This gourmet honey mustard salmon recipe is great for a busy weeknight and also impressive enough to serve during a dinner party. With just 3 ingredients, it’s a sheet pan recipe that pairs perfectly with almost any side dish for a meal that everyone will ask for on repeat.
The story behind this honey mustard salmon recipe is funny. We were hosting a large group of friends for dinner and had no time to prep a fancy recipe – we needed something quick, yet impressive!
We grabbed a side of salmon from the store and I whipped up a quick homemade honey mustard with stone ground mustard for extra rich flavor and brushed it over the top. The sheet pan meal was ready in just 30 minutes with minimal effort and our friends and family still talk about how it’s one of their favorite dinner recipes to this day.
Whether your throwing a dinner party or just making a healthy weeknight meal, this fish is something that both kids and adults will love. We serve it with roasted vegetables, but it pairs well with pretty much anything. Be sure to try our other easy salmon recipes like Baked Pesto Salmon and Apricot Salmon.
Our readers love this recipe too!
Reader feedback: “I made this salmon dish tonight and it was easy and delicious even using frozen fillets.” -L.A.
Why you’ll love this recipe
- Sheet pan dinner recipe. Buttery tender fish fillets are brushed with a sweet and savory honey mustard glaze. Plus, your favorite fresh vegetables are included to lighten up and round out the meal.
- Quick 30-minute meal. This is easy to make any day of the week with minimal prep time.
- Easy flavors everyone loves. The whole family will love the honey mustard flavors with this salmon, and you will appreciate the minimal amount of ingredients needed.
This is one the best sheet pan salmon recipes, and it’s just as easy to make as my baked 2-ingredient salmon. If that sounds too good to be true, give it a try, and see it for yourself!
Key Ingredient Notes
- Salmon – You’ll need a 2-3 pound fillet, skin-on or skinless, either way is okay, this is also called a side of salmon. I usually use wild-caught, skin-on sockeye, or pink salmon. The skin acts as insulation, preventing the fish from overcooking. However, I don’t recommend eating it because it comes out soggy and unappetizing.
- Stone ground mustard provides bold, zesty, and savory flavors.
- Honey sweetens and mellows the bold flavors in the stone ground mustard.
- Coarse kosher salt adds depth to the honey mustard glaze.
- Optional vegetables – You can add any kind of quick-cooking vegetables to the sheet pan.
How to make this honey mustard salmon
Before you get started, preheat your oven to 375°F, and line a baking sheet with aluminum foil or parchment paper.
- Place your salmon filet skin-side down on the prepared baking sheet.
- Cover the top of the entire fillet with a layer of mustard and honey. Then, evenly sprinkle it with salt.
- Optional step: Toss your sliced quick-cooking vegetables with olive oil and salt. You can even sprinkle your favorite all-purpose seasoning on them! Then, spread the vegetables evenly around the fish.
- Bake for 20-25 minutes, or until the thickest portion of the salmon reaches an internal temperature of 140°F.
- Remove the the baking sheet from the oven, cover it with foil, and let it rest for about 5 minutes before serving. Enjoy!
How to know when salmon is done
The only fool-proof way to know when salmon is done is to use an instant-read thermometer (thermapen is the best). According to the FDA, fish should be cooked to an internal temperature of at least 145°F. There’s nothing worse than overcooked fish, though. So, I like to remove my salmon from the oven at 140°F and let it finish cooking while it rests.
If you don’t have an instant-read thermometer, look for these visual cues:
- The flesh is opaque and darker pink, meaning it’s no longer translucent.
- The flesh flakes easily with a fork.
What to serve with honey dijon salmon
The best part about this honey-glazed salmon (besides the irresistible flavor!) is its versatility. Serve it with everything from potatoes and rice to couscous and quinoa. You really can’t go wrong!
Here are some of our favorite side dishes:
Expert Tips
- Use store-bought honey mustard to save on prep time. If you truly need a quicker prep time, buy a high-quality brand from the store.
- Use vegetables that don’t need any chopping, like baby carrots and snap peas.
- If you prefer your fish skinless, ask the fish counter to remove the salmon skin for you.
- To prep the recipe in advance, smear the mustard and honey over the filet, sprinkle with salt, and cover tightly with plastic wrap. Store in the refrigerator until you’re ready to cook. You can prepare the salmon up to 2 hours in advance.
- Add spices and herbs to the honey mustard to customize the flavor. We love adding thyme, rosemary, garlic powder, or dried mustard powder as some options.
Storing Tips
- Store leftover honey mustard salmon and vegetables in an airtight container in the refrigerator for 3-4 days.
