Baked Honey Mustard Salmon…

Once again I apologize to my readers and subscribers. I’m in the process of moving and have not been able to devote the time I would like to my goal of one new recipe a week. Hopefully within another month I will be back on track. Until then, I will publish when I can.

Today I want to write about honey mustard salmon. I’ve come to the conclusion that I’ll eat just about anything that’s honey mustard. To me that combination of flavors is second to none. I’ve often made chicken with it. So why not try marinating and baking one of my favorite types of fish, salmon, in a honey mustard sauce.

I like flavorful and simple recipes. I truly believe that the more simple the ingredients the better. This particular recipe fits that mold. One of my most popular posts these days is my recipe for Pan Fried Cod In Lemon Butter Sauce. I bet this one will become a reader favorite as well.

So let’s talk baked honey mustard salmon…

Remove the skin from the salmonLesson Learned 1 – Cut the skin off the back of the salmon: Salmon has a very thick skin that will prevent the marinade from completely permeating the filet. You need to remove it to get the best results. Because the skin is so thick it can be easily removed but you’ll need a very sharp knife to do the job. Don’t try removing the skin with a dull knife. You’ll wind up getting very frustrated and could potentially hurt yourself. Remember most knife accidents occur because of dull knives. Sharp knives are actually much safer to use and cause less kitchen accidents.

Honey Mustard MarinadeLesson Learned 2 – It’s best if you can marinate your fish for at least 3 hours: Although you can marinate this fish for a minimum of 30 minutes, I found that the honey mustard is better absorbed by the salmon the longer you marinate it. So if you can marinate the salmon for 3 hours.

Mix the marinade in a small bowl. Then take a gallon sized plastic bag, place the salmon filets in the bag and pour the marinade over the fish. Seal the bag, place it on a small plate and refrigerate. REMEMBER to turn the bag over several times while it’s in the refrigerator to insure the fish gets uniformly coated on both sides.

Marinate Salmon In A Plastic Bag

Lesson Learned 3 – Prepare your baking dish so that the salmon doesn’t stick to it: Keep in mind that this marinade contains honey and some of it will get dark and thicken during the baking process. If you ever tried to remove baked on honey from a baking dish you know how difficult it can be. That’s why it is so important to pretreat your pan. I usually line the pan with foil and then spray the foil lightly with olive oil cooking spray. That way the fish will lift off the pan without any trouble.

Let the salmon bake in the marinadeLesson Learned 4 – Use the marinade as a baking sauce: Once you put the filets on the baking sheet, cover them with the marinade. That way the marinade becomes a delicious sauce you can spoon over your filets before serving them. DO NOT use the marinade as a sauce directly out of the bag since it has been sitting over raw fish. But if you spoon that marinade over the filets and let it bake in the oven with the salmon, it thickens beautifully and becomes a safe and great sauce.

Don’t be afraid of making fish. The key is not to overcook fish. Follow this recipe cooking time to the letter and I guarantee you will have wonderfully moist and flavorful salmon filets. And as alway, why don’t you try this and tell me what you think…


  • Servings: 4
  • Difficulty: Easy
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4 six ounce salmon filetsHoney Mustard Salmon

4 cloves garlic, chopped

6 tsp. dijon mustard

6 Tbs. honey

4 Tbs. dry white wine (I use Chardonnay)

1 small pinch of salt

1/4 tsp. cayenne pepper (you can use a little less if desired)

Chopped chives for garnish, optional


Preheat the oven to 400 degrees. If the salmon filets have skin, remove the skin and set aside. Whisk together the garlic, mustard, honey, wine, salt and pepper until smooth. Place the salmon filets in a gallon size plastic bag. Pour the marinade over the filets and seal the bag. Massage the bag with your fingers to make sure all of the filets are covered. Place the bag on a small plate and refrigerate for up to 3 hours (30 minutes minimum), remembering to turn the bag over in the fridge every once in a while during the marinating process.

Prepare a baking pan by lining it with foil and lightly spraying the foil with olive oil cooking spray. Place the filets on the baking sheet and pour the marinade over the filets. Bake for 12 – 15 minutes. Plate the salmon. Pour any of the remaining sauce (baked marinade) over the filets. Garnish with chopped chives and serve.

Baked Honey Mustard Salmon

Serving suggestion: salmon with southwestern rice and oven roasted butternut squash

Serving suggestion: salmon with southwestern rice and oven roasted butternut squash

Honey Mustard Salmon

Grilled Honey Mustard Chicken…

I love the taste of honey mustard. Whether it be a salad dressing, a marinade or a dipping sauce, to me the flavor of honey and mustard combined is simply fabulous. So the other day when faced with grilling chicken for dinner, I decided to kick the flavor up a notch, marinate the chicken in a home made honey mustard sauce, baste the the chicken with the sauce while it was grilling and finally adding a drizzle of it on top right before serving. It was death by honey mustard sauce, but boy was it ever delicious.

