Servings

4 servings

Total Time

30–35 minutes

• Prep: 10–15 minutes
• Baking: 12–18 minutes

---

Ingredients

Salmon

• 4 salmon fillets (150–200 g each)
• Salt, to taste
• Black pepper, to taste

Honey Mustard Sauce

• 3 tablespoons Dijon mustard
• 2 tablespoons honey
• 1 tablespoon whole grain mustard (optional for texture)
• 2 tablespoons olive oil or melted butter
• 2–3 garlic cloves, minced
• 1 tablespoon lemon juice
• ½ teaspoon paprika
• ½ teaspoon dried parsley or thyme
• Pinch of chili flakes (optional)

For garnish

• Fresh parsley or dill
• Lemon slices

---

Step 1: Prepare the salmon

1. Remove the salmon from the refrigerator 15–20 minutes before cooking.

Why:

• Room-temperature fish cooks more evenly.

2. Pat the fillets dry thoroughly with paper towels.

Important:

• Dry surface helps the glaze stick properly and improves texture.

3. Check for pin bones by running your fingers along the fillet.
4. Remove any bones with tweezers if needed.
5. Season lightly with:

• salt
• black pepper

Do not over-salt because mustard already adds strong flavor.

---

Step 2: Make the honey mustard sauce

In a bowl, combine:

• Dijon mustard
• honey
• olive oil or melted butter
• garlic
• lemon juice
• paprika
• herbs
• optional chili flakes

Whisk until smooth and glossy.

---

Sauce consistency goal

The sauce should be:

• thick enough to coat a spoon
• pourable but not watery

If too thick:

Add 1 teaspoon water or lemon juice.

If too thin:

Add a little more mustard.

---

Step 3: Prepare baking tray

1. Preheat oven to 200°C (400°F).
2. Line a baking tray or dish with parchment paper or lightly grease it.
3. Place salmon fillets skin-side down.

Spacing:

• Leave a little space between fillets for even heat circulation.

---

Step 4: Apply the glaze

1. Spoon honey mustard sauce generously over each fillet.
2. Spread evenly using the back of a spoon or brush.

Important:

• Coat the top well because this becomes the flavorful crust.
• Avoid excessive sauce pooling underneath.

Optional:

• Add lemon slices around or on top of salmon.

---

Step 5: Bake

Bake uncovered at 200°C (400°F).

Cooking time guide

Thin fillets:

• 10–12 minutes

Medium fillets:

• 12–15 minutes

Thick fillets:

• 15–18 minutes

---

How to know salmon is done

Properly cooked salmon should:

• flake easily with a fork
• look opaque pink inside
• still remain moist in the center

Internal temperature

• 63°C at thickest part

Avoid overcooking

Overcooked salmon becomes:

• dry
• chalky
• tough

---

Optional finishing step

For caramelization:

1. Switch oven to broil/grill mode.
2. Broil for 1–2 minutes.

Watch carefully because honey burns quickly.

---

Step 6: Rest and serve

1. Remove from oven.
2. Let salmon rest 3–5 minutes.

Why:

• Juices redistribute
• Texture becomes more tender

3. Garnish with:

• chopped parsley or dill
• fresh lemon juice

---

Recommended side dishes

Low-carb options:

• roasted broccoli
• asparagus
• cauliflower mash
• green beans
• Mediterranean salad

Regular options:

• rice
• mashed potatoes
• roasted baby potatoes

---

Storage and reheating

Refrigerator

Store in airtight container for up to 3 days.

Reheating

Best method:

• Oven at 160°C for 8–10 minutes

Microwave:

• Use low power to avoid drying

---

Common mistakes and fixes

Sauce burns

Cause:

• Too much honey under broiler

Fix:

• Broil only briefly

---

Salmon dry inside

Cause:

• Overbaking

Fix:

• Remove earlier; salmon continues cooking after removal

---

Watery tray

Cause:

• Salmon not dried before baking

Fix:

• Pat dry thoroughly before seasoning

---

Flavor variations

Garlic Herb Version

Add extra parsley, thyme, and garlic.

Spicy Honey Mustard

Add cayenne or extra chili flakes.

Creamy Version

Serve with garlic yogurt sauce or a light cream drizzle.

---

Approximate nutrition (per serving)

Depends on salmon size and sauce amount, but approximately:

• Protein: 30–35 g
• Carbs: 8–12 g
• Fat: 18–25 g