Honey Mustard Glazed Salmon

Honey Mustard Salmon upgrades tender salmon with a simple glaze made by blending local honey, mustard, turmeric, and garlic. Not only is this dish perfect anytime, but it pairs well with just about any side dish.

Looking for a few more fish recipes? Check out my Foil Baked Chilean Sea Bass with Lemon Parmesan Cream Sauce, Creamy Tuscan Steelhead Trout, Honey Balsamic Steelhead Trout, and Baked Flounder with Tomatoes and Basil.

Close up of Honey-mustard glazed salmon is baking dish

It’s no secret I am all about flavor and finding easy ways to kick my flavors up a notch is always my agenda. It’s amazing what a spoonful of mustard can do! Combined with a few simple ingredients, you can take your salmon recipes from average to excellent.

Ingredients you’ll need to make this recipe:

For the fish, you’ll need salmon. I chose to take the simple route on the seasonings so the mustard glaze could shine. A little black pepper and sea salt is all you need.

I use two types of mustard for the glaze — a Dijon mustard and an old-style mustard. The Dijon is tangy with a hint of spice, and the old-style contains crisp whole mustard seeds. They are the perfect combination of taste and texture. In addition to the mustard, you’ll need raw unfiltered honey, minced garlic, and ground turmeric. The honey mustard glaze strikes an ideal balance of tangy and sweet.

How to make honey mustard salmon:

Cut your salmon filet into two-inch wide pieces.

Seasoning salmon with salt

Season your salmon with salt and black pepper and place them into a baking dish that has been sprayed with cooking oil. You can adjust this according to your taste.

making honey-mustard glaze for salmon

In a small bowl, add the old-style mustard, Dijon mustard, honey, mined garlic, and turmeric and whisk (paid link) until smooth.

Adding honey-mustard glaze to salmon

Cover each salmon piece evenly with the honey mustard sauce and bake for 11 minutes. That’s it!

Can I store leftovers?

Yes! If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days.

Single piece of honey-mustard salmon

When you want a tasty salmon recipe, this Honey Mustard Glazed Salmon is spot on. This easy Honey Mustard Salmon takes about five minutes to prep and around 10 minutes to cook. Using simple pantry ingredients, it is one of the easiest weeknight dinners you’ll make.

Here are a few side dishes that complement the salmon:

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Close up of Honey-mustard glazed salmon is baking dish

Honey Mustard Glazed Salmon

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5 from 1 review

  • Author: Eric Jones
  • Total Time: 16 minutes
  • Yield: 2 1x


My Honey Mustard Glazed Salmon pairs tender salmon with a simple blend of local honey, mustard, turmeric, and garlic. Not only is this dish perfect anytime, but it’s also great for you!


Units Scale
  • 1 lb salmon filet
  • 1/4 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp Dijon mustard
  • 1 tbsp old-style mustard
  • 1/4 cup raw unfiltered honey
  • 1 tsp minced garlic
  • 1/4 tsp ground turmeric


  1. Preheat oven to 375°F.
  2. Cut salmon filet into 2-inch width pieces, season with salt and black pepper, and place in baking dish.
  3. Add Dijon mustard, old-style mustard, honey, mined garlic, and turmeric into a small bowl and whisk (paid link) until smooth. 
  4. Top each salmon piece evenly with glaze. 
  5. Bake for 11 minutes.


If you don’t like as much tanginess in your recipe, you can forgo the old-style mustard (the whole grain mustard) and simply use the Dijon mustard. It will still be great!

  • Prep Time: 5 minutes
  • Cook Time: 11 minutes
  • Category: Fish
  • Method: Oven Baked
  • Cuisine: American


  • Calories: 341
  • Sugar: 24g
  • Sodium: 263mg
  • Fat: 12.6g
  • Carbohydrates: 27.9g
  • Fiber: 1.9g
  • Protein: 32.3g
  • Cholesterol: 67mg

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  1. Joanne Rusch says:

    This is a great way to prepare salmon.

    I personally do not like the skin and my husband does – so I crisp the skin in a non-stick frypan before putting it into the oven. Then I finish by baking as your recipe indicates. When I serve it, I include the skin from my piece of salmon with his portaion – and we are both very happy!

    I recently had the opportunity to go to Paris and pick up one of the special Maille mustards they have on draught. I made salmon using the limited edition that included rosemary and honey – which was simply divine.

    I appreciate your sharing the importance of the mustard you pick – it makes all the difference!

    1. Eric Jones says:

      Thanks so much Joanne for sharing! That crispy skin process you have in place sounds awesome! Yes it definitely makes a difference thanks for sharing your thoughts!