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Honey Mustard Salmon with Summer Vegetable Salad

  • Serves: 6
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Calories: 392
Honey mustard salmon with zucchini and tomato salad

Topped with a savory-sweet sauce of stone-ground mustard, paprika and honey, this simple, beautiful honey mustard salmon recipe is a crown-pleaser, every time.

Our Best Salmon Recipe, at Your Service.

This honey mustard salmon is delicious, easy to make, and full of little surprising touches that make it just a bit special. We’ve slathered one big, beautiful salmon filet with a gorgeously balanced, simple sauce made with stone-ground mustard, honey, paprika and plenty of fresh garlic.

We’ve topped off this elegant 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. Paired with bright cherry tomatoes and tender greens, it’s a summer salmon stunner.

A large bowl of tomatoes, herbs and zucchini
honey mustard salmon filet on a baking sheet

Summer Salmon Recipes are Hard to Beat.

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 dinner on the table in less than 30 minutes nearly every time. Plus, salmon is great on the grill! It also works equally well in the oven (if you aren’t worried about heating up your house). Another bonus is that salmon pairs well with summer produce. Here are some of our other favorite ways to cook with salmon in the summer:

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 our current obsession. This salmon recipe is made 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.

zucchini salad with tomatoes

Are 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. 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.

Here are few more delicious ingredients you’ll need to complete this summer dinner:

  • Salmon
  • Stone ground mustard and honey
  • Salt, Smoked paprika and Fresh pepper
  • Zucchini, Yellow squash & Cherry tomatoes
  • Pinenuts
Honey mustard salmon with zucchini and tomato salad

What Goes With Salmon?

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

Honey mustard salmon with zucchini and tomato salad

We Want to See Your Baked Salmon Recipe

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.

Honey Mustard Salmon with Summer Vegetable Salad

  • Serves: 6
  • Prep Time: 5 min
  • Cook Time: 20 min
  • Calories: 392

Ingredients

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 ​

Method

  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: 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.