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Dijon Baked Salmon Recipe
Ash Tyrrell

Dijon Baked Salmon Recipe

I just tried this Dijon baked salmon recipe last week, and I must tell you — it’s become a dinner favorite in my home. I love how the tangy Dijon mustard and garlic dance together under a golden crust, all while the salmon stays moist and flaky inside. It feels like a fancy meal, yet it’s so easy that I’ve already made it multiple times.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • ¼ cup extra virgin olive oil — gives richness and helps the sauce coat the salmon evenly I always choose a good quality EVOO for flavor
  • Zest and juice of 1 small lemon — the citrus brightness balances the richness of the salmon
  • 1½ teaspoons Dijon mustard — adds that peppery tangy kick (avoid substituting with plain yellow mustard)
  • 3 large garlic cloves minced — fresh garlic gives depth; garlic powder would be a weaker substitute
  • 1 teaspoon dried oregano — brings a Mediterranean herbal note
  • ½ teaspoon ground coriander — a subtle warm fragrance don’t confuse with fresh cilantro
  • ½ teaspoon sweet paprika — adds gentle color and mild sweetness
  • ½ teaspoon red pepper flakes optional — for a hint of heat
  • Extra virgin olive oil a little for brushing
  • 4 salmon fillets 5 ounces each, skin-on center cut preferred — skin-on helps hold the fish together and cook more evenly
  • Kosher salt about ½ teaspoon per fillet
  • Freshly ground black pepper about ½ teaspoon per fillet
  • 2 tablespoons chopped fresh dill — adds brightness and a fresh herb finish
  • 1 small lemon cut into wedges — for serving

Method
 

  1. I start by placing one rack in the middle and another about 6 inches from the broiler. Then I preheat the oven to 375 °F (around 190–200 °C). Meanwhile, I line a baking sheet with foil and lay a piece of parchment on top, brushing it lightly with olive oil.
  2. I pat my salmon fillets dry and place them skin-side down on the prepared sheet. I then sprinkle salt and black pepper over each with about ½ teaspoon each, making sure it’s evenly seasoned.
  3. In a small bowl, I whisk together ¼ cup olive oil, the lemon zest and juice, Dijon mustard, minced garlic, oregano, coriander, paprika, and optional red pepper flakes. Once the sauce is smooth, I spread it over the top and sides of each salmon fillet.
  4. I fold the foil up over the fish, making a “tent” so it doesn’t touch the salmon, and seal the edges. I bake it for about 15–20 minutes (checking earlier if your fillets are thin) until it’s nearly done in the thickest part. Then I open the foil, move the salmon to the top rack, set the broiler to high, and broil for 2–3 minutes until the top lightly browns. I keep a close eye so it doesn’t burn.
  5. Once out of the oven, I sprinkle chopped fresh dill over the fillets and serve with lemon wedges on the side.

Notes

  • I almost always use skin-on fillets — the skin helps hold the fish together and adds flavor.
  • I let the sauce sit for a minute or two after whisking to let flavors meld before applying it.
  • I check doneness a bit early; salmon finishes cooking from residual heat, so pulling it just before fully done helps avoid dryness.
  • I tent the foil high — too tight a foil wrap can squash the seasoning on top.
  • I always save a little extra sauce to drizzle over after baking — it keeps the fish extra moist.