This honey mustard salmon recipe features perfectly flaky salmon fillet covered in a quick homemade honey mustard sauce with fresh garlic, smoked paprika, and a pinch of cayenne. Slightly sweet, smoky and all sorts of delicious! You can make this salmon recipe in the oven or on the grill (I've provided instructions for both).

honey mustard salmon garnished with parsley and sliced lime

Adding one more to the list of easy salmon recipes because it seems I can't have enough!

One of my favorite salmon recipe is this lemon garlic salmon (so worth a try), but for our fish dinner this week, I'm mixing things up and going for honey mustard salmon instead.

This is another winner that can feed a small hungry crowd in minutes! And while the flavors may not immediately scream Mediterranean, you can totally add this one to the list of Mediterranean diet recipes.

Honey mustard salmon recipe

Salmon with whole grain mustard and honey could not be easier to make, and a fun way to dress up a salmon fillet.

This salmon recipe is as easy as: Make a quick honey mustard sauce and spread over the salmon fillet. From there, it's your choice to bake or grill the fish, which can take anywhere from 12 to 20 minutes or so. That's it!

What's in the honey mustard sauce

All the work and flavor in this easy salmon recipe is in the tasty honey mustard sauce.

This sauce is the perfect balance of tangy, sweet, smoky, and all sorts of delicious, thanks to a few ingredients:

  • Whole grain mustard (affiliate link). This kind of mustard has more texture and an extra punch that I personally like. If you don't have it, you can use Dijon mustard instead (but do not use yellow mustard in this recipe).
  • Honey
  • Extra virgin olive oil
  • Fresh Garlic
  • Smoked paprika. I used only 1 teaspoon of smoked paprika here, which added depth and a subtle smoky flavor.
  • Cayenne and black pepper. Just a small pinch of each of these peppers provides enough of a kick.
Honey mustard sauce

What I love about a homemade honey mustard sauce like this one is that you can change it up to suit your taste.

For me, someone who loves all things smoky, I might go up a notch on the smoked paprika. If you like the sauce to be sweeter, increase the amount of honey. And for an extra spicy kick, add a whole teaspoon of cayenne instead of just a small pinch. Totally make it your own!

Two ways to make this salmon recipe

You've got a big beautiful salmon fillet. And have your homemade honey mustard sauce. Season the salmon on both sides with salt. Glaze the top side of your salmon with the sauce.

Choose how you want to cook your honey mustard glazed salmon:

  • Baked honey mustard salmon. To bake, I like to set the oven on 375 degrees. The glazed salmon goes on a lightly oiled sheet pan (I like a sheet pan here, but you can use a baking dish if you want). Cover tightly with foil (this will help the salmon cook evenly and quickly without drying out). Once baked for about 15 to 20 minutes, uncover and place under the broiler super briefly (about 2 to 3 minutes).
  • Grilled honey mustard salmon. For the grill option, your gas grill can be set to a medium-high temperature (around 400 degrees F). With sturdy fish steak like swordfish, I typically place it directly on the grill. But with this salmon fillet, because it's a large piece and because it's glazed with a sauce, to prevent it from drying up and falling apart over the grill, I like to enclose it in a lightly-oiled piece of aluminum foil. Using foil in cooking is a hot issue that's debated; if you like, add a piece of parchment paper to the bottom part of the foil and still give it a brush of oil before adding the salmon). Grill, covered, for about 12 minutes or so, then carefully open up the foil and let it cook for 2 to 3 minutes more.

Either way you choose to cook this honey mustard glazed salmon, it is delicious!

It's important to remember that salmon can go from under-cooked to dry and overcooked in seconds.

honey mustard salmon recipe in pan with lime wedges

How do I know if salmon is ready? 

Overcooked salmon is super firm, dry and chalky. A perfectly cooked salmon, whether it's pan seared salmon or a baked honey mustard salmon, on the other hand, is tender and moist and all sorts of delicious.

Be sure to check your salmon even earlier than the recipe indicates because cooking time will vary depending on how thick your salmon fillet is and depending on your oven or grill.

Your salmon is ready when it easily flakes at the touch of your fork.

If you like, you can use an instant read thermometer to check the fish for doneness. While the USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fish fillet, some chefs advise that salmon is best enjoyed when it’s cooked to medium where the internal temperature, measured at the thickest part, registers 125°F. Do what feels right to you!

What to serve with honey mustard salmon?

I like to finish my honey mustard salmon with a squeeze of lime juice (do this while it's fresh out of the heat). And here are options to serve along:

Sides: Grilled vegetables; baked zucchini; grilled brussels sprouts skewers; Italian roasted vegetables

Salads: White bean salad; arugula salad; potato salad

You may also enjoy our collection of Mediterranean diet recipes. For all recipes, visit us here


4.89 from 67 votes

Easy Honey Mustard Salmon Recipe (Two Ways)

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
honey mustard salmon garnished with parsley and sliced lime
This honey mustard salmon recipe features perfectly flaky salmon fillet covered in a quick honey mustard sauce with fresh garlic, smoked paprika, and a pinch of cayenne. Slightly sweet, smokey and all sorts of delicious! You can bake this salmon in the oven or cook it on your grill (instructions for both provided below)
Prep – 10 minutes
Cook – 20 minutes
American, French
Serves – 6 people
Main Course


