For the past couple years, my go-to salmon recipe has been teriyaki salmon. But lately, I’ve been making this honey mustard glazed salmon recipe as a delicious alternative.
When I’m making a meal with salmon, I usually stick to the same simple formula: oven-baked salmon, a starch (usually rice), and a veggie (like broccoli, zucchini, or a green salad). It’s balanced, simple, and delicious.
- 1 Tbsp packed brown sugar
- 1 Tbsp honey
- 1 Tbsp soy sauce
- 1 Tbsp Dijon mustard
- 1 Tbsp unsalted butter, melted
- 1 Tbsp vegetable oil
- 1 clove of garlic, pressed
- 1 fresh sockeye salmon fillet (about 1 lb)
- Dash of lemon pepper
Line an 8×8 or 7×11-inch glass baking dish with aluminum foil. Combine the first 7 ingredients in a small bowl, mix well, and pour into the foil-lined dish. Season the salmon with lemon pepper and place into the marinade, skin side up. Cover and refrigerate for 20-30 minutes.
To bake the salmon, preheat the oven to 425 degrees. Uncover the marinaded salmon, flip it over (skin side down), and spoon any excess marinade back over the salmon. Bake for 15-20 minutes, or until the salmon is cooked through and flakes when tested with a fork. If you prefer a thicker glaze, you can broil the salmon for the last 1-2 minutes of baking (but keep a close eye on it so it doesn’t burn).