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Baked Salmon Christmas Dinner

Healthy Baked Salmon Christmas Dinner With Honey Mustard Glaze - Simple, Festive, and Flavorful

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 to 2.5 lb salmon fillet, skin-on, pin bones removed
  • 1/3 cup Dijon mustard
  • 3 tablespoons honey (or maple syrup)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, finely minced
  • 1 teaspoon whole-grain mustard (optional, for texture)
  • 1 teaspoon soy sauce or tamari (optional, for depth)
  • 1/2 teaspoon smoked paprika or sweet paprika
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon freshly ground black pepper
  • Lemon zest from 1/2 lemon
  • Fresh herbs for garnish: chopped parsley or dill
  • Holiday garnish (optional): pomegranate arils and orange slices
  • Lemon wedges, for serving

Method
 

  1. Preheat and prep: Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.
  2. Pat the salmon dry: Use paper towels to remove excess moisture. This helps the glaze cling and the fish cook evenly.
  3. Make the glaze: In a small bowl, whisk the Dijon, honey, lemon juice, olive oil, garlic, whole-grain mustard (if using), soy sauce, paprika, salt, pepper, and lemon zest.
  4. Season the fish: Place the salmon skin-side down on the sheet. Sprinkle a light pinch of salt over the top.
  5. Glaze generously: Spoon and spread the honey mustard mixture over the salmon in an even layer, covering all edges.
  6. Bake: Cook for 12–16 minutes, depending on thickness. The salmon should flake easily with a fork and be just opaque in the center. Aim for an internal temp of 125–130°F for medium.
  7. Optional broil: For a lightly caramelized top, broil for 1–2 minutes at the end. Watch closely to prevent burning.
  8. Rest and garnish: Let the salmon rest 3–5 minutes. Scatter chopped herbs over the top and add pomegranate arils or orange slices if desired.
  9. Serve: Transfer to a platter with lemon wedges. Pair with roasted Brussels sprouts, green beans, or a citrusy salad.