In just 20 minutes, you can prepare this delicious Honey Mustard Salmon. It has an ideal blend of seasoning, is cooked to perfection, and is wrapped in foil before being either baked or grilled!
Salmon recipes are a favorite at my house! This delicious and healthy fish is very easy to cook, especially when wrapped in foil, and can handle strong flavors like this delicious honey mustard sauce.
Salmon is also a healthy meal option, packed with protein, high in omega-3s, and low in saturated fat.
Honey Mustard Salmon is such a great recipe. The delicious tangy, sweet, and savory sauce makes this fish so tasty, and this simple foil packet cooking method couldn’t be any more simple.
I believe you’ll also love my recipe for Honey Garlic Salmon. It’s pan-fried and ready in just 20 minutes, with a sweet and savory sauce.
Why You’ll Love This Recipe
- An Easy Recipe with Big Flavor – All you need to do to turn baked salmon in foil into honey mustard salmon is mix up a delicious honey mustard sauce and pour it on!
- Simple Ingredients – Pick up some salmon at the grocery store, and I’ll bet you already have the rest of the ingredients you need at home.
- Cook it Your Way – You can make honey mustard salmon wrapped in foil in your oven, or cook it on the grill! This recipe works any time of the year.
Key Ingredients in Honey Mustard Salmon
- Salmon – A whole side of salmon or salmon filet is ideal for this recipe. It’s easy to cook whole and then cut into portions when it’s cooked.
- Whole Grain Mustard – Grainy mustard adds so much flavor and a really nice texture to the honey mustard sauce.
- Dijon Mustard – A creamy mustard with a sophisticated flair.
- Honey – I always have some honey in the pantry to add to my tea, and it is the perfect sweetener for this salmon recipe.
- Garlic and Lemon – To complete the sweet and savory honey mustard sauce, freshly minced garlic, and freshly squeezed lemon juice make this salmon seasoning perfect.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Honey Mustard Salmon
- Mix the Sauce: While the oven preheats to 375°F (190°C) mix the grainy mustard, Dijon mustard, honey, minced garlic, lemon juice, and olive oil together in a bowl.
- Prepare the Salmon: Lay a piece of foil on a baking sheet that is long enough to wrap around the salmon. Add the salmon to the foil and season it with kosher salt. Then pour the honey mustard sauce over the salmon, and spread it all over using a spoon or pastry brush.
- Cover and Bake: Fold the sides of the foil over the salmon to make a sealed packet. Bake the salmon in the oven for 15-20 minutes or until it’s easy to flake with a fork.
- Uncover and Broil: After baking, open the foil and put the salmon under the broiler for a few minutes. This will make the top nicely caramelized.
- Serve: Sprinkle the salmon with chopped parsley and cut into portions to serve. It’s best to enjoy the honey mustard salmon right away, while it’s hot.
Tip!
If you’d rather make this recipe with 4-6 individual salmon filets, you can! Just note that the baking time will be less, likely around 12-15 minutes.
How Long Should You Bake Salmon?
A large salmon filet will take about 15-20 minutes to cook. The exact cooking time will depend on the thickness of your salmon and the desired doneness of the fish.
To determine if salmon is done, use a thermometer to check the internal temperature of the thickest part. The FDA recommends that salmon be cooked to a temperature of 145°F/63°C, although many professional chefs prefer a bit less than that, or 125°F/52°C.
You can also check the doneness of salmon using a fork! Pull gently on the fish. If it flakes easily, it’s probably ready.
Salmon Recipe Tips
- Make sure that the pin bones are removed. Usually, when you get salmon from the fishmonger, the pin bones are removed but I like to double-check just in case by running my fingers along the fish to feel any bones poking up. If you find any, just take them out and discard them.
- Leave the skin on. Cooking salmon with the skin still attached will give you a more flavorful and juicer result.
- Be careful not to overcook the salmon. Dry, overcooked fish will be tough and not nice to eat.
- Try other fish. Trout and Arctic Char are both very similar to salmon and will work well in this recipe. You might also like to try my Baked Trout Recipe with lemon garlic butter sauce. It’s cooked in foil too, and comes out perfectly every time!
