As summer approaches, I’m looking forward to flavorful, fresh dinners I can enjoy after a long day of refreshing weather. This simple, healthy, and gluten-free Dijon baked salmon perfectly fits the bill!
Salmon is high in protein and low in carbs, so it’s not only tasty, but healthy as well. There are a million different ways to cook salmon, but I especially like the addition of Dijon and lemon in this recipe because it gives the salmon a more tangy zing! If possible, use wild caught salmon for this recipe, however, farm raised salmon or frozen works, too. If using frozen, don’t forget to thaw before cooking. In terms of nutritional value, there are some differences between wild caught and farm raised salmon. The two salmons have a different diet–farmed salmon eat fish feed and therefore are usually bigger. Wild salmon is usually higher in calcium and iron while farm raised salmon is higher in fat. I recommend buying whatever salmon is more accessible to you. Regardless of which kind of salmon you buy, it’s high in protein and gluten-free.
I’ve made this recipe twice in the past month, and it’s a hit each time! Once for my extended family and once for my bimonthly dinner group. I was very excited when a few different people asked for the recipe! The true marker of a successful dinner! My friend told me that she particularly liked the “flakiness” and multiple people commented about the addition of fresh parsley. Sometimes I’m tempted to use the dried herbs I have in my pantry, but it’s almost always worth it to buy it fresh!
This salmon is moist, rich, and has a perfect balance of lemon and garlic. The two flavors complement each other and work well with the Dijon. I have to admit that I’m not the biggest Dijon mustard fan, but something about it with this salmon wins me over. I guess I’m a Dijon appreciator now! I really like the savory and tanginess of this baked salmon, and I think you will too.
Salmon enthusiast? Check out my parmesan crusted salmon or this poached salmon. Once you’ve tried this Dijon baked salmon, why not try this marinade–also featuring Dijon!
The Secret to Perfectly Flaky Salmon
I recommend baking the salmon uncovered so it can crisp up nicely. Salmon bakes pretty quickly, so burning shouldn’t be a concern! You can leave the skin on or off. In this recipe, I leave the skin on, but that’s just a personal preference. Remember to cook skin-side down!
Make sure to rub the mustard mixture evenly over the top and sides of the salmon to ensure the flavor is evenly distributed. When either brushing or rubbing the mixture on the salmon, be careful as salmon can be delicate. This is optional, but you can even place lemon slices on top of the salmon before baking. I love lemons and bring them into as many recipes as I can, so this is a secret trick I like to do!
Ingredients
- 1 1/2 pounds salmon preferably King, Sockeye, or Coho
- 1/4 cup fresh parsley finely chopped
- 1/4 cup Dijon mustard
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves finely chopped
- Salt and pepper to taste
How to Make Dijon Baked Salmon
Step 1: Preheat your oven to 375°F. Start by getting your oven ready for the salmon.
Step 2: In a small bowl, whisk together the Dijon mustard, chopped parsley, lemon juice, olive oil, chopped garlic, and a pinch of salt and pepper until well combined.
Step 3: Lay the salmon skin-side down on a parchment paper-lined baking sheet. Spread the mustard mixture evenly over the top of the salmon, covering it generously.
Step 4: Bake in the preheated oven for 18 to 20 minutes, or until the salmon flakes easily with a fork. The cooking time may vary depending on the thickness of the salmon.
Step 5: Once done, remove the salmon from the oven, let it rest for a couple of minutes, then cut into individual portions and serve warm.
FAQs & Tips
Yes! Baked salmon can be kept airtight for 2 days or 2 months in the freezer. However, I don’t recommend using the microwave to reheat the salmon. It’s best to bake in the oven for 10-15 minutes at 275 degrees Fahrenheit. Add a little more oil to the salmon so it has enough moisture when reheating and doesn’t dry out.
Salmon should be cooked to 140-145 degrees Fahrenheit.
Feel free to experiment with recipes, that’s what’s fun about cooking! However, I don’t recommend yellow mustard. If you want to switch from Dijon to something else, pick something similar such as whole grain mustard. If you use honey mustard, you’ll end up with a much sweeter salmon.
If you have the time and are feeling extra fancy, then go right ahead! You can sear the salmon in a frying pan over medium-high heat for a few minutes to crisp up the skin.
Try a Sauvignon Blanc or Pinot Noir!
Serving Suggestions
I like serving salmon with vegetables, like this brussels sprout salad or broccoli! Salmon and vegetables always works, and you can switch up the vegetables depending on preference. Dijon baked salmon also pairs nicely with crispy potatoes or quinoa. Choose whatever side is your favorite and enjoy!
Dijon Baked Salmon
Ingredients
- 1 1/2 pounds salmon preferably King, Sockeye, or Coho
- 1/4 cup fresh parsley finely chopped
- 1/4 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°F. Start by getting your oven ready for the salmon.
- In a small bowl, whisk together the Dijon mustard, chopped parsley, lemon juice, olive oil, chopped garlic, and a pinch of salt and pepper until well combined.
- Lay the salmon skin-side down on a parchment paper-lined baking sheet. Spread the mustard mixture evenly over the top of the salmon, covering it generously.
- Bake in the preheated oven for 18 to 20 minutes, or until the salmon flakes easily with a fork. The cooking time may vary depending on the thickness of the salmon.
- Once done, remove the salmon from the oven, let it rest for a couple of minutes, then cut into individual portions and serve warm.
