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This award-winning baked honey dijon salmon with garlic won me a trip to Paris and you, yourself, can make this recipe at home now too! This salmon recipe comes together in less than 20 minutes and the thick sauce on top enhances the flavor of the salmon with its sweet, savory, and tangy flavor notes.
I can’t believe this baked honey dijon salmon recipe actually won me a trip to Paris. I entered a random recipe contest with Cono Sur Vineyards & Winery. The recipe contest was simple: submit a recipe and name a wine they produce that you think would pair well with your recipe.
I don’t like contests, have never entered one, and I never win anything in lottery situations, but I figured since I already had a recipe that I knew would work well with one of their sauvignon blancs, I felt that submitting the recipe was no skin off my back. I submitted it and thought nothing of it. I honestly even forgot about the whole contest until I got an email congratulating me about winning a trip to Paris to compete in the final competition.
I totally thought it was a scam at first but then I dug through emails and remembered this recipe contest that I entered. Holy crap! I won AND was representing the United States in this competition! There were six other countries represented and one blogger from each country (and their guest) would be flown, all expenses paid, to Paris to compete for the grand prize, which was a 6-night, 7-day, all expense paid trip to Chile to visit the Cono Sur vineyards and winery!
Sadly, I didn’t win but I felt like a winner because I got a trip of a lifetime through this delicious salmon recipe!
Recipe Tips and Variations
- Fresh or frozen salmon work in this recipe. If using frozen, I would suggest allowing it to defrost in the refrigerator before adding the sauce and baking.
- I prefer using skinless salmon, but if you prefer skin-on, that is okay as well.
- Any salmon variety will work: wild sockeye, Atlantic, farm-raised, etc.
- If you cannot find honey Dijon mustard (I used Maille brand that has this flavor), you can mix together 2 parts honey to 1 part Dijon mustard to create the honey dijon flavor.
- Make sure to line the baking sheet with aluminum foil or something nonstick so it’s easier to lift the salmon after baking.
- Use a meat thermometer to ensure your salmon is cooked all the way through (140-150 degrees Fahrenheit).
Serving Suggestions
I like serving my baked honey Dijon salmon with a lentil couscous salad, a cheesy polenta, or a Mediterranean pasta salad.
Storage and Reheating Instructions
I’m not a particularly big fan of leftover fish and reheating it because it can get tough, but if you have leftovers, store in an airtight container in the refrigerator for up to 2 days. To reheat, gently reheat in a toaster oven or in the microwave until warmed through. Keep in mind the texture will be a lot more tough and firm.
Baked Honey Dijon and Garlic Salmon
Ingredients
- 24 ounces (680 g) fresh salmon, (cleaned, pin-bones removed)
- 4 cloves garlic, minced
- 3 tablespoons fresh parsley, finely chopped
- 3 tablespoons honey Dijon mustard
- Juice of half a lemon
- A pinch of salt
- ⅛ cup (29 ml) olive oil
Instructions
- Preheat oven to 425 °F (218 °C) and line a large baking sheet with foil. Place salmon pieces on top of the foil and set aside.24 ounces (680 g) fresh salmon
- In a medium bowl, whisk together garlic, parsley, honey Dijon, lemon juice, salt, and olive oil. Whisk well until well-combined then using a pastry brush, brush on the sauce onto the salmon pieces.4 cloves garlic, 3 tablespoons fresh parsley, 3 tablespoons honey Dijon mustard, Juice of half a lemon, A pinch of salt, 1/8 cup (29 ml) olive oil
- Bake uncovered for 15-20 minutes (or depending on how thick your slices of salmon are, you may need to reduce the time by 2-3 minutes or increase it by 2-3 minutes – keep an eye on it and use a meat thermometer to check internal temperature of 140 °F (60 °C) – 150 °F (66 °C)!)
- Serve with vegetables and a grain side, if desired.
Video
Nutrition
Photographs by Eat Love Eat
I think my husband would flip over this recipe too! Love it, Julie!
This is so going on my table soon! Great recipe.
Such a savory salmon dish here, love that dijon addition!
I made this for dinner the night your post came out and my son and husband loved it. I will make more sauce next time. Thank you.
Thanks for the feedback, Alicia! I’m so glad you and your family enjoyed it! :)
Thanks so much for taking the time to answer my question…it was a delicious recipe! Since I am cooking for a five year old and two one year olds, I wound up using 1 and 1/2 tablespoons of honey:-)
You’re so welcome, Jennifer! I’m so glad this recipe was a success and your little ones enjoyed it :)
I love these flavors and your presentation is gorgeous!
I can never not eat a good salmon dish like this recipe!
I agree! One can never have enough salmon recipes! =)
This looks soooo good! I love baked salmon! And The Voice :)
Hi,
I only have regular Dijon mustard….should I add honey? If so, how much?
Thanks so much!
Yes, I would add a bit of honey to mellow out the Dijon taste. I’d add 1/2 tbsp. or more. Start with 1/2 tbsp. then give it a quick taste and if it’s still a really strong Dijon flavor, I’d add more.
how can I get your israeli couscous recipe? please!!
Hi Elena, it’s just Israeli couscous with a bit of butter :) that’s really it!