Some dinners just have a way of feeling fancy without any of the fuss — and this Dijon baked salmon is exactly that. I first made this on a weeknight when I had nothing but a bag of spinach, a lemon, and a piece of salmon in the fridge. The combination of tangy Dijon, fresh herbs, and garlic turned that lonely filet into something truly special. Now, it’s one of those recipes I make at least once a week — whether it’s just for me, a family dinner, or to impress friends without breaking a sweat.
Why You’ll Love This Recipe
This baked salmon is a favorite because it’s:
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Fast and foolproof – Dinner ready in under 30 minutes.
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Packed with flavor – The Dijon and lemon add brightness while keeping the salmon juicy.
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Healthy and satisfying – Loaded with omega-3s and protein, it’s as nourishing as it is delicious.
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Versatile – Perfect with roasted veggies, in salads, or flaked into a grain bowl.
Tips and Tricks
Over the years, I’ve picked up a few habits that make this salmon turn out perfect every time:
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Pat the salmon dry first so the Dijon spread sticks evenly.
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Use fresh lemon juice and herbs — it really makes the flavor pop.
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Don’t overbake — I usually pull the salmon out when it’s just shy of done and let the residual heat finish cooking it. This keeps it tender and flaky.
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Wild-caught salmon is worth it — it tastes cleaner and has better texture, especially if you love that rich, buttery flavor of king salmon.
Make-Ahead Tips
This recipe is perfect for prepping ahead:
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Mix the Dijon spread earlier in the day and keep it in the fridge. When it’s time to cook, just slather it on the salmon and bake.
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Cooked leftovers keep well for up to 2 days in the fridge and are great for tossing into salads or bowls for lunch.
Serving Suggestions
There’s no wrong way to serve this salmon, but here are some of my go-to combinations:
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With roasted vegetables like sweet potatoes, broccoli, or Brussels sprouts for a filling dinner.
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Flaked into a salad with leafy greens, cucumbers, tomatoes, and a light lemon vinaigrette.
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In a grain bowl with quinoa or brown rice, roasted veggies, and maybe a drizzle of tahini or yogurt sauce.
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With sautéed greens like garlicky spinach or bok choy for a light, nutrient-packed plate.
Storage
If you’ve got leftovers, you’re in luck because this salmon is just as good the next day.
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Store in an airtight container in the fridge for up to 2 days.
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Reheat gently in a low oven or enjoy it cold over a salad for an easy lunch.
FAQs
Can I use frozen salmon?
Yes, just thaw it fully and pat it dry before adding the Dijon mixture.
Can I make this without Dijon mustard?
Dijon is what gives this recipe its signature tang, but you can swap in stone-ground mustard for a milder flavor.
What’s the best way to tell if the salmon is done?
The salmon should flake easily with a fork and be opaque in the center, with a slight translucency for the juiciest bite.
Can I use skin-on salmon?
Absolutely. The skin helps keep the salmon moist and peels away easily after baking.
Dijon Baked Salmon
This Dijon baked salmon is moist, flaky, and bursting with fresh, zesty flavor.
Ingredients
- 1 ½ pounds fresh salmon fillet (King, Sockeye, or Coho)
- ¼ cup fresh parsley, finely chopped
- ¼ cup Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, finely minced
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking tray with parchment paper for easy cleanup.
- In a small bowl, whisk together the Dijon mustard, parsley, lemon juice, olive oil, garlic, salt, and pepper until well combined.
- Place the salmon fillet skin-side down on the prepared tray. Spread the mustard mixture generously over the top of the salmon, coating it evenly.
- Bake for 18–20 minutes, depending on the thickness of the fillet, until the salmon flakes easily with a fork. Slice into individual portions and serve hot with your favorite sides.
Notes
- Individual portions: Use 4–6 smaller fillets instead of one large fillet for easy serving.
- Meal prep: Store leftovers in the fridge for up to 3 days—perfect for quick, healthy lunches.
- Pair it up: Serve with roasted vegetables, a crisp green salad, or quinoa for a balanced meal.
- Whole30 friendly: Use a compliant Dijon mustard if following a Whole30 plan.
Nutrition Information
Yield
5Serving Size
1Amount Per Serving Calories 316Total Fat 20gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 15gCholesterol 86mgSodium 469mgCarbohydrates 2gFiber 1gSugar 0gProtein 31g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Dijon baked salmon is proof that weeknight dinners don’t have to be boring or complicated. With just a few pantry staples and fresh herbs, you can create a meal that feels restaurant-worthy in less than half an hour. Once you try it, it’s almost guaranteed to become a staple in your kitchen too.
