Whenever I am in a pinch, I know I can rely on seafood recipes.
Fish, prawns, and mussels cook very quickly and all they need are some basic ingredients and add-ins to taste amazing. Seafood is so versatile: it can be deep-fried, baked, grilled, steamed, smoked, or fashioned into a creamy chowder. There’s more to seafood than just traditional fish and chips.
You could even eat it raw. I can’t say no to a fresh plate of sushi!
Whichever method you go for, seafood always makes for a sophisticated choice for any meal. I’ve got a new salmon recipe I’ve been putting on repeat, which is this baked dijon salmon.
What is dijon salmon?
Dijon salmon is a baked salmon recipe. It’s one that I find to be a life-saver, especially on busy weeknights. The salmon tastes bright and citrusy from the lemon, and the dijon mustard will lend a bold tanginess to the fish. There are some really unique flavors in here and it’s definitely NOT your average salmon dish.
How to make dijon salmon:
This is an easy recipe that takes only 30 minutes to prepare. All you need are some simple pantry staples to add flavor to the salmon. To make it, season the salmon with salt and pepper. Make a tangy sauce of olive oil, garlic, dijon mustard, lemon juice, and parsley. Pour the sauce over the salmon on a baking sheet and bake for 20 minutes. The result is a flavorful, flaky baked salmon.
Ways to serve dijon salmon:
I love this dijon baked salmon on its own but I often find that I could use some sides to complete the plate. I usually whip up a side of mashed cauliflower, roasted Brussels sprouts, or coleslaw to go with this dish.
If time permits, I’ll make a salad and use the salmon filets as a topping. The tangy dijon sauce in this recipe pairs well with simple and light salads. For a light salad, I would recommend this quinoa and sweet potato with broccoli or a quinoa salad bowl with cilantro dressing. An even better option is a Mediterranean pasta salad which already has carbs and vegetables.
Salmon not your thing? No problem! Simply swap the salmon in this recipe with your market’s catch of the day or any frozen fish at home. I’ve made baked dijon seabass, trout, and cod fish. They all turned out really successful and were gone within seconds!
What you will need for the baked salmon:
- Salmon – Buy 1 large skinless salmon filet. I prefer wild-caught salmon with the skin removed, but this is entirely up to you.
- Pro Tip: Don’t stress about the size of your salmon filet. This recipe is very forgiving and works for one very large salmon, a couple of medium-sized filets, or even 6 small individual filets.
- Salt and pepper – Prepare sea salt and black pepper to season the salmon.
- Pro Tip: Avoid using kosher salt. Kosher salt and regular salt should not sit on the salmon for too long as they will draw out moisture from the fish.
- Lemon – Slice a lemon into 6 rings for garnish. They also add a bright pop of color!
For the dijon mustard sauce:
- Parsley – I love the subtle taste of fresh chopped parsley. It brightens any seafood dish and especially works well with baked salmon.
- Olive oil – Measure 4 tablespoons of extra virgin olive oil.
- Garlic – Mince 6 garlic cloves for extra flavor (garlic powder is good, too).
- Dijon mustard – Can’t make dijon salmon without some tangy, creamy dijon mustard. I’ve been obsessed with Grey Poupon’s mustard lately. How do they make it so good?!
- Lemon – Skip the bottled lemon juice, my friends. Fresh is best here, so we will squeeze our own lemon juice.
Are you ready to make the best dijon baked salmon?
Step One: Preheat the oven to 450°F and line a large baking sheet with parchment paper.
Step Two: Place salmon on the prepared baking sheet and blot the salmon dry with a paper towel. Season with salt and pepper.
- Pro Tip: If you have time, let the salmon filet come to room temperature on the counter first. This will help it cook more evenly.
- Pro Tip: If cooking salmon with skin, place the salmon skin-side down.
Step Three: In a small bowl, add extra virgin olive oil, lemon juice, dijon mustard, minced garlic, and parsley. Whisk until well combined. Brush the marinade over the salmon. Then, top with lemon slices.
Step Four: Bake for 20 minutes. Keep an eye on the salmon towards the end of the baking time as cooking times vary. The minimum internal temperature for cooked salmon should be 145°F, but if you don’t have a thermometer, a good indicator is that the salmon flakes easily with a fork.
- Pro Tip: If you are unsure about baking salmon and want to make sure it stays moist, cover it with tin foil. As the salmon bakes in the oven, the foil will trap the moisture within the baking sheet.
How to choose good salmon:
The first step to cooking great-tasting salmon is to pick the best filet there is. Good salmon should be pinkish-orange and elastic to the touch. Don’t buy it if it’s crumbly or sinks in when you press it. Also, avoid any salmon that smells rancid. It should have a mild scent, and I’ve learned from my mother that when buying any fish, it’s a good sign if it smells of the sea.
How long does it take to cook salmon?
There are varying cooking times for salmon depending on the size of the filet. As long as the minimum internal temperature of the salmon has reached 145°F, it is up to your preference after that. Even after you have removed it from the oven, it will continue to cook in the residual heat. You can keep baking it in the oven if you prefer to enjoy your salmon flakier.
Explore other delicious seafood recipes on my blog for your next dinner party:
Dijon Salmon Recipe
- 1 large skinless salmon fillet
- 2 tablespoons fresh parsley chopped
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice freshly squeezed
- 6 garlic cloves minced
- 2 tablespoons Dijon mustard
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 large lemon sliced into 6 rings
- Preheat the oven to 450 degrees F and line a large baking sheet with parchment paper.
- Place salmon on a prepared baking sheet and blot salmon dry with a paper towel. Season with salt and pepper.
- In a small bowl, whisk together extra virgin olive oil, lemon juice, dijon mustard, minced garlic and parsley.
- Brush the marinade over the salmon then top with lemon slices.
- Bake for 20 minutes or until baked to your liking and flaky.
- Bon Appetit!