Honey recipes
Oven salmon with honey mustard glaze
Honey rounds off the sharpness of mustard without making this salmon taste like dessert. A little lemon keeps the glaze lively, while a moderate oven gives you time to check the fish before it dries out.
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From the honey kitchen
Oven salmon with honey mustard glaze
2 portions Easy
- Prep
- 10 min
- Cook / bake
- 18 min
- Total time
- 28 min
Equipment: Small baking dish, mixing bowl, pastry brush or spoon and food thermometer.
Ingredients
Amounts are for the yield above. 1 tbsp = 15 ml, 1 tsp = 5 ml; use level measures for dry ingredients.
Salmon & glaze
- 2 salmon fillets, 150–180 g each, thawed if frozen
- 25 g runny honey
- 1 tbsp Dijon mustard
- 1 tbsp wholegrain mustard
- 1 tsp olive oil
- 1 tbsp lemon juice (15 ml)
- 1 garlic clove, finely grated
- ¼ tsp black pepper
To finish
- ½ lemon, cut into wedges
- 1 tbsp chopped parsley
Step by step
Prepare the fish
Heat the oven to 200°C / 180°C fan / 400°F. Line a small baking dish with baking paper. Pat the salmon dry, check for pin bones and place the fillets skin-side down, leaving a little room between them.
Mix a balanced glaze
Stir the honey, both mustards, oil, lemon juice, garlic and pepper together in a bowl. Spread over the tops of the salmon. There is no extra salt in the recipe because the mustards already contribute salt; check their labels if you need to limit it.
Roast and check
Roast for 12–18 minutes, depending on the thickness of the fillets. Check early with a thermometer inserted into the thickest part: aim for 63°C / 145°F. The flesh should be opaque and separate into flakes. If the glaze is browning too quickly, loosely cover with foil while the fish finishes.
Serve straight away
Transfer to plates, spoon over any cooked juices and scatter with parsley. Add the lemon wedges. Serve with separately prepared boiled potatoes, rice or steamed green vegetables; those sides are not included in the recipe quantities or timing.
Choose similar-sized fillets
Two pieces of similar thickness are easier to cook evenly than a thin tail piece beside a thick centre cut. Thaw frozen fish in the fridge before starting, then pat it dry so water does not dilute the glaze.
Use a mild blossom honey here. Strong, bitter honey can compete with the mustard. Wholegrain mustard provides visible seeds and texture, while Dijon makes the glaze smoother and sharper; using both gives you more control than adding more honey.
Serving and saving a portion
Start a quick side dish before the fish goes in. A lemony green vegetable or plain potato balances the glaze; another sweet sauce is unnecessary. The oven time is short, so have the table ready before you check the salmon.
Refrigerate any cooked salmon within two hours, covered at 4°C or colder, and use within two days. If reheating, bring leftovers to 74°C / 165°F; gentle covered heating limits drying. Do not rely on colour alone to judge temperature.
Sources & further reading
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