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Honey Dijon Glazed Baked Salmon

Honey Dijon Glazed Baked Salmon

Tender, flaky salmon fillets are coated in a delicious homemade honey Dijon glaze made with honey, Dijon mustard, fresh lemon, garlic, olive oil, and herbs, then baked until perfectly cooked with a glossy, lightly caramelized finish. This easy oven-baked salmon is flavorful, juicy, and perfect for a quick weeknight dinner or an elegant meal for guests.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: American, Contemporary
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets approximately 5–6 ounces each
  • 1 tablespoon olive oil
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
For the Honey Dijon Glaze
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic finely minced
  • ½ teaspoon fresh lemon zest
  • ½ teaspoon chopped fresh parsley or dried parsley
  • Fresh parsley or dill for garnish
  • Lemon wedges or slices for serving

Equipment

  • Baking sheet or shallow baking dish
  • Parchment paper
  • Small mixing bowl
  • Whisk
  • Pastry brush or spoon
  • Paper towels
  • Instant-read thermometer (optional)
  • Measuring spoons

Method
 

  1. Preheat the oven: Preheat the oven to 400°F (200°C). Line a baking sheet or shallow baking dish with parchment paper.
  2. Prepare the salmon: Pat the salmon fillets thoroughly dry with paper towels. Arrange them on the prepared baking sheet, skin-side down if using skin-on salmon.
  3. Season: Lightly brush the salmon with 1 tablespoon olive oil. Sprinkle evenly with salt and freshly ground black pepper.
  4. Make the glaze: In a small bowl, whisk together the honey, Dijon mustard, lemon juice, olive oil, minced garlic, lemon zest, and parsley until smooth and well combined.
  5. Glaze the salmon: Brush a generous, even layer of the honey Dijon mixture over the top of each salmon fillet.
  6. Bake: Place the salmon in the preheated oven and bake for approximately 10–15 minutes, depending on the thickness of the fillets. The salmon should be opaque, moist, and easily flake with a fork.
  7. Optional caramelized finish: For a more deeply caramelized glaze, switch the oven to broil for the final 1–2 minutes. Watch the salmon carefully because the honey can brown quickly.
  8. Rest and garnish: Remove the salmon from the oven and let it rest for 2–3 minutes. Garnish with fresh parsley or dill and serve with lemon wedges.

Notes

For the best texture: Pat the salmon dry before adding the glaze so the sauce adheres properly.
Don't overcook: Cooking time depends heavily on the thickness of the salmon. Begin checking thinner fillets early.
For extra caramelization: Broil for 1–2 minutes at the end, keeping a close eye on the glaze.
Fresh lemon is best: Fresh lemon juice and zest give the glaze a brighter flavor than bottled lemon juice.
For a spicier version: Add ¼–½ teaspoon red pepper flakes or a pinch of cayenne pepper to the glaze.
For lower carb: Reduce the honey or substitute an appropriate low-carb sweetener. The recipe is naturally gluten-free when all packaged ingredients, particularly the Dijon mustard, are verified gluten-free.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat gently to help prevent the salmon from drying out.