Honey Mustard Salmon

salmon on sheet pan with asparagus
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5 from 1 vote

Honey Mustard Salmon

Tangy and sweet sauce on top of herby crusted salmon
Prep Time5 minutes
Cook Time18 minutes
Course: Main Course
Cuisine: American
Keyword: mustard, salmon
Servings: 4 1 fillet
Calories: 355kcal


  • 3 Tbs white vinegar
  • 1 Tbs sugar
  • 3 Tbs Dijon mustard
  • 1 1/2 tsp dry mustard
  • 3 Tbs canola oil
  • 4 4oz salmon fillets
  • 1 tsp dried thyme
  • 1/2 tsp black pepper
  • 1/2 cup breadcrumbs


  • Whisk together vinegar, sugar, Dijon mustard and dry mustard. Slowly whisk in oil.
  • Preheat oven to 375°F.
  • Season salmon with thyme and black pepper. Spread 1 Tbs mustard sauce over each piece of salmon. Press breadcrumbs onto fish.
  • Place salmon on baking sheet. Bake salmon until crispy and golden brown,approximately 18 minutes.
  • Serve remaining mustard sauce on the side.


Nutrition Facts: 355 calories, 20g fat, 3g saturated fat, 64mg cholesterol, 422mg sodium, 14g carbohydrate, 1g fiber, 4g added sugar, 27g protein, 528mg potassium, 380mg phosphorus, 9mg oxalate

8 thoughts on “Honey Mustard Salmon”

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Jennifer! This is unfortunately common advice because black pepper is “high” in oxalate. However, pepper is “high” when you look at a standard portion size of 100g of pepper (about a 1/2 cup of pepper, if I remember correctly!). The amount of pepper you will realistically consume in ANY recipe will provide minimal oxalate. I provide the oxalate amount for all my recipes at the bottom if you ever want to check them out! In addition, many people with stones do NOT need to limit oxalate, and it results in avoiding many delicious and nutritious foods. You can learn more about that here!

    2. This helps me a lot when thinking about “high” oxalate spices. 1 can of black pepper has 85g of pepper. They tested100g to determine that pepper is “high”. Who in thir right mind would eat a whole can of pepper?

  1. Mary Jane Plemons

    5 stars
    It is called Honey Mustard Salmon. Did you accidentally omit the honey from the recipe?
    I rated t 5 stars, even though I have’t tried it yet, because it sounds so good.
    Mary Jane Plemons

    1. Melanie Betz MS, RD, CSR, CSG

      Hi Mary Jane! I called this recipe “honey mustard” salmon because the sauce really tastes like honey mustard – even though the sweetness just comes from the sugar. You could definitely sub honey for the sugar if you prefer – it would have negligible impacts on the nutrition facts! This is truly one of my favorites. I’ve been making it for years. I hope you like it!

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