Baked Dijon Salmon Recipe

If you have been searching for a simple yet flavorful way to enjoy seafood, look no further than this delightful Baked Dijon Salmon recipe. This dish combines tender, flaky salmon with a tangy, garlicky Dijon mustard marinade that perfectly balances zest and richness. Whether you’re cooking for a busy weeknight dinner or impressing guests, Baked Dijon Salmon offers a delicious, healthy, and colorful plate that feels effortlessly gourmet. Every bite bursts with freshness, making this recipe an instant favorite for salmon lovers.

Ingredients You’ll Need

The magic of Baked Dijon Salmon lies in its straightforward ingredients, each playing a vital role in creating a harmonious, mouthwatering dish. From the bright acidity of lemon juice to the fragrant dill and pungent garlic, these basic components come together to elevate the salmon’s natural flavor like a culinary hug.

• 1.5 pounds salmon fillet, skin on or off: Choose fresh, high-quality salmon for optimal flavor and texture.
• 2 tablespoons Dijon mustard: The star of the marinade, Dijon adds a sharp, creamy zest.
• 1 tablespoon olive oil: Helps blend the flavors and keeps the salmon moist while baking.
• 1 tablespoon lemon juice: Infuses a bright, citrusy freshness that cuts through the richness.
• 1 clove garlic, minced: Adds a subtle pungency that deepens the marinade’s complexity.
• 1/2 teaspoon dried dill: Brings a fragrant, herbaceous note that pairs perfectly with fish.
• 1/4 teaspoon salt: Enhances all the natural flavors and balances the marinade.
• 1/4 teaspoon black pepper: Provides a gentle heat without overpowering the palate.
• Lemon wedges, for serving (optional): Adds a fresh burst of acidity as a finishing touch.
• Fresh parsley, chopped, for garnish (optional): Offers a vibrant color contrast and herbal brightness.

How to Make Baked Dijon Salmon

Step 1: Prepare the Dijon Marinade

Start by whisking together the Dijon mustard and olive oil in a small bowl until smooth and well combined. Next, add the lemon juice and minced garlic along with dried dill, salt, and black pepper. Give everything a good whisk until the marinade is perfectly emulsified. Taste it and feel free to fine-tune the seasoning; this step ensures every bite of your salmon bursts with flavor.

Step 2: Marinate the Salmon

Place your salmon fillet on a baking sheet lined with parchment paper or foil to make cleanup a breeze. Using a spatula or brush, spread the Dijon marinade evenly over the entire surface of the salmon. This generous coating is what transforms a simple salmon fillet into a dish packed with tangy, garlicky goodness.

Step 3: Optional Marinating Time

If you have a little extra time, cover the baking sheet with plastic wrap and pop the salmon in the refrigerator for 15 to 30 minutes. This step allows the flavors to deepen and mingle with the fish, making each mouthful even more flavorful. But if you’re short on time, it’s perfectly fine to bake it right away.

Step 4: Preheat the Oven

While the salmon marinates, preheat your oven to a lively 400°F (200°C). This temperature ensures the salmon cooks evenly and retains its moist, tender texture while the Dijon topping caramelizes slightly.

Step 5: Bake the Salmon

Slide the baking sheet into your preheated oven and let the salmon do its thing for about 12 to 15 minutes. You’ll know it’s ready when the fish flakes easily with a fork and has turned opaque, signaling perfect doneness without drying out.

Step 6: Optional Broil for Extra Color

If you crave a little more visual appeal and a slight crispness on top, switch to your oven’s broil setting for the final 1 to 2 minutes. Just be sure to watch closely so the marinade doesn’t burn, giving it that beautiful golden finish that looks as good as it tastes.

Step 7: Rest and Garnish

Once out of the oven, let your Baked Dijon Salmon rest for a few minutes to allow the juices to redistribute and settle. Then sprinkle fresh chopped parsley over the top for color and freshness, and offer lemon wedges on the side to squeeze over just before serving.

Step 8: Serve and Enjoy

Serve your perfectly cooked salmon immediately while it’s warm and juicy. This dish shines on its own but also pairs wonderfully with a variety of sides to complete your meal.

How to Serve Baked Dijon Salmon

Garnishes

Simple garnishes like freshly chopped parsley and bright lemon wedges are all you need to brighten this dish visually and flavor-wise. The parsley adds a pop of green and a touch of herbal freshness, while the lemon wedges bring an uplifting zing that complements the Dijon marinade beautifully.

Side Dishes

Because Baked Dijon Salmon offers such a complex flavor profile, it pairs best with sides that are light and complementary. Think fluffy quinoa, roasted asparagus, or a crisp green salad. Even creamy mashed potatoes or a fragrant wild rice pilaf would be lovely companions on the plate.

Creative Ways to Present

Want to wow your guests? Serve the baked salmon over a bed of sautéed spinach and drizzle with a little extra lemon juice. Or create a colorful plate by surrounding the salmon with roasted rainbow vegetables. If you’re feeling fancy, a dollop of herbed crème fraîche or a sprinkle of toasted almonds adds extra texture and elegance.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from your Baked Dijon Salmon feast, store them in an airtight container in the refrigerator. The salmon will stay fresh and flavorful for up to 2 days, which is perfect for quick lunches or dinners the next day.

Freezing

While you can freeze cooked salmon, it’s best enjoyed fresh due to its delicate texture. If you must freeze leftovers, wrap portions tightly in plastic wrap and foil, then place in a freezer-safe bag to prevent freezer burn. Consume within 1 month for best taste and texture.

Reheating

When reheating Baked Dijon Salmon, do so gently to avoid drying it out. The oven at a low temperature (around 275°F or 135°C) for 10–15 minutes works wonders, or warm it briefly in the microwave on a low setting. Adding a splash of water or lemon juice can help maintain moisture.

FAQs

Can I use salmon with skin on or off for this recipe?

Absolutely! Whether you prefer skin on or off, the marinade works beautifully either way. Cooking with skin on helps the salmon hold its shape and adds crispiness if broiled, while skinless is quicker to eat and just as delicious.

Is it necessary to marinate the salmon before baking?

Marinating is optional but recommended. Giving the salmon 15 to 30 minutes to soak in the Dijon marinade enhances the flavor significantly. If you’re short on time, baking immediately after spreading the marinade still yields tasty results.

Can I substitute fresh dill for dried dill?

Yes, fresh dill can be used and provides a brighter, fresher flavor. Use about 1 tablespoon of chopped fresh dill in place of the 1/2 teaspoon dried. Just sprinkle it on right before baking to maintain its vibrant taste.

What temperature should I bake the salmon at?

The ideal temperature for Baked Dijon Salmon is 400°F (200°C). This heats the fish evenly and quickly enough to keep it moist while allowing the marinade to develop a lovely glaze on top.

How do I know when the salmon is done?

The salmon is cooked perfectly when it flakes easily with a fork and has turned opaque pink all the way through. Overcooking can dry it out, so keep an eye on the bake time and check for doneness around the 12-minute mark.

Final Thoughts

This Baked Dijon Salmon recipe is a true kitchen champion—easy to prepare, bursting with vibrant flavors, and versatile enough for any occasion. I hope you give it a try and find yourself loving this dish as much as I do. Once you experience how the tangy Dijon mustard and fresh herbs transform a simple salmon fillet, it’s sure to become one of your go-to meals. Enjoy every delicious bite!

Print