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Savory Dijon Salmon

Featured in: Seafood Recipes for Fresh Flavor

This Dijon Salmon turns ordinary fish into an impressive meal without much work. The secret's in the sauce – a tasty mix of Dijon mustard, garlic, herbs, and lemon that covers the salmon while it bakes. First baking then quickly broiling makes sure you get moist fish with a slightly golden crust. What's great about this dish is how everything works together but still lets the salmon's flavor shine through. The Mediterranean seasonings and fresh dill on top add nice flavor without being too much. It's a fancy but quick dinner that works for both regular weeknights and when friends come over.
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Updated on Sat, 26 Apr 2025 17:15:28 GMT
Dijon Salmon Pin it
Dijon Salmon | tastefullyrecipe.com

Juicy Dijon Baked Salmon bursts with bright Mediterranean tastes in every soft, flaky chunk. This dish turns ordinary salmon pieces into something special using a tasty mix of Dijon mustard, raw garlic, and tangy lemon. The best part happens when the fish's natural oils mix with the tasty coating while baking, making an amazing golden outside while keeping everything inside moist and tender.

I stumbled on this dish at a family get-together when my brother's wife made it. As soon as I tried the wonderful mix of Dijon and garlic, I just had to learn how to make it myself. After trying many times to get the perfect balance between sauce and salmon, this version became the absolute favorite in my home.

Top-notch Ingredient Picks

  • Fresh Salmon Fillets: Go for ones that are bright pink, firm to touch, and smell just faintly like the ocean. Wild-caught tastes best, but good farm-raised works great too.
  • Dijon Mustard: Try to get real French Dijon for those zingy, tangy notes that go so well with fatty salmon.
  • Fresh Garlic: Shop for solid, weighty heads with snug skin. Real garlic makes the dish smell amazing in ways dried stuff just can't.
  • Extra Virgin Olive Oil: Spend a bit more on good oil with that golden-green color and fruity smell.
  • Fresh Dill: Grab bright green, feathery bits that feel crisp and have a strong herby smell.
  • Fresh Lemons: Look for heavy, sunny yellow fruits that give slightly when you squeeze them.

Making Your Dream Salmon

Setup Tricks:
Rinse your salmon pieces well under cold water and dry them completely with paper towels. This key step makes sure they brown nicely when cooking.
Mixing The Coating:
Stir together good olive oil with smooth Dijon mustard until they blend into a creamy base. Add freshly chopped garlic and tasty spices.
Spreading It On:
Brush plenty of sauce on each piece of fish, making sure to cover every bit for the most flavor.
Oven Magic:
Put your ready fish in a hot oven and let the heat work its wonder on your salmon.
Last Steps:
Keep an eye out as your salmon gets that golden-brown top under the broiler for that wow finish.
Yummy Dijon Salmon Pin it
Yummy Dijon Salmon | tastefullyrecipe.com

When I was little and lived near the ocean, we ate salmon all the time. My grandma always put Dijon mustard on her salmon and said that's what kept it from drying out. Now years later, I still remember how excited I felt watching her cook this, and these days my kids get just as pumped up.

Tasty Side Dish Ideas

Make this salmon part of a whole meal by adding fluffy quinoa or little pearl couscous. The grains soak up all that yummy sauce while giving you different textures to enjoy. You might want to throw in some roasted asparagus or quick-cooked spinach for color and extra nutrition.

Make It Your Way

Try lots of different versions by swapping in herbs like rosemary or tarragon. Want something with a kick? Add a bit of cayenne or some cracked black pepper. If you're counting calories, you can cut back on oil a little and still get awesome flavor.

Up-close Dijon Salmon Shot Pin it
Up-close Dijon Salmon Shot | tastefullyrecipe.com

After making this dish for so many years, I've learned it's not just about following the steps. It's about getting why each part matters to the final amazing meal. I'm still blown away by how the Dijon mustard works like a shield while adding flavor every time I make this for dinner.

Frequently Asked Questions

→ How can I tell when my salmon is fully cooked?
Your salmon is ready when it breaks apart easily with a fork. Try to reach 135°F in the thickest section. The fish should look just barely opaque all the way through.
→ Is it possible to prep this dish beforehand?
It's best eaten right away, but you can mix up the Dijon sauce a day ahead. Keep it in your fridge and let it warm up to room temp before you use it.
→ What foods go nicely with this Dijon Salmon?
This salmon tastes great with couscous, quinoa, or oven-roasted veggies. A simple green salad or some steamed asparagus makes a nice light side.
→ Will skinless salmon fillets work too?
Sure, but salmon with skin stays moister during cooking. If you're using skinless pieces, cook them for 2-3 minutes less.
→ What's the point of tenting foil over the salmon?
The tented foil traps steam that helps cook your salmon evenly and keeps it from drying out. Just don't let the foil touch the top of the fish.

Dijon Salmon Dish

This juicy Dijon Salmon cooks up beautifully with a rich garlic-mustard blend, aromatic herbs, and zesty lemon. Done in just half an hour.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Greek-inspired

Yield: 4 Servings

Dietary: Low-Carb, Gluten-Free, Dairy-Free

Ingredients

→ Tangy Garlic Mixture

01 1/4 cup cold-pressed olive oil
02 1 tiny lemon, grated skin and squeezed juice
03 1 1/2 teaspoons grainy Dijon mustard
04 3 big garlic cloves, finely chopped
05 1 teaspoon crumbled dried oregano
06 1/2 teaspoon ground coriander seeds
07 1/2 teaspoon mild paprika
08 1/2 teaspoon chili flakes (skip if you want)

→ For the Fish

09 4 chunks of salmon (5-ounce each, preferably middle cuts with skin)
10 Cold-pressed olive oil for coating
11 Sea salt as needed
12 Cracked black pepper as needed
13 2 tablespoons snipped fresh dill
14 1 tiny lemon, sliced into small wedges for squeezing

Instructions

Step 01

Put one rack in the middle and another about 6 inches below the top heating element. Warm your oven to 375°F.

Step 02

Grab a small bowl and throw in the olive oil, lemon bits and juice, mustard, chopped garlic, oregano, coriander, paprika, and chili flakes if you want some kick. Stir everything till it's all mixed up.

Step 03

Cover a big baking sheet with foil, making sure you've got extra hanging off one side to cover the fish later. Lay parchment on top and rub some olive oil on it.

Step 04

Dry your salmon pieces with paper towels and lay them skin-down on the parchment. Sprinkle plenty of salt and pepper, then drizzle all that tasty Dijon mix on top.

Step 05

Fold that extra foil over to make a little tent above the fish without touching it. Pinch the edges closed and stick it in the oven for 15-20 minutes until the fattest part is almost done.

Step 06

Carefully pull back the foil and move the pan up to the top rack. Switch to broil and let it go for 1-3 minutes till you see a nice golden color. Keep an eye on it so the garlic doesn't burn.

Step 07

Toss some fresh dill on top and put those lemon wedges on the side. Your salmon should break apart easily with a fork and be cooked just right in the middle.

Notes

  1. Your fish will taste best when the thickest section reaches about 135°F, giving you that juicy, flaky texture everyone loves.
  2. Don't panic if you see some clear parts after cooking - just fold the foil back over and let it sit for a minute or two. The leftover heat will finish the job.

Tools You'll Need

  • Big baking tray
  • Kitchen foil
  • Baking paper
  • Little mixing bowl
  • Stirring tool

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Fish (salmon)
  • Mustard

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 344.3
  • Total Fat: 22.9 g
  • Total Carbohydrate: 6.6 g
  • Protein: 29.1 g