Dijon Baked Salmon
This Dijon baked salmon is one of my favorite easy salmon recipes. It’s incredibly flavorful and the Dijon topping keeps the salmon moist, light and flaky. It’s the perfect healthy dinner recipe and can be made in under 30 minutes.
You guys know I’m a huge fan of salmon for all of it’s health benefits. Salmon is a brain-boosting, immune-boosting Omega-3 powerhouse. And let’s be honest, it just tastes 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.
WATCH THIS QUICK VIDEO OF MY BAKED SALMON RECIPE:
And subscribe to my YouTube Channel for weekly cooking videos!
Now, something I find funny about this recipe is that up until a few years ago, I never liked mustard. In fact, I would steer very clear of mustard. And now, it’s like a lightbulb went off and I’m eager to slather it on everything. Go figure.
So that’s what we’re doing here with this recipe today – we’re slathering mustard on salmon – and trust me, you’re gonna love it.
Making My Baked Salmon with Dijon
It should go without saying that you should always buy the highest quality of wild-caught salmon that your budget allows. I mention this in the recipe video above 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). So make sure to watch the video.
But once you’ve got your salmon, the rest of the recipe comes together easy peasy.
You’ll add the chopped parsley, Dijon mustard, lemon juice, avocado oil, garlic cloves, salt and pepper into a small mixing bowl and stir it together. Then, all you have to do is slather it on top of the salmon.
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.
Once your salmon is covered with the Dijon blend, bake it for 18-20 minutes in a 375 degree fahrenheit oven. 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.
Then, all that’s left to do is divide it into fillets for serving, or flake it into a salad or macrobowl (as I’ve shown you on my meal prep video). So darn good. And so darn easy.
More Salmon Recipes
For more salmon recipes make sure to check out my Salmon Patties, Smoked Salmon Frittata, Salmon Asparagus Salad, Sweet Potato Toast with Smoked Salmon and Herbed Chevre, Spinach and Smoked Salmon Pinwheels.
And if you’re looking for a delicious side dish to serve this Dijon Baked Salmon, I recommend my Garlic Sauteed Swiss Chard and Mashed Cauliflower.
Enjoy!
Dijon Baked Salmon
This Dijon baked salmon is one of my favorite easy salmon recipes. It’s incredibly flavorful and the dijon topping keeps the salmon moist, light and flaky. Watch how easy it is to make in the recipe video above!
Ingredients
- 1 1/2 lbs salmon (King, Sockeye or Coho salmon)
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup Dijon mustard
- 1 tbsp lemon juice
- 1 tbsp avocado oil
- 3 garlic cloves, finely chopped
- salt and pepper
Directions
- Preheat your oven to 375 degrees fahrenheit.
- Place the salmon on a parchment lined baking tray and set it aside.
- Mix together the remaining ingredients in a small bowl and generously coat the top of the salmon.
- Bake the salmon for 18-20 minutes (depending on size and thickness), then slice it into individual portions and serve immediately.
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.
Nutrition Information
Yield: 5 servings, Serving Size: 1/5 of recipe
- Amount Per Serving:
- Calories: 249.7
- Total Fat: 13.4g
- Saturated Fat: 1.7g
- Cholesterol: 87.1mg
- Sodium: 371mg
- Carbohydrates: 1.9g
- Fiber: 0.5g
- Sugar: 0.3g
- Protein: 30.5g
Did you make this recipe? I'd love to see!
Tag @downshiftology on Instagram and hashtag it #downshiftology.
this recipe came to together quickly and was so delicious. Very fresh and light tasting. My stepdaughter doesn’t really like mustard but this even got her approval. Do you use a particular brand of Dijon mustard? We used French’s which I find has a little more zing. Thanks in advance.
I glad you both enjoyed it! And yes, the brand of Dijon mustard I use is linked in the notes below the recipe. :)
Easy and good.
Thank you! I’m glad you enjoyed the baked salmon recipe. :)
Oh, so good! One of my kids doesn’t like any kind of fish, including salmon, so I have been craving salmon for a while and this recipe hit the spot. My son ate a little bit, but I have leftovers for two days and I’m so happy! My husband also enjoyed it and my other two kids as well. So glad I found your channel and website, you inspired me to just get salmon and make it. :)
I’m happy you grabbed some salmon and enjoyed the recipe Alex! And leftovers of this salmon is always a good thing. ;) x
Hi Lisa, I recently found your youtube channel. Congrats on your work its full of great tips. I started cooking all my meals and I am following your meal prep videos.
This recipe looks yummy, It linked me from your meal prep entry:
“My meal prep changes weekly and based on the seasons (again, food variety). But there’s 5 things I prep every week:
Protein: this could be roasted chicken, baked salmon, slow cooker pulled pork, baked halibut, etc.”
I was wondering if this can be made ahead and if so, for how long would it stay good in the fridge?
Thanks in advance!
Yes, definitely! It will stay good for about 3 days in the fridge. :) Glad you’re enjoying all my videos Oscar!
I’ve made this a bunch of times, and it is always really good! I plan on making this many more times!
Wonderful! I’m so happy to hear you enjoy the recipe! :)
So easy and delicious. My boyfriend is losing his mind stressed finishing his masters thesis and said this salmon was the highlight of his day :) It took 2 minutes to throw the sauce together. I didn’t have parsley so I swapped it with frozen chopped dill, and didn’t have avocado oil so swapped it with olive oil. Baked it on a parchment lined sheet pan with veggies. Only needed 18 minutes to cook. Yum!
