Roasted Salmon with Thyme and Honey-Mustard Glaze



  • 8 thyme sprigs

  •  1 1/2-pound skin-on salmon fillet (preferably sustainable), pin bones removed

  • 1/4 cup country Dijon mustard

  •  1 tablespoons honey

  • 1/2 teaspoon white wine vinegar

  • 1 teaspoons fresh thyme leaves

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon freshly ground black pepper

  •  1 lemon, thinly sliced 


  • Preheat oven to 450°

  • Line a baking sheet with parchment paper. Arrange thyme sprigs in a long row on parchment. Place salmon, skin side down, on top of thyme.

  • Combine mustard, honey, and vinegar in a bowl. Brush mixture evenly over top of salmon. Sprinkle salmon with 2 teaspoons thyme leaves, salt, and pepper. Arrange lemon slices over salmon.

  • Bake salmon at 450° in center of oven for 20 minutes or until desired degree of doneness. Serve hot or at room temperature.


I like to serve this with roasted potatoes and steamed broccoli or green beans with garlic vinaigrette (see my sides and salads recipes for this one).