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dijon baked salmon recipe
Ben Carraoli

Dijon Baked Salmon Recipe

I have to tell you about the Dijon baked salmon I whipped up last night. It was flaky, flavorful, and had the perfect tangy topping that melted into the tender fish as it baked. I shared it with friends over a cozy dinner, and it disappeared from the table within minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 5
Course: Dinner
Calories: 250
Ingredients Method

Ingredients
  

  • 1 ½ pounds salmon King, Sockeye, or Coho works best: Opt for wild-caught salmon for its superior flavor and health benefits.
  • ¼ cup fresh parsley finely chopped: This herb adds a fragrant, fresh punch to balance the richness of the fish.
  • ¼ cup Dijon mustard: The zingy star ingredient that elevates the flavor profile of the entire dish. Avoid using yellow mustard as it won’t provide the same depth.
  • 1 tablespoon lemon juice: A splash of citrus for brightness and a bit of tang.
  • 1 tablespoon extra-virgin olive oil: Helps the topping adhere to the salmon while adding richness.
  • 3 garlic cloves finely minced: A savory addition for some aromatic depth.
  • Salt and pepper to taste: Essential for enhancing all the flavors.

Method
 

  1. Preheat your oven to 375°F. While it warms up, combine parsley, Dijon mustard, lemon juice, olive oil, minced garlic, salt, and pepper in a small mixing bowl. Stir until you have a smooth, creamy mixture that’s bursting with aroma.
  2. Place your salmon fillet on a parchment-lined baking sheet, skin-side down. Pat it dry with paper towels to ensure that the coating adheres. Then, slather the Dijon mixture generously over the top of the fish, spreading it evenly with the back of a spoon.
  3. Slide the baking sheet into the preheated oven and bake for 18-20 minutes. The time will depend on the size and thickness of your salmon. You’ll know it’s done when the flesh easily flakes with a fork. Serve hot, dividing the fillets into individual portions.