15-Minute Honey Dijon Glazed Salmon Recipe: One Pan, 4 Ingredients by Heather Holter

15-Minute Honey Dijon Glazed Salmon Recipe: One Pan, 4 Ingredients

My kids really don't care for fish. But knowing the health benefits of salmon, I have always tried to find ways to cook it so they will enjoy eating it. 

My kids eat canned tuna and shrimp often, but they do not carry the same health benefits that salmon does. I used to make a cayenne pepper brown sugar-glazed salmon recipe in the oven, but it took too long and was not a simple recipe like I enjoy making. What to do? I invented this low-sodium four-ingredient honey Dijon glazed salmon recipe because I wanted to make something easier and faster. With active teens in the house, I can get this nutritious meal on the table in under 20 minutes.

To make this gluten-free glazed salmon recipe you will need skin-on salmon fillets, Dijon mustard, honey and olive oil. Serve this one-pan recipe for dinner with your favorite side dishes.

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Cuisine: American 
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6


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Recipe Notes

  • I like to serve this salmon recipe with fresh green beans and a Knorr rice side dish. I used the herb and garlic flavor, but the mushroom one is also nice with fish. Steamed carrots are also good with this because the glaze goes well with sweet carrots.
  • I used wild-caught salmon and cut it into fillets myself using a serrated knife and kitchen shears to cut through the skin. You can use any fillets but be aware it tends to fall apart during glazing if you use fillets with skin removed.
  • The skin may come off during the glazing portion and that's OK. Skin-on fillets are better for this recipe because it holds the fillets together until fully cooked and won't detach until fish are fully cooked. You can remove skin after cooking is complete, or leave it be; it will detach very easily while eating it.
  • I like to use the solid honey that is crystalized, as it stays in top of the salmon better and melts slower into the skillet. Finding a use for this honey was amazing.
  • If hosting guests, white wine like Resiling or Moscato pair well with this dish. Your guests will think you spent hours on this restaurant-quality meal.

Here's how to make it: 

  1. Coat skillet with olive oil and heat at medium for 3 minutes. Place salmon, skin side down, in the skillet and cook for 3 minutes.
  2. Flip and cook 3 minutes on the other side.
  3. Remove salmon from skillet and discard oil, leaving only enough to coat the pan for the next step.
  4. Spread each fillet with 1 teaspoon Dijon mustard and 1 tablespoon honey. Place fillets back into hot pan skin side down. Wait until the honey starts to melt and bubble in the bottom of the pan. Flip fillets over and cook until a glaze is created and is the consistency you want. Some liquid may be released from fish while cooking, and that's OK. Cook and move fish around in the skillet until the liquid evaporates and the glaze is translucent and sticky and can be spooned over fillets.
  5. Remove to serving platter, skin side down. Pour glaze over fillets and serve.

Nutrition Facts Per Serving

Calories: 343

Total Fat: 15.9g

Saturated Fat: 2.3g

Cholesterol: 78mg

Sodium: 136mg

Total Carbohydrate: 17.6g

Dietary Fiber: 0.2g

Total Sugars: 17.3g

Protein: 34.8g

Vitamin D: 0mcg

Calcium: 67mg

Iron: 1mg

Potassium: 701mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Honey Dijon is a great combination.
Elisa Schmitz
I am a huge fan of salmon recipes, and this one is so simple and delicious. I love it!

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