Kitchen notes · a little help before you start
Baked Salmon with Buttery Honey Mustard Sauce
Honey mustard and salmon make a friendly dinner pairing. The buttery coating has a little sharpness against its sweetness, so each bite of fish feels generous. Set a fillet on your plate while it is warm and enjoy the sauce that comes along with it.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 8 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Whisk before brushing
Mix the melted butter, Dijon, honey and garlic well in the small bowl before coating the fillets.
2. Leave space between fillets
Set the bottom-seasoned salmon evenly apart in the prepared baking dish before brushing the tops with sauce.
3. Season the top lightly
After brushing on the butter mixture, add the light salt-and-pepper seasoning to the upper surface before baking.
Get to know the ingredients
Melted unsalted butter
Melt the butter before whisking it with mustard and honey, so the coating is ready to brush onto the fish.
Minced garlic
Mince the garlic before mixing the sauce, distributing it with the honey and Dijon over the salmon.
Optional minced parsley
Keep the minced fresh parsley for sprinkling over the salmon once it comes out of the oven.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Baked Salmon with Buttery Honey Mustard Sauce
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Parsley, then straight to the table
Sprinkle the baked salmon with parsley if using it, and serve immediately while the buttery coating is warm.
A little more help as you go
Skin-on fish is allowed
You can use skin-on fillets as well as the skinless salmon listed in the ingredients.
Prepare the dish first
Spray the baking dish before adding the salmon so it is ready for spacing, brushing and baking the fillets.
A few questions you might have
Can I use salted butter?
Yes, you can use salted butter instead of the listed unsalted butter.
Does the bottom of the fish get seasoning?
Season it lightly with salt and pepper before placing the fillets bottom side down in the baking dish.
Is the mustard poured on separately?
Whisk the Dijon into the melted butter with honey and garlic first, then brush that combined mixture over the salmon.
Do I turn the salmon halfway through?
There is no turning stage here. Arrange the fillets bottom side down, brush, season and bake before serving.
Is this cooked in a foil packet?
The fillets bake spaced apart in a sprayed baking dish, with the honey-mustard butter brushed over them.
Any more cooking tips?
Skin-on fillets and salted butter will work fine here too. *Check interior of salmon doneness, by taking a sharp knife to check into the center of the thickest part. If the salmon is beginning to flake, but still has a little translucency in the middle, it's done.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
