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Honey Dijon Glazed Baked Salmon

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This Honey Dijon Glazed Baked Salmon is an easy and flavorful dinner made with tender salmon fillets, a sweet and tangy honey Dijon glaze, fresh lemon juice, garlic, and butter. Baked in foil, the salmon stays moist and comes together quickly for a simple weeknight meal.

Ingredients

  • 4 salmon fillets (6 oz each / 170 g each)
  • 2 tablespoons melted butter (30 g)
  • 1 1/2 tablespoons honey (22 g)
  • 1 1/2 tablespoons Dijon mustard (22 g)
  • 1 tablespoon whole grain mustard (15 g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 2 garlic cloves, finely chopped
  • 1 tablespoon olive oil (15 ml)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh parsley, optional for garnish
  • Aluminum foil for baking

Instructions

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil and lightly brush the foil with olive oil.
  2. Pat the salmon fillets dry and place them skin-side down on the prepared foil. Season lightly with sea salt and freshly ground black pepper.
  3. In a small bowl, whisk together the melted butter, honey, Dijon mustard, whole grain mustard, lemon juice, and chopped garlic.
  4. Spoon the honey Dijon glaze evenly over each salmon fillet, making sure the tops are well coated.
  5. Fold the foil loosely around the salmon to help retain moisture, leaving a little space above the fillets.
  6. Bake for 12–16 minutes, depending on the thickness of the salmon, until the fish flakes easily with a fork and reaches your preferred doneness.
  7. Carefully open the foil and, if desired, broil for 1–2 minutes to lightly caramelize the glaze. Watch closely to prevent burning.
  8. Garnish with chopped fresh parsley and serve immediately with your favorite vegetables, rice, potatoes, or salad.

Notes

  • Salmon thickness can affect cooking time, so begin checking around 12 minutes.
  • For a stronger Dijon flavor, add a little extra Dijon mustard to the glaze.
  • Do not overcook the salmon; it should remain moist and flake easily.
  • Broiling at the end is optional but gives the honey mustard glaze a lightly caramelized finish.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days.
  • For food safety, cook salmon to an appropriate internal temperature according to your preferred level of doneness and local food-safety guidance.

Find it online: https://ayoubrecipe.com/honey-dijon-glazed-baked-salmon/