In a small bowl, whisk together the honey, Dijon mustard, olive oil, minced garlic, dried thyme, salt, and black pepper to create the honey mustard marinade.
Place the salmon fillets in a shallow dish or a resealable plastic bag.
Pour the honey mustard marinade over the salmon, ensuring it is evenly coated. Cover or seal the dish/bag and refrigerate for at least 30 minutes to allow the flavors to meld.
Preheat the oven to 375F (190C).
Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
Remove the salmon from the marinade and place the fillets on the prepared baking sheet, skin-side down (if using skin-on salmon).
Reserve the remaining marinade for basting during baking.
Bake the salmon in the preheated oven for 15-20 minutes, depending on the thickness of the fillets, or until the salmon is cooked through and easily flakes with a fork.
While baking, you can brush the salmon with the reserved marinade 1-2 times to enhance the glaze and flavors.
Once the salmon is done baking, remove it from the oven and transfer it to a serving platter.
Garnish the Honey Mustard Salmon with lemon wedges and fresh parsley, if desired.
Serve the salmon hot with your preferred side dishes, such as steamed vegetables, quinoa, or roasted potatoes.
