Honey Mustard Salmon
Honey mustard salmon is brushed with a delicious honey mustard marinade and baked in tin foil for flavorful, moist salmon. You will love this easy, flaky salmon that is healthy and ready in about 30 minutes. Topped with a delicious sauce that is made with honey, butter, mustard, garlic and lemon juice. Since it is baked in tin foil, there are no pans to clean up so it makes a quick and easy meal.
Ingredients needed to make honey mustard salmon:
- 2 tbsp hot honey (or you can substitute regular honey and add red pepper flakes)
- 2 tbsp unsalted butter
- 2 tbsp whole grain Dijon mustard (I like Trader Joe’s)
- 2 tsp regular Dijon mustard
- 2 cloves garlic, crushed
- 1/2 lemon, juiced
- 1.25 lb fresh salmon fillet
- Salt and pepper to taste
- Lemon wedges to serve with the salmon
How to make honey mustard salmon:
- Preheat oven to 375 degrees.
- In a small saucepan mix the hot honey, butter, mustards, garlic and lemon juice together and heat until the butter and honey are melted together.
- Place the salmon fillet on a baking sheet on top of enough foil to cover the salmon and form a packet. You may need two large pieces of foil so the sides and ends can be folded to form a packet around the salmon.
- Place the salmon on top of the foil, then brush the honey mustard mixture on top and spread it over the fillet. Sprinkle generously with salt and cracked pepper.
- Fold the sides and ends of the foil over the salmon so it is well-sealed.
- Bake the salmon in the oven about 15-25 minutes. Start checking the temperature at 15 minutes. Cooking time will depend on the thickness and size of your salmon fillet. Use a meat thermometer to check on the doneness of the fish. It should be at 135 to 140 degrees for salmon to be done through. Medium rare salmon is 125 to 135 degrees for farmed salmon but for wild salmon medium rare is 120 to 130 degrees. Be sure not to overcook the salmon. Don’t let internal temperature go above 145 degrees or it will be dry. Open the foil packet and broil on high heat for 3-4 minutes or until the topping is bubbly.
- Serve immediately with lemon wedges if desired.
Notes:
- If you don’t want spice use regular honey instead of hot honey and leave out the pepper flakes. If you like more spice you can add more red pepper flakes.
- Lemon pepper salt can be used in place of regular salt and pepper if you enjoy more lemon flavor.
- Just double recipe if you have a larger piece of salmon and if fillet is large cut it in half so it cooks more evenly
Other delicious recipes to try:
Honey Mustard Salmon
Honey mustard salmon is brushed with a delicious honey mustard marinade and baked in tin foil for flavorful, moist and flaky salmon.
Equipment
- 2 sheets tin foil
- sheet pan
- small saucepan
Ingredients
- 2 tbsp hot honey (or you can substitute regular honey and add red pepper flakes)
- 2 tbsp unsalted butter
- 2 tbsp whole grain Dijon mustard (I like Trader Joe's)
- 2 tsp regular Dijon mustard
- 2 cloves garlic, crushed
- 1/2 medium lemon, juiced
- 1.25 lb fresh salmon fillet
- Salt and pepper to taste
- Lemon wedges to serve with the salmon
Instructions
- Preheat oven to 375 degrees.
- In a small saucepan mix the hot honey, butter, mustards, garlic and lemon juice together and heat over medium high until the butter and honey are melted together.
- Place the salmon fillet on a baking sheet on top of enough foil to cover the salmon and form a packet. You may need two large pieces of foil so the sides and ends can be folded to form a packet around the salmon.
- Place the salmon on top of the foil, then brush the honey mustard mixture on top and spread it over the fillet. Sprinkle generously with salt and cracked pepper.
- Fold the sides and ends of the foil over the salmon so it is well-sealed.
- Bake the salmon in the oven about 15-25 minutes. Start checking the temperature at 15 minutes. Cooking time will depend on the thickness and size of your salmon fillet. Use a meat thermometer to check on the doneness of the fish. It should be at 135 to 140 degrees for salmon to be done through. Medium rare salmon is 125 to 135 degrees for farmed salmon but for wild salmon medium rare is 120 to 130 degrees. Be sure not to overcook the salmon. Don't let internal temperature go above 145 degrees or it will be dry.
- Open the foil packet and broil on high heat for 3-4 minutes or until the topping is bubbly.
- Serve immediately with lemon wedges if desired.
- Notes: *If you don't want spice use regular honey instead of hot honey and leave out the pepper flakes. If you like more spice you can add more red pepper flakes. *Lemon pepper salt can be used in place of regular salt and pepper if you enjoy more lemon flavor. *Just double recipe if you have a larger piece of salmon and if fillet is large cut it in half so it cooks more evenly.