Honey Lemon Dijon Salmon

I’m always looking for quick, uncomplicated, healthy dinner recipes I can put together on the fly; this is one of my favorites!

Honey Lemon Dijon Salmon is easily put together in a hurry and cooks up in less than 20 minutes, making it great for a busy day; or this deceptively simple dish can also be dressed to impress when hosting dinner guests any night of the week.

4 ingredients, 30 minutes.  Let the challenge begin!

You will need:

1 2-3 oz salmon fillet per person (I made 2 since there are 2 of us); 1 Tbsp Dijon mustard per fillet; 1 tsp honey per fillet; enough lemon juice to loosen the glaze for easy pouring over the salmon (I used 1/2 of a large lemon for 2 fillets).

Put the glaze ingredients in a ramekin or small bowl and mix it up.  I usually just use a fork for this so I don’t have to dirty my small whisk.  The glaze will be a dark honey mustard color and kind of runny, that’s what you want.

Next get the salmon ready.  You can use fresh salmon if you want, I don’t usually keep it on hand, but I always have some in the deep freeze, so I used 2 frozen salmon fillets for this recipe.  Place the salmon fillets in a cast iron skillet, or baking dish, so that they fit loosely.

Pour the glaze directly over the salmon fillets.  If you are using frozen like I did, it may run off the slick frozen surface, don’t worry!  It will be ok, I promise 🙂

Cover the pan with foil, shinny side down and put in a preheated, 425 degree F oven for 8 minutes.

Ok, so I know this isn’t the most appetizing dish half way through cooking, but it will get better.  After 8 minutes, take the fish out and uncover it.  It should look something like this if you are using frozen.  See the yummy glaze forming on the bottom of the pan?  That’s why we use cast iron.  Take that glaze off the bottom and baste the salmon with it.  I just use a regular metal kitchen spatula since I don’t have a basting brush; plus you can just pick up the glaze and smear it over the top with the spatula anyway.

After basting the salmon with the glaze, put it back into the oven, uncovered, for an addition 6-10 minutes, depending on how your oven heats.  When it comes out, it should have this thick, decadent glaze that has clung to every crevice of the fish.

Now, since we are going for time saving here, I served this with instant mashed potatoes and frozen Lima beans (these take about 10 minutes to cook on the stove top, so make sure you put them on when you baste the fish so it will all be done at the same time).  If you want to make it a bit more elegant, feel free to make Honey Glazed Carrots and Cheesy Veggies with a side salad if you have the time. 

So that’s it!  Honey Lemon Dijon Salmon.  Surprisingly simple to make, and yet so amazingly tasty!


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