Dijon Baked Salmon - The Best Baked Salmon Recipe | Downshiftology (2024)

Home Recipes Courses Dinner Dijon Baked Salmon

by Lisa Bryan

347 Comments

Updated May 21, 2023

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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!

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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.

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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.

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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).

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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.
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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.

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Dijon Baked Salmon

4.85 from 153 votes

Prep: 5 minutes mins

Cook: 20 minutes mins

Total: 25 minutes mins

Servings: 5 servings

Author: Lisa Bryan

Description

This Dijon baked salmon is incredibly flavorful, moist, and flaky, and a healthy dinner recipe that’s made in under 30 minutes. Watch the video below!

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.

    Dijon Baked Salmon - The Best Baked Salmon Recipe | Downshiftology (8)

  • Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.

    Dijon Baked Salmon - The Best Baked Salmon Recipe | Downshiftology (9)

  • Bake the salmon for 18 to 20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.

    Dijon Baked Salmon - The Best Baked Salmon Recipe | Downshiftology (10)

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

Calories: 249.7kcal | Carbohydrates: 1.9g | Protein: 30.5g | Fat: 13.4g | Saturated Fat: 1.7g | Cholesterol: 87.1mg | Sodium: 371mg | Fiber: 0.5g | Sugar: 0.3g

Course: Main Course

Cuisine: American

Keyword: baked salmon, dijon baked salmon, salmon recipes

©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted February 2018, but updated to include new information.

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Read More About Me

Dijon Baked Salmon - The Best Baked Salmon Recipe | Downshiftology (2024)

FAQs

What is the secret to best salmon? ›

A dry brine gives you firmer, juicier fish fillets with kettle-chip-crisp skin. Credit... Gentl and Hyers for The New York Times.

Is it better to bake salmon covered or uncovered? ›

Baked salmon is best when cooked at 425°F in the oven.

Even thicker fillets don't take long. We recommend baking the salmon uncovered. Simply rub the fillets with a little oil, sprinkle them with salt and pepper, then place them in the roasting pan skin-side down before popping them in the oven.

Is it better to bake salmon at 350 or 400? ›

What's the Best Temperature for Baking Salmon? If baking individual salmon fillet portions, a higher temperature of 400 to 425 degrees F is best.

What not to do when cooking salmon? ›

Here are five common mistakes that we all make when cooking salmon at home and how to avoid them.
  1. Not removing pin bones. Fact: Most salmon fillets have pin bones in them. ...
  2. Mistreating the skin. ...
  3. Using the wrong pan. ...
  4. Overcooking your fish. ...
  5. Reheating leftover salmon.
May 17, 2021

What brings out the flavor of salmon? ›

Garlic marinade

Garlic and salmon make for a very tasty pairing, especially if left to marinate for a good amount of time. You can use garlic butter, olive oil, and a little bit of rosemary or other fresh herbs of your choice to make a light and flavorful dish.

Does salmon taste better in oven or pan? ›

If you enjoy a crispy exterior, then pan seared salmon is the way to go. Baking salmon is a great option for a larger piece of fish (try this Baked Salmon in Foil for an easy technique).

Should I bake salmon in glass or metal? ›

Culinary experts and chefs recommend using large stainless steel or cast iron pan for baking salmon in the oven. Though you can use pans made of other materials as well, these two are just the most recommended ones. If you're wrapping your salmon in foil you can even simply use a baking sheet or cookie pan.

What is the white stuff coming out of my salmon? ›

The white stuff that oozes out of salmon is called albumin, a type of protein in the fish (other foods with albumin include eggs, beef and milk). You can't see albumin when the fish is raw—it only appears when the salmon is exposed to heat. As salmon cooks, the albumin turns from its liquid state into a semi-solid one.

Should salmon be room temperature before baking? ›

It is a good idea to let salmon sit out for 15 to 20 minutes before cooking so that it can warm to room temperature. Do not let it sit out for too long. You want it to reach room temperature right before cooking. If it is at room temperature for too long it can be a food safety risk.

How long should salmon be baked at 400? ›

At 400°F (C), a piece of salmon takes about 10-15 minutes to bake, or until the temperature reaches 135 degrees at its thickest, most internal part. At 425°F (215°C), you'll want to aim for four to six minutes per half-inch of thickness for the most tender, buttery fillets possible.

What is the tastiest way to cook salmon? ›

Salmon Method: Poached in Olive Oil

Heat over low heat until the oil reaches 120 degrees F, at which point you'll transfer the entire pan to a 225-degree F preheated oven for 25 minutes. Results: I will admit that this method yielded the best-tasting salmon — but what would you expect from cooking something in fat?

What makes salmon taste better? ›

Sugar + acid is your friend.

There's a reason for it! For one, it's delicious. But from a scientific standpoint, the sugar and acid cut through salmon's fishiness. Glazes add a ton of flavor while taming the salmon.

What is the secret of cooking salmon? ›

So, you want skin that is super crisp and flavorful, just as you would want with chicken. Starting your salmon skin-side down, and cooking it until it is well rendered, lightly browned, and crisp, and then turning the salmon to finish the cooking, will make for a terrific dining experience.

What do you soak salmon in before cooking? ›

Brown explains that wet-brining salmon—soaking it in water seasoned with salt—helps solidify the fat within the protein, so it doesn't leach out as quickly once the fish hits the heat, “keeping it nice and succulent.” In other words: less chance of drying out.

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