Yay! Happy to to hear you both loved it!
Dijon salmon comes highly recommended, serving to guests tomorrow,
THANKS, pat
Thanks so much Pat! Glad you enjoyed it. :)
Husband really liked it!
Wonderful! Happy to hear it!
Absolutely delicious! The salmon says moist and the flavors dance so well together.
So glad you enjoyed the recipe Deanna! :) x
Loved the recipe, Lisa! Making it again tonight. Thank you for the clarification on parsley – obviously, I didn’t watch the video. :- )
Happy Independence Day.
That mystery “1/4 fresh parsley” makes me wish I knew if you meant 1/4 bunch or 1/4 cup because I’m going to try this recipe out for 7 guests tonight. I’m guessing that 1/4 bunch and 1/4 cup are close to being the same, so hoping this turns out okay. Have fresh Alaskan King salmon that we just caught yesterday!
Good catch! I mentioned it in the video, but it’s a 1/4 cup. I’ll fix it on the recipe right now. :) Hope you enjoy the recipe!
We had chicken today – decided to use this Dijon crust. Amazing too! Chicken can be bland at the best of times, husband thought I had bought it pre made/packed. Delicious. Paired it with cauliflower tabbouleh.
Yes, someone else recently mentioned that they tried it on chicken with success as well. I need to do that! Lol.
Delicious and moist! I have made this several times now as my husband and I enjoy it so much. It is especially good as he needs to eat soft foods for a while after oral surgery. I also have made the salmon patties several times too and they are so good! Thank you so much for sharing good for you and easy recipes.
Yay – happy you both loved it! It’s definitely my “go to” salmon recipe. And glad you enjoyed my salmon patties as well! :)
OMG… not only is this salmon moist but its ridiculously flavorful! And the smell of it baking makes your mouth water! I would have never thought of mixing mustard for salmon but it works so well and so simple, easy and fast to make… what a plus!I’ll definitely have to make it again! Maybe this weekend for Memorial Day. So cheap and easy it’ll feed several people. Thanks for sharing your recipe. I’ll definitely try a few others you have. 🤗
So happy you love the recipe Bobbie! It’d definitely one of my favorites and you can’t beat how simple it is. Hope you enjoy my other recipes as well! :) x
Super easy and awesome
Wonderful! Glad you enjoyed the recipe Barry!
Excellent and easy! Salmon was moist and delicious.
Wonderful! Happy to hear you enjoyed it! :)
dang! You did it again! Loved the simplicity yet burst of flavour in this one, the mustard didn’t overpower the salmon – which is strange! Paired it with your cauliflower tabbouleh, perfect! Middle son (who doesn’t board at school as the other two) says “a million out of 10” when I asked him to rate it. Delicious.
I will take that million out of 10 rating very happily! Haha. So glad you all enjoyed it and yes, so simple yet so flavorful. Just how I like it. ;) x
Amazing! So easy to make and it tasted great! The sauce helps keep the fish so moist. I will definitely make this again!
Wonderful! So glad you enjoyed the recipe! :)
Amazing recipe! tried it over tilapia and chicken
Oh awesome! That’s so great to hear that it’s equally delicious on tilapia and chicken. Will have to give that a try myself! :)
This looks delicious. Thank you so much for sharing! Can’t wait to make my own dijon salmon the next time I head to the grocery store. My family would definitely love this recipe! I’ll report back after I make it with how it turned out!
Yes, please let me know how it turns out! :)
You mentioned you use this for meal prep and eat it for several days. How long will this keep? Do you reheat it? I have always been afraid to meal prep fish.
I’ll keep up to 3-days worth in the fridge and freeze the rest. Then, I’ll just reheat it when I’d like some more. :)
Hi, Jeff – great review. As I come from the Pacific Northwest, USA, I am curious about the salmon dish you described. Based on my readings and searches, I”ve concluded farmed salmon is a no-no for many reasons. Was there any indication at the restaurant about the origins of the salmon ? Regards, Don
What a delicious looking meal! Thanks so much for sharingJulie
Hope you enjoy it Julie! :) x
You got me al dijon mustard. Mustard is not used very often and it is a great condiment to be used in so many different ways. And it goes perfect with seafood yummy!
And it’s funny because until recently, I never really liked mustard myself. But it’s absolutely divine on this salmon! Hope you enjoy it!
That sounds and looks so good, a big side of salmon is a great way to serve numbers elegantly and really rather simply. Love this!
Yes, so true. And simple and elegant always seem like a good combo, don’t they? ;) Thanks Brian!
I love salmon, but never eat enough of it. After looking at this recipe, I need to pick up a fillet or two. The dijon topping sounds perfect for salmon.
I hear that often – that many people order salmon when they’re in restaurants, but never prepare it at home. Hopefully the simplicity of this recipe will help change that and put salmon into a regular rotation for your meals. ;) x
What a delightful combination. Salmon + mustard, yes please! Pinning!
It’s so simple and yet so delicious! Hope you enjoy it Savita!
I was just about to go out to the market when I got Lisa’s email with this recipe – bough some fresh salmon (all the other ingredients I already had), came home prepped it in 5 minutes – had it with oven baked fries and an arugula salad – it was incredibly taste and a light fulfilling meal! Perfect dinner!Cheers from Lisbon, Lisa! – I love your guide of my own city and still have to check some of the places you mentioned there :)
Yay! So glad you enjoyed the recipe Micaela! And I’m jealous that you get to enjoy Lisbon every day of the week. I adore that city and can’t wait to go back! :) x