Dijon Baked Salmon
Dijon baked salmon is one of my all-time favorite easy salmon recipes. It’s incredibly flavorful, moist, flaky, and a healthy dinner recipe that’s made in under 30 minutes!
You guys know I’m a huge fan of salmon for all of its health benefits. It’s a brain-boosting, immune-boosting, omega-3 powerhouse. And let’s be honest, it just tastes so darn good.
There are many ways you can prepare salmon, from frying, to sautéing, to smoking and broiling. But today I’m sharing with you an incredibly easy baked salmon recipe, and one that you’ll likely have on repeat because the flavor is off-the-charts…Dijon baked salmon.
The simple herbed dijon mustard spread is bright, tangy, and creamy, and keeps the salmon perfectly moist as it bakes. Trust me, you’re going to love it.
Dijon Baked Salmon Ingredients
There’s just a handful of easy-to-find ingredients in this recipe. But when they work together, the result is one fabulous dish!
- Salmon: You can use one large filet or individual filets, it’s up to you.
- Parsley: Just a handful of fresh herbs adds an amazing punch of flavor.
- Dijon Mustard: The distinctive flavor of Dijon is what makes this recipe so darn good. I don’t recommend yellow mustard as a substitute.
- Lemon Juice: A little bit of lemon juice gives the Dijon spread zing.
- Oil: Avocado oil or olive oil will work here.
- Garlic: Garlic always adds a little savory, aromatic oomph.
- Salt, And Pepper: Season to your liking.
Find the printable recipe with measurements below.
Which Type Of Salmon To Buy
I always recommend buying the highest quality of wild-caught salmon that your budget allows. I mention this in the video below and chat about why I love King Salmon, Sockeye Salmon and Coho Salmon. And why I always steer clear of Atlantic Salmon (hint: I’m no fan of pollutants, antibiotics and toxins in my fish).
How to Make Dijon Baked Salmon In 3 Steps
- Stir together the chopped parsley, Dijon mustard, lemon juice, avocado oil, garlic cloves, salt and pepper in a small mixing bowl.
- Slather that Dijon mixture on top of the salmon.
- Bake the salmon for 18-20 minutes in a 375 degree Fahrenheit oven.
A Few Extra Tips
- Many people cover their salmon with parchment paper or aluminum foil to keep it moist when baking. But I promise, if you add this layer of Dijon to the top of your baked salmon, not only will it stay incredibly moist, it will be abundantly flavorful. No need to cover.
- I slightly undercook my salmon just to ensure it stays moist, especially as it will continue to cook for several minutes after you’ve removed it from the oven.
Ways To Serve Baked Salmon
Once you divide your salmon into pieces, there’s so many ways to serve it up! Round out a plate with your favorite veggies, make it a hearty salad, or add it to a grain bowl. Here’s a few ideas:
- Serve it alongside veggies. Whip up a quick veggie such as garlic sautéed spinach, garlic ginger bok choy, or sautéed cabbage. And if you’re a fan of roasted veggies, roasted sweet potatoes, roasted broccoli, or roasted Brussels sprouts will make for a perfect pairing.
- Flake it into a salad. Add it to a big bed of leafy greens, fresh cut veggies such as cucumber, red onion, tomatoes, radish, and a drizzle of lemon vinaigrette.
- Add it to a buddha bowl. Start with your favorite grain, such as rice or quinoa. Then layer on fresh and roasted veggies, and lastly, top with your salmon piece.
For More Tasty Salmon Ideas
Make sure to check out my list of easy salmon recipes and these reader favorites:
- Best Baked Salmon (so easy!)
- Salmon Patties
- Smoked Salmon Frittata
- Salmon Avocado Salad
- Grilled Salmon Steaks
- Cedar Plank Salmon
If you make this Dijon baked salmon, let me know how it turned out! I’d love to hear what you think in the comments below.
Dijon Baked Salmon
Recipe Video
Ingredients
- 1 ½ pounds salmon, King, Sockeye or Coho salmon
- ¼ cup fresh parsley, finely chopped
- ¼ cup Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves, finely chopped
- salt and pepper, to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, garlic, salt, and pepper in a small bowl.
- Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.
- Bake the salmon for 18 to 20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.
Lisa’s Tips
- You could easily make this recipe with 4-6 individual salmon fillets, rather than one large fillet.
- If you’re following Whole30, I recommend this Dijon mustard which is Whole30 compliant. I also have many more Whole30 recipes in the recipe index.
- And if you’re looking for some tasty meal prep recipes, this Dijon baked salmon is always tops on my list. I’ll gladly eat this salmon several days in a row! Make sure to watch my meal prep video for more weekly recipe ideas.
Nutrition
Recipe originally posted February 2018, but updated to include new information.
One of our favorites! So easy! I’ve also grilled it with great results.
I would never buy farm raised Atlantic salmon for the very reasons you gave, nor would I eat any fish that’s farmed raised. You can get wild caught Atlantic salmon you just have to look for it! As for the salmon you mentioned they are good but I hate salmon that taste fishy or any fish that tastes fishy. It’s not you it’s me I will not fish that taste like castor oil.
It was a easy recipe to make. In the ingredients you listed salt and pepper but you didn’t list when to add the salt and pepper. I’m assuming just salt and pepper the salmon and then baste with the sauce. I liked it and would make it again. Thanks
Thanks, Angela! And I just fixed the recipe card as well. :)
This recipe was simple and delicious. I suggest doubling the recipe for the sauce. It has a fresh lemony sauce with a mustard twang. I’ll definitely make it again.
I made it and it was The Best Recipe, I really enjoyed it, I can’t wait to make it again, thak you so much, Lisa, salmon has never tasted so good!
Glad you enjoyed this baked salmon Heather!
Making it tonight, YUM!! Thanks!
Hi Lisa:
Big fan but came upon this comment. “And why I always steer clear of Atlantic Salmon (hint: I’m no fan of pollutants, antibiotics and toxins in my fish). “ I am from Atlantic Canada and would never eat salmon other than Atlantic salmon. Can you share your reference backing this statement.
Thanks
Made exactly as instructed. Turned out great! Flavorful and
Glad this salmon recipe worked out great Nancy!
Very yummy but I like to make the spread and serve it on the side because I love crispy salmon skin and don’t want to have soggy skin.
Thank you! We will try the recipe tonight. It sounds outstanding.
Anita
Hope you enjoy Anita!
Absolutely wonderful. The only modification I made was I used 1/4 tsp dill.
Yummy! This is my go to for salmon these days. I thought so much mustard might be overwhelming, but it really isn’t and it seals in the juice of the salmon, so it doesn’t dry out. Thanks for another easy, healthy, winner of a recipe, Lisa!
Family loved this! So easy to make and easy clean up!
Glad this was a family hit Kristine!
I love Salmon. It’s been the best Salmon recipe for me so far! Thank you for sharing this wonderful recipe, Lisa
Cooked this last night and it was tangy with a little dijon kick! Delicious! Cooked a described in recipe and was perfectly baked in my air fryer, Another great recipe!
20 minutes to make, serve with mashed potatoes and asparagus
This is my favorite and the best salmon recipe I have ever made at home. I always come back to this recipe whenever I buy some salmon in the store. Delicious and always comes super moist and flavorful. This would make an excellent dinner for guests or a date :) Thanks for this recipe.
I haven’t made this yet but I already know it will be amazing. I’m just wondering if it’s possible to use an air fryer instead of the oven?
Yes! You can use my air fryer salmon recipe for reference :)
This was amazing!
Very tasty!