This delicious Baked Dijon Salmon recipe is fast, easy, and healthy. With only 10 minutes of hands-on time before baking in the oven, you’ll have perfectly cooked, tender salmon in no time flat. Perfect for busy weeknights!

baked dijon salmon on parchment lined baking sheet, covered in dijon marinade with fresh herbs.

I wish I could show you when you are lonely or in darkness the astonishing light of your own being.~Hafiz

This Dijon Salmon couldn’t be any easier! We love it for its simple preparation, short ingredient list, and super-tasty wow factor. It pairs well with many things and is quick and easy enough for busy weeknights! It was one of our go-to recipes in our catering business and it’s a staple at our house.

Why You’ll Love Dijon Salmon!

  1. Quick and easy. 5 minutes of prep using a handful of simple, familiar ingredients.
  2. Impressive and flavorful! Garlicky, dijon flavor with fragrant, fresh herbs.
  3. So versatile. Serve with a fresh green salad, mashed potatoes, Tender-Crisp Roasted Asparagus or roasted vegetables!
baked dijon salmon on plate, showing flaky interior, topped with fresh herbs and served beside green salad.

If you are new to cooking salmon, we find that baking salmon is one of the easiest ways to prepare it- it’s hard to overcook, and it’s very hands-off. And it really doesn’t take much; a good drizzle of olive oil, salt, and pepper would suffice, but here we’ve embellished just a little and added Dijon mustard and garlic and a sprinkling of fresh herbs.

What you’ll need (Ingredients)

ingredients for baked dijon salmon- salmon, salt, pepper, garlic, dijon, lemon, herbs, oil.
  • Salmon: use whole salmon filet or 4 pieces (King Salmon, Sockeye or sustainably raised Atlantic salmon)
  • Extra virgin olive oil
  • Mustard: use whole-grain mustard or Dijon mustard– either works great!
  • Garlic clove: finely minced
  • Salt and fresh cracked black pepper
  • Fresh herbs: your choice of fresh dill, chopped parsley, or chives, for the coating and garnish.

How to make Dijon Salmon

Preheat oven to 375F.

Step 1: Prepare the Dijon Marinade. Mix the olive oil, Dijon mustard, garlic, salt, and pepper and half of the herbs in a small bowl.

Step 2: Prep salmon. Lay salmon skin side down on an oiled, parchment paper-lined sheet pan. Generously coat salmon with mustard mixture using a brush or the back of a spoon.

Step 3: Bake. Bake the salmon until the internal temperature at the thickest part reaches 125-130F, remove from heat- it will continue cooking to a perfect medium (135F) with a flaky interior.

Step 4: Broil (optional). For a golden top, broil for 1-2 minutes. 

Step 5: Garnish. Sprinkle with remaining fresh parsley and dill, and a squeeze of lemon juice, if desired.

baked dijon salmon on baking sheet with broiled top, garnished with fresh herbs.

Chef’s Tips

  1. Choose the right salmon. Fattier salmon fillets, like King Salmon or sustainably raised Atlantic Salmon (see our salmon buying guide here), are much harder to overcook.
  2. Achieve the right internal temp. Cook salmon to medium, with an internal temperature of 135F at the thickest part. Remove it from the heat when it reaches 125-130F, as it will continue cooking.
  3. Caramelize the top! Broil the salmon for just a minute to caramelize the top.

FAQs

What type of salmon should I buy?

Use whole filet or 4 pieces of fattier salmon like King Salmon, Sockeye, or sustainably raised Atlantic salmon.

Should I bake salmon covered or uncovered?

Keep the salmon uncovered, as covering it with aluminum foil will steam cook it.

How do I know when salmon is done baking?

Remove it from the oven when the internal temp reaches 125-130F. It will continue cooking once removed from oven. It is ready when it reaches 135F at the thickest part. You can also tell when it’s cooked because on the inside, flakes will come apart with a fork easily.

Can I freeze baked salmon?

Yes. Let the salmon cool, then wrap tightly in plastic wrap and place in a freezer-safe container or bag. Store in freezer for up to 3 months. Thaw in refrigerator overnight to thaw.

Storage

Store leftover salmon in a sealed container in the refrigerator for up to 3 days. Salmon can be reheated in a 300F oven until the internal temp reaches 125F, or in a skillet over med-low heat. We do not recommend microwaving salmon.

baked dijon salmon on plate with green salad, garnished with fresh herbs.