  • Sheet Pan
  • Aluminum Foil


  • 2 lb salmon fillet
  • Kosher salt
  • ½ teaspoon Extra virgin olive oil
  • Lime wedges to serve
  • Parsley garnish

For Honey Mustard Sauce

  • 4 tablespoons whole grain mustard
  • 2 tablespoons honey
  • 2 tablespoons extra virgin olive oil
  • 4 garlic cloves minced
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne optional
  • ½ teaspoon black pepper


  • To cook in the oven, heat the oven to 375 degrees F and position a rack in the middle. To grill, heat a gas grill to medium high (about 400 degrees F).
  • Pat the salmon fillet dry. Season with salt on both sides.
    salmon fillet on a sheet pan
  • Prepare the honey mustard sauce. In a small bowl, whisk together the honey mustard sauce ingredients (whole grain mustard, honey, extra virgin olive oil, minced garlic, smoked paprika, cayenne and black pepper).
    Honey mustard sauce
  • To Bake. Place the salmon on a lightly oiled sheet pan or baking dish (if using salmon with skin on, place the salmon skin side down in the dish). Spread the honey mustard sauce evenly over the surface of the salmon. Cover with aluminum foil and bake for 15 to 20 minutes. Uncover and place under the broiler for 2 to 3 minutes.
    salmon topped with honey mustard sauce
  • To grill. Place the salmon (already seasoned with salt) on a large, lightly oiled piece of aluminum foil. Spread the honey mustard sauce on top of the salmon. Fold both sides of the foil over the salmon and tightly close it at the top. Place on a medium-high gas grill. Cover and let cook for about 10 to 12 minutes (grill time will vary depending on the thickness of your salmon, begin to check earlier in the process). Open the top of the foil up so the fish is exposed (lots of hot steam with be released, so be careful). Continue cooking about 3 minutes or so on the grill.
  • To serve. Remove from the heat. Squeeze a bit of fresh lime juice and garnish with parsley. Enjoy!
    fully cooked honey mustard salmon with lime juice and parsley on top


  • Cook’s Tip: You can adjust the honey mustard sauce to your liking by adjusting the amount of mustard or honey, if you like it a bit more on the sweet side.  If you're looking for  more of a smoky finish, add a pinch more smoked paprika and for an extra kick of spice, add more cayenne. 
  • Cook's Tip: Cooking time will vary depending on the thickness of your salmon fillet and your oven or gas grill, begin to check on your salmon at an earlier point to make sure you do not over cook it. Once you remove salmon from the oven or the grill, if it still appears underdone, you can wrap the foil back over the top and let it rest for a few minutes. Don’t leave it too long, Salmon can easily go from under-cooked to way over-cooked quickly.
  • How do you know if Salmon is ready? While the USDA recommends a minimum internal temperature of 145°F, for a flakier, more moist and tender salmon filet many chefs advise that it’s best enjoyed when it’s cooked to medium where the internal temperature, measured at the thickest part, registers 125°F.
  • Visit Our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices used in this recipe. 


Calories: 292.1kcalCarbohydrates: 7.3gProtein: 30.7gFat: 15.1gSaturated Fat: 2.2gPotassium: 770.3mgFiber: 0.6gVitamin A: 294IUVitamin C: 0.8mgCalcium: 27.6mgIron: 1.5mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.89 from 67 votes (34 ratings without comment)

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  1. Darli says:

    5 stars
    This recipe is so great! I just went on the Mediterranean diet. Mostly because of my blood pressure and cholesterol. I decided I wanted to try this salmon. It was delicious! Will definitely make it again!

  2. Cindy T. says:

    5 stars
    Love this recipe! I’m trying to eat more fish (not a fan) and this will be my go to salmon recipe from now on!

  3. Florisa Giglio says:

    5 stars
    Looks delicious

    1. TMD Team says:

      Hope you give it a try, Florisa!

  4. Jane says:

    5 stars
    So delicious and tender. I grilled a large piece of sockeye, thinking there would be leftovers, and I ate the whole thing! and no regrets 🙂

  5. Suzanne Bertrand says:

    5 stars
    My teenage son said that this is the best salmon he’s ever eaten!

    1. TMD Team says:

      Wooo-whooo! LOVE that!

  6. Malinda says:

    5 stars
    Excellent salmon! I was looking for something different than the standard lemon, garlic, caper type recipe and this fit the bill. I forgot the garlic and it still turned out great. I also tried the suggested zucchini. Also very good, I think would be even better dipped in Taziki sauce!

  7. Shannon says:

    5 stars
    Just made this for the first time and oh my…I’m in love!!! So succulent and delicious. Made roasted zucchini spears to go with it. An absolutely delicious meal. Thank you Suzy!

    1. Suzy says:

      Sounds like a wonderful dinner! Thanks, Shannon!

  8. Marco says:

    5 stars
    Last week i was make the salmon with the harissa marinade and today i was make this recipe and i can’t decide witch one was more delicious. They were both different in taste but both amazing. I was also make the potato salad with mosterd vinaigrette the combination with the salmon was perfect. Thanks again for the Suzy for a great diner!!

    1. Suzy says:

      My pleasure, Marco! Thanks for taking the time to leave such a kind review!