This Dijon Baked Salmon tastes like a restaurant dish but is made with just a few simple ingredients most people have on hand. Simple, healthy, and packed with flavor. Jump to Recipe keyboard_arrow_down
Juicy, flaky, and bursting with vibrant flavors, this Dijon Baked Salmon is the ultimate weeknight dinner recipe. With a mouthwatering glaze made from superstar ingredients like Dijon mustard, lemon juice, fresh garlic, and chopped parsley, you won’t be able to get enough of this incredible dish.
When it comes to weeknight meals, I am all about dishes that don’t take long to prepare. From start to finish, this recipe comes together in under 20 minutes and is incredibly easy to make. You simply mix together your flavor-packed glaze, spread it over your salmon, and baked to flaky perfection. It’s hard to believe that this much flavor can be infused into a dish in under 15 minutes of cooking, but it’s the real deal.
This recipe tends to be an instant hit even with people who aren’t the biggest fans of fish because salmon is mild fish that easily takes on the flavors you coat it with. The flavors of the glaze complement the salmon filets beautifully for a resulting dish that’s truly phenomenal. It’s fresh, flavorful, simple, quick, and super healthy. What more can you ask for in a dish?
Whether you’re cooking for the family or looking for a show stopping main course at your next dinner party, this delicious and wholesome dish is sure to be a crowd pleaser.
Key Ingredients for Dijon Salmon
For this recipe, the key ingredients you will need include:
- Salmon: I prefer to use wild-caught salmon, but you can use whichever fresh salmon filets are available to you.
- Dijon mustard: Use the creamy kind for this recipe, as it will blend better with the rest of the ingredients for the glaze.
- Lemon juice: The acidity in freshly squeezed lemon juice brightens up the whole dish and takes it to the next level.
- Fresh garlic: If you’re in a bind, you can use the kind that comes in a jar or garlic powder, but fresh garlic cloves will produce the best-tasting results.
- Chopped parsley: The fresher the better! Fresh parsley adds a ton of delicious flavor to this recipe that dried parsley just wouldn’t be able to match.
Health Benefits of Salmon
Salmon is known to be one of the healthiest foods on the planet. This fatty fish is packed with omega-3’s and other nutrients that provide a ton of health benefits. According to Healthline, some of the top health benefits of salmon include:
- Supports heart health
- Strengthens the immune system
- Boosts brain function
- Aids in weight loss
- Reduces the risk of depression
- High in protein
- Improves bone health
- Lowers the risk of chronic disease
- Reduces the effects of inflammation
Serving, Storage, and Substitutions
- For a restaurant-worthy final result, garnish your cooked salmon with lemon slices and fresh parsley. These ingredients add the perfect pop of color and some delicious added flavors that complement the dish.
- Not a big salmon fan? Try using mahi mahi, cod, or halibut instead.
- For a touch of added sweetness, add a tablespoon of honey to your glaze before coating the salmon.
- If you prefer your dishes on the spicier side, try adding crushed red pepper or a dash of cayenne powder to your glaze before coating the salmon.
- If you don’t have fresh parsley on hand, you can use fresh cilantro instead. Keep in mind that this will slightly change the flavor profile of the dish, as cilantro has a fairly distinctive taste.
- To store leftovers, transfer the salmon filets to an airtight bag or container and keep in the fridge for up to 3-4 days or in the freezer for up to 4-6 months.
Side Dish Ideas
Dijon Baked Salmon pairs well with a variety of side dishes. My go-to’s tend to be a salad, roasted vegetables, potatoes, and rice. Here are some of my favorite side dish ideas for this recipe:
- Healthy Kale Caesar Salad
- Roasted Green Beans
- Easy Roasted Potatoes
- Garlic Parmesan Roasted Cauliflower
Frequently Asked Questions
What types of fish can I sub for salmon?
If there are no good options for salmon available to you or you’re not a big fan, these are some similar alternatives that would work well in this recipe: mahi mahi, cod, arctic char, halibut, and pollack.
What temperature should salmon be cooked at?
Salmon can be cooked anywhere between 350°F and 450°F. The most important thing to keep in mind when cooking salmon is that it should reach an internal temperature of 145°F in order to be safe to eat.
What is the white stuff that comes out of salmon?
The white stuff that you sometimes see coming out of cooked salmon is called albumin and it’s perfectly safe to eat. Albumin is a protein found in salmon that exists in liquid form when the fish is raw, but coagulates as it cooks. This results in the semi-solid, slimy appearance that you may see.
This is a totally normal part of the cooking process when salmon is cooked at high heat, so don’t be freaked out. If you see albumin on your salmon after cooking, you can eat it with the salmon or simply wipe it off with a paper towel.
What seasoning works with salmon?
Salmon is a versatile fish that works well with almost any type of spice. Some of the best seasonings for salmon are dill, parsley, thyme, rosemary, garlic powder, paprika, and a simple mix of salt and pepper.
What is a good side dish with salmon?
There are a variety of side dishes that work wonderfully with salmon. For this recipe, stick to simple side dishes that pair well with the tangy flavors of the Dijon Baked Salmon. For a well-balanced meal, try pairing rice or potatoes and roasted vegetables or salad with your salmon.
More Healthy Salmon Recipes:
Dijon Baked Salmon
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- 1.5 lbs salmon
- 1.5 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp honey (optional)
- 2 tsp Dijon mustard
- 2 U garlic cloves, minced
- 2 tbsp parsley, chopped
- Salt and pepper
- 1 U lemon, sliced
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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