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August 10, 2023

Honey Mustard Salmon with Summer Vegetable Salad

This beautiful salmon recipe is a crowd-pleaser, every time. We keep it simple–a salmon filet baked with a savory-sweet sauce of stone-ground mustard, paprika and honey and topped with summer veggies.

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Honey Mustard Salmon with zucchini, squash and tomato Salad garnished with pine nuts on a serving platter
Photography by Gayle McLeod

Our Best Salmon Recipe, At Your Service

This honey mustard salmon is delicious, easy to make, and full of little touches that make it special. We’ve covered one big, beautiful salmon filet with a simple sauce made of stone-ground mustard, honey, paprika and plenty of fresh garlic. This elegant main course is topped with a crunchy and delicious raw zucchini and summer squash salad. Pair this with a Peach and Tomato Caprese Salad and Cornbread for a super delicious meal.

1 1/2 pound salmon fillet, sliced zucchini, squash, tomatoes, spices, pine nuts, and green onions in prep bowls

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Ingredients You’ll Need To Make This Easy Honey Mustard Salmon

  • Salmon – Our recipe calls for an entire, good-looking filet, about 1½ pounds.

  • For the glaze – Stone-ground mustard and honey

  • Seasoning – Salt, smoked paprika and fresh pepper

  • Raw Vegetables – Zucchini, yellow squash, and cherry tomatoes

  • Pine Nuts – A tasty splurge, worthy of the easy veggie salad that garnishes the salmon. Totally fine to leave this out.

stone ground mustard, honey, garlic, salt, paprika and pepper in a bowl
raw salmon fillet on a baking sheet covered with marinade made of mustard, honey, garlic, salt, paprika and pepper.
olive oil, lemon zest, lemon juice, honey, salt, and pepper being whisked in a bowl
zucchini, squash, tomatoes, and green onions being tossed together in a large bowl

How to Make Honey Mustard Salmon

  1. Make the honey mustard glaze for salmon. In a small bowl, whisk together the mustard, honey, garlic, salt, paprika and pepper.

  2. Bake the salmon. Pat the salmon dry and place skin-side down on the prepared sheet pan. Spread the honey mustard sauce on the salmon until evenly coated. Bake until the salmon easily flakes with a fork, 15-18 minutes.

  3. Make the salad dressing. In a second small bowl, whisk together the olive oil, lemon zest, lemon juice, honey, salt, and pepper until fully incorporated.

  4. Make the salad. In a large bowl, toss the zucchini, squash, tomatoes, and green onions until evenly distributed.

  5. Serve. Transfer the salmon to a serving platter and top with the zucchini salad. Garnish with pea tendrils and pine nuts.

zucchini, squash, tomatoes, and green onions tossed with olive oil, lemon zest, lemon juice, honey, salt, and pepper

How to Store Honey Mustard Salmon + Tips

  • Cooked salmon leftovers are good for 3-4 days in the fridge. We recommend storing the salmon and salad separately. You can always freeze leftover cooked salmon, but it loses taste and texture quality when frozen.

  • Salmon, which comes into season beginning the summer months, is a great warm-weather dinner option. Because of its fast cooking time, you can get this dinner on the table in less than 30 minutes!

  • There are many types of salmon—Coho, King, farmed salmon and so on—but our favorite is wild Sockeye salmon, and our preferred Sockeye salmon comes from Bristol Bay in Alaska, which is the largest sockeye salmon run in the world. Personally, our favorite comes from Iliamna Fish Co. You can also search to find a store close to you that carries Bristol Bay Sockeye Salmon.

  • This recipe also works equally well on the grill, if you’re worried about heating up your house.

  • Are summer squash and zucchini the same thing? The answer is yes—and no. Zucchini, of course, is a squash. But not all squash are zucchinis. This recipe uses both yellow summer squash and zucchini for color, but you can use either one solo with equally great results in this recipe.

baked honey mustard salmon on a sheet pan
Honey Mustard Salmon with zucchini, squash, and tomato salad garnished with pine nuts on a serving platter

More Summer Salmon Recipes From The Modern Proper

Honey Mustard Salmon with Summer Vegetable Salad garnished with pea tendrils and pine nuts on a serving platter

More Recipes To Spark Your Kitchen Inspiration

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Honey Mustard Salmon with Summer Vegetable Salad

  • Serves: 6
  • Prep Time:  20 min
  • Cook Time:  20 min
  • Calories: 400

Ingredients

  • 1 (1½) pound salmon filet
  • ¼ cup stone ground mustard
  • 2 tablespoons honey
  • 4 garlic cloves, minced
  • ¾ teaspoon kosher salt
  • 1 teaspoon ​​ smoked paprika (optional)
  • Freshly cracked black pepper, to taste

Raw Zucchini and Summer Squash Salad

  • ¼ cup extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 1 tablespoon honey
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 medium zucchini, thinly sliced or small diced
  • 1 medium yellow summer squash, thinly sliced or small diced
  • 1 pint cherry tomatoes, halved
  • ¼ cup ​ thinly sliced green onions
  • Pea tendrils or micro greens, (optional)
  • ¼ cup toasted pine nuts, (optional)​

Method

  1. Preheat the oven to 400°F. Line a rimmed sheet pan with aluminum foil.

  2. Make the salmon. In a small bowl, whisk together the mustard, honey, garlic, salt, paprika and pepper.

  3. Pat the salmon dry and place skin-side down on the prepared sheet pan. Spread the honey mustard sauce on the salmon until evenly coated. Bake until the salmon easily flakes with a fork, 15-18 minutes.

  4. Meanwhile, make the salad. In a second small bowl, whisk together the olive oil, lemon zest, lemon juice, honey, salt, and pepper until fully incorporated.

  5. In a large bowl, toss the zucchini, squash, tomatoes, and green onions until evenly distributed.

  6. Transfer the salmon to a serving platter and top with the zucchini salad. Garnish with pea tendrils and pine nuts, if using, and serve.

Nutrition Info

  • Per Serving
  • Amount
  • Calories400
  • Protein44 g
  • Carbohydrates16 g
  • Total Fat17 g
  • Dietary Fiber2 g
  • Cholesterol0 mg
  • sodium775 mg
  • Total Sugars13 g

Honey Mustard Salmon with Summer Vegetable Salad

Questions & Reviews

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  • Mary-Margaret

    Hi! I wonder if you could also cook this on the grill?

    Sure! Hope you enjoy Mary!

  • Amanda

    Made this for dinner tonight, the recipe was so easy and efficient! I excluded the garlic because of a sensitivity, and it was still delicious! My fiancé agreed!

    Thanks Amanda, we are so happy that you loved it!

  • Sydney

    Made this for my mom the other night - we both loved it!

    Oh good! So glad you enjoyed it!

  • Lauren Geddes

    I made this last night and it was phenomenal. Excited to make something with the leftover salmon.

    We love hearing this!