Serving Suggestions

Serve the Dijon salmon with seasonal veggies, a fresh, crunchy slaw, or a big leafy green salad!

More Favorite Baked Salmon Recipes!

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Baked Dijon Salmon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: Sylvia Fountaine | Fountaine
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: dinner idea, main, fish recipes
  • Method: baked
  • Cuisine: American
  • Diet: Gluten Free

Description

A simple recipe for Baked Dijon Salmon! Easy, fast and full of flavor and perfect for busy weeknights.


Ingredients

Units Scale
  • 1 lb Salmon- whole filet or 4 pieces
  • 2 tablespoon olive oil
  • 3 tablespoons mustard, use whole grain or dijon
  • 1 finely minced garlic clove
  • 1/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup dill, parsley, or chives, or a mix.

Instructions

  1. Preheat oven to 375 F
  2. Mix olive oil, mustard, garlic, salt, and pepper in a small bowl. Add half the chopped herbs. 
  3. Lay salmon down on an oiled, parchment-lined, baking sheet.
  4. Generously coat salmon with mustard mixture using a brush or the back of a spoon.
  5. Bake the salmon until the internal temperature at the thickest part reaches 130F, remove from heat- it will continue cooking to a perfect medium (135 F).
  6. For a crispy top crust, broil for 1-2 minutes.  Scatter with remaining fresh herbs.

Notes

Store leftover salmon in a sealed container in the fridge for up to 3 days.

Nutrition

  • Serving Size: 4 ounces
  • Calories: 208
  • Sugar: 4.3 g
  • Sodium: 932.6 mg
  • Fat: 9.5 g
  • Saturated Fat: 1.4 g
  • Trans Fat:
  • Carbohydrates: 4.3 g
  • Fiber: 0 g
  • Protein: 22.5 g
  • Cholesterol: 62.3 mg

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Comments

  1. Hi Judy, glad you enjoyed it! Yes I hesitate to put cooking time because it can change greatly based on the thickness of the filet. Roughly 15-20 minutes for whole filets.

    1. That timing sounds about right. FYI, I cut the flat sections off of the planks, folded a few together and slathered them with the mustard mix. TYhey cooked and tasted just as well/good as the planks. A side note: My sister made the Thai Chicken recipe last night and raved about it. That’s next on my list.

  2. The prep photos show green herbs mixed in with the mustard before baking. The recipe calls for adding them afterwards. What’s best?

  3. This looks delicious! In the pictures, it looks like you have added some of the herbs to the mustard mixture prior to baking. . But, I don’t see that in the directions. Is there a recommended amount of herbs to add first? Or should I just add the fresh? Thanks for all your wonderful recipes!

    1. Opps, yes, half of the herbs goes in the marinade. I updated the recipe and thanks for catching that!

  4. Hi. Can you make this with a whole salmon or larger filets? And how would I adjust cooking time? I’m feeding a large group of people and would love to just serve a large , gorgeous salmon out of the oven. Thank you!! Love you so much!!

    1. Yes absolutely! You would just have to check on doneness- it depends on size and thickness. If very thick and big I would lower heat to 350 for more even cooking 🙂

  5. I have in the past baked halibut with mayo and regular dijon on top to keep fish moist. it’s delicious. But thank you for making me realize that salmon too taste delicious with Maille seeded mustard, so yummy. Love the simplicity of 3 easy ingredients, letting the ingredients talk to my taste buds. Your presentations are always such eye candy with a superb health feeling. Thank you!

  6. Simple and delicious. Very quick to make with great flavor. I will sometimes drizzle a tablespoon of honey over the salmon and mustard before I put it in the oven.






    1. Oooooooooo Terry- really love the addition of honey here! Will have to try that. 😉 Hope you have been well!

  7. Hey that was delicious! I usually throw random sauces on top always but have never used mustard. It was really good with cous cous and a salad and raspberry vinegarette.






  8. I regularly make salmon for dinner during the week and always am searching for new ways to cook it. Thanks for sharing this mustard glazed version. I definitely will be making it!

  9. This is indeed a healthy and delicious presentation of salmon and i really appreciated the step by step illustration of its how-to-cook methods. I can’t wait to try this Mustard Crusted Salmon recipe at home and surely this would turn out to be an incredible meal and i just have to add side dishes. This reminds of the incredible seafood meal i really enjoyed before at Steersons Steakhouse in Sydney.

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