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Easy and healthy honey mustard baked salmon is one of the best salmon recipes baked in oven. Tender salmon fillet with 5 mins prep.
Honey Mustard Baked Salmon
This easy and healthy honey mustard baked salmon recipe is marinated and then baked at 400F for 12 minutes.
This is one of the best and easiest salmon recipes; It makes an absolutely easy and delicious salmon dinner. The salmon is glistening with the honey lemon and garlic marinade.
The fish is tender, juicy and moist and top rated without any fishy smell. This is one of my favorite salmon recipes ever!
Salmon
Salmon is a healthy fish packed with nutrition and healthy benefits. It loaded with protein and has zero carbs, sugars and fibers.
It’s relatively cheap and available in supermarkets all year long, making it one of the most popular fish for dinner.
If you can get them wild in your food stores, I strongly recommend wild Alaskan salmon or wild Norwegian. They are lower in fat and calories.
Here are the nutrition facts for 4 oz salmon fillet:
- 185 calories
- 5.5 g Fat
- 107 mg sodium
- 31.7 g protein
For detailed information, please check out USDA website.
Ingredients
- Salmon
- Garlic
- Honey
- Dijon mustard
- Cayenne pepper
- Lemon juice
- Parsley
- Ground black pepper
- Salt
See the recipe card for full information on ingredients.
How To Make This Recipe
Step 1: Preheat oven to 400°F (207°C).
Step 2: Combine all the ingredients for the Marinade together, whisk to combine well. Marinade the salmon for 15 minutes.
Step 3: Arrange the salmon on a baking sheet lined with parchment paper or a baking tray. Add the Marinade to the top of the salmon fillets. Bake in the oven for 12 minutes.
Step 4: Remove from heat, scoop the juice and drizzle on top of the salmon. Garnish with the parsley and serve immediately.
How Long To Bake Salmon And At What Temperature
For perfectly cooked and baked salmon, please follow the following baking time and temperature:
- 400F for 12 minutes.
- 425F for 10 minutes.
- 450F for 8 minutes.
The salmon fish will turn out tender, moist, juicy and flaky with minimum white stuff or albumin on the surface.
Frequently Asked Questions
Salmon will turn pink when it cooks. Also, tiny bits of white stuff called albumin will ooze out from salmon.
They are coagulated protein inside the fish and 100% safe to eat. According to Delish, as salmon cooks, its muscle fibers contract, causing it to push out the fish’s internal protein.
To check doneness, you can also use a knife to poke the thickest part of the fish after about 7 minutes of cooking.
If the meat begins to flake and still has a little of that translucency, it’s cooked!
If you have a food thermometer, salmon should reach an internal temperature of 145 degrees Fahrenheit when it’s fully cooked.
Yes, you sure can. Before baking, just transfer the marinated salmon to a sheet of heavy duty aluminum foil.
Wrap it up tightly and bake in the oven per the recipe instructions.
Unwrap the aluminum foil and serve immediately.
This recipe is only 353 calories per serving.
What To Serve With This Recipe
This meal is best served with a simple pasta and a healthy side dish. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Other Recipes You Might Like
Honey Mustard Baked Salmon
Ingredients
- 12 oz (350g) salmon, cut into two fillets
Marinade:
- 2 cloves garlic
- 3 tablespoons honey
- 3 teaspoons Dijon mustard
- 1 tablespoon lemon juice
- 1/8 teaspoon salt
- 3 dashes ground black pepper
- 1/8 teaspoon cayenne pepper
- chopped parsley leaves, for garnishing
Instructions
- Preheat oven to 400°F (207°C).
- Combine all the ingredients for the Marinade together, whisk to combine well. Marinade the salmon for 15 minutes.
- Arrange the salmon on a baking sheet lined with parchment paper or a baking tray. Add the Marinade to the top of the salmon fillets. Bake in the oven for 12 minutes.
- Remove from heat, scoop the juice and drizzle on top of the salmon. Garnish with the parsley and serve immediately.
Notes
- 400F for 12 minutes.
- 425F for 10 minutes.
- 450F for 8 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
WHAT TEMPERATURE DID YOU COOK IT AT?
It’s in the recipe. Preheat oven to 400F.
My filet of salmon is 1.22 pounds… do you think this will be enough marinade? And will white cooking wine work? Thanks!
I think you can add the marinade by extra 50%. Yes, white cooking wine works! :)
Im confused about why folks are asking about white wine and saki (although I never met a dish that was hurt by a little wine) but this recipe was great as I read it here.
Very tasty dish. Didn’t use sake and baked with fresh chopped rosemary. My husband loved it. Baked for @ 14-15 minutes and was perfect. Served with salad and green beans. Very healthy dinner.
Hi Joannie, awesome, so happy that you and your husband loved my honey mustard baked salmon recipe. :)
Oh, my word! This dish was excellent. I made with without the sake. It was served on top of a bed of cooked baby spinach.
Hi Kim, yummy, I am so glad that you liked my Honey Mustard Baked Salmon recipe. Make it with cooking sake next time!
I didn’t try this receipe yet, but thought of covering the tray with foil for the first 8 minutes, what do you think?
Sure, you can do that!
I forgot to add: Using parchment paper made everything so much easier. I was able to slide the fish
onto my plate by holding the paper, and it made clean-up a pleasure.
Thanks for your sweet comments and thanks for trying my honey mustard salmon recipe!
Another one of your great recipes. I always have problems cooking fish. I undercook it, I taste it, I cook it some more, and then it’s overcooked – which is worse than anything. But I’ve learned to trust your instructions, and the salmon was absolutely perfect. Because of what I had on hand, I substituted regular mustard, white wine, and chopped scallion for Dijon, sake, and parsley, and it was still extremely delicious. I can’t even imagine how much better it will be after I pick up the ingredients in your recipe. And the cayenne really added something. I’m going to remember to try that with some other recipes.
Once again, thank you for developing and sharing your wonderful recipes.
This was really good! I’m not a huge salmon fan but I keep trying new recipes to find ways of eating it that I enjoy cause it’s so good for you! This was a huge hit and I will definitely be making it again. Even my kids loved it (my three year old had thirds!).
Thanks for the great recipe! It’s a keeper!
Hi Naomi, I am so happy to hear that, thanks so much. You can try my other salmon recipes, they are all great: https://www.666630.xyz/tag/salmon/
I used cooking sherry and it worked great! I was worried with the 12 minute cooking instruction, it looked rawish still when I took it out but it was perfect! Very moist and DELICIOUS!
Yes you don’t want to overcook the honey mustard salmon.
hello! what’s a substitute for sake? thanks!
You can skip it, or you can use white wine.