This delicious Baked Dijon Salmon recipe is fast, easy, and healthy. With only 10 minutes of hands-on time before baking in the oven, you’ll have perfectly cooked, tender salmon in no time flat. Perfect for busy weeknights!
I wish I could show you when you are lonely or in darkness the astonishing light of your own being.~Hafiz
This Dijon Salmon couldn’t be any easier! We love it for its simple preparation, short ingredient list, and super-tasty wow factor. It pairs well with many things and is quick and easy enough for busy weeknights! It was one of our go-to recipes in our catering business and it’s a staple at our house.
Why You’ll Love Dijon Salmon!
Quick and easy. 5 minutes of prep using a handful of simple, familiar ingredients.
Impressive and flavorful! Garlicky, dijon flavor with fragrant, fresh herbs.
If you are new to cooking salmon, we find that baking salmon is one of the easiest ways to prepare it- it’s hard to overcook, and it’s very hands-off. And it really doesn’t take much; a good drizzle of olive oil, salt, and pepper would suffice, but here we’ve embellished just a little and added Dijon mustard and garlic and a sprinkling of fresh herbs.
What you’ll need (Ingredients)
Salmon: use whole salmon filet or 4 pieces (King Salmon, Sockeye or sustainably raised Atlantic salmon)
Mustard: use whole-grain mustard or Dijon mustard– either works great!
Garlic clove: finely minced
Salt and fresh cracked black pepper
Fresh herbs: your choice of fresh dill, chopped parsley, or chives, for the coating and garnish.
How to make Dijon Salmon
Preheat oven to 375F.
Step 1: Prepare the Dijon Marinade. Mix theolive oil, Dijon mustard, garlic, salt, and pepper in a small bowl.
Step 2: Prep salmon. Lay salmon skin side down on an oiled, parchment paper-lined sheet pan. Generously coat salmon with mustard mixture using a brush or the back of a spoon.
Step 3: Bake. Bake the salmon until the internal temperature at the thickest part reaches 125-130F, remove from heat- it will continue cooking to a perfect medium (135F) with a flaky interior.
Step 4: Broil (optional). For a golden top, broil for 1-2 minutes.
Step 5: Garnish. Sprinkle with fresh parsley and dill, and a squeeze of lemon juice, if desired.
Chef’s Tips
Choose the right salmon. Fattier salmon fillets, like King Salmon or sustainably raised Atlantic Salmon (see our salmon buying guide here), are much harder to overcook.
Achieve the right internal temp. Cook salmon to medium, with an internal temperature of 135F at the thickest part. Remove it from the heat when it reaches 125-130F, as it will continue cooking.
Caramelize the top! Broil the salmon for just a minute to caramelize the top.
FAQs
What type of salmon should I buy?
Use whole filet or 4 pieces of fattier salmon like King Salmon, Sockeye, or sustainably raised Atlantic salmon.
Should I bake salmon covered or uncovered?
Keep the salmon uncovered, as covering it with aluminum foil will steam cook it.
How do I know when salmon is done baking?
Remove it from the oven when the internal temp reaches 125-130F. It will continue cooking once removed from oven. It is ready when it reaches 135F at the thickest part. You can also tell when it’s cooked because on the inside, flakes will come apart with a fork easily.
Can I freeze baked salmon?
Yes. Let the salmon cool, then wrap tightly in plastic wrap and place in a freezer-safe container or bag. Store in freezer for up to 3 months. Thaw in refrigerator overnight to thaw.
Storage
Store leftover salmon in a sealed container in the refrigerator for up to 3 days. Salmon can be reheated in a 300F oven until the internal temp reaches 125F, or in a skillet over med-low heat. We do not recommend microwaving salmon.
Serving Suggestions
Serve the Dijon salmon with seasonal veggies, a fresh, crunchy slaw, or a big leafy green salad!
A simple recipe for Baked Dijon Salmon! Easy, fast and full of flavor and perfect for busy weeknights.
Preheat oven to 375 F
Mix olive oil, mustard, garlic, salt, and pepper in a small bowl.
Lay salmon down on an oiled, parchment-lined, baking sheet.
Generously coat salmon with mustard mixture using a brush or the back of a spoon.
Bake the salmon until the internal temperature at the thickest part reaches 130F, remove from heat- it will continue cooking to a perfect medium (135 F).
For a crispy top crust, broil for 1-2 minutes. Scatter with fresh herbs.
Notes
Store leftover salmon in a sealed container in the fridge for up to 3 days.
