This is my go-to baked salmon recipe. A big fillet slathered in garlic, honey, dijon, lemon and soy sauce. It’s easy, quick and tasty, and I make it several times a month. And you probably have most of the ingredients in your kitchen, so try out this baked salmon with honey dijon glaze next time you need an easy fish dish.
I eat a lot of chicken dishes, so I like to include some fish dishes throughout the week to break things up. Salmon has a lot of nutritious benefits, high in Omega 3 fatty acids and vitamin B12. I have a few other salmon recipes on the blog, like my Creamy Garlic Salmon and Brussel Sprouts or Salmon Tacos with Slaw and Peppers, but this is the easiest one by far (more of a staple than a whole meal).
Equipment needed
You don’t need much for this dish. It’s nice and simple:
- A small baking sheet – I actually used a small cookie sheet from Sur La Table.
- aluminum foil or parchment paper – to prevent the salmon from sticking. I prefer foil!
- A small bowl – to make our honey dijon glaze
- A sharp knife
Ingredients needed for baked salmon with honey dijon glaze
Here’s what to add to your grocery list:
- 1 pound of boneless salmon fillets – I get the “Fresh Atlantic” fillets from Trader Joe’s. You can get either smaller fillets or one larger one. I also recommend buying fresh instead of pre-frozen, even if you have to freeze it for a couple of days before preparing it.
- garlic cloves
- soy sauce – you can also substitute coconut aminos if you are gluten intolerant.
- honey
- dijon mustard – I use the Grey Poupon creamy kind, not the seedy one.
- A lemon – a big one!
- extra virgin olive oil
- salt and pepper
What kind of salmon should I buy?
There’s a lot of different choices that may be available at your store: sockeye salmon, pink salmon, king salmon and more. Here are some tips to keep in mind when shopping:
- A good salmon is bright in color – it shouldn’t look too pale.
- Avoid salmon that has any discoloration or bruising. It also shouldn’t smell overly fishy.
- Avoid anything that has artificial additions, like dyes.
How to make baked salmon with honey dijon glaze
Let’s make it together!
Step 1
Line a baking sheet with aluminum foil and preheat the oven to 400β. Pat down the salmon with a paper towel to get rid of excess moisture. Place the salmon on the baking sheet. Add a pinch of salt and pepper.
Step 2
Make the glaze. In a small bowl, stir together the garlic, soy sauce, honey, olive oil and dijon mustard until homogenous.
Step 3
Carefully spoon the sauce all over the salmon. Slice half the lemon into thin slices and place them on the fish.
Step 4
Bake the salmon in the oven for 12 minutes, or until the salmon appears cooked through. One large filet may need a couple more minutes while smaller filets may only need about 10-12 minutes.
Step 5
Remove the salmon from the oven and immediately squeeze the juice from the other half of the lemon all over the salmon. Let cool for 5 minutes and serve warm.
Tips for baking salmon
A couple of things to keep in mind:
Salmon skin – you can remove the salmon skin before you bake, but the skin will actually help keep more moisture in the fish while you bake it. If you want to remove the skin (but it won’t come off), pour some very hot water on the skin and it will loosen.
Check for doneness – your salmon will turn a pale pink in the oven. You only need to bake salmon for 12-15 minutes before it starts to dry out. Take a knife to the center (or the thickest part) of the salmon if you want to check if it’s cooked through. There shouldn’t be any dark pink color left.
Storage and Reheating Instructions for Baked Salmon
Place leftover salmon in an airtight container and refrigerate for up to 2-3 days. To reheat, place it on a baking sheet, and preheat the oven to 300F. Place the salmon in the oven and cook for about 10-15 minutes until the salmon is warm.
Microwaving is always an option, but it will dry out the fish (and smell).
What to eat with salmon?
If you need some ideas or recipes to pair with salmon, check out some of these:
Roasted Asparagus with Feta Dill Pesto
Gochujang Roasted Brussels Sprouts with Goat Cheese
Pancetta and Rosemary Hasselback Potatoes
Leave a review
If you liked this baked salmon with honey dijon glaze, please leave a star review below with a comment. Feel free to tag me in your instagram stories too: @caroline_hoffman.
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Baked Salmon with Honey Dijon Glaze
Equipment
- 1 baking sheet can be on the smaller side
- aluminum foil or parchment paper to prevent sticking
- 1 small bowl to make the marinade
- 1 sharp knife
Ingredients
- 1 lb boneless salmon fillets like fresh atlantic
- 3 garlic cloves minced
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp dijon mustard
- 1 lemon
- 2 tbsp extra virgin olive oil
- salt and pepper
Instructions
- Line a baking sheet with aluminum foil and preheat the oven to 400β.
- Pat down the salmon with a paper towel to get rid of excess moisture. Place the salmon on the baking sheet. Add a pinch of salt and pepper.salt and pepper, 1 lb boneless salmon fillets
- Make the glaze: in a small bowl, stir together the garlic, soy sauce, honey, olive oil and dijon mustard until homogenous.3 garlic cloves, 1 tbsp soy sauce, 1 tbsp honey, 2 tbsp extra virgin olive oil, 1 tbsp dijon mustard
- Carefully spoon the sauce all over the salmon. Slice half the lemon into thin slices and place them on the fish.1 lemon
- Bake the salmon in the oven for 12 minutes, or until the salmon appears cooked through. One large filet may need a couple more minutes while smaller filets may only need about 10-12 minutes.
- Remove the salmon from the oven and immediately squeeze the juice from the other half of the lemon all over the salmon. Let cool for 5 minutes and serve warm.1 lemon
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