy salmon - Love salmon but bored of cooking it plain? This honey mustard on salmon has SO much flavour.
- Salmon - We used boneless, skin on salmon.
- Potatoes - We used new potatoes and cut them in to quarters. However, you could use a larger potatoes and cut them in the chunks.
- Oil - Use a good quality olive oil.
- Honey - You will need to use plain runny honey. Again, the quality you use is important.
- Mustard - We used wholegrain mustard, but you could use Dijon to make honey dijon salmon.
- Garlic - The more garlic the better we say. Always freshly crush it, and try to crush it in to an almost paste consistency so it evenly distributes in the glaze.
- Parsley - This goes really well with this mustard salmon recipe. However, you could swap it for dill if you prefer.
- Lemon - This adds a lovely freshness to the honey mustard salmon. For extra lemon flavour, add lemon zest as well.
A full ingredients list with measurements is in the recipe card below.
How to make Honey Mustard Salmon - Step by step
One: Put the olive oil, garlic, honey, mustard, lemon juice, salt, pepper and parsley in to a bowl and mix well.
Two: Put the half salmon side on a large piece of foil and pour over the sauce making sure it is all covered. Carefully fold up the foil and put in the oven at 200°C/400°F/Gas 6 for 30 minutes, or until the salmon is cooked through (use a food thermometer to make sure).
Three: Quarter the new potatoes and put them in a pan of boiling water and simmer for 7 minutes. Drain and add to a pan with the oil, salt and pepper and mix well. Put in a preheated oven at 200°C/400°F/Gas 6 for 25 minutes, until the skins are crispy and the insides fluffy.
Four: Take salmon out of the oven and cut up into portions.
Health benefits of salmon
Salmon is a really healthy fish, with many nutritional benefits. Here are just a few:
- It is one of the best sources of omega-3 fatty acids, which have been proven to reduce inflammation and lower blood pressure.
- Salmon is rich in protein - a 100g (3.5oz) portion contains 25g of protein.
- Contains high amounts of B vitamins. These are good for repairing DNA and reducing the causes that can lead to heart disease. B vitamins also help maintain optimal brain and nervous system functioning.
- Contains antioxidants.
Read more about the health benefits of salmon.
What to serve with honey mustard salmon
We served ours with some roasted potatoes. But, as well as these some simple steamed vegetables like green beans and broccoli are perfect. Here are some other side dishes that will complement this honey mustard salmon:
Salmon should be cooked to an internal temperature of 63°C/145°F. The best way to test the internal temperature is with a meat thermometer. If you don't have a thermometer, you can cut gently into the thickest part of the fish and check the colour. If it has turned from the raw red/orange colour to pink and if the meat starts to flake, then it is done.
Yes it can. It is best to reheat it slowly though so we recommend reheating in the oven at 150°C/300°F/Gas 2 for 15 minutes. If the salmon is frozen, make sure it has been defrosted in the fridge - this might need to be done overnight. Once the salmon has thawed fully, reheat as mentioned above.
To keep the cooked salmon in the fridge, wrap it tightly in foil or plastic wrap, or in an airtight container, and refrigerate for up to 3 days.
To freeze the cooked salmon, wrap individual fillets in parchment paper and then put in freezer bags. Squeeze out as much air as possible and store in the freezer for up to 6 months.
We also batch cook the roasted potatoes to add to salads, take out for picnics or just eat straight out of the fridge too.
More salmon recipes
Honey Mustard Salmon
- 500 g (1.1 lb) Salmon side
- 2 tablespoon Olive oil
- 2 Garlic clove - crushed
- 2 tablespoon Honey
- 1 tablespoon Wholegrain mustard
- 0.5 Lemon - (juice only)
- 1 pinch Sea salt and black pepper
- 7 g (1.5 teaspoon) Fresh parsley - finely chopped
- 800 g (1.75 lb) New potatoes
- 1 tablespoon Olive oil
- Sea salt and black pepper
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- Put 800 g New potatoes in a pan of boiling water and simmer for 7 minutes.
- Meanwhile, put 2 tablespoon Olive oil, 2 Garlic clove, 2 tablespoon Honey, 1 tablespoon Wholegrain mustard, juice of 0.5 Lemon, 7 g Fresh parsley and 1 pinch Sea salt and black pepper into a bowl and mix well.
- Put 500 g Salmon side on a large piece of foil and pour over the sauce making sure it is all covered. Carefully fold up the foil and put in the oven for 30 minutes, or until the salmon is cooked through (use a food thermometer to make sure).
- Drain the potatoes and add to a baking dish with 1 tablespoon Olive oil and Sea salt and black pepper and mix well. Put into the oven for 25 minutes, until the skins are crispy and the insides fluffy.
- Take salmon out of the oven and cut up into portions. Serve with the roasted new potatoes.
- You don't have to use a half side of salmon, you could wrap individual fillets in foil and roast them.
- You could use this same marinade for chicken or even halloumi too.
- Make sure you prepare extra potatoes, as they are great in salads the next day, taking out for picnics or even just snacking on straight from the fridge.
- You can swap the honey for maple syrup.
- We used wholegrain mustard, however you could use dijon instead.
- If you want crispy and charred edges on the salmon, then you could put it under the grill (broiler) for a couple of minutes to finish it off.
- Serve it with a little squeeze of lemon to really freshen it all up.
- A little sprinkle of red chilli flakes before serving really adds lots of flavour, or you could put some cayenne in to the honey and mustard sauce, or even some paprika for smokiness.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.