If you love dishes that marry sweet, tangy, and savory flavors with a beautiful balance of freshness, you are going to adore this Honey Mustard Salmon with Parsley and Lemon Recipe. Imagine tender, flaky salmon glazed with a luscious honey mustard sauce, kissed by the brightness of lemon and the vibrant punch of fresh parsley. It’s a straightforward yet impressive dish that feels special anytime you make it, whether for a quiet weeknight dinner or when you’re entertaining guests who deserve something memorable and delicious.
Ingredients You’ll Need
This recipe’s magic lies in its simplicity and how each ingredient plays a key role in crafting those beautiful layers of flavor. From the rich salmon to the tangy mustard and sweet honey, every element combines effortlessly to create a harmonious dish that’s as satisfying as it is stunning.
- Fresh salmon (1 pound, cut into 4 pieces): The star of the show, providing moist, flaky texture and rich flavor.
- Salt & pepper (to taste): Essential for seasoning and enhancing the natural taste of the salmon.
- Garlic powder (1/2 teaspoon): Adds a subtle depth and aromatic warmth without overpowering.
- Flour (for dredging + 1 tablespoon): Helps create a light crust on the salmon and thickens the sauce beautifully.
- Olive oil (1 tablespoon): For searing, bringing a mild fruity flavor and crisp exterior.
- Butter (3 tablespoons, divided): Adds richness and silkiness to both the cooking and the sauce.
- Chicken broth (1 cup): Creates the savory base of the sauce, balancing the sweetness perfectly.
- Grainy mustard (2 tablespoons): Provides texture and rustic tang that pairs perfectly with honey.
- Dijon mustard (1 tablespoon): Adds a sharp, smooth mustard flavor to elevate the sauce complexity.
- Honey (2 tablespoons): Sweetens the sauce naturally, offering that classic honey mustard balance.
- Fresh chopped parsley (1-2 tablespoons): Brings freshness and a lovely green pop to the finished dish.
- Lemon wedges (optional): Brighten and balance the flavors with a zesty finish.
How to Make Honey Mustard Salmon with Parsley and Lemon Recipe
Step 1: Prepare and Season the Salmon
Start by cutting your fresh salmon into four even pieces to ensure they cook uniformly. Sprinkle them generously with salt, pepper, and garlic powder to layer in those foundational flavors. Next, dredge each piece in flour, then gently shake off the excess—this light coating will give your salmon a lovely crust once seared.
Step 2: Heat the Pan and Add Oil and Butter
Heat a skillet over medium-high heat and add the olive oil along with one tablespoon of butter. Let the mixture get hot—that sizzle is what you want to achieve a golden, flavorful sear on your salmon pieces.
Step 3: Sear the Salmon to Perfection
Place the salmon in the hot pan carefully, skin side down if it has skin. Let it sear for around 3 to 4 minutes per side until beautifully golden but not fully cooked through yet. This step locks in moisture and gives texture. If your filet is thicker than an inch, simply extend the searing time slightly to accommodate.
Step 4: Make the Roux for the Sauce
After removing the salmon to a plate, add the remaining butter to the pan. Once melted, sprinkle in the tablespoon of flour, stirring it constantly for about a minute. This creates the roux that will thicken your sauce and bring a nice body to it.
Step 5: Whisk in Liquids and Flavors
Pour in the chicken broth slowly while whisking to keep the sauce smooth. Then add the grainy mustard, Dijon mustard, and honey. Continue whisking until everything is perfectly combined and the sauce starts to thicken.
Step 6: Finish Cooking the Salmon in the Sauce
Return the salmon pieces to the pan, spooning the sauce around them. Let everything simmer gently for a few minutes until the salmon is cooked through and the sauce has thickened. Adjust seasoning with extra salt or pepper if needed. Just before serving, sprinkle freshly chopped parsley over the top, and don’t forget those lemon wedges for the perfect fresh contrast.
How to Serve Honey Mustard Salmon with Parsley and Lemon Recipe
Garnishes
Fresh parsley isn’t just for color; its herbaceous brightness lifts the dish, making every bite refreshing. Complement this with lemon wedges on the side—squeezing a little lemon juice over the salmon right before eating amplifies the flavors and balances the sweetness beautifully.
Side Dishes
This dish is wonderfully versatile when it comes to sides. A bed of fluffy rice, buttery mashed potatoes, or roasted seasonal vegetables all harmonize with the honey mustard salmon without stealing the spotlight. For a lighter touch, try a crisp green salad tossed with a citrus vinaigrette—that contrast in textures and flavors is just divine.
Creative Ways to Present
For extra wow factor, serve the salmon on a platter garnished with sprigs of parsley and thin lemon slices. Drizzle some extra sauce over the top and scatter a few lemon wedges around. Alternatively, plate each salmon piece atop a swirl of creamy polenta or alongside a warm quinoa salad for a restaurant-style finish that’s bound to impress.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Honey Mustard Salmon with Parsley and Lemon Recipe, store it in an airtight container in the refrigerator for up to two days. Keeping the sauce separate can help preserve texture, but if combined, just be sure to reheat gently to avoid drying out the salmon.
