Honey Dijon Baked Salmon

This Honey Dijon Baked Salmon combines the bold punch of Dijon mustard with the deep floral sweetness of Manuka honey, gently warmed to preserve its natural benefits. Pickled mustard seeds add pop and tang, while a finishing touch of dill and edible flowers make it feel as special as it tastes.

Why You'll Love Honey Dijon Baked Salmon

Delicate, perfectly baked salmon meets a glossy, golden sauce that balances sweet and savory like a dream. Thanks to Manukora Manuka Honey, this dish delivers not just on flavor-but on feel-good ingredients, too. It's elegant, nutrient-rich, and on the table in under 20 minutes.

Tips and Tricks

• Don't overheat the honey: Keep your sauce under 100°F to preserve the antibacterial benefits of Manuka honey.
• Use an instant-read thermometer: Pull the salmon when it hits 145°F for tender, just-cooked perfection.
• Brush, don't pour: Apply a thin, even layer of the sauce before baking to build a subtle crust without overwhelming the fish.

Variations

• Make it spicy: Add a pinch of Aleppo pepper or a dash of hot sauce to the honey Dijon glaze.
• Try different fish: Works beautifully with arctic char, steelhead trout, or even black cod.
• Use it as a glaze: This sauce also works great on grilled chicken or roasted carrots.

Substitutions

• Manuka honey: Sub with local raw honey or wildflower honey, but you'll miss out on the medicinal benefits.
• Dijon mustard: Stone-ground mustard or spicy brown mustard also work well.
• Pickled mustard seeds: Try whole-grain mustard if you don't have time to pickle.

Best Served With

• Butter-braised radishes or roasted spring vegetables
• Warm lentils or herbed farro
• Crispy smashed potatoes
• A glass of dry Riesling or chilled Pinot Noir

How to Store Leftovers

• Store leftover salmon in an airtight container in the fridge for up to 2 days. Reheat gently in a low oven or enjoy chilled over greens as a next-day salad.
• Store sauce separately and rewarm slightly before using.

Common Questions

Honey Dijon Baked Salmon

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This Honey Dijon Baked Salmon combines the bold punch of Dijon mustard with the deep floral sweetness of Manuka honey, gently warmed to preserve its natural benefits. Pickled mustard seeds add pop and tang, while a finishing touch of dill and edible flowers make it feel as special as it tastes.

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Prep Time 5 minutes mins

Total Time 17 minutes mins

Course: Dinner, Main Course, Seafood

Cuisine: American

Calories: 179

Ingredients Equipment Method Nutrition

Ingredients

  

For the salmon:

• 4-6 oz salmon filet
• 2 tablespoon Manukora Manuka honey
• 2 tablespoon Dijon mustard
• 1 tablespoon pickled mustard seeds
• Kosher salt to taste
• Flaky salt to finish

For serving:

• Mixed greens
• Fresh dill
• Edible flowers

Equipment

• Small saucepan
• Instant-read thermometer (optional but ideal)
• Brush or spoon
• Sheet tray or baking dish
• Fish Spatula

Method

 

1. Preheat oven to 400°F.
2. In a small sauce pot over low heat, combine the Manuka honey and Dijon mustard. Stir gently, keeping the temperature below 100°F to preserve the honey's natural benefits.
3. Season the salmon filet with kosher salt.
4. Brush the top with a layer of the honey-Dijon mixture, then transfer to a lined baking sheet.
5. Bake for 10-12 minutes, or until the internal temperature reaches 145°F.
6. While the salmon cooks, stir the pickled mustard seeds into the remaining honey-Dijon sauce, again keeping the heat low.
7. Plate the salmon over a bed of greens. Spoon additional honey-mustard sauce over top.
8. Finish with flaky salt, dill fronds, and edible flowers. Serve immediately.

Nutrition

Calories: 179kcalCarbohydrates: 2gProtein: 24gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 62mgSodium: 380mgPotassium: 601mgFiber: 1gSugar: 0.4gVitamin A: 67IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg

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