{"id":1380,"date":"2025-03-31T22:56:48","date_gmt":"2025-03-31T22:56:48","guid":{"rendered":"https:\/\/cookingtimes.net\/?p=1380"},"modified":"2025-03-31T22:57:11","modified_gmt":"2025-03-31T22:57:11","slug":"baked-honey-mustard-salmon","status":"publish","type":"post","link":"https:\/\/cookingtimes.net\/index.php\/2025\/03\/31\/baked-honey-mustard-salmon\/","title":{"rendered":"Baked Honey Mustard Salmon"},"content":{"rendered":"\n<p>Servings: 4<\/p>\n\n\n\n<p>Prep time: 5 minutes<\/p>\n\n\n\n<p>Cook time: 15 minutes<\/p>\n\n\n\n<p><strong>Ingredients:<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4 salmon fillets<\/li>\n\n\n\n<li>1\/4 cup honey<\/li>\n\n\n\n<li>2 tablespoons Dijon mustard<\/li>\n\n\n\n<li>1 tablespoon whole grain mustard<\/li>\n\n\n\n<li>2 tablespoons olive oil<\/li>\n\n\n\n<li>2 cloves garlic, minced<\/li>\n\n\n\n<li>1 tablespoon fresh lemon juice<\/li>\n\n\n\n<li>Salt and pepper to taste<\/li>\n\n\n\n<li>Fresh parsley, chopped (for garnish)<\/li>\n\n\n\n<li>Lemon slices (for serving)<\/li>\n<\/ul>\n\n\n\n<p><strong>Instructions:<\/strong><\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat the oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper or foil.<\/li>\n\n\n\n<li>In a small bowl, whisk together the honey, Dijon mustard, whole grain mustard, olive oil, minced garlic, lemon juice, salt, and pepper.<\/li>\n\n\n\n<li>Place the salmon fillets on the prepared baking sheet. Brush the honey mustard mixture evenly over the salmon.<\/li>\n\n\n\n<li>Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.<\/li>\n\n\n\n<li>Remove from the oven and garnish with chopped fresh parsley.<\/li>\n\n\n\n<li>Serve the baked honey mustard salmon with lemon slices on the side.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Servings: 4 Prep time: 5 minutes Cook time: 15 minutes Ingredients: Instructions:<\/p>\n","protected":false},"author":1,"featured_media":1381,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[25,18,1],"tags":[153],"class_list":["post-1380","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fish-seafood","category-main-course","category-uncategorized","tag-salmon"],"_links":{"self":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1380","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/comments?post=1380"}],"version-history":[{"count":1,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1380\/revisions"}],"predecessor-version":[{"id":1382,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/posts\/1380\/revisions\/1382"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media\/1381"}],"wp:attachment":[{"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/media?parent=1380"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/categories?post=1380"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cookingtimes.net\/index.php\/wp-json\/wp\/v2\/tags?post=1380"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}