Honey Mustard Salmon

By Kia Damon

Updated February 20, 2026

  • Andrew Bui for The New York Times. Food Stylist: Kaitlin Wayne.
Media 1 of 1
Ready In
35 min
Rating
4(72)
Comments
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Honey mustard deserves to be considered a top-five condiment: The sharp, tangy Dijon mingles with floral and fragrant honey, giving you a sweet and savory flavor that complements all of your favorite weeknight proteins. Here, mayo and Greek yogurt are added to the mix, making for a creamy and full-bodied dressing that’s brushed over salmon before it’s roasted, resulting in tender fish that’s sweet and salty all over. The natural fattiness of the salmon melds with the sauce, making for one rich bite after another. To balance the meal, serve it with bright, green vegetables like broccoli, green beans or sautéed spinach. You can even serve it chilled over salad the next day.

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Ingredients

Yield:4 servings

  • 3 tablespoons Dijon mustard

  • 3 tablespoons mayonnaise

  • 1½ tablespoons plain Greek yogurt

  • 1½ tablespoons honey

  • ¼ to ½ teaspoon white wine vinegar, to taste

  • 2 pounds skinless salmon fillet, whole or in individual fillets 

  • Fine salt

Ingredient Substitution Guide

Preparation

  1. Step 1

    Heat the oven to 325 degrees and line a baking sheet with parchment paper. Whisk together the mustard, mayonnaise, yogurt, honey and vinegar in a small bowl. 

  2. Step 2

    Pat the salmon dry with a paper towel. Set the salmon on the parchment skinned-side down, season the top with salt, and then use a basting brush (preferably silicone) to coat the fish with the honey mustard. 

  3. Step 3

    Roast the fish on the middle rack for 20 to 25 minutes, until it is light pink all the way through, the middle effortlessly flakes with a fork and the honey mustard has caramelized a bit.

  4. Step 4

    Remove the salmon from the oven and let it rest for at least 5 minutes. Serve hot, or chill and serve over a salad. (The salmon can be refrigerated in an airtight container for up to 2 days.)

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Ratings

4 out of 5
72 user ratings
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Comments

Ruth Jones]

I made this for two, halving the ingredients but, still, the "dressing" was about twice what I needed. We liked it very much, however, and I would serve this to dinner guests. It's a very mild taste. Worked fine to bake it in the toaster oven as it was such a small amount.

Cathy Lo, Senior Staff Editor at NYT Cooking

Hi all! We've tested this recipe again and agree that the original salt level was a little high for many people, so please salt your salmon to taste. We've also reduced the amount of sauce, so you won't have as much excess (but setting some aside to use as a sandwich spread wouldn't be a bad idea!) It's quick, easy and delicious; I served it with some roasted squash and sautéed spinach as a counterpoint to the rich salmon.

Theresa C.

We eat a lot of salmon. My usual preparation is to bake it and season with salt, pepper, parsley and lemon. Tried this last night but probably won't make it again. The sauce is too heavy for an already fatty and flavorful fish. It might be better on lean fish, maybe cod.

Helen

I didn't have white vinegar so I used lemon juice instead, and it sounds based on the comments that might have been the right call! Also a good recipe to use up any extra herbs - I added sage and thyme into the sauce and it added a nice extra layer.

Lisa Smith

Why does the ingredient list call for “skinless” salmon and then the directions say set the salmon on the parchment “skinned-side down”?

Helen

I think they mean that you set it with the side the skin would normally be on at the bottom! I made it with skin-on salmon and it turned out just fine, so I imagine it's a matter of personal preference!

Lindsey

I thought this was delicious. Underrated for sure. So easy and basic yet delicious.

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