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This 5-ingredient honey mustard salmon is about to become your new favorite weeknight recipe. Fresh salmon fillets baked with sweet homemade honey mustard sauce and a crunchy, buttery topping – it’s so good!
And if you’re in the mood for more salmon dishes, don’t miss out on my very popular garlic butter baked salmon or this oven baked pesto salmon. These recipes are perfect for those busy weeknights when you need a delicious meal on the table quickly.
Get ready for a new favorite with our honey mustard salmon recipe. This dish will make your weeknight din-dins more exciting and flavorful. The honey mustard is sweet, tangy, and creamy. Basically, the best sauce ever. I’m always finding new ways to use it on everything from chicken nuggets to juicy fish. This recipe combines that golden, perfect sauce with fresh salmon and a crunchy Panko crumb topping, and it’s seriously yummy.
Why You’ll Love This Easy Salmon Recipe
- Quick. Honey mustard salmon is fast, becoming a weeknight favorite because it’s ready in 30 minutes!
- Full of flavor. I love the combination of tangy mustard and sweet honey slathered all over these tender filets. Topped with crunchy and buttery Panko breadcrumbs?! Come on, what’s not to love?!
- Only 5 ingredients. Another thing that makes this recipe so easy is that it only needs a few basic ingredients. Even the homemade sauce uses pantry staples you probably have on hand.
What’s In Honey Mustard Sauce?
I give full details in my honey mustard sauce recipe, but this tasty condiment comes together in a snap. To make honey mustard, simply combine mayo, honey, Dijon and yellow mustard, and white vinegar with paprika, salt, and pepper. Stir everything together, and Tah-Dahm! Homemade honey mustard magic. You’ll need about ⅓ cup of sauce for this salmon, plus extra for dipping. However, if you’re in a hurry, use your favorite store-bought honey mustard.
Recipe Tips
- Look for fillets that are the same size so they all bake evenly and at the same time.
- Leave the skin on for easy cooking. Once cooked, it’s easy to separate the skin from the meat or pick around it using a knife and fork.
- To use frozen fillets, thaw them before cooking, and be sure to pat them dry with paper towels.
- Use an instant-read meat thermometer to check for doneness. The FDA recommends cooking seafood to a safe 145ºF.
- You can customize it with your favorite fresh herbs – you don’t have to use fresh parsley.
Serving Suggestions
Many things go well with juicy baked salmon, especially these crispy air fryer potatoes and my favorite roasted vegetables. Also, nothing beats crispy baked salmon served over a bed of white rice or my lemon parmesan risotto.
Serve the fish with tender and garlicky sauteed broccolini or quick and easy air fryer broccoli. Use those leftovers and make my salmon cobb salad!
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Honey Mustard Salmon
Ingredients
- 4 salmon fillets, rinsed and patted dry with paper towels
- 2 tablespoons butter, melted
- ¼ cup plain or seasoned panko crumbs
- 1 tablespoon chopped fresh parsley
- ⅓ cup honey mustard sauce
Instructions
- Prep. Preheat the oven to 400ºF. Lightly grease a rimmed baking sheet with cooking spray or line it with foil, and set aside.
- Make the panko topping. In a small bowl, combine the melted butter, panko crumbs, and parsley; mix until thoroughly wet and combined.
- Add the honey mustard and panko coating. Brush each salmon fillet with the prepared honey mustard sauce. Press the panko crumbs mixture evenly over each fillet.
- Bake. Transfer the salmon fillets to the baking sheet and bake for 12 to 16 minutes or until fish flakes easily with a fork and until the salmon's internal temperature registers at 145˚F.
- Serve. Remove the honey mustard salmon from the oven and let it rest for about 5 minutes before serving.
Equipment
Notes
- Begin with a ¼ cup each of mayonnaise, Dijon mustard, and honey. You’ll also need 1 tablespoon each of yellow mustard and white vinegar, along with an ⅛ teaspoon of sweet paprika. Salt and pepper can be added according to your taste preference.
- Combine all the ingredients, except the salt and pepper, in a small bowl. Whisk everything together until it’s well combined. After mixing, taste it and adjust the seasonings as needed, adding salt and pepper if required.
- Try to get salmon fillets that are about the same size. If they’re different sizes and thicknesses, they might not cook evenly.
- Keep the skin on when you’re cooking. Most of the time, I leave the skin on the salmon while baking. Once cooked, the skin is easy to remove or eat around using a knife and fork.
- Use a meat thermometer to check for doneness. Health experts say that seafood should be cooked to at least 145ºF to be safe to eat.
- This recipe calls for fresh parsley, but you can get creative and customize it to your liking. Use other fresh herbs like chopped dill, basil, tarragon, sage, rosemary, thyme, etc.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
How to Make Honey Mustard Salmon – Step By Step
Before you start, grease a rimmed baking sheet with cooking spray (for easier clean-up, line it with foil). Next, have your honey mustard salmon ready in the time it takes to preheat the oven to 400ºF. Be sure to scroll down to the recipe card for a complete ingredient list and detailed instructions.
- Brush the filets with honey mustard. First, use a basting brush to coat the tops of the filets with your prepared honey mustard sauce.
- Add the crumb topping. Toss Panko crumbs and freshly chopped parsley with melted butter, and then press the mixture in an even layer over each filet.
- Bake. Transfer the honey mustard salmon to your greased baking sheet. Bake at 400ºF for 12-16 minutes. When your salmon is done, serve it right away with your favorite sides! See below for easy serving ideas.
Storing and Reheating Leftovers
Place leftover salmon filets in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the fridge before reheating.
To reheat, place the filets on a baking sheet in a 350ºF oven until just heated through. You can also reheat salmon on the stovetop, though the Panko topping won’t crisp up as much.
This was so easy and flavorful. Iโm not a huge salmon fan but I truly loved this. The honey mustard sauce is delicious and Iโm certain Iโll use it in other ways. The panko crumbs were a great addition. I used dill instead of parsleyโฆyummy!
I’m so glad you loved it! The honey mustard sauce and panko crumbs are a great combo, and dill sounds like a delicious twist. Thank you! Enjoy! ๐
Just yummy!
Thank YOU! I’m very glad you enjoyed it! ๐
Iโm a Westcoaster always looking for new salmon recipes and this is one of the best!
Oh I love that! It’s always exciting to know that a recipe has resonated well with someone else. ๐ฅฐ
Iโve made it twice now. My familyโs new favorite! Be sure to leave a little sauce to top each serving. Fabulous!
Thank you so much! I am very glad you enjoyed it! ๐
I just put this in the oven! Along with some asparagus and crescent rolls! SO excited for this to come out of the oven! I am absolutely already in love with the honey mustard sauce, so I am betting the salmon is going to be fabulous as well! Thanks ahead of time!