Dijon Baked Salmon

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: 

Dijon Baked Salmon Recipe Video

Want to see how I make this savory Dijon salmon? Watch the video below!

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

4.89 from 109 votes
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: 5 servings
Author: Lisa Bryan
This Dijon baked salmon is incredibly flavorful, moist, flaky, and a healthy dinner recipe that’s made in under 30 minutes!

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

Instructions 

  • Preheat your oven to 375 degrees Fahrenheit. Mix together the mustard, parsley, lemon juice, oil, and garlic 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 18-20 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.

Nutrition

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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

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

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272 comments on “Dijon Baked Salmon”

  1. Another go-to recipe, it’s so quick and easy and the salmon comes out really tasty. The last time we made it my wife and I added rosemary, thyme, and sliced lemons on top. Thanks for the tip on avoiding Atlantic salmon! 👍5 stars

  2. So easy and sooo sooo delicious! Made for us and guests! Both times just perfect! Thank you! 5 stars

  3. This recipe takes baked salmon to a whole new level. I usually always bake salmon with just some salt and pepper on top, so this one wowed both me and my husband. SO delicious!5 stars

  4. This recipe is so delicious!!! I have to say that I make this Dijon salmon every weekend because I don’t get tired of it. 
    Even my family have to ask me for the recipe since it tastes so good and juicy! Thank you downshiftology for your incredible recipes!5 stars

  5. Love, love, love the taste of this on salmon. I changed it up a bit and spread a breadcrumb/Parmesan mixture on it then baked it. Beyond delicious and a great change from teriyaki style. 5 stars

  6. Hi Lisa
    Loving Downshiftology, all your tips and lovely recipes. Just wondering, as I’m an Aussie what you think of Tasmanian salmon for this recipe? Here in Australia we get a lot of Atlantic salmon so to hear that it was full of polutants etc was a source of great disappointment and concern. Tassis salmon is gorgeous but like your King salmon it is significantly more expensive….and sometimes hard to get!!! Even though it is the local fish so much of it is sold to the Japanese market that we miss out or have to pay premium prices.

  7. Can you specify what type of parsley you used?  I can’t tell from the video. Italian or Curley?

  8. With the enormous amount of salt / sodium already in the dijon mustard, why add more? There isn’t any need for it.

  9. I absolutely love this recipe, I’ve made it at least 6 times now. It’s easy and the payoff is amazing! Thank you so much for this gem!
    Do you think I can use this recipe to grill salmon though?5 stars

  10. This is fantastic! Just made it for dinner and I could eat the whole thing. I was skeptical about so much mustard but it totally is balanced by the other ingredients. So good! 5 stars

  11. Deae Lisa, I try to implement one of your recipes in our weekly meal plans. So far my husband and my nearly two year old daughter loved every dish I prepared. Thank you, for having the same taste buds like my family (and me). Best wishes from half way around the world (Germany) and stay healthy, Isabella5 stars

    • Hi Isabella- So glad to hear your whole family are enjoying a few of my recipes in your weekly meal plan :) Hope you and your family are staying safe and healthy as well!

  12. I just tried this one out today. We didn’t have salmon, so I used some tilapia my dad bought, it was so easy to make! The fish was PERFECT! My whole family loved it! Thanks for the recipe!5 stars

  13. I’ve never made salmon, or even really eaten it for that matter. I really wanted to try it to expand my food horizons (and for the health benefits) so I went looking for recipes. I landed on yours and loved that it was so simple. This tab has been open for weeks on my computer and I finally went out and got some salmon tonight and tried it. Absolutely delicious!! Thank you for the awesome recipe, I loved it! I will definitely be making this in the future5 stars

    • Hi Emmalee- So glad you enjoyed this baked salmon recipe! Can’t wait for you to make this again :)

  14. Hi, it looks like you used flat or Italian parsley as opposed curly or American parsley. Perhaps you should clarify that as not all know the difference. Can’t wait to try it, just need the avocado oil.
    Just a word from a produce guy.

  15. What happens if you have oliveoil instill of a avocado oil?

  16. I would just like to say that I have tried and I copied quite a few of Lisa’s recipes From this websites and they are fantastic. Thank you for the great recipes.🤗♥️🥳5 stars

    • Thrilled to hear that Ivy! I’m glad you’re enjoying everything so far and I can’t wait to see what you make next :)

  17. Made this and my whole family loved it! Making it for the second time and everyone is excited! I didn’t have any parsley, so I simply omitted it, and it’s still amazing! Thanks so much for sharing it!5 stars

  18. This is so easy to whip up as a weekday dinner. Always a hit with the family!5 stars

  19. Making this again tonight!  So easy, so delicious!  Out of fresh parsley, so will try some dried.5 stars

  20. I didn’t have Dijon mustard so I used honey mustard and I didn’t have parsley so I used cilantro. I only had one small filet and the topping was runny but still delicious. I will have to try it again with the correct ingredients. 5 stars

  21. Thank you Lisa! This was the first recipe I tried and it was was delicious! Will make it again. The salmon quality made a difference.5 stars

  22. Super easy and delicious! And good advice about the salmon selection.5 stars

  23. Just made this and it was delicious! Only thing that would make it better is a little crispy bite – I should have made some fries or something 

  24. I love this recipe!! I tried it with chicken also, the possibilities are endless. Thank you for sharing5 stars

  25. Thanks Lisa for making my life so tasty and easy! Such a great dish and