Dijon Baked Salmon is a simple yet elegant dish that highlights the natural flavors of fresh salmon. The tangy punch of Dijon mustard pairs beautifully with the richness of the fish, while a touch of honey (or your sweetener of choice) balances the flavors.
This recipe comes together quickly, making it perfect for both busy weeknights and special occasions.
Kitchen Equipment Needed
- Baking sheet or baking dish
- Parchment paper or aluminum foil (optional, for easy cleanup)
- Small mixing bowl
- Measuring cups and spoons
- Basting brush or spoon
Ingredients Overview
- Salmon fillet: Choose fresh, high-quality salmon for the best flavor and texture.
- Dijon mustard: Brings tanginess and depth to the dish.
- Honey or maple syrup: Balances the mustard’s sharpness with a hint of sweetness.
- Garlic: Adds savory notes and aroma.
- Herbs: Dried or fresh thyme, parsley, or dill complement the salmon’s flavor.
Ingredients
- 1 1/2 to 2 pounds salmon fillet (skin-on or skinless)
- 3 tablespoons Dijon mustard
- 1 tablespoon honey (or maple syrup)
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 1 tablespoon olive oil
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and pepper, to taste
- Optional garnish: chopped parsley, lemon wedges
Directions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line a baking sheet or dish with parchment paper or foil for easier cleanup if desired.
- Make the sauce: In a small bowl, whisk together the Dijon mustard, honey, minced garlic, olive oil, thyme, and a pinch of salt and pepper. Adjust sweetness or salt to taste.
- Season the salmon: Pat the salmon fillet dry with paper towels and place it on the prepared baking sheet (skin-side down if skin-on). Lightly season with salt and pepper.
- Spread the mustard mixture: Use a basting brush or spoon to evenly coat the top of the salmon with the Dijon mixture.
- Bake: Place the salmon in the oven and bake for 12–15 minutes, depending on the thickness of the fillet. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- Serve: Transfer the salmon to a serving platter. Garnish with chopped parsley or a squeeze of fresh lemon juice if desired. Serve warm.
Prep Time
10 minutes
Cook Time
12–15 minutes
Total Time
22–25 minutes
Nutrition (per serving, serves 4)
- Calories: ~250
- Protein: ~30g
- Fat: ~12g
- Carbohydrates: ~4g
- Fiber: 0g
- Sugar: ~3g
Expert Tips
- Check for doneness: Thicker fillets will need more time. Keep an eye on the salmon to avoid overcooking.
- Use fresh herbs: If you have fresh dill or parsley, chop and sprinkle on top right before serving for an extra burst of flavor.
- Skin-on: If your salmon has skin, it will help keep the fish moist while baking. You can easily remove it after cooking, or eat it if you enjoy crispy skin.
FAQs
Can I use grainy mustard instead of Dijon?
Yes, grainy mustard adds a different texture but still provides a delicious, tangy flavor.
What if I prefer a milder flavor?
Use half the amount of Dijon and increase the honey or add a touch of mayonnaise for creaminess.
How do I know if my salmon is fresh?
Look for bright, firm flesh and minimal fishy odor. The skin should appear shiny and the flesh should bounce back when pressed lightly.
Storing & Reheating
- Storing: Place leftover salmon in an airtight container and refrigerate for up to 2 days.
- Reheating: Reheat gently in a 300°F (150°C) oven or in the microwave at low power to avoid drying it out.
Substitutions & Variations
- Gluten-free: This recipe is naturally gluten-free as long as your Dijon mustard is GF-certified.
- Spice it up: Add a pinch of cayenne pepper or a dash of hot sauce for heat.
- Different fish: The same sauce works well with trout or cod fillets.
Dijon Baked Salmon
Dijon Baked Salmon is a simple yet elegant dish that highlights the natural flavors of fresh salmon. The tangy punch of Dijon mustard pairs beautifully with the richness of the fish, while a touch of honey (or your sweetener of choice) balances the flavors.
Equipment
- - Baking sheet or baking dish
- - Parchment paper or aluminum foil (optional, for easy cleanup)
- - Small mixing bowl
- Measuring cups and spoons
- - Basting brush or spoon
Ingredients
- - 1 1/2 to 2 pounds salmon fillet skin-on or skinless
- - 3 tablespoons Dijon mustard
- - 1 tablespoon honey or maple syrup
- - 2 cloves garlic minced (or 1/2 teaspoon garlic powder)
- - 1 tablespoon olive oil
- - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- - Salt and pepper to taste
- - Optional garnish: chopped parsley lemon wedges
Instructions
- **Preheat the oven**: Preheat your oven to 400°F (200°C). Line a baking sheet or dish with parchment paper or foil for easier cleanup if desired.
- **Make the sauce**: In a small bowl, whisk together the Dijon mustard, honey, minced garlic, olive oil, thyme, and a pinch of salt and pepper. Adjust sweetness or salt to taste.
- **Season the salmon**: Pat the salmon fillet dry with paper towels and place it on the prepared baking sheet (skin-side down if skin-on). Lightly season with salt and pepper.
- **Spread the mustard mixture**: Use a basting brush or spoon to evenly coat the top of the salmon with the Dijon mixture.
- **Bake**: Place the salmon in the oven and bake for 12–15 minutes, depending on the thickness of the fillet. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
- **Serve**: Transfer the salmon to a serving platter. Garnish with chopped parsley or a squeeze of fresh lemon juice if desired. Serve warm.
Leave a Reply