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.
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.
How to Make Honey Mustard Salmon
Make the honey mustard glaze for salmon. In a small bowl, whisk together the mustard, honey, garlic, salt, paprika and pepper.
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.
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.
Make the salad. In a large bowl, toss the zucchini, squash, tomatoes, and green onions until evenly distributed.
Serve. Transfer the salmon to a serving platter and top with the zucchini salad. Garnish with pea tendrils and pine nuts.
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.
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