Honey Dijon Salmon
Honey Dijon Salmon – EASY, ready in 20 minutes, juicy, tender, and so FLAVORFUL from the honey, Dijon, and lemon juice!! If you’re trying to incorporate more fish in your diet, this is THE RECIPE to make!!
Everywhere I turn I read that salmon is so good for you and that you should try to eat more of it.
That reminded me that I hadn’t made it in awhile and I don’t know why after tasting this incredibly flavorful and tender salmon that’s so fast and easy.
The recipe is a spinoff of my recipes for Sheet Pan Honey Lemon Salmon and Sheet Pan Orange Chili Salmon.
This version incorporates Dijon mustard along with the honey and lemon juice. Simple ingredients that you probably have on hand that deliver scrumptious results.
It’s impossible to end up with dry salmon because the salmon bakes in a mixture of butter, honey, Dijon, and lemon juice. It coats every bite of salmon and makes it so wonderfully juicy.
There is nothing worse than dry fish (or protein of any kind actually) and you don’t have to worry about that at all here.
Whether you need a fast and easy weeknight dinner recipe to a recipe for easy entertaining, this one has you covered and cleanup is as easy as tossing away the foil. Love foil pack recipes.
Honey Dijon Salmon
Honey Dijon Salmon – EASY, ready in 20 minutes, juicy, tender, and so FLAVORFUL from the honey, Dijon, and lemon juice!! If you’re trying to incorporate more fish in your diet, this is THE RECIPE to make!!
Ingredients:
- about 1.25 pounds skin-on salmon fillet
- 1 large or 2 small/medium lemons, sliced into thin rounds
- 1/2 cup unsalted butter, melted
- 3 to 4 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper, or to taste
- 1 tablespoon finely chopped fresh parsley, optional for garnishing
Directions:
- Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.
- Place salmon on the foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
- Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.
- To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
- Stir in the honey, Dijon, and lemon juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.
- Evenly season with salt and pepper, to taste.
- Seal up the foil. You may need to add another sheet of foil on top in order to seal it, depending on the shape of the salmon. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
- Bake for about 15 minutes.
- Remove salmon from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.
- Set oven to Hi broil.
- Spoon the reserved buttery mixture over the salmon, if desired or necessary. Use your judgment and if there’s already lots of juice/sauce you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished salmon.
- Broil salmon for about 5 to 10 minutes, or until as golden as desired. Keep a close eye on it because all broilers are different and you don’t want it to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
- Optionally garnish with parsley and serve immediately. Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.
Adapted from Sheet Pan Honey Lemon Salmon and Sheet Pan Orange Chili Salmon
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I just love anything made with fish.Can i make the same recipe with any other fish?
I’ve only made it with salmon so can’t give my thoughts on other fish – there are so many different varieties and they will all cook very differently.
Mmm, what a great way to eat salmon!
Super delish! :)
Pinning this and totally making it! I’m obsessed with salmon these days!
Thanks for pinning (I just pinned your wine slushies too…mmm!) and if you do try it LMK!
This salmon needs to happen in my kitchen soon! Sounds absolutely delicious!
Thanks Anna! :)
This looks so delicious–salmon is my favorite fish and I love the idea of finishing it under the broiler for just a bit of crispness at the edges! This will be great for an easy meal Friday!
I love finishing it under the broiler for just the reason you said – that bit of crispiness at the edges is so good!
Jon requested fish tonight so this was perfect. We love the sauce and the whole recipe is just so easy! All of your salmon recipes are delicious and this one will definitely go into the rotation too!
Glad that his request for fish was easy and that you loved the results! We love salmon as well and glad you have enjoyed all of my salmon recipes!
Made this, and everyone approved, including my 3, 4.5, and 6.5 year kids. Great and super easy! I used orange in place of the lemon, as I didn’t have lemon.
Thanks for making it almost immediately after I posted it and glad it was a hit with the whole family! Orange is a nice touch indeed with salmon.
This one was a hit for the whole family. It was very juicy, flavorful, and quick and easy to make on a weeknight. Since the kiddies approved of it, it will be something I make again in the future ;)
Thanks for the 5 star review and glad it was a hit with the whole family! Glad you will make it again!
Can you advise how to adjust the recipe if I have a honey Dijon mustard? Or do I keep with the same honey amount? Also what will happen if I put marble syrop enstead of honey?
All of these are good questions and really the only way to know the answer it to experiment on your own and see what will happen. Enjoy the process!