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–+ servings
Honey Mustard Salmon

Honey Mustard Salmon

Discover how this Honey Mustard Salmon recipe transforms simple ingredients into a flavorful, healthy dish that's quick to prepare and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
3 minutes
Total Time 33 minutes
Servings: 4 people
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 fillets salmon (about 170 g each)
  • to taste Salt
  • to taste Pepper
  • 4 tablespoons melted butter
  • 4 cloves garlic minced
  • 3 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon lemon juice
  • for garnish lemon slices

Equipment

  • Mixing Bowl
  • Whisk or Spoon
  • Baking Sheet
  • Aluminum Foil or Parchment Paper
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C) and prepare four large sheets of aluminum foil or parchment paper.
  2. Place one salmon fillet on each sheet and sprinkle lightly with salt and pepper.
  3. In a small bowl, whisk together melted butter, minced garlic, honey, both mustards, and lemon juice until glossy.
  4. Pour the sauce evenly over the salmon fillets and sprinkle with chopped parsley, topping each with a slice of lemon.
  5. Fold the foil or parchment into tight packets, crimping securely to keep the steam in.
  6. Place the packets on a baking sheet and bake for 15–20 minutes, until the salmon flakes easily with a fork.
  7. Carefully open the packets, garnish with extra parsley and lemon juice, and serve immediately with desired sides.

Nutrition

Calories: 320kcalCarbohydrates: 8gProtein: 24gFat: 23gSaturated Fat: 10gCholesterol: 80mgSodium: 300mgPotassium: 700mgSugar: 5gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 5mg

Notes

Brush the salmon with a touch more honey before serving for an extra glossy finish. Let the packets rest for 2-3 minutes after baking to meld the flavors beautifully. For alternatives, you can use yellow mustard in place of Dijon, or replace salmon with trout or cod. Store leftovers in an airtight container in the fridge for up to 2 days, or freeze them for up to 3 months.
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