Freezing
This salmon recipe freezes well when stored properly. Place cooled salmon portions in a freezer-safe container or bag with some sauce to retain moisture. Frozen, it’s best enjoyed within one month for optimal flavor and quality.
Reheating
Reheat leftover salmon gently in a skillet over low heat or in the oven at a low temperature. Avoid the microwave if possible to keep the texture flaky rather than rubbery. Adding a splash of broth or water during reheating can help keep the salmon moist and the sauce luscious.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just make sure to thaw it completely and pat it dry before seasoning and cooking. This ensures a nice sear and helps the sauce stick to the fish.
What if I don’t have grainy mustard on hand?
You can substitute with extra Dijon mustard or even a mild yellow mustard, though the texture may be smoother and the flavor slightly different. The grainy mustard adds a lovely rustic texture and tang.
How can I make the sauce less sweet?
If you prefer the sauce less sweet, try reducing the honey to 1.5 tablespoons. Just remember the honey balances out the sharpness of the mustards, so you might want to adjust the mustard quantities or add a touch more lemon for brightness.
Can this dish be made gluten-free?
Yes! Swap the all-purpose flour for a gluten-free alternative like rice flour or cornstarch to dredge the salmon and thicken the sauce. The flavor won’t be compromised, and everyone can enjoy it.
What wine pairs well with Honey Mustard Salmon with Parsley and Lemon Recipe?
A crisp white wine such as Sauvignon Blanc or a lightly oaked Chardonnay complements the sauce wonderfully. Their acidity cuts through the richness, making every bite even more delightful.
Final Thoughts
This Honey Mustard Salmon with Parsley and Lemon Recipe is one of those dishes you’ll find yourself coming back to again and again. It’s effortlessly flavorful, perfectly balanced, and carries that homemade charm that feels truly special. So why wait? Grab some fresh salmon, gather your ingredients, and treat yourself and your loved ones to this simply wonderful meal that sings with every bite.
Print
Honey Mustard Salmon with Parsley and Lemon Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Honey Mustard Salmon recipe offers a perfect balance of sweet and tangy flavors, featuring seared salmon fillets coated in a luscious honey mustard sauce. Quick to prepare and cooked in a skillet, this dish is ideal for a wholesome weeknight dinner or a delightful weekend treat. The sauce is rich yet light, made with grainy and Dijon mustard, honey, and chicken broth, and finished with fresh parsley and optional lemon wedges for extra brightness.
Ingredients
Salmon and Coating
- 1 pound fresh salmon (cut into 4 pieces)
- Salt & pepper (to taste)
- 1/2 teaspoon garlic powder
- Flour for dredging + 1 tablespoon flour
Cooking and Sauce
- 1 tablespoon olive oil
- 3 tablespoons butter (divided)
- 1 cup chicken broth
- 2 tablespoons grainy mustard
- 1 tablespoon Dijon mustard
- 2 tablespoons honey
- 1–2 tablespoons fresh chopped parsley
- Lemon wedges for serving (optional)
Instructions
- Prepare the salmon: Cut the salmon into 4 equal pieces and season each piece with salt, pepper, and garlic powder. Dredge each piece in flour, shaking off any excess to ensure a light coating.
- Heat the pan: In a skillet over medium-high heat, add the olive oil and 1 tablespoon of butter. Allow the pan to heat up for a few minutes to get it hot enough for searing.
- Sear the salmon: Place the salmon pieces in the skillet and sear for 3-4 minutes on each side until they develop a golden crust. For skin-on salmon, start searing skin side down. For thicker fillets over 1 inch, increase searing time slightly. Remove the salmon from the pan and set aside.
- Make the roux: Add the remaining 2 tablespoons of butter to the skillet and let it melt. Sprinkle in 1 tablespoon flour and cook, stirring occasionally, for about one minute to form a roux that will thicken the sauce.
- Create the sauce: Whisk in the chicken broth until the mixture is smooth. Add the grainy mustard, Dijon mustard, and honey, whisking continuously until all are fully incorporated and the sauce begins to thicken.
- Finish cooking the salmon: Return the salmon back to the skillet with the sauce. Let it simmer for a few more minutes until the salmon is cooked through and the sauce has thickened to your liking. Adjust the heat as needed to prevent burning. Season with additional salt and pepper if desired.
- Serve: Garnish the salmon with fresh chopped parsley and serve with lemon wedges, which add a fresh, citrusy brightness that complements the sweetness of the honey mustard sauce.
Notes
- If you prefer a less sweet sauce, reduce the honey to 1.5 tablespoons but note that it balances the sharpness of Dijon mustard.
- Using skin-on salmon helps hold the fillets together during cooking and adds extra flavor; start searing skin side down for a crispy texture.
- Be careful not to overcook the salmon during searing as it will finish cooking in the sauce, ensuring a juicy and tender result.
- This dish pairs well with steamed vegetables, rice, or a light salad for a complete meal.