So let’s talk grilled honey mustard chicken…

Honey Mustard SauceLesson Learned 1 – Honey mustard sauce/marinade comes in all different shapes and sizes: I’ve tried various ways of making a honey mustard sauce. What I like about this version is it contains sour cream which, I think, adds to creaminess and tang of the sauce. You certainly can use plain yogurt or even chicken stock when making a honey mustard sauce. But so far, I like this sauce recipe the best.

The other thing I recommend is using a mixture of whole grain and dijon mustards to make the sauce. I think using whole grain mustard not only adds to the depth of  the sauce’s flavor but also gives great texture and eye appeal. Remember you eat first with your eyes. By using whole grain mustard there is no doubt what’s in the sauce.

Marinate chicken in a sealable bagMy last recommendation where the sauce is concerned is to marinate the chicken for at least 4 hours, with overnight being preferable. Once you’ve put the chicken in a bag with the marinade, remember to turn it over every once in a while to make sure every inch in soaking in the tasty marinade. Also once you’ve made the marinade and before you pour it in the bag save about a quarter of  a cup to baste the chicken with during grilling and to drizzle over the chicken right before you serve. All I can say is YUMMO!

Lesson Learned 2 – Should you use skin-on or skinless chicken breasts: As you can see from the pictures, I chose to grill skin-on boneless chicken breasts. In many instances I find the fat from the skin permeates the meat during the cooking process and adds additional moistness to the meat. But you have to consider the fact that the sauce contains honey, and I found the skin tended to stick to the grill because of the honey.

Marinated Chicken Breasts

Marinated Chicken Breasts

After a point I wound up just peeling the skin off and cooking the breasts without it. The sticking factor was much less, I still got great grill marks and the breasts were moist. Just make sure you flip them every 5-6 minutes. I cooked mine for about 30 minutes total. Your cooking time will depend upon the thickness of your chicken breasts and the temperature of your grill. If you’re not sure if they’re done, stick a meat thermometer into the center of the meat. If it reads 160 degrees, you’re good to go. Just make sure to turn them over regularly.

Chicken On The Grill

If you’ve been following this blog you know I am a big fan of chicken. I eat it a lot and so I’m always experimenting with ways to prepare it. If you have any favorite chicken recipes you want me to try, just let me know. But I guarantee this recipe is definitely a winner. Enjoy!

Grilled Honey Mustard Chicken…

  • Servings: 4
  • Difficulty: Easy
  • Print


Four 6-8 ounce boneless, skinless chicken breasts

1/2 cup mustard (half dijon half whole grain) – you can make it a generous half cup

1/3 cup clover honey

1/3 cup sour cream

2 TBS steak sauce

chives for garnish


Mix together the mustards, honey, sour cream and steak sauce. Take a quarter cup of the marinade and put it in a separate container in the refrigrator. Place the chicken is a sealable plastic bag and pour the remaining marinade into the bag. Seal the bag and massage the contents until the marinade is evenly distributed over the chicken.

Place the chicken in the refrigerator and marinate it for at least 4 hours, overnight is preferable but not necessary. Turn the bag over every once in a while to make sure the chicken gets regularly coated with the marinade.

Prepare your grill (we have a gas grill and I heated it to 400 degrees). Remove the chicken from the marinade and toss the bag with the marinade into the trash. Cook the chicken on the grill for 30 – 40 minutes, (feedback from a reader below said their cooking time was only 10 minutes) remembering to turn it over every 5-6 minutes and basting the breasts every time you turn them over with the marinade you initially set aside in the refrigerator.  The chicken is done when the internal temperature at the center of the thickest part of the meat is 160 degrees. (EDITOR’S NOTE: Per the feedback below, the main thing is to keep an eye on your chicken breasts while making this recipe. For my grill it takes about 30 minutes for 8 ounce breasts. As you can see from the comment below, on their grill it took only ten minutes, which would indicate that their chicken breasts may have been slightly smaller than mine or their grill slightly hotter than mine. That was great feedback, and definitely something to keep in mind when grilling chicken breasts.)

Before serving, drizzle the breasts with some of the remaining marinade and garnish with chopped chives.

Grilled Honey Mustard Chicken...

Serving suggestion: Grilled Honey Mustard Chicken, Baked Potato and Simple Oven Roasted Tomatoes

Serving Suggestion: grilled honey mustard chicken, baked potato with fresh chopped chives and simple oven roasted tomatoes