This baked honey Dijon salmon is an easy, no-fuss dinner that packs big flavor. Tender Atlantic salmon is brushed with a sweet and tangy honey-Dijon glaze, baked in about 10 minutes, then finished with garlic, dill, and lemon. This simple gluten-free salmon recipe is perfect for busy weeknights and healthy family meals.
I aim to include fish at least once a week — it’s a lean, flavorful source of protein that pairs well with many sides for a balanced family dinner.
This honey Dijon salmon is a delicious and family-friendly option. The glaze balances sweetness and tang, and baking keeps hands-on time to a minimum — ideal after a busy day.
Why you will love this Honey Dijon Salmon recipe!
- Flavorful & wholesome: Made from real, simple ingredients.
- Sheet-pan convenience: Oven-baked salmon means easy cleanup and hands-off cooking.
- Minimal ingredients: You need only a few pantry staples to make this dish.
List of ingredients needed
- Dijon mustard: Provides tang — swap to yellow or wholegrain for a milder taste.
- Honey: Use pure honey for a richer sweetness.
- Butter: Adds richness to the glaze; substitute oil if you prefer.
- Garlic: Freshly minced garlic gives the best flavor.
- Lemon juice: Freshly squeezed lemon brightens the dish.
- Dill: Dill pairs beautifully with salmon; try parsley or cilantro for variation.
- Salt and pepper
- Salmon: Atlantic fillets work well; wild-caught sockeye is a great choice if available.
How To Make Honey Dijon Salmon
Follow these simple steps to prepare the salmon:
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Pat the salmon dry with paper towels, then season with salt and freshly ground black pepper.
- In a small bowl, whisk together Dijon mustard, honey, melted butter, and minced garlic.
- Brush the top of the salmon fillets with the honey-Dijon mixture.
- Place the salmon on the prepared baking sheet and bake for about 10 minutes, depending on thickness.
- Serve with lemon slices and garnish with fresh dill.
TIPS FROM NELI’S KITCHEN
Recipe Notes and Tips for the Best Honey Dijon Salmon
- Always pat the salmon dry before seasoning. Excess moisture causes steaming, which can make the fish soggy.
- Adjust cooking time for thicker or thinner fillets; timing will vary by thickness.
- Salmon is done when the flesh turns opaque, is pink throughout, flakes easily with a fork, and reaches about 125°F in the thickest part.
How to store leftovers?
Serve this salmon immediately for the best texture, but refrigerated leftovers will keep for up to 3 days. Reheat gently in a 350°F oven for about 10 minutes until warmed through.
Serving suggestions
This honey Dijon salmon pairs nicely with potato and vegetable sides. Favorites to serve with fish include:
- Creamy mashed potatoes
- Sauteed green beans and mushrooms
- Roasted broccoli and carrots
- Red cabbage slaw
- White or brown rice, cilantro-lime rice, or couscous
- Gluten-free pasta
- A fresh side salad
Frequently Asked Questions
Yes. The honey-Dijon glaze works well on milder white fish like pollock or tilapia, and it can also be used as a marinade for chicken.
Frozen salmon is fine if fully thawed and patted dry before seasoning. Both skin-on and skin-off fillets will work.
You can cook the salmon in a skillet, on the grill, or under the broiler. If pan-searing, add the glaze after cooking so it doesn’t burn during high-heat cooking.
More Seafood Recipes
Main Dishes
Salmon Tacos
Main Dishes
Crispy Fish Sticks
Main Dishes
Shrimp Fried Rice
Salads
Quinoa Salad with Salmon
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Honey Dijon Salmon
Ingredients
- 1 lb Atlantic salmon
- Salt and pepper
- 2 Tablespoon Dijon mustard
- 2 Tablespoon honey
- 2 Tablespoon butter, melted
- 2 large garlic cloves, minced
- 1 Tablespoon chopped fresh dill, or 1 tsp dried dill
- Lemon slices
Instructions
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Preheat the oven to 400°F and line a baking sheet with parchment paper.
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Pat the salmon dry with a paper towel, season with salt, and freshly ground black pepper.
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In a small bowl, combine the Dijon mustard, honey, melted butter, and minced garlic.
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Brush the top of the salmon fillets with the honey-Dijon mixture.
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Place salmon on the baking sheet and bake for about 10 minutes, until cooked through.
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Serve with lemon slices and garnish with fresh dill.
Notes
- Pat the salmon dry before seasoning to avoid steaming and a mushy texture.
- Cooking times vary with fillet thickness; check for doneness.
- Salmon is cooked when opaque, flakes easily, and reaches ~125°F in the thickest part.
Nutrition
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.