- Grill honey mustard salmon instead of baking! Just move the foil packet with the salmon onto the grill. Grill for about 15-20 minutes, or until the salmon is almost completely cooked. Open the foil and grill for another 3-4 minutes to caramelize the top.
- Another tasty grilled salmon recipe to try is my Cedar Plank Salmon – a classic preparation that everyone loves.
Storing Tips
You can safely store any salmon leftovers in the fridge for up to 3 days.
To reheat honey mustard salmon, warm it up slowly at a low temperature to avoid overcooking. I usually do this in a 275°F/135°C oven for about 15 minutes.
What To Serve With Honey Mustard Salmon
I’m serving this salmon with crispy roasted fingerling potatoes and a simple side of blanched broccoli.
Honey mustard salmon is so flavorful, it works best with side dishes that are not going to overwhelm it!
You might also like to try making homemade french fries, blanched asparagus, or roasted broccolini with this meal.
A simple side salad is also a great healthy option.
Don’t forget about dessert! Mini Oreo Cheesecakes or Peanut Butter Lasagna are two that you should check out.
Recipe FAQs
Salmon pairs well with chilled pinot noir, chardonnay, or sauvignon blanc!
You can purchase frozen salmon and use it in this recipe. Just be sure that you’ve fully thawed it in the fridge overnight first. I don’t recommend cooking salmon from frozen.
This fabulous, flavorful, and mouth-watering Honey Mustard Salmon will be ready in no time! Make it for dinner tonight, or save it for later by Pinning it.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Honey Mustard Salmon
Equipment
- Aluminum Foil
- Baking sheet
Ingredients
- 2 pounds (900 g) salmon filet
- ¼ cup (60 ml) grainy mustard
- 2 tablespoons (30 ml) Dijon mustard
- ¼ cup (60 ml) honey
- 4 cloves garlic minced
- 2 tablespoons (30 ml) fresh lemon juice
- 2 tablespoons (30 ml) olive oil
- ½ teaspoon kosher salt
- 2 tablespoons fresh parsley chopped
Instructions
- Start by preheating your oven to 375°F (190°C).
- While the oven heats up, make the sauce. In a medium bowl, mix the grainy mustard, Dijon mustard, honey, minced garlic, lemon juice, and olive oil.
- Lay out a piece of foil on a baking sheet. It should be big enough to wrap around the salmon. Put the salmon on top of the foil and season it with kosher salt.
- Pour the sauce over the salmon. Spread it around using a spoon or a pastry brush. Then, fold the sides of the foil over the salmon to make a sealed packet.
- Bake the salmon in the oven for about 15 to 20 minutes. If your salmon is thicker, it might take a bit longer. You’ll know it’s done when it’s easy to flake with a fork. The inside temperature should be 145°F (63°C) if you use a thermometer (I prefer 125°F/52°C, but the FDA recommends 145°F/63°C)
- After baking, open the foil and put the salmon under the broiler for a few minutes. This will make the top nicely caramelized.
- Before serving, sprinkle the salmon with chopped parsley. It’s best to serve it right away, while it’s hot.
To Cook on the Grill:
- Just move the foil packet with the salmon onto the grill. Grill for about 15-20 minutes, or until the salmon is almost completely cooked.
- Open the foil and grill for another 3-4 minutes.
Notes:
- If you don’t want to use a large salmon filet, you can easily make this recipe using 4-6 individual salmon fillets but the baking time will be around 12-15 minutes.
- Be careful not to overcook the salmon. Dry, overcooked fish will be tough and not nice to eat.
- Store leftovers in the fridge for up to 3 days.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Toni says
Such a perfect salmon recipe! I love how quick and easy it is to make, too!
Little Sunny Kitchen says
Thank you, Toni! That’s so great to hear!
Jade says
The Dijon mustard, honey, garlic, lemon juice made a great combination and went perfectly with the salmon fillet. Tried it in the oven and grilled, this is surely a winner.
Little Sunny Kitchen says
I’m so happy to hear this recipe was a winner, Jade! Thank you for the kind review!
Sharina says
I love the blend of seasoning in this amazing honey mustard salmon! It was full of flavors, perfectly cooked and super easy! I think this is a great go-to camping recipe!
Little Sunny Kitchen says
Thank you for the wonderful review, Sharina! I’m so glad you enjoyed this recipe!