Dinner

Hot Honey Salmon with Mustard Garlic Sauce Recipe

Name: Hot Honey Salmon with Mustard Garlic Sauce Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 2 tablespoons honey; 1/4 cup stoneground mustard; 3-4 cloves garlic, minced; juice of 1 lemon; 1/2 teaspoon kosher salt; 1/2 teaspoon red pepper flakes (optional); 1/2 teaspoon paprika (optional, for color); 1-2 pounds salmon filet, cut into 3-4 pieces; 4 cups salad greens; 2 tablespoons olive oil; 2 tablespoons red wine vinegar; 1 lemon, cut into wedges; 1 baguette

ByEthan Lark January 6, 2026January 6, 2026

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Introduction

This Hot Honey Salmon recipe combines sweet honey and tangy mustard with a hint of heat for a delicious, easy-to-make dinner. It’s perfect for a quick weeknight meal that feels special without much effort. Serve it with a fresh green salad and crusty bread for a complete feast.

A white bowl on a white marbled texture holds a fresh salad with dark and light green leafy mixed greens. On top of the salad is a thick piece of cooked salmon with a golden, slightly crispy surface, showing a few sesame seeds sprinkled on it. A small lemon wedge peeks out from under the salmon near the top left. To the right side of the bowl, a gold fork is placed. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons honey
1/4 cup stoneground mustard
3-4 cloves of garlic, minced
Juice of 1 lemon
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon paprika (optional, for color)
1-2 pounds salmon (cut into 3-4 pieces)
4 cups salad greens
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 lemon, cut into wedges
1 baguette

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit. In a small bowl, mix honey, stoneground mustard, minced garlic, lemon juice, kosher salt, red pepper flakes, and paprika to create the sauce. Set aside a small portion of this sauce for dressing the salad later.
Step 2: Line a baking sheet with foil for easier cleanup. Place the salmon pieces skin-side down on the sheet. Brush or spoon the sauce generously over the salmon, coating each piece well.
Step 3: Bake the salmon for 8-10 minutes, adjusting for your preferred doneness and thickness of the fillets. For a beautifully browned top, broil the salmon for a few minutes at the end of baking.
Step 4: While the salmon cooks, toss salad greens with the reserved sauce, olive oil, and red wine vinegar to make a simple dressing.
Step 5: Once salmon is done, sprinkle extra red pepper flakes on top for added heat if desired. Serve the salmon with lemon wedges, the dressed salad, and slices of warm, buttered baguette.

Tips & Variations

For a milder flavor, reduce or omit the red pepper flakes. For more heat, add a pinch of cayenne pepper to the sauce.
Use fresh lemon juice for the brightest taste, and consider adding fresh herbs like dill or parsley to the salad.
To save time, prepare the sauce and salad dressing in advance.
Grill the salmon instead of baking for a smoky twist.

Storage

Store leftover salmon in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying it out. The salad is best enjoyed fresh but can be refrigerated separately for a day.

How to Serve

A piece of cooked salmon with a golden brown crust sits on top of a fresh salad made of mixed leafy greens, including dark red and bright green leaves, all placed in a white bowl. A small slice of lemon is tucked beside the salmon. The bowl rests on a white marbled surface, and a gold fork is placed nearby. The photo is bright and clear, showing the crisp texture of the salmon and the fresh, leafy salad underneath. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of fish for this recipe?

Yes, this sauce works well with other firm fish like cod, halibut, or trout. Adjust cooking times based on the thickness of the fish.

How do I know when the salmon is done?

The salmon is cooked when it flakes easily with a fork and has an opaque color throughout. Baking for 8-10 minutes at 400°F usually works for average fillet thickness.