Dijon Baked Salmon


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Dijon baked salmon is one of my all-time favorite easy salmon recipes. It’s incredibly flavorful, moist, flaky, and a healthy dinner recipe that’s made in under 30 minutes!

Dijon baked salmon on a tray with a fork.

You guys know I’m a huge fan of salmon for all of its health benefits. It’s a brain-boosting, immune-boosting, omega-3 powerhouse. And let’s be honest, it just tastes so darn good.

There are many ways you can prepare salmon, from frying, to sautéing, to smoking and broiling. But today I’m sharing with you an incredibly easy baked salmon recipe, and one that you’ll likely have on repeat because the flavor is off-the-charts…Dijon baked salmon.

The simple herbed dijon mustard spread is bright, tangy, and creamy, and keeps the salmon perfectly moist as it bakes. Trust me, you’re going to love it.

Ingredients to make Dijon baked salmon on a table.

Dijon Baked Salmon Ingredients

There’s just a handful of easy-to-find ingredients in this recipe. But when they work together, the result is one fabulous dish!

  • Salmon: You can use one large filet or individual filets, it’s up to you.
  • Parsley: Just a handful of fresh herbs adds an amazing punch of flavor.
  • Dijon Mustard: The distinctive flavor of Dijon is what makes this recipe so darn good. I don’t recommend yellow mustard as a substitute.
  • Lemon Juice: A little bit of lemon juice gives the Dijon spread zing.
  • Oil: Avocado oil or olive oil will work here. 
  • Garlic: Garlic always adds a little savory, aromatic oomph. 
  • Salt, And Pepper: Season to your liking.

Find the printable recipe with measurements below.

A salmon fillet for dijon baked salmon.

Which Type Of Salmon To Buy

I always recommend buying the highest quality of wild-caught salmon that your budget allows. I mention this in the video below and chat about why I love King Salmon, Sockeye Salmon and Coho Salmon. And why I always steer clear of Atlantic Salmon (hint: I’m no fan of pollutants, antibiotics and toxins in my fish). 

Baking a dijon baked salmon on a sheet pan.

How to Make Dijon Baked Salmon In 3 Steps

  • Stir together the chopped parsley, Dijon mustard, lemon juice, avocado oil, garlic cloves, salt and pepper in a small mixing bowl.
  • Slather that Dijon mixture on top of the salmon.
  • Bake the salmon for 18-20 minutes in a 375 degree Fahrenheit oven.

A Few Extra Tips

  • Many people cover their salmon with parchment paper or aluminum foil to keep it moist when baking. But I promise, if you add this layer of Dijon to the top of your baked salmon, not only will it stay incredibly moist, it will be abundantly flavorful. No need to cover.
  • I slightly undercook my salmon just to ensure it stays moist, especially as it will continue to cook for several minutes after you’ve removed it from the oven.
A piece of dijon baked salmon next to parsley.

Ways To Serve Baked Salmon

Once you divide your salmon into pieces, there’s so many ways to serve it up! Round out a plate with your favorite veggies, make it a hearty salad, or add it to a grain bowl. Here’s a few ideas:

For More Tasty Salmon Ideas

Make sure to check out my list of easy salmon recipes and these reader favorites: 

If you make this Dijon baked salmon, let me know how it turned out! I’d love to hear what you think in the comments below.

Dijon Baked Salmon

4.83 from 157 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 5 servings
Author: Lisa Bryan


This Dijon baked salmon is incredibly flavorful, moist, and flaky, and a healthy dinner recipe that’s made in under 30 minutes. Watch the video below!



  • 1 ½ pounds salmon, King, Sockeye or Coho salmon
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 3 garlic cloves, finely chopped
  • salt and pepper, to taste


  • Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, garlic, salt, and pepper in a small bowl.
    Mixing sauce in a bowl for dijon baked salmon.
  • Place the salmon on a parchment lined baking tray and generously coat the top of the salmon with the herbed mustard mix.
  • Bake the salmon for 18 to 20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.
    Whole fillet of dijon baked salmon with a fork.

Lisa’s Tips

  • You could easily make this recipe with 4-6 individual salmon fillets, rather than one large fillet.
  • If you’re following Whole30, I recommend this Dijon mustard which is Whole30 compliant. I also have many more Whole30 recipes in the recipe index.
  • And if you’re looking for some tasty meal prep recipes, this Dijon baked salmon is always tops on my list. I’ll gladly eat this salmon several days in a row! Make sure to watch my meal prep video for more weekly recipe ideas.


Calories: 249.7kcal | Carbohydrates: 1.9g | Protein: 30.5g | Fat: 13.4g | Saturated Fat: 1.7g | Cholesterol: 87.1mg | Sodium: 371mg | Fiber: 0.5g | Sugar: 0.3g
Course: Main Course
Cuisine: American
Keyword: baked salmon, dijon baked salmon, salmon recipes
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted February 2018, but updated to include new information. 

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Very tasty; everyone liked it. And I liked that it was easy and didn’t require lots of ingredients. I didn’t have fresh parsley, and it came out great even without the parsley. I will definitely make this again.

