Last Updated on December 9, 2020 by Slow The Cook Down
When you are short on time, this one skillet fish dish is the perfect weeknight dinner. These baked honey mustard salmon fillets are ready to serve in 20 minutes and you just need 5 main ingredients. High in protein, low calorie and low carb.
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Coming at you today with a super quick and easy weeknight meal for those evenings when you can’t really be bothered but still want something delicious!
These baked honey mustard fillets are just the perfect balance of sweet and tangy, and dinners really don’t get much easier. All cooked in one pan it’s simple, quick, and most importantly, tasty as hell!
Honey and mustard are such a perfect pairing! Be sure to check out my Honey Mustard Chicken Breasts and Honey & Mustard Marinated Chicken Salad.
Ingredients
- Garlic: We roughly chop the garlic rather than mince it so that it has a subtle rather than overpowering flavor.
- Honey: Use a good raw natural honey for the best flavor, rather than the one that comes in a bear shaped bottle. If that’s what you have, it will work just fine.
- Mustard: I use dijon mustard in this recipe for a really nice tang. If you prefer a more subtle flavor, you can use wholegrain instead.
- Thyme: Thyme adds a nice freshness and earthy, lemony flavor. You can use half a teaspoon of dried thyme if you don’t have fresh.
- Salmon: Salmon is a great fish to incorporate into your weekly meals. It cooks really quickly and is a great source of omega 3s as well as being low in fat and high in protein.
How to make honey mustard salmon
Be sure to scroll down for the full recipe!
- Mix together the ingredients for the honey mustard glaze (photo 1).
- Coat the salmon with oil and season with salt and pepper (photo 2).
- Brush over the honey and mustard and bake (photo 3).
Make it into a sheet pan meal
If you want to make dinner even more effortless, you can easily turn this into a one pan meal! Toss some broccoli in oil, salt and pepper and cook that on a baking sheet next to the salmon. If you like, you can also parboil some potatoes and pop those on too so clean up is a breeze!
Frequently Asked Questions
This baked salmon is great to serve with veggie or potato sides, or alongside a fresh salad. Try it with:
Vegetable Crumble
Cauliflower Rice
Garlic Mash
Fried Potato Slices
This salmon is best served as soon as it’s cooked. If you have leftovers, they will keep in an airtight container in the fridge for 3 to 4 days.
You can reheat the salmon fillets, covered with foil, in the oven at 350F / 180c until warmed through. Alternatively, you can serve them cold with a salad for an easy lunch.
Whenever you can, it’s best to use fresh rather than frozen salmon. Frozen salmon contains a lot of water and can become mushy in texture. If you use frozen, thaw it thoroughly and pat it as dry as you can with paper towel before seasoning.
Recipe Notes and Tips
- Cooking times will vary depending on the thickness of your salmon fillet.
- I cooked the salmon in an oven proof skillet, but you can use a baking sheet lined with foil if you prefer.
- Oil the salmon fillets all over as this will help to protect them from the heat.
Easy Seafood Dinner Recipes
- Poached Cod in Coconut Milk
- Creamy Lemon Salmon Pasta
- Crispy Baked Cod with Red Pesto
- Shrimp and Rice Bowls with Lemon and Tarragon
- Thai Mussels
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Baked Honey Mustard Salmon Fillets
Ingredients
- 2 cloves garlic (chopped)
- 1 tablespoon honey
- 1 tablespoon dijon mustard
- 2 sprigs thyme (leaves removed)
- 2 salmon fillets (about 4-5 ounces (110-150g) each)
- oil
- salt and pepper
Instructions
- Preheat the oven to 390F / 200c.
- In a small bowl, mix together the chopped garlic, honey, mustard and thyme sprigs.
- With your hands, rub a little oil all over the salmon fillets, season both sides with salt and pepper and place in an oven proof skillet or on a baking sheet.
- Brush the honey mustard glaze on both sides of the salmon.
- Bake in the oven for 15-20 minutes (depending on the thickness of your fillets) until cooked through.
Notes
- Cooking times will vary depending on the thickness of your salmon fillet.
- I cooked the salmon in an oven proof skillet, but you can use a baking sheet lined with foil if you prefer.
- Oil the salmon fillets all over as this will help to protect them from the heat.
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