Baked Salmon w/Honey Dijon Glaze

Cooking a large slab of salmon fillet is not only easy, but ensures moist and flaky fish.

Crushed caraway seed supplies a tasty twist to the usual honey and mustard combination in the glaze.  It notably enhances the fish, and produces a delicious baked salmon good enough for company.

This is a no-fuss; super easy, salmon for your dinner.  We thought it was mouthwatering delicious!

Baked Salmon w/Honey Dijon Glaze


1½ pounds salmon fillet with skin
2 cloves garlic, minced
3 tablespoons Dijon mustard
2 tablespoons honey
1 teaspoon lemon juice
½ teaspoon caraway seeds, crushed
½ teaspoon seasoned pepper


Preheat oven to 425 degrees.
Pat salmon dry and place, skin side down, on baking pan that is lightly coated with non-stick cooking spray.
Combine remaining ingredients in a small bowl.
Spread mustard mixture evenly on top of salmon.
Bake for about 20-25 minutes, depending upon thickness, until it flakes easily with a fork.
Transfer salmon to a platter with 2 large spatulas.
4-6 servings



  1. How delicious! Excellent choice when one has vegetarians around.:-)

  2. Pam, I love this style of cooking salmon. The addition of the caraway seeds is imaginative and we'll have to give it a try. Thanks and Take Care, Big Daddy Dave

  3. Nellie, you're so right! Perfect for them! Have a good weekend!

  4. David, thanks! I love caraway seeds esp in rye bread! Have a great weekend!

  5. Lovely recipe for salmon. Pam! Your unusual addition of caraway seeds is intriguing. Will definitely try this.

  6. Just restocked the salmon at home, gonna try this new sauce, simple and delicious!

  7. Larry, thanks! Have a good weekend!

    Barbara, caraway seeds livens it up. Hope you like it and thanks!

    Jasline, here's hoping you'll try it and like it. Thanks for stopping by!

  8. Easy peasy and tasty! I must try that marinade next time. I wonder if it works well with tuna too.

  9. Hi Pam, I've made salmon similar to this before but I use rosemary instead of caraway, I bet the caraway is delicious with the salmnon. Yours is cooked perfectly.

  10. If I could just reach in with my fork and take a bite or two or three or ...


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Jules-Alexandre Grun

Since 2009