Quick Citrus Glazed Salmon
Looking for a fresh new way to level up your weeknight salmon dinner? This citrus glazed salmon with honey and Dijon mustard is light, flavorful, and totally doable on a busy night.
When dinner feels like a juggling act, this baked salmon recipe brings the flavor without the fuss. The glaze is a simple mix of sweet and tangy ingredients that gives the salmon a juicy, crave-worthy finish.
While the fish bakes in the delicious glaze, whip up some rice or couscous and veggies to serve on the side for an easy weeknight meal.
Why You’ll Love My Recipe
- This salmon recipe is a great inexpensive date-night meal that looks and tastes restaurant-worthy
- Takes just 10 minutes to prep and is ready in about 25 minutes (find more 30 minute meals)
- You only need a handful of ingredients you probably already have in your fridge and pantry
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
- Salmon Fillets: Either frozen or fresh salmon works in this recipe. You can use either skin-on or skinless salmon fillets. Center-cut fillets work best. See below for tips on choosing salmon.
- Olive Oil: This helps the glaze stick and keeps the salmon moist while it bakes.
- Orange and Lemon Juice: Use fresh juice if you can—bottled works in a pinch, but fresh has a way of really making the flavors pop.
- Honey: Not only does this give the salmon a bit of sweetness, but it’s also what gives the salmon that glossy, golden finish.
- Dijon Mustard: This adds more than just flavor—it helps thicken the glaze, too. It works like a natural emulsifier, allowing the citrus juice, honey, and oil to blend smoothly into a silky coating that sticks to the salmon instead of sliding off.
- Soy Sauce: A splash of soy sauce adds saltiness and umami, which helps to balance the sweet and citrusy notes.
- Seasonings: black pepper, kosher salt, paprika, and garlic powder help round out all the flavors for a finished dish.
- Cornstarch: Making a cornstarch slurry helps thicken the sauce into a delicious glaze.
Variations: If you don’t have Dijon mustard on hand, whole grain mustard, spicy brown mustard, or honey mustard will do in a pinch. Even regular mustard will work if that’s all you have. It’s less bold than the other types of mustard. If you swap out the mustard, I highly recommend tasting the glaze and adjusting the amount of juice, honey, and seasonings as needed.
Out of something you need? Check out our free ingredient substitutions printable!
Fresh vs. Frozen Salmon: What’s Better?
Frozen salmon is budget-friendly making it a great choice for your budget. Keep in mind it will require that you allow it to thaw overnight in the fridge before cooking.
Fresh salmon, especially wild salmon, has a slightly better texture and flavor, and is ideal if you’re cooking it the same day or next. Look for consistent color and avoid fillets that look dull or have dark patches. The flesh should be first and moist, it should smell clean and briny – not fishy.
Ang’s Recipe Tips
- Pat the salmon dry really well so that the glaze will stick to it. This is especially important if you’re using thawed salmon.
- Always line your baking sheet with parchment paper or aluminum foil. Trust me, it makes clean up so much easier, and helps keep the salmon from sticking to the pan.
- Take care not to overbake the salmon as it will dry out. Pull it from the oven when it flakes easily with a fork and reaches an internal temp of 125–130°F (it’ll keep cooking a bit as it rests).
- Allow the salmon to rest for a couple of minutes before serving (which will also help it stay moist).
Serving Suggestions
Serve with a fresh green salad with Lemon Vinaigrette or citrus rice and veggies like Carrots, Asparagus, or broccoli for an easy salmon dinner. It’s also delicious with Citrus Rice, or paired with Wild Rice Salad or Winter Citrus Salad.
Storage
To Store: Cooked salmon should be stored in an airtight container in the fridge for up to 3 days. (These are my favorite airtight containers.)
To Reheat: You can microwave salmon, but the trick is to reheat it gently so it doesn’t get dry or rubbery. Cover it with a damp paper towel and heat on 50% power in 30-second bursts until it’s warmed through. Add a splash of broth or a drizzle of olive oil to help lock in moisture.
To reheat without drying it out, place it in a baking dish, cover with foil, and warm at 275°F for about 10–15 minutes. A splash of broth or a drizzle of olive oil helps keep it juicy.
How to Use Leftovers
Don’t let a single flake go to waste. There are lots of ways to repurpose leftover salmon. (Just make sure: it’s been stored properly (airtight container, refrigerated within two hours of cooking), and eaten within 2–3 days.)
- Flake it into a bowl of rice with avocado, cucumber, and sesame seeds for a quick salmon rice bowl. You can also make a tasty pasta salad or grain bowl.
- Add it to a leafy green salad with your favorite vinaigrette (it’s especially good with lemon mustard vinaigrette.
- Tuck it into a tortilla for salmon tacos and top with some pineapple mango salsa.
- Mix with cream cheese, lemon juice, and herbs for a delicious salmon spread.
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Citrus Glazed Salmon
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Ingredients
- 4 salmon fillets about 6 ounces each
- 1 tablespoon olive oil
- ¼ cup fresh orange juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon cornstarch mixed with 1 teaspoon water
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Pat the salmon dry with paper towels, then rub it with a little olive oil and sprinkle on the salt, pepper, paprika, and garlic powder.4 salmon fillets, 1 tablespoon olive oil, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon paprika, ¼ teaspoon garlic powder
- Pop the salmon onto your baking sheet and bake for about 10 to 12 minutes, or until it flakes easily with a fork.
- While that’s in the oven, grab a small saucepan and whisk together the orange juice, lemon juice, honey, soy sauce, and Dijon mustard over medium heat.¼ cup fresh orange juice, 2 tablespoons fresh lemon juice, 2 tablespoons honey, 1 tablespoon soy sauce, 1 teaspoon Dijon mustard
- Stir together your cornstarch and cold water in a small bowl until it’s totally smooth—no lumps.½ teaspoon cornstarch
- Once it starts to simmer, stir in the cornstarch slurry and let it cook for another minute or two until the glaze thickens just a bit.
- Brush that warm citrus glaze all over your baked salmon and serve it up right away.
Equipment
- Parchment Paper
Nutrition
Similar Recipes
If you’re loving the bright, fresh flavors in this citrus-glazed salmon, you’ll want to check out these other easy seafood favorites. Try the Baja fish tacos for a fun, build-your-own dinner packed with crunch and spice. The tilapia with salsa is another quick weeknight win with bold flavor and minimal effort. And for something buttery and irresistible, garlic butter shrimp is always a crowd-pleaser—perfect with pasta, rice, or crusty bread to soak up all that goodness.
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