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Honey Mustard Salmon with Citrus Salsa

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This Honey Mustard Salmon with Citrus Salsa is a fresh and flavorful seafood dinner featuring tender baked salmon glazed with a sweet and tangy honey mustard sauce and topped with a vibrant citrus salsa. Packed with healthy fats, protein, and refreshing fruit flavors, this easy salmon recipe is perfect for weeknight meals, entertaining, or healthy meal prep.

Ingredients

For the Honey Mustard Salmon

  • 4 salmon fillets
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ teaspoon black pepper

For the Citrus Salsa

  • 1 orange, segmented and chopped
  • 1 grapefruit, segmented and chopped
  • 1 tablespoon lime juice
  • ¼ cup red onion, finely diced
  • 2 tablespoons fresh cilantro, chopped
  • 1 small jalapeño, finely diced
  • 1 avocado, diced

Instructions

  • Preheat the oven to 400°F (200°C). Line a baking sheet or baking dish with parchment paper.
  • In a small bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, and lemon juice.
  • Place the salmon fillets on the prepared baking sheet and season with salt and black pepper.
  • Brush the honey mustard glaze generously over the salmon fillets.
  • Bake for 12–15 minutes, or until the salmon flakes easily with a fork and is opaque throughout.
  • While the salmon bakes, prepare the citrus salsa by combining the orange segments, grapefruit segments, lime juice, red onion, cilantro, jalapeño, and avocado in a medium bowl. Toss gently to combine.
  • Remove the salmon from the oven and let it rest for 1–2 minutes.
  • Serve the warm salmon topped with the fresh citrus salsa.

Notes

Add mango or pineapple for a tropical salsa variation.Use maple syrup instead of honey for a deeper sweetness.Blood oranges add beautiful color and extra sweetness.For extra heat, increase the jalapeño or add red pepper flakes.The salsa is best served fresh for optimal texture and flavor.Serve with rice, quinoa, roasted vegetables, or a fresh green salad