Honey Mustard Salmon

This honey mustard salmon with mango cucumber quinoa salad is my idea of the perfect summer dinner—fresh, flavorful, and so easy. The salmon is pan-seared until perfectly golden on the outside and tender inside, with a sweet-savory glaze that clings to every bite. Paired with a bright, refreshing salad of mango, cucumber, and fluffy quinoa, it’s light enough for a warm evening, but still completely satisfying.

Prep Time:	Cook Time:
5 mins	10 mins
Total Time:	Serves:
20 mins	2

Ingredients

For the Salmon

• 2 salmon fillets, 6 oz each, skin on or off

• salt and pepper, to taste

• 1 tablespoon olive oil, for brushing or searing

For the Honey Mustard Glaze

• 2 tablespoons Dijon mustard

• 1 tablespoon whole grain mustard, optional, for texture

• 1 1/2 tablespoons honey

• 1 tbsp fresh lemon juice

• 1 teaspoon olive oil

• 1/2 teaspoon fresh thyme leaves, or 1/4 tsp dried

• pinch of salt and black pepper

Instructions

Prepare and cook the salmon

1. Set a skillet over medium-high heat if pan-searing.

   
   

2. Pat the salmon dry and season lightly with salt and pepper.

   
   

   Whisk the glaze:

3. In a small bowl, combine Dijon, whole grain mustard, honey, lemon juice, olive oil, thyme, salt, and pepper until smooth.

For Baking: Place salmon on a parchment-lined baking tray or dish. Brush the glaze generously over each fillet. Bake for 10–12 minutes in the oven.

For skillet:

4. Heat oil, place salmon skin-side down, sear for 3–4 min. Flip, brush glaze on top, then transfer to oven for 5–6 more minutes OR cover and cook on low until done.

   
   

5. Cook for 3–4 minutes per side, or until the salmon is golden on the outside and just cooked through.

   
   

   Serve immediately:

6. Garnish with lemon wedges or fresh herbs, and serve alongside my Mango Cucumber Quinoa Salad.