This honey dijon salmon is EASY, ready in 20 minutes, juicy, tender, and so FLAVORFUL from the honey, mustard, and lemon juice!!
Prep Time5 minutesmins
Cook Time25 minutesmins
Total Time30 minutesmins
Course: Seafood
Cuisine: American
Keyword: Dijon mustard salmon, Dijon salmon, easy baked salmon recipe, honey Dijon salmon, honey mustard glazed salmon, honey mustard salmon, how long to bake salmon at 375
Servings: 3
Calories: 767kcal
Author: Averie Sunshine
Ingredients
1.25poundsskin-on salmon fillet
1large lemonsliced into thin rounds
½cupunsalted buttermelted
4tablespoonshoney
3tablespoonsDijon mustard
2tablespoonslemon juice
1teaspoonkosher saltor to taste
½teaspoonfreshly ground black pepperor to taste
1tablespoonfinely chopped fresh parsleyoptional for garnishing
Instructions
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.
Notes
Salmon is best warm and fresh but will keep airtight in the fridge for up to 3 days.