Honey Dijon Salmon
Honey Dijon Salmon is an EASY weeknight meal, made with fresh salmon topped with honey dijon sauce, minced garlic, and fresh herbs, ready in less than 30 minutes!
Honey Dijon Salmon is sweet, savory, and a really easy weeknight dinner! This recipe is made with only 5 ingredients, has minimal prep time, and is ready in under 30 minutes. I like to pair this salmon with some light sides like fresh greens, asparagus, green beans, rice, or Pineapple Cucumber Salad.
If you loved this recipe, you’ll also love my Balsamic Glazed Salmon, Crispy Air Fryer Salmon, and my Lemon Butter Baked Cod!
Table of contents
Why You’ll Love This Recipe
Sweet and Savory – The honey flavor adds a little sweetness, while the garlic and dijon give it some really nice savory notes that pair perfectly with the richness of the salmon.
Quick and Easy – This salmon recipe is really quick to prep and only takes about 15 minutes to bake, and the topping is made with simple ingredients that you can quickly whisk together.
Ingredients You’ll Need
Salmon Fillets. Look for salmon fillets that have a bright pinkish color and a firm texture that springs back when gently touched. Salmon should have a very mild smell, if it’s very fishy then it may have gone bad. Make sure you remove any pin bones from the fillets.
There are different types of salmon that you can buy, I like to go with common farm-raised (Atlantic salmon) or sockeye (wild-caught salmon). Sockeye salmon will be a deeper red color and have more flavor, but can also be more expensive and may cook a little faster.
Honey Dijon Mustard. This adds both the honey and the mustard flavor. You can also whisk together regular dijon mustard and a touch of honey separately.
Mayonnaise. Use a mayo that you already like the flavor of. I recommend using full fat mayo for the best flavor.
Dill. Fresh herbs always add a nice fresh flavor to any recipe.
If you don’t have fresh, you can use dried dill, but use one teaspoon of dried for every tablespoon of fresh dill in the recipe.
Garlic. Fresh garlic will give you the best flavor. You can finely chop it, use a garlic press, or grate it into the sauce.
You can also use 1/2 teaspoon garlic powder instead of garlic cloves.
Salt and Pepper. Added to-taste, you can adjust this once the salmon is finished cooking.
Kitchen Tools
For this honey dijon salmon recipe you’ll need a baking dish (or a sheet pan with parchment paper), and a small bowl with a whisk.
How to Make Honey Dijon Salmon
Preheat the oven to 400°F. In a small bowl, whisk together all of the other ingredients until well-combined.
Line a baking sheet with parchment paper and set the salmon pieces on the sheet, leaving some room between each one. Pat the salmon dry with a paper towel.
Spread the dijon herb sauce evenly over the top of each fillet using the back of a spoon.
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Bake the salmon uncovered for 15-20 minutes, or until the salmon is cooked through.
Turn the broiler on for 1-2 minutes at the end, watching closely so the salmon doesn’t burn.
Recipe Variations
- For a bright flavor, serve this with lemon wedges and more fresh dill on top. Then people can add as much or as little lemon juice as they’d like.
- Add some heat with a sprinkle of red pepper flakes, hot sauce, or cayenne pepper.
- If you want a stronger mustard flavor, use whole grain mustard instead of dijon mustard and mix it with honey.
- Try using different herbs like fresh parsley, fresh chives, or fresh thyme.
- For a crispy topping, sprinkle a layer of gluten free breadcrumbs on top and lightly spray them with cooking oil before baking.
- For a complete meal, you can add veggies to the sheet pan like broccoli, cauliflower, or asparagus.
- Instead of honey, try using maple syrup for a different flavor combo.
Recipe Tip! The broiling step is optional, it helps create a really nice caramelized top of the salmon. Watch it closely though, because the oven’s broiler can burn food quickly! If your salmon already looks caramelized enough, you can skip this step.
Frequently Asked Questions
I don’t recommend using frozen fish for this recipe. Completely defrost the salmon in the refrigerator beforehand. Frozen salmon won’t hold the honey dijon sauce on top, and it will fall right to the bottom of the pan.
Recipe Tip! Patting the salmon dry with a paper towel will help the sauce stick to the top instead of running off of the sides of the salmon.
More Seafood Recipes
Storage
Refrigerate honey dijon baked salmon in an airtight container for 2-3 days.
Freeze leftover salmon in a freezer-safe container for 2-3 months.
Cooking Tips
- I like parchment paper because it keeps everything from sticking to the baking tray, but you can also line the pan with aluminum foil and give it a light coating of cooking spray for easier cleanup.
- The salmon is done cooking when it turns opaque and flakes easily with a fork. If you’re not sure, you can use a meat thermometer to check that it’s come to 145°F.
- The baking time can change depending on how thick your fillets are. Thinner fillets will need less time, while thicker ones may need more. Keep an eye on them about halfway through the cook time to make sure they don’t over-bake.
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Honey Dijon Salmon
Ingredients
- 24 ounces salmon fillets, (4 fillets)
- 2 medium garlic cloves, minced
- 1/4 cup mayonnaise
- 1/4 cup honey dijon mustard
- 1 tablespoon fresh dill, chopped
- 1/2 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Equipment
- 1 Sheet pan with parchment paper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set the salmon pieces on the sheet, leaving some room between each one. Pat the salmon dry with a paper towel.
- In a small bowl, whisk together all of the other ingredients until well-combined. Spread the honey dijon sauce evenly over the top of each fillet using the back of a spoon.
- Bake the salmon uncovered for 15-20 minutes, or until the salmon is cooked through. Turn the broiler on for 1-2 minutes at the end, watching closely so the salmon doesn't burn.
Notes
- The broiling step is optional, it helps create a really nice caramelized top of the salmon. Watch it closely though, because it can burn food quickly!
- The salmon is done cooking when it turns opaque and flakes easily with a fork. If you’re not sure, you can use a meat thermometer to check that it’s come to 145°F.
- The baking time can change depending on how thick your fillets are. Thinner fillets will need less time, while thicker ones may need more.
Nutrition
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Delicious! I cooked the salmon a bit longer, but otherwise followed the recipe and it came out super yummy. I did it on a sheet pan with a silpat and roasted some asparagus on the other end.