Honey Mustard Salmon

# Components:

→ Fish

01 - 4 salmon fillets, 170 g (6 oz) each, skin-on or skinless

→ Honey Mustard Sauce

02 - 45 ml (3 tbsp) Dijon mustard

03 - 30 ml (2 tbsp) whole grain mustard

04 - 45 ml (3 tbsp) honey

05 - 15 ml (1 tbsp) olive oil

06 - 15 ml (1 tbsp) lemon juice

07 - 2 cloves garlic, minced

08 - 2.5 ml (½ tsp) salt

09 - 1.25 ml (¼ tsp) ground black pepper

→ Garnish (optional)

10 - 15 ml (1 tbsp) fresh parsley, chopped

11 - Lemon wedges

# Directions:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

02 - Whisk together Dijon mustard, whole grain mustard, honey, olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth.

03 - Place salmon fillets on the baking sheet and pat dry with paper towels.

04 - Generously spoon the honey mustard sauce over each fillet, spreading evenly.

05 - Bake salmon in the preheated oven for 15 to 20 minutes, until flesh is opaque and flakes easily with a fork.

06 - Remove from oven, garnish with chopped parsley, and serve with lemon wedges.

# Expert Advice:

01 -

The sauce tastes restaurant-quality but comes together in under two minutes with ingredients you probably already have.
Salmon goes from raw to perfectly cooked and flaky in the time it takes to set the table.
It's naturally gluten-free and feels special enough for guests but easy enough for exhausted weeknights.

02 -

Pat your salmon dry before saucing, or you'll end up with steamed fish instead of something with a slight crust.
Don't skip the whole grain mustard; Dijon alone makes the sauce taste one-note, but the combination creates complexity.
Watch the baking time carefully because overcooked salmon becomes dry instantly, and once that happens, no sauce can save it.

03 -