Good Friday Baked Salmon: Simple Recipe the Whole Family Will Love

TL;DR — Salmon baked at 200°C for 12–15 minutes with a honey-mustard glaze is the most reliable Good Friday centrepiece — it works for every age, takes 25 minutes total, and is nearly impossible to ruin if you pull it out while the centre is still slightly translucent.

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Why Salmon Is the Best Good Friday Choice

Salmon is the only fish that works equally well across every format at Easter. Serve it hot from the oven as the main event. Slice it cold the next morning over sourdough. Buy it smoked for a no-cook platter. Get it sashimi-grade and slice it raw for the adults. No other fish covers that range. On Good Friday specifically, the honey-mustard baked version below is what we recommend most often — it suits kids and adults, it reheats without drying out, and the glaze caramelises beautifully.

What Actually Goes Wrong with Baked Salmon

Most overcooked salmon comes from two mistakes: the oven is too low (under 180°C), and cooks wait until the fish looks fully opaque before pulling it out. By that point it is already overdone. Salmon continues cooking for two full minutes after you remove it from the oven, so if it looks perfect in the pan, it will be dry on the plate.

Leave the skin on, always. The skin acts as a heat barrier between the fillet and the tray, protecting the underside from direct heat. If you do not eat skin, you can slide it off after cooking — but cooking without it dries the bottom out.

Ingredients (Serves 4)

• 4 fresh salmon fillets, skin on (about 200g each)
• 2 tablespoons olive oil
• 2 tablespoons honey
• 1 tablespoon whole-grain mustard
• 2 cloves garlic, minced
• Juice of 1 lemon
• 1 tablespoon soy sauce
• Salt and pepper
• Fresh dill or flat-leaf parsley to serve
• Lemon wedges to serve

Method

Preheat your oven to 200°C (180°C fan-forced). Line a baking tray with baking paper.

Whisk together the honey, mustard, garlic, lemon juice, soy sauce, and olive oil in a small bowl. This glaze creates a protective coating that locks moisture in and caramelises in the oven's heat.

Pat the salmon fillets thoroughly dry with paper towels — excess moisture steams the fish and softens the glaze. Place fillets skin-side down on the tray. Season with salt and pepper. Spoon the glaze over each fillet, covering the top and sides evenly.

Slide the tray into the oven and set a timer for 12 minutes. Check the fish: the top should be golden and lightly caramelised, the edges should flake easily with a fork, and the very centre should still be slightly translucent. That translucent centre is not raw — it is perfectly cooked. The residual heat will finish it during the rest.

Remove from the oven and rest on the tray for 2 minutes. Serve immediately with fresh dill or parsley, lemon wedges, and your choice of side. Steamed broccolini, roasted kipfler potatoes, or a simple green salad all work well.

For a 500g whole salmon side (feeding 4 as a shared centrepiece), increase the baking time to 14–16 minutes at the same temperature. The same translucency test applies.

Three Variations Worth Knowing

Lemon herb — Skip the glaze entirely. Lay thin lemon slices over each fillet, drizzle with olive oil, and scatter fresh thyme and rosemary over the top. Bake at the same temperature and timing. The result is lighter and works better as a cold leftover.

Teriyaki — Replace the honey-mustard glaze with 2 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon brown sugar, and 1 teaspoon grated ginger. The glaze is darker and stickier; reduce baking time by 1 minute to avoid burning.

Pesto — Spread 2 tablespoons of basil pesto over each fillet before baking. The oil in the pesto keeps the fish moist even if slightly overcooked — a good option if you are managing multiple dishes at once and cannot watch the timer closely.

Getting the Fish Right

The quality of salmon varies significantly between suppliers. Fresh salmon should have vibrant orange-pink flesh with no browning at the edges, no fishy smell, and firm flesh that springs back when pressed. Previously frozen salmon works for this recipe but has slightly looser texture once cooked.

Both our Labrador store (5–7 Olsen Ave) and Varsity Lakes store (20 Casua Dr) stock fresh salmon fillets daily. Order online and we deliver to your Gold Coast address on Monday, Tuesday, or Friday — in time for a Good Friday prep day on Thursday.

See our full range of fresh salmon and seafood at Tasman Star.