Honey-Mustard Glazed Salmon

Name: Honey-Mustard Glazed Salmon
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: american
Ingredients: 500 g salmon fillet (skin-on or skinless, cut into 4 equal portions); 3 tbsp honey; 2 tbsp dijon mustard; 2 pcs garlic (cloves, minced); 1 tbsp olive oil; 1 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 pinch smoked paprika; 2 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

Tender, flaky salmon fillets coated in a sweet and tangy honey-mustard glaze that caramelizes beautifully under the broiler. This quick weeknight dinner comes together in under 30 minutes with just a handful of pantry staples. Perfect with roasted vegetables or a simple green salad.

PREP

10m

COOK

10m

SERVES

100 G

354 cal

SERVINGS

METHOD · 7 STEPS

prep
Preheat the broiler.
Position an oven rack about 6 inches from the broiler element. Preheat the broiler to high. Line a baking sheet with parchment paper or foil.
TIPUse the top rack position for best caramelization. Keep a close eye on the fish — broilers vary in intensity.
mix · ~2 min
Make the honey-mustard glaze.
1.In a small bowl, combine 3 tbsp honey, 2 tbsp dijon mustard, and 2 minced garlic cloves.
2.Add 1 tbsp olive oil, 1 tbsp lemon juice, 1 pinch smoked paprika, 1 pinch salt, and 1 pinch black pepper.
3.Whisk until smooth and well blended.
TIPThe glaze should taste boldly sweet-tangy — it mellows under the broiler. Taste and adjust honey or mustard balance now.
prep · ~1 min
Pat the salmon dry and season.
Use paper towels to pat all 4 salmon fillets completely dry. Place them on the prepared baking sheet, skin-side down if skin-on. The surface must be dry for the glaze to stick and caramelize properly.
prep · ~1 min
Brush the salmon generously with glaze.
Using a pastry brush or spoon, coat each fillet evenly with about three-quarters of the glaze. Reserve the remaining glaze for basting. Make sure the sides are coated too, not just the tops.
bake · ~6 min
Broil the salmon for 6 minutes.
Slide the baking sheet under the broiler and cook for 6 minutes. The glaze will begin to bubble and darken around the edges.
TIPDo not walk away — honey caramelizes quickly and can burn in seconds under high heat.
bake · ~3 min
Baste with remaining glaze and finish broiling.
1.Remove the pan from the oven. Brush the reserved glaze over each fillet.
2.Return to the broiler for 2 to 3 more minutes, until the glaze is deeply caramelized and bubbling.
3.Check doneness: the salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
TIPIf the glaze browns too fast before the salmon is done, loosely tent with foil and continue broiling in 1-minute increments.
garnish
Garnish with cilantro and serve immediately.
Transfer the salmon to plates. Scatter chopped fresh cilantro over the top and serve right away while the glaze is glossy and warm.
TIPA squeeze of extra lemon juice at the table brightens the rich, sweet glaze beautifully.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For extra-crispy skin, pat the fillets bone-dry and broil skin-side up for the first 2 minutes, then flip to finish.
2
If using skinless fillets, brush the baking sheet with a little oil to prevent sticking.
3
Let the salmon rest for 2 minutes after broiling so the glaze sets slightly and doesn't slide off.
4
Reserve a portion of the glaze before brushing to avoid cross-contamination from raw fish.
5
Thicker fillets (2.5 cm / 1 inch) may need an extra minute per side; check doneness with a fork.
6
To make ahead, combine the glaze up to 3 days in advance and refrigerate — whisk before using.

RECIPE VARIATIONS