Easy Baked Salmon in Honey Mustard Sauce

Easy Baked Salmon in Honey Mustard Sauce created by Nif_H

This is an easy and healthy dinner after a hard day at work, and can be thrown in the oven with some foil-wrapped potatoes and some frozen broccoli for a square meal to feed a small family.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • mix all the sauce ingredients together.
  • lay the salmon fillet on a foil-lined oven tray and cover in the sauce.
  • bake at 350 for about a half an hour.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@GalicioBocharit
Contributor
@GalicioBocharit
Contributor
"This is an easy and healthy dinner after a hard day at work, and can be thrown in the oven with some foil-wrapped potatoes and some frozen broccoli for a square meal to feed a small family."

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Judy O.
    Do you use dry mustard or regular yellow (wet) mustard? Thanks.
  2. cookin mimi
    I was looking for a recipe for salmon with less sodium than our usual soy sauce-based marinade. I found this one and we all loved it!! This is the only salmon recipe that my husband really likes that does not contain soy sauce. I will be making this over and over!!!
  3. Soobeeoz
    I made this for dinner tonight after forgetting to pick up a fresh herb for the baked salmon dish I had intended to make. I halved the ingredients, using lemon and not vinegar. Cooking time was spot on, though less time in the oven would have been fine, too. Very easy to make, and very good flavour!
  4. SmallTownGirl
    This was very nice. I was looking for a change from our usual baked salmon recipe and this fit the need for speed and economy of scale. I had a 2 1/2 lb fillet. I doubled the sauce recipe, then proceeded as directed, except that I roasted at 375 degrees on convection mode for 18 minutes. I prefer to roast large fillets and serve the 2 of us right from the oven then I cut the remainder and freeze in serving portions, each in it's own sandwich bag and then bag the lot in a gallon freezer bag. That way I have a couple of quick entrees "in the wings". Thank you very much for posting this recipe.
  5. Nif_H
    Oh my, this was delicious! The flavours were great together and I didn't bother adding salt and pepper. I used half fat mayo and chose to use the vinegar. My husband isn't a huge salmon fan and he really enjoyed this. Made for Pick A Chef 2011 for my adopted chef GalicioBocharit! Thanks! :)
Advertisement

Find More Recipes