Braided salmon is an easy way to make any salmon filet into a beautiful main course. A quick braid technique combined with honey mustard and fresh dill makes this dish have so much flavor. This easy braided salmon is simple in prep, but beautiful enough for a holiday dinner, party, or even just a weeknight dinner.
Braided Salmon Recipe
Braided salmon is all over social media right now. It’s a super easy method to make salmon looking presentable, and it bakes up pretty similar to a standard filet. You can assemble this right on a large sheet pan, which makes it easy on the cook. I used a large filet of Atlantic salmon. The filet was actually a little larger than the pan, but it shortens up when you braid it which is a nice tip to know beforehand!
Braiding Salmon
Using a longer filet works best for braiding salmon. I buy mine at Costco, their quality is pretty good. I like using Atlantic salmon when I braid salmon because it’s thicker with a buttery finish, but any kind will work. Skin off works best, as the skin can be tough to cut.
Cut the salmon into 3 strips, leaving the top of the filet in tact (this helps hold it together). Tuck the ends at the bottom to keep the braid held tight.
Honey Mustard Salmon with Dill
I have another recipe for honey mustard salmon that I love, so I used a similar version for this recipe. I love a simple honey mustard glaze on salmon for the color it adds, and the addition of dill makes for great color and a little herby taste.
Honey Mustard Salmon Glaze:
- Honey
- Dijon Mustard
- Granulated Garlic
- Dill (fresh or dehydrated)
- Salt
- Pepper
You can play around with seasoning braided salmon, you don’t have to use honey mustard glaze. Here’s some of our other salmon recipes with different seasonings you could use.
- Baked Feta Salmon
- Bang Bang Salmon
- Pesto Salmon
- Easy Marinated Salmon
- Salmon Seasoning
- Blackened Salmon
- Garlic, Herb Salmon
After seasoning the salmon, bake it at 400 degrees for about 20 minutes. Keep in mind, this recipe can really vary with the thickness of your salmon. Mine was a thick slice of Atlantic so it took all of the 20 minutes to bake up. Salmon is fully cooked once it reaches 145 degrees Fahrenheit. I like to pull my salmon from the oven when it is about 135-140 degrees for the best restaurant quality salmon.
Serving, Storing & Side Dishes for Braided Salmon
- I like to serve this salmon with a little bit of dill yogurt sauce on the side. I find this salmon pairs best with just about anything.
- My favorite sides to go with salmon are a simple caesar salad, rice, or even a good pasta salad.
- If you have leftovers, simply store them in a lidded container in the refrigerator. You can enjoy the leftovers for up to 3 days after baking.
- If you want to do something else with your leftover salmon, try making salmon dip, or leftover salmon salad.
Did you make this recipe? I want to see! Tag us @laughingspatula on Instagram.
Hope you love this recipe as much as I did! I love finding new ways to use our favorite ingredients. – Rachel
Braided Salmon
Equipment
- 1 large sheet pan
Ingredients
- 3 lb salmon filet (skin off for easier braiding)
Glaze
- 2 tsp dijon mustard
- 2 tsp honey
- 1 tsp dehydrated dill
- 1/2 tsp granulated garlic
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400 degrees fahrenehit.
- Line a large sheet pan with parchment paper. In a small bowl, mix together glaze ingredients & set aside.
- Place salmon filet onto sheet pan. Slice salmon into 3 even strips (lengthwise), leaving the top 1-2 inch portion of the filet unsliced.
- Braid salmon, and tuck ends at bottom to retain shape.
- Using a basting brush, baste salmon with honey mustard mixture.
- Place salmon in oven for about 20 minutes, or until an electronic thermometer reads at least 145 degrees fahrenheit. Allow salmon to cool for 5 minutes before serving.
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