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A piece of salmon topped with creamy golden sauce, garnished with fresh herbs and yellow flower petals, served on a bed of mixed leafy greens.

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
Cook Time 12 minutes
Total Time 17 minutes
Servings: 1
Course: Dinner, Main Course, Seafood
Cuisine: American
Calories: 179
Ingredients Equipment Method Nutrition Notes

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 for garnish
  • Fresh dill to finish
  • Edible flowers for garnish

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

Notes

Storage: Best eaten the day it's made, while the honey-Dijon glaze is glossy and the salmon is still moist. Leftovers keep in the fridge for up to 2 days; reheat gently in a low oven or covered in a pan so the fish doesn't dry out. The pickled mustard seeds and extra sauce hold on their own for about a week.

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