This Dijon Baked Salmon combines flaky, tender salmon with garlic glaze and tangy mustard, making for an easy, gourmet-inspired dinner!
Growing up, my grandmother was famous for her one-of-a-kind Christmas extravaganzas. The entire family would arrive to a spread of jaw-dropping holiday dishes, from perfectly roasted turkey to fresh cranberry sauce. But out of all her culinary masterpieces, my favorite Christmas specialty was always her baked salmon. There was something about the combination of spices and texture that made each bite feel like the chorus of a Christmas carol. I have experimented with many different salmon recipes over the years, trying to encapsulate the flavors of my grandmother’s dish while still making it my own. This Dijon baked salmon recipe is inspired by classic flavors of Christmas past, but with a few of my own special tweaks.
What stands out to me most about this recipe is its perfect harmony of flavors. Tangy Dijon mustard and fresh parsley brighten this dish, while a squeeze of lemon juice and pinch of garlic add intriguing complexity to every bite. A drizzle of olive oil contributes richness and keeps the salmon flaky and moist. This winning combination of ingredients complements the salmon’s natural flavor without overwhelming it.
If you’re looking for minimal prep and maximum flavor, this recipe is sure to fit the bill. Try this Dijon baked salmon for a solo weeknight dinner or casual entertaining with friends. Keep reading to learn more about how you can prepare a salmon dish that is as flavorful as it is effortless.
Choosing the right salmon
Selecting the right type of salmon for this recipe is absolutely crucial for achieving that tender, flaky texture. For this dish, I recommend king, sockeye, or coho salmon. King salmon offers a buttery, rich flavor that complements Dijon mustard perfectly. Sockeye salmon has a more vibrant color and a slightly firmer texture. Finally, coho salmon has a milder flavor, which makes it ideal if you’re going for a subtle flavor profile. If you’re shopping for salmon for this recipe, definitely go for fresh, wild-caught fillets if available. Choosing the right salmon helps maximize the flavors and textures of this dish.
How do I store leftovers?
If you have any salmon remaining, you can refrigerate your cooled leftovers in an airtight container for up to 3 days. If you’re looking for longer storage options, you can also freeze leftovers for up to 2 months. Before freezing leftover salmon, I recommend wrapping individual portions in plastic wrap and then placing them in a freezer-safe container. If you choose to freeze your leftovers, make sure to let them defrost in the refrigerator overnight before reheating.
Serving suggestions
For a green side to your Dijon baked salmon, I’d suggest going with Air-Fryer Green Beans, Grilled Green Beans, or Sautéed Asparagus. If you’re going for more of a comfort-food vibe, you could also serve your salmon with these Boursin Mashed Potatoes or this Garlic Bread.
Dijon Baked Salmon
Ingredients
- 1/4 cup Dijon mustard
- 1/4 cup fresh parsley finely chopped
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 3 garlic cloves finely chopped
- Salt and pepper to taste
- 1 1/2 pounds salmon preferably king, sockeye, or coho
Instructions
- Preheat your oven to 375°F.
- 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 baking sheet lined with parchment paper. Spread the mustard mixture evenly over the top of the salmon, coating it generously.
- Bake in the preheated oven for 18 to 20 minutes, 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 3 minutes, then cut into individual portions and serve.
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