Dijon Baked Salmon

I make this Dijon roasted salmon all the time, especially on busy weeknights when I want dinner on the table fast but still want something that feels a little special. It’s one of those recipes that somehow manages to be elegant and easy at the same time. Moist, flaky, and loaded with bright, zesty flavour—this one never disappoints.

I love how the Dijon mustard locks in the moisture and gives that beautiful savoury crust on top. My family actually calls this “the good salmon” whenever I mention it’s for dinner.

Ingredients You’ll Need

I really like recipes that don’t overcomplicate things. This one is built on a short, reliable list of ingredients that I pretty much always have around.

• Salmon – I usually buy a large side of salmon when it’s on sale and portion it myself. Works with individual fillets too.
• Parsley – Fresh is best. It adds color and brightness.
• Dijon Mustard – The real star here. It’s sharp, creamy, and coats the salmon beautifully. Don’t bother swapping in yellow mustard—it just doesn’t hit the same notes.
• Lemon Juice – Just enough to add a clean, zippy acidity that balances the richness of the salmon.
• Oil – I tend to use olive oil, but avocado oil is great if that’s what you keep on hand.
• Garlic – Fresh minced garlic is my pick for that warm, aromatic boost.
• Salt and Pepper – Season to your taste.

I keep it simple but flavorful so the salmon really shines.

Picking Your Salmon

I’ve cooked just about every type of salmon I could find over the years. When I can, I go for wild-caught—it just has better flavor and texture. I often buy sockeye or coho when they’re in season.

If you’re shopping on a budget, frozen wild-caught is a solid choice too. I usually keep a couple of fillets in the freezer for those last-minute dinners. I personally avoid farmed Atlantic salmon because I’ve found it can have a mushier texture, and I just feel better knowing where my fish came from.

How I Make This Salmon (3 Easy Steps)

1. Mix the topping – In a bowl, stir together chopped parsley, Dijon mustard, lemon juice, oil, minced garlic, salt, and pepper. I usually do this while the oven is preheating so I’m not wasting any time.
2. Spread it on – I really lay it on thick. The mustard mixture seals in moisture and bakes into this flavorful crust.
3. Bake – Into a 375°F oven for about 18 to 20 minutes. I like to check around 16 minutes and pull it when it’s just shy of done—it finishes cooking as it rests.

My Go-To Tips

• I rarely bother covering salmon with foil. This Dijon crust really does all the work of keeping it moist. It’s a lazy cook’s dream.
• I tend to slightly undercook my salmon. Nothing worse than dry fish, right? The residual heat finishes it off perfectly on the counter.
• If you’re feeding a crowd, you can prep the mustard topping earlier in the day and just slather and bake at dinnertime. Makes you look like you tried harder than you did.

How I Serve It

This salmon is super versatile. I use it to build all kinds of dinners depending on what I have in the fridge.

• Simple plate dinner – Roast a tray of broccoli or sweet potatoes while the salmon bakes. Sometimes I quickly sauté spinach or cabbage on the stovetop while waiting. Easy and complete.
• Salad topper – Flaked over a big green salad with cucumbers, tomatoes, and a lemon vinaigrette. This is my go-to for a lighter meal the next day if I have leftovers.
• Bowl meal – I love throwing leftover salmon on a bed of rice or quinoa with roasted veggies. Makes an excellent next-day lunch that feels satisfying without being heavy.

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