Honey-Mustard Baked Salmon with Lemon and Dill

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant, one-pan dinner with tender salmon glazed in a sweet-tangy honey-mustard blend, finished with bright lemon and fresh dill for a 20-minute meal. This american-inspired seafood (gluten-free) ready in about 25 minutes pairs salmon fillets, olive oil, honey for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.4 (10 ratings) Prep: 10 min Cook: 15 min Serves 2 American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Place 2 salmon fillets skin-side down on a parchment-lined baking sheet. Drizzle with 1 tbsp olive oil, then rub 1 tbsp honey and 1 tsp Dijon mustard over each fillet. Season with 1/4 tsp salt and 1/8 tsp black pepper.
  2. Step 2: Scatter 1 tbsp chopped fresh dill and 1 tsp lemon zest over the salmon, then squeeze 1 tbsp lemon juice evenly over the top.
  3. Step 3: Bake for 12-15 minutes, until the salmon is opaque and flakes easily with a fork, and the glaze is slightly bubbly.

Frequently asked questions

How long does Honey-Mustard Baked Salmon with Lemon and Dill take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Honey-Mustard Baked Salmon with Lemon and Dill?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Honey-Mustard Baked Salmon with Lemon and Dill?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Honey-Mustard Baked Salmon with Lemon and Dill for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Honey-Mustard Baked Salmon with Lemon and Dill gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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