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

If there's one thing we hear from customers every Easter, it's this: "I always overcook my salmon." It's the most common seafood cooking complaint, and it's completely fixable. This honey mustard baked salmon is our go-to recommendation for Good Friday because it's almost impossible to mess up, it's ready in 25 minutes, and kids love it.

Why This Recipe Works

Most baked salmon failures come down to three things: too long in the oven, too low a temperature, or removing the skin. This recipe fixes all three.

High heat (200°C) — Cooks the fish quickly and caramelises the glaze, so the outside gets flavour while the inside stays juicy.

Short cooking time (12–15 minutes) — Salmon continues cooking after you take it out of the oven. If it looks perfectly done in the oven, it'll be overdone on the plate.

Skin on — The skin acts as a heat shield, protecting the bottom of the fillet from direct heat. Even if you don't eat the skin, leave it on during cooking.

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 parsley for garnish

Method

1. Prep (5 minutes)

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. This glaze does double duty — it adds flavour and creates a protective coating that locks moisture in.

2. Season and Glaze (3 minutes)

Pat the salmon fillets bone-dry with paper towels. This is a step most people skip, and it matters. Excess moisture steams the fish instead of baking it, resulting in a soft, mushy texture instead of flaky.

Place fillets skin-side down on the tray. Season with salt and pepper. Spoon the glaze over each fillet, covering the top and sides.

3. Bake (12–15 minutes)

Slide the tray into the oven. Set a timer for 12 minutes and check.

Here's the crucial part: The salmon is done when the top is golden and caramelised, the flesh flakes easily at the edges, but the very centre is still slightly translucent. This is not raw — it's perfectly cooked. The residual heat will finish the job while the fish rests.

If the centre is fully opaque when you take it out, it'll be dry by the time you eat it.

4. Rest and Serve (2 minutes)

Let the salmon rest on the tray for 2 minutes. The internal temperature continues to rise, and the juices redistribute through the flesh.

Serve with fresh dill, lemon wedges, and your choice of side — steamed greens, roast potatoes, or a simple garden salad all work beautifully.

Variations

Teriyaki Salmon: Replace the honey-mustard glaze with equal parts soy sauce, mirin, and brown sugar. Add ginger.

Lemon Herb Salmon: Skip the glaze. Top with thin lemon slices, a drizzle of olive oil, and fresh thyme sprigs.

Pesto Salmon: Spread basil pesto over the top before baking. The oil in the pesto keeps the fish incredibly moist.

Nutritional Highlights

Salmon is one of the most nutritious fish available. A single 200g serving provides:

• Over 40g of protein
• Rich source of omega-3 fatty acids — essential for heart and brain health
• Vitamin D and B12
• Approximately 420 calories for a satisfying, healthy meal

According to the Heart Foundation Australia, eating 2–3 servings of oily fish like salmon per week can reduce the risk of heart disease.

Get Fresh Salmon Delivered

Our salmon arrives fresh daily and is perfect for this recipe. Order online from Tasman Star Seafood and have it delivered to your Gold Coast home in time for Good Friday.