- It’s very important to be cautious when reheating leftover salmon. You want to do so gently because it can quickly become overcooked and will taste dry and chalky. Here are three methods for success:
– Stovetop reheating method #1: Place the cold leftover fish in a skillet drizzled with olive oil over medium heat. Cover with a tight-fitting lid and gently reheat until warmed through, about 5 minutes. If needed, add 2 tablespoons of water to give the salmon a little steam.
– Stovetop reheating method #2: Place the leftover cold salmon in a steamer basket, and steam for about 5 minutes, or until heated through.
– Microwave reheating method: Place the leftover fish on a microwave-safe plate, cover it with a damp paper towel, and microwave at 70% power for 2 minutes.
What to make with leftover salmon
If you don’t feel like eating honey mustard salmon for days in a row, repurpose leftovers into new and creative meals! Options include:
- Leftover Salmon Fried Rice
- Southern Salmon Patties
- Roasted Red Pepper Salmon Cakes
- Toss leftover salmon into pasta. Take a look at this guide to pasta for inspiration!
FAQs
Mustard pairs exceptionally well with salmon. The tangy and slightly spicy flavor of mustard cuts through the rich, buttery taste of salmon, resulting in a well-balanced combination of flavors. That’s why this honey mustard salmon recipe is such a hit!
There are a few secrets to perfectly cooked, flavorful salmon! First, choose a high-quality salmon variety, even better if it’s wild-caught! Then, infuse the fish with flavor using a sauce, fresh herbs, or dry rub. Lastly, don’t overcook your salmon! Remove it from the oven once it reaches an internal temperature of 140°F, and allow it to rest on the pan until it reaches the fully cooked temperature of 145°F.
Salmon and all other flaky fish are naturally tender, allowing sauces and marinades to soak into their flesh quickly. Marinating fish can be counterproductive because if fish is left to soak for too long, the flesh becomes mushy and unappetizing. This can happen in as quickly as 30 minutes!
More Easy Salmon Recipes
Honey Mustard Salmon (3 Ingredients)
Equipment
- Sheet pan
Ingredients
- 1 side of salmon filet Note 1
- 3 tablespoons stone ground mustard
- 2 tablespoons honey
- 2 teaspoons coarse kosher salt
Optional Vegetables:
- 2 zucchini, or yellow summer squash Note 2
- 2 cups snap peas
- 1 tablespoon olive oil
- 1 teaspoon coarse kosher salt
- 1 teaspoon seasoning mix of your choice
Instructions
- Preheat the oven to 375°F. Line a baking sheet with a sheet of foil, or parchment paper.
- Place salmon filet, skin-side down, on prepared baking sheet.1 side of salmon filet
- Smear mustard and honey all over the fish. Then evenly sprinkle salt on top.3 tablespoons stone ground mustard, 2 tablespoons honey, 2 teaspoons coarse kosher salt
- If desired, add sliced vegetables around the salmon tossed with olive oil, salt and seasoning.2 zucchini, or yellow summer squash, 2 cups snap peas, 1 tablespoon olive oil, 1 teaspoon coarse kosher salt, 1 teaspoon seasoning mix of your choice
- Bake the salmon for 20-25 minutes, or until the internal temperature at the thickest part of salmon reads 140°F.
- Remove from oven, cover with foil and rest for about 5 minutes before slicing and serving.
Share your thoughts! If you make this please leave a review letting me know how it was!
Notes
– Store leftover honey mustard salmon and vegetables in an airtight container in the refrigerator for 3-4 days. Reheating Instructions:
It’s very important to be cautious when reheating leftover salmon. Do so gently because it can quickly become overcooked and will taste dry and chalky. Here are three methods for success:
– Stovetop reheating method #1: Place the cold leftover salmon in a skillet drizzled with olive oil over medium heat. Cover with a tight-fitting lid and gently reheat until warmed through, about 5 minutes. If needed, add 2 tablespoons of water to give the salmon a little steam.
– Stovetop reheating method #2: Place the leftover cold salmon in a steamer basket, and steam for about 5 minutes, or until heated through.
– Microwave reheating method: Place the leftover salmon on a microwave-safe plate, cover it with a damp paper towel, and microwave at 70% power for 2 minutes.
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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This recipe was originally published on December 17th, 2020.
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Reader's Reviews
L.A. says
I made this salmon dish tonight and it was easy and delicious even using frozen Walmart salmon.
Shinee says
Glad you tried and enjoyed the recipe. Thank you for your feedback, L.A.!