Honey Dijon Salmon
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
3
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Calories
767 kcal
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Cuisine
American
Honey Dijon Salmon
Description
The Honey Dijon Salmon recipe centers on a skin-on salmon fillet seasoned with salt and pepper and topped with a mixture of melted unsalted butter, honey, Dijon mustard, and lemon juice. Thin lemon slices tucked beneath the fish impart a subtle citrus aroma and flavor during cooking. The foil packet seals in moisture and the buttery glaze, effectively steaming the fish and preserving tenderness.
The resulting dish is moist with a soft texture, balancing the richness of butter and salmon with piquant mustard and sweet honey. The gentle acidity from lemon juice brightens the overall flavor. Baking at 375°F ensures even cooking without drying.
This salmon is best served warm and fresh, making it suitable as a main course with simple sides. Garnishing with fresh chopped parsley adds color and a mild herb note. Leftover salmon can be stored airtight in the refrigerator for up to three days.
The recipe is adapted from other sheet pan salmon preparations, optimizing foil enclosure to hold the glaze and juices. Using ample foil and sealing tightly helps maintain the fish’s succulence throughout baking.
Ingredients
- 1.25 pounds salmon fillet skin-on
- 1 lemon sliced into thin rounds, large
- ½ cup butter melted, unsalted
- 4 tablespoons honey
- 3 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt or to taste
- ½ teaspoon black pepper or to taste, freshly ground
- 1 tablespoon parsley optional for garnishing, finely chopped, fresh
Instructions
- Preheat oven to 375F and place a piece of foil on the baking sheet to cover it completely.
- Place salmon on the foil (with the longer side parallel with the longer side of the sheet pan) with the skin-side down. Raise the edges of the foil up about 2 inches (or enough so that when you pour the buttery mixture over the top it will be contained in the foil).
- Nestle lemon slices underneath the salmon, spaced evenly around the fillet; set aside.
- To a microwave-safe glass measuring cup or bowl, add the butter and heat on high power to melt, about 1 minute.
- Stir in the honey, Dijon, and lemon juice. Pour or spoon about two-thirds of the mixture over the salmon; reserve remainder.
- Evenly season with salt and pepper, to taste.
- Seal up the foil. You may need to add another sheet of foil on top in order to seal it, depending on the shape of the salmon. Crimp or pinch the top and bottom pieces of foil together; get it as air-tight as possible but it doesn’t have to be perfect. If you have time, set aside to marinate for about 10 to 15 minutes (enhanced flavor).
- Bake for about 15 minutes.
- Remove salmon from the oven and remove the top piece of foil or open up the packet so salmon is exposed but keep the edges raised to contain the buttery mixture.
- Set oven to Hi broil.
- Spoon the reserved buttery mixture over the salmon, if desired or necessary. Use your judgment and if there’s already lots of juice/sauce you don’t need to add it because you don’t want it to start leaking. If you have extra buttery mixture, it’s great served over the finished salmon.
- Broil salmon for about 5 to 10 minutes, or until as golden as desired. Keep a close eye on it because all broilers are different and you don’t want it to burn. Exact broiling time will depend on the size and thickness of the salmon, climate and oven variances, and personal preference.
- Optionally garnish with parsley and serve immediately.
Notes
- Salmon is best served warm and fresh but can be stored airtight in the refrigerator for up to three days.
- Using two sheets of foil can help fully enclose the salmon and glaze to prevent leakage during baking.
- Fresh parsley can be added as garnish for color and subtle herbal flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 767 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 767kcal | 38% |
| Carbohydrates | 28g | 9% |
| Protein | 43g | 86% |
| Fat | 55g | 85% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 27g | 159% |
| Cholesterol | 200mg | 67% |
| Sodium | 1234mg | 51% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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