Honey-Mustard Crusted Salmon with Lemon-Dill Sauce
Flaky salmon fillets coated in a sticky-sweet honey-mustard crust, served with a bright herb-infused sauce that elevates this dish to 'best in show' status. This american-inspired seafood (gluten-free) ready in about 22 minutes blends (6 oz each), skin-on salmon fillets, Dijon mustard, honey into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 (6 oz each), skin-on salmon fillets
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp dijon mustard
- 1 tbsp olive oil
- 1, zested and juiced lemon
- 2 tbsp, chopped fresh dill
- 1 clove, minced garlic
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat salmon fillets dry and season both sides with salt and black pepper.
- Step 2: In a small bowl, whisk together Dijon mustard, honey, 1 tsp Dijon mustard, and 1 tbsp olive oil. Brush evenly over salmon skin.
- Step 3: Place salmon skin-side down in a parchment-lined baking sheet. Bake for 12 minutes until salmon is opaque and flakes easily with a fork.
- Step 4: While salmon bakes, combine lemon zest, lemon juice, minced garlic, 1 tbsp dill, and remaining 1 tbsp olive oil in a small bowl. Stir until smooth and emulsified.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Honey-Mustard Crusted Salmon with Lemon-Dill Sauce take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Honey-Mustard Crusted Salmon with Lemon-Dill Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Honey-Mustard Crusted Salmon with Lemon-Dill Sauce?
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 Crusted Salmon with Lemon-Dill Sauce for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Crusted Salmon with Lemon-Dill Sauce 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.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Made exactly as written. Wouldn't change a thing.
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
