This oven roasted salmon filet with honey mustard glaze is impressive, yet effortless. All you need is a baking sheet and 30 minutes from start to finish with minimum hands-on time! Buttery soft and juicy salmon with an amazing sweet and savory glaze. The best one sheet pan dinner ever!
Sounds too good to be true! Give it a try and see it for yourself!
Skin-on vs Skinless:
You can choose either skin on, or skinless filet for roasted salmon. Skin acts as an insulation, preventing the fish from overcooking. But keep in mind, although it’s totally edible, it comes out soggy and unappetizing.
I usually bake a skin-on filet and it’s really easy to remove skin afterwards. Simply run a fish spatula between the skin and filet.
How to know salmon is done:
The best way to know for sure is to use instant thermometer (this one is my go-to tool in the kitchen!!)
FDA recommends fish to be cooked till internal temperature of 145°F. (Source)
To check the doneness of a roasted salmon:
- Poke a thermometer into the thickest part of the fish.
- If the center of the filet reads 140°F, it’s done.
- It’ll continue to cook on the baking sheet and reach 145°F.
Cooked salmon should be:
- flakes easily
How to reheat leftover salmon:
Reheat leftover salmon gently because overcooked salmon becomes dry and chalky.
Stovetop method #1:
- Place the cold leftover salmon on a skillet, drizzled with little bit of olive oil.
- Turn the heat to medium and cover the skillet.
- Gently reheat the salmon until warmed up, about 5 minutes. If needed, add 2 tablespoon of water to give a little steam.
Stovetop method #2:
- Using a steamer, place a leftover cold salmon on a steamer basket.
- Steam for about 5 minutes, or until heated through.
- Place the salmon on a plate. Cover with damp paper towel.
- Microwave at 70% power for 2 minutes.
What to do with leftover salmon:
Don’t feel like reheating leftover salmon? Repurpose them into another dish, like this easy salmon cakes.
Honey Mustard Roasted Salmon
- Sheet pan
- 1 side of salmon filet Note 1
- 3 tablespoons stone ground mustard
- 2 tablespoons honey
- 2 teaspoons coarse kosher salt
- 2 zucchini, or yellow summer squash Note 2
- 2 cups snap peas
- 1 tablespoon olive oil
- 1 teaspoon coarse kosher salt
- 1 teaspoon seasoning mix of your choice
- Preheat the oven to 375°F. Line a baking sheet with a sheet of foil, or parchment paper.
- Place salmon filet, skin-side down, on prepared baking sheet.
- Smear mustard and honey all over the fish. Then evenly sprinkle salt on top.
- If desired, add sliced vegetables around the salmon tossed with olive oil, salt and seasoning.
- Bake the salmon for 20-25 minutes, or until the internal temperature at the thickest part of salmon reads 140°F.
- Remove from oven, cover with foil and rest for about 5 minutes before slicing and serving.
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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