Honey Mustard Salmon

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Juicy, caramelized, and bursting with bold yet balanced flavors—Honey Mustard Salmon is a restaurant-worthy dish that you can whip up effortlessly in your own kitchen. This salmon is pan-seared or oven-baked to perfection, coated in a sticky glaze of sweet honey and tangy Dijon mustard, then finished with a fresh garnish of herbs and a squeeze of lemon. It’s the kind of dish that transforms a weeknight dinner into something truly special.

The best part? It’s a healthy protein-packed choice that feels indulgent but fits beautifully into a clean eating plan. Whether you’re after a quick dinner idea, a flavorful lunch prep, or a show-stopping date-night meal, this easy recipe delivers every time. Paired with greens, roasted veggies, or a side of rice, Honey Mustard Salmon fits right into any meal plan.

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Ingredients for this Honey Mustard Salmon

• 4 salmon fillets (skin on or off)
• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 2 teaspoons olive oil
• 1 tablespoon lemon juice (plus lemon wedges for garnish)
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish (optional)

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Step 1: Make the Honey Mustard Glaze

In a small bowl, whisk together the Dijon mustard, honey, olive oil, lemon juice, and minced garlic. Mix until the sauce is smooth and well combined. This glaze will serve as both a marinade and a finishing sauce, giving the salmon layers of flavor and a shiny, caramelized finish.

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Step 2: Prep the Salmon

Pat the salmon fillets dry using a paper towel. This helps the glaze stick and ensures a good sear if pan-cooking. Season both sides lightly with salt and pepper. Then, spoon or brush about half of the honey mustard mixture onto the top of each fillet.

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Step 3: Cook the Salmon

For Pan-Seared Method:
Heat a non-stick skillet or grill pan over medium-high heat. Add a splash of olive oil. Once hot, place salmon fillets skin-side down (if skin is on) and cook for about 4–5 minutes. Flip carefully and cook the other side for another 3–4 minutes until golden and cooked through. Spoon a bit more glaze over the top during the last minute.

For Oven-Baked Method:
Preheat the oven to 400°F (200°C). Place salmon fillets on a parchment-lined baking sheet. Brush the top with the remaining glaze. Bake for 12–15 minutes or until salmon flakes easily with a fork and has a slightly golden top. Broil for 1–2 minutes for a more caramelized finish if desired.

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Step 4: Garnish and Serve

Remove the salmon from the heat and let it rest for a minute. Garnish with freshly chopped parsley or cilantro, and serve with lemon wedges on the side. It pairs wonderfully with roasted vegetables, mashed potatoes, rice, or a simple side salad.

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Storage Instructions

To store leftover Honey Mustard Salmon, let the fillets cool to room temperature before transferring them to an airtight container. Refrigerate within two hours of cooking to maintain freshness. Properly stored, the salmon will stay good for up to 3 days in the refrigerator.

To reheat, place the salmon in a skillet over low heat with a splash of water or extra glaze to keep it moist. You can also reheat it in the oven at 300°F (150°C) for 10 minutes. Avoid microwaving, as it can dry out the salmon.

If you’d like to freeze the cooked salmon, wrap each fillet tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

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Estimated Nutrition (Per Serving, based on 4 servings)

• Calories: 310
• Protein: 28g
• Fat: 18g
• Carbohydrates: 10g
• Sugar: 7g
• Fiber: 0g
• Sodium: 290mg

Note: Nutrition values may vary depending on the specific ingredients and portions used.

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Frequently Asked Questions

1. Can I use whole grain mustard instead of Dijon?

Yes! Whole grain mustard adds a bit more texture and a slightly bolder flavor. It’s a delicious twist if you enjoy a heartier mustard.

2. What kind of salmon should I use?

Fresh Atlantic, sockeye, or coho salmon work well. Skin-on fillets help retain moisture, but skinless works just as well for a cleaner presentation.

3. Can I grill the salmon instead of pan-frying or baking?

Absolutely. Grill over medium heat for 4–5 minutes per side, brushing with glaze during cooking. Use foil or a fish grilling basket for best results.

4. Is this recipe gluten-free?

Yes, as long as your mustard and other condiments are gluten-free. Always check the labels to be sure.

5. How do I know when the salmon is cooked through?

The salmon should flake easily with a fork and have an internal temperature of 145°F (63°C). The flesh will appear opaque and slightly firm.

6. What side dishes go well with Honey Mustard Salmon?

Try it with garlic roasted potatoes, steamed green beans, couscous, quinoa, or a crisp arugula salad.

7. Can I make the glaze in advance?

Yes! The honey mustard glaze can be made up to 5 days ahead and stored in the refrigerator in a sealed jar or container.

8. Is it okay to marinate the salmon in the glaze?

Definitely. Let it marinate for 15–30 minutes before cooking for even more flavor. Just don’t exceed 1 hour to prevent the acid in the lemon from breaking down the texture too much.

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