  2. Just made this for dinner tonight! I took another commenters advice and added honey to the mixture & it turned out delicious! I think the mustard by itself would’ve been too overpowering. Great recipe though, I just tweaked it to my liking.4 stars

  3. Yum! This was so flavorful, my whole family loved it. It was so quick and easy to make too, I served with wild rice and roasted asparagus. We will definitely be making this salmon again.5 stars

    1. Hi Michelle – Happy to hear you love this Dijon baked salmon! Love the way you served it as well.

    2. This recipe is great but I think it could be improved if you cut the Dijon mustard with some honey. It balances out the sour… Horseradish-y taste and makes it a little more palatable. I like Dijon mustard, but… On its own, it is a LOT.3 stars

    1. Hi Sunny – No, I don’t rinse my salmon as I don’t want any cross-contamination in my kitchen.

  4. As with most recipe websites, ignore the temp and time suggestion. Mine was at 400 for over 25 minutes and didn’t hit 135° internal. Flavor is awesome, but cook according to YOUR oven5 stars

  5. This was fantastic! Super easy to pull together. It stayed on the salmon without sliding off. Tasted excellent. Will definitely make again.5 stars

  6. I love this recipe! Wondering – can I make it ahead of time (so make it and have it for lunch the next day for example). It’s so tasty and I’d love to be able to meal prep with it! Would you do anything differently in that case?5 stars

  7. Yum! We make this a lot and it’s always delicious. I’ve tried swapping the fresh parsley for dried and it’s not the same – definitely recommend fresh.5 stars

  8. I loved this salmon recipe. I know salmon is healthy but I usually don’t go for salmon, it tastes too much like fish, but this recipe, wow it is delicious and it’s simple and easy to make. Definitely my go-to recipe for salmon.5 stars

    1. Just made this for the second time, subbed in cilantro for parsley (controversial! but I had it on hand) and only cooked for 16 minutes- the salmon was thin. Love this recipe, thanks for sharing!

      1. Good..but maybe a bit too much dijon mustard as its very overpowering. Added some white wine in the marinade for added flavor.4 stars

  9. This is excellent, we had it for dinner tonight and it was just the right taste profile for what I was craving. We had these with some Hasselback potatoes and asparagus. Yummy!5 stars

  10. I first made this Salmon last year for Christmas Eve Dinner ( on crutches with screws in my foot no less ! It’s that easy !)

    We all ( kids included) loved it and since then it has been a favorite that is requested frequently.
    It’s the first recipe I tried from Downshiftology and since then I have made several and was even gifted one of Lisa’s cookbooks from my mother since I was always sending her recipes from this website!5 stars

    1. I love this little backstory! Happy to hear you’re loving this recipe amongst many others, Rachel.

  11. This was really good. I added 2 teaspoons of honey to the marinade mix. It tasted good without but i just wanted to cut the mustard tartness a bit. This will be added to rotation and may try this with chicken breasts and boneless chicken thighs also. Thank you for the easy and tasty recipe.5 stars

  12. We made this recipe tonight, we used the whole amount of the sauce on the fish, so maybe, used too much. We think it overpowered our wild caught salmon, I would use less Dijon and add more lemon. Someone suggested to add dill, that might add a nice element of favor. Overall this recipe needed tweaking, that is why we gave it t three stars. Also, check your fish after 15 mins.3 stars

  13. I would never buy farm raised Atlantic salmon for the very reasons you gave, nor would I eat any fish that’s farmed raised. You can get wild caught Atlantic salmon you just have to look for it! As for the salmon you mentioned they are good but I hate salmon that taste fishy or any fish that tastes fishy. It’s not you it’s me I will not fish that taste like castor oil.

  14. It was a easy recipe to make. In the ingredients you listed salt and pepper but you didn’t list when to add the salt and pepper. I’m assuming just salt and pepper the salmon and then baste with the sauce. I liked it and would make it again. Thanks5 stars

  15. This recipe was simple and delicious.  I suggest doubling the recipe for the sauce. It has a fresh lemony sauce with a mustard twang. I’ll definitely make it again.4 stars

  16. I made it and it was The Best Recipe, I really enjoyed it, I can’t wait to make it again, thak you so much, Lisa, salmon has never tasted so good!5 stars

  17. Hi Lisa:
    Big fan but came upon this comment. “And why I always steer clear of Atlantic Salmon (hint: I’m no fan of pollutants, antibiotics and toxins in my fish). “ I am from Atlantic Canada and would never eat salmon other than Atlantic  salmon. Can you share your reference backing this statement.

  18. Very yummy but I like to make the spread and serve it on the side because I love crispy salmon skin and don’t want to have soggy skin. 4 stars

  19. Yummy! This is my go to for salmon these days. I thought so much mustard might be overwhelming, but it really isn’t and it seals in the juice of the salmon, so it doesn’t dry out. Thanks for another easy, healthy, winner of a recipe, Lisa!5 stars

  20. Cooked this last night and it was tangy with a little dijon kick! Delicious! Cooked a described in recipe and was perfectly baked in my air fryer, Another great recipe!5 stars

  21. This is my favorite and the best salmon recipe I have ever made at home. I always come back to this recipe whenever I buy some salmon in the store. Delicious and always comes super moist and flavorful. This would make an excellent dinner for guests or a date :) Thanks for this recipe.5 stars

  22. I haven’t made this yet but I already know it will be amazing. I’m just wondering if it’s possible to use an air fryer instead of the oven? 5 stars