Equipment
* optional
Ingredients
Salmon
- 600 g salmon fillets, skin-on or skinless
Glaze
- 40 g honey
- 30 g dijon mustard
- 15 g whole grain mustard
- 15 ml olive oil
- 1 garlic, minced
- 8 g fresh dill, finely chopped
Seasoning and Serving
- 3 g salt, fine sea salt or kosher salt
- 1 g black pepper, freshly ground
- 1 lemon, cut into wedges
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 474 kcal
- Protein
- 38 g
- Carbohydrates
- 17 g
- Fat
- 43 g
- Fiber
- 1 g
- Sugar
- 9 g
- Sodium
- 3267 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Potassium
- 69 mg
- Calcium
- 432 mg
- Iron
- 18.4 mg
- Magnesium
- 459 mg
- Phosphorus
- 468 mg
- Zinc
- 1.5 mg
- Vitamin A
- 415 mcg
- Vitamin C
- 12 mg
- Vitamin E
- 0.6 mg
- Vitamin K
- 3 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.03 mg
- Riboflavin
- 0.02 mg
- Niacin
- 0.1 mg
- Folate
- 6 mcg
- Water
- 30 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Thoroughly pat the salmon fillets dry with a paper towel. Place them on the prepared baking sheet and season evenly with the salt and black pepper.
In a small mixing bowl, combine the honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, and half of the finely chopped dill. Whisk until perfectly smooth.
Using a pastry brush or the back of a spoon, apply the honey mustard mixture generously and evenly over the top of each salmon fillet.
Roast in the preheated oven for 12 to 15 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 63°C (145°F).
Remove the salmon from the oven and let it rest for 3 minutes. Garnish with the remaining fresh dill and serve immediately with fresh lemon wedges.
Chef's Notes
- Patting the salmon completely dry before seasoning is crucial; it helps the honey mustard glaze adhere tightly rather than sliding off during roasting.
- The white substance that sometimes oozes from salmon is albumin, a harmless liquid protein. Gentle, even cooking reduces its appearance.
- If your honey has crystalized, microwave it for 10 seconds before mixing to ensure a smooth, easily emulsified glaze.
Storage
Refrigerator: 3 days — Store in an airtight container
Reheating: Gently reheat in the oven at 135C/275F or microwave on 50 percent power to prevent drying out
Troubleshooting
Salmon is dry, chalky, or has extensive white albumin on the surface
Cause: The fish was overcooked
Fix: Cannot be fixed completely, but serving with extra lemon juice or a side sauce can mask dryness
Prevention: Check internal temperature early at the 10-minute mark and remove promptly at 60-63C (140-145F)
Glaze burned or turned excessively bitter
Cause: Oven temperature was too high or honey pooled on the pan
Fix: Scrape off the burnt edges before serving
Prevention: Ensure oven is exactly 200C (400F) and brush glaze only on the top of the fish, avoiding the pan
Cultural Context
Honey mustard is an iconic American flavor profile, combining the sharp heat of mustard seeds with mellow, comforting sweetness. Pairing it with salmon represents the evolution of modern American home cooking, merging classic diner-style condiments with lean, health-conscious proteins.
