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Honey Mustard Salmon with Summer Vegetable Salad

  • Serves: 6
  • Calories: 392
Honey Mustard Salmon with Summer Vegetable Salad

If you’re looking for a delicious meal to impress your family or dinner guests with, this Honey Mustard Salmon is your answer. It is tender, flavorful, and finished fast from fridge to table.

This Honey Mustard Salmon is delicious, easy to make, and full of surprising elements. We’ve slathered one beautiful salmon filet with a perfectly paired sauce that features stone ground mustard, honey, paprika and plenty of garlic.

Then we topped off this beautiful honey mustard salmon main course with a crunchy and delicious raw zucchini and summer squash salad. If you’ve never had a raw zucchini salad, you are in for a treat. This one is paired with bright cherry tomatoes and tender greens. I can promise you, this meal is going to quickly become one of your favorite new ways to enjoy summer salmon.

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Is summer squash and zucchini the same thing?

The answer to that question is yes- and no. Zucchini of course is a squash. Easy enough. But not all squash are zucchinis. I like to use both yellow summer squash and zucchini for color in this honey mustard salmon dish, but you can use either one solo with equally great results in this recipe.

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Why cook salmon in the summer?

Salmon is a great summer dinner option. Because of its fast cooking time, you can get dinner on the table in less than 30 minutes nearly every time. Plus, this honey mustard salmon is great on the grill! It also works equally well in the oven (if you aren’t worried about heating up your house, like I am). Another bonus is that salmon pairs well with so much summer produce. It’s like they were made for each other. Here are some of our other favorite ways to cook with salmon in the summer:

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With so many ways to serve salmon, it’s hard to decide which one to go with. While all of them are delightful, this Honey Mustard Salmon version is my new favorite. I haven’t always been a huge fan of mustard, and I’m particular about which ones I use. In this recipe I like to stick with a stone ground mustard, because of its mild flavor (which is important when trying to win over kids who aren't big on mustard). In a pinch you can use dijon, but the flavor will be a lot more bold.

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If you plan on making this dish for dinner tonight, these sides would make a great compliment your meal:

When you decide to give this Honey Mustard Salmon a try we’d love to hear about it! Be sure to snap a photo, add it to your Instagram feed or stories and tag @themodernproper and #themodernproper. Also, feel free to leave a comment on this post and be sure to tell your friends where you discovered the recipe!

Honey Mustard Salmon with Summer Vegetable Salad

  • Serves: 6
  • Calories: 392


Honey Mustard Salmon

  • 2 lbs Salmon filet
  • ¼ cup Stone ground mustard
  • 2 tbsp honey Honey
  • 4 Garlic cloves, minced
  • ½ tsp Salt
  • 1 tsp ​​ Smoked paprika (optional)
  • Freshly cracked pepper, to taste

Raw Zucchini and Summer Squash Salad

  • ¼ cup Olive oil regular or extra light
  • 1 tbsp Honey
  • 1 Lemon, juiced and zest
  • 1 tsp Salt
  • ½ tsp Freshly ground pepper
  • 2 Medium zucchinis, thinly sliced or small cubed
  • 1 Medium yellow summer squash, thinly sliced or small cubed
  • 1 pint Cherry tomatoes, halved
  • ¼ cup ​green onions, minced
  • Pea tendrils or micro greens, optional
  • Toasted pinenuts, optional ​


  1. Heat oven to 400° F. Line a rimmed baking pan with aluminum foil.
  2. In a small bowl, whisk the stone ground mustard, honey, garlic, salt, pepper and paprika.
  3. Place the salmon skin-side down on the foil. Top with the honey mustard sauce and spread it out to cover the whole filet.
  4. Bake in a preheated oven for 15-20 minutes, or until salmon flakes easily with a fork.
  5. While the salmon is baking, make the zucchini salad. In a small bowl, whisk the olive oil, lemon juice, honey, salt and pepper until fully incorporated.
  6. Toss in a large bowl with zucchinis, summer squash, tomatoes and green onions.
  7. Serve the raw zucchini salad directly on to of the filet, or on the side sprinkled with pea tendrils or micro greens and toasted pine nuts (if using).

Pro tip: Rinse and pat dry your salmon fillet with paper towels before cooking it. Do not over cook the salmon. We recommend testing it at 15 minutes. To test for doneness, insert a fork and gently twist. The salmon is done as soon as it becomes opaque and begins to flake. If it needs longer, remain cooking it for 5 minute increments until desired doneness is achieved.