Photo of Honey-Mustard Roasted Salmon by WW

Honey-Mustard Roasted Salmon

Total Time
25 min
10 min
15 min
Sweet honey and hot mustard are wonderfully balanced in this Dijon sauce. Try it over other types of fish and grilled or roasted chicken and pork.


Cooking spray

1 spray(s)

Uncooked wild pink salmon fillet(s)

1½ pound(s), four 6-oz pieces, about 1-inch-thick each*

Table salt

tsp(s), or to taste

Black pepper

tsp(s), coarsely ground, or to taste

Dijon mustard

¼ cup(s)


2 tbsp(s)


1 tbsp(s)

White wine vinegar

1 tbsp(s)

Dry mustard

¼ tsp(s)

Garlic powder

¼ tsp(s)

Fresh dill

2 tsp(s), fresh, chopped


  1. Preheat oven to 400ºF. Coat a shallow baking dish with cooking spray.
  2. Season both sides of salmon with salt and pepper; place salmon in prepared baking dish.
  3. In a small bowl, whisk together Dijon mustard, honey, water, vinegar, dry mustard and garlic powder. Remove 2 tablespoons of mustard sauce and brush over salmon fillets. Stir dill into remaining mustard sauce and set aside.
  4. Roast until salmon is fork-tender, about 15 minutes. Serve salmon with reserved mustard sauce spooned over top. Yields about 4 to 5 ounces of salmon and 1 1/2 tablespoons of sauce per serving.


*We used pink salmon fillets (also known as humpback salmon) in this recipe because they are less fatty than some other salmon varieties like coho and sockeye salmon. If you prefer to use a different type of salmon, just make sure to account for any extra Points values.