Honey Dijon Salmon
This Honey Dijon Salmon is quick and easy! A flavorful glaze of honey and Dijon mustard perfectly complements rich salmon.
Servings: 4 servings
Ingredients
- 1.25 pounds skin-on salmon fillet Fresh or thawed works best
- 1 large lemon sliced into thin rounds
- ½ cup unsalted butter melted
- 4 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- 1 tablespoon finely chopped fresh parsley optional for garnishing
Instructions
- Preheat your oven to 375°F (190°C). This is the perfect temperature for roasting the salmon while keeping it moist and tender.
- Line a baking sheet with parchment paper for easy cleanup. This also helps prevent the salmon from sticking.
- Place the lemon slices on the prepared baking sheet. These will serve as a flavorful base for the salmon and help infuse it with citrus goodness.
- In a medium bowl, whisk together the melted butter, honey, Dijon mustard, lemon juice, salt, and pepper until well combined. This sweet and tangy glaze will elevate the salmon's flavor.
- Lay the skin-on salmon fillet over the lemon slices on the baking sheet. This not only adds flavor but also helps keep the fish from drying out.
- Generously brush the honey Dijon glaze over the salmon, ensuring it’s well coated. Reserve a little of the glaze for basting later if desired.
- Transfer the baking sheet to the preheated oven and bake for about 15-20 minutes, or until the salmon flakes easily with a fork. If you’re looking for a slightly caramelized top, you can broil it for the last few minutes.
- Once done, remove the salmon from the oven and let it rest for a few minutes. Garnish with finely chopped fresh parsley before serving for a pop of color and freshness.
Equipment
- Baking Sheet
- Parchment Paper
- Whisk
- Measuring cups and spoons
- Sharp Knife
Notes
- For an extra layer of flavor, consider adding minced garlic to the glaze.
- Feel free to adjust the amount of honey depending on your sweetness preference.
- Make sure not to overcook the salmon, as it can become dry. Aim for an internal temperature of 145°F (63°C).
