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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
Hands down, salmon is my favorite seafood! So you know I simply can;t wait to try this! Going on menu for this weekend!!
Hope you enjoy!
This came out so excellent. But i added to it. I put some red potatoes and carrots in the pan and brushed them with sauce as well then seasoned some asparagus with kosher salt, pepper, and olive oil and put that on top of everything. My family loved every bite
So glad to hear this! I love that you added more to this dish to make it your own!
We love this! I made it the other night and am making it again for my birthday dinner. Yum. Easy and quick and so tasty!
Happy belated! So glad it was a success!
This salmon was so good!
Sounds like a great recipe. Will try for thanksgiving. Thank you
I hope you enjoy! Happy Thanksgiving!
This is an easy, tasty way to prepare salmon. The short list
of ingredients packs some bold savory flavor. We try to eat fish twice a week and salmon is our favorite. This is a delicious recipe I could enjoy every week. Tonight I served it with brown rice and roasted Brussel sprouts. Yummy and thanks for sharing!
Glad you enjoyed!!!
In your video you add honey but the recipe doesn’t call for it. How much honey do you add or you don’t need it. thank u
Hi sorry, the honey was there to compensate in case people couldn’t find honey dijon, which is what the recipe calls for. So you can make your own honey dijon at home if you can’t find it. I used 2 tablespoons of honey.
Hi, I love the sound of your salons with mustard and garlic. Im not allowed citrus friut, could you please recommend another ingredient . Kind regards sandie
You can just omit the lemon.
Synthetic. My grandfather cannot have citrus either and I spent years cooking for him and my grandmother. Nobody here is going to want to say it but if flavor is the thing you got options. Otherwise use a different recipe but with fish it is more flavor(with some other proteins this is not the case as lemon helps tenderize and unlike a nice flaky salmon they need that effect). Usually, if I cut lemon in a recipe like this I add a tiny bit of butter with a similar tasting fruit that is not citrus(my grandfather could have pinneaple and it went surprisingly well in some recipes. Not so much in others. A little mango with the pinneaple helps so the flavor isnt as intense and blends better. It may make the fish a little more sweat.
Keep in mind I have not made this recipe yet and these are more possible things to do that have worked with other recipes and even kiddo likes it with tilapia, however different fish and different recipe and I ended up here probably the same way you did. Looking for ideas on how to cook up some salmon. Do what you will with that information. I know dietary restrictions can be a pain. Even if it may or may not help with this recipe I hope it helps overall.
Oh yeah, and at least with some fish they go well with berries or nuttier dishes that compliment. If you cannot have citrus there are def options… Not that a google search reflects that(searching general recipes you’d think there was only like three recipes and everything else a variation if that- if that).
I really enjoy salmon, and this is a fantastic recipe.
I just made this recipe tonight for dinner, and it was delicious! My husband and I loved it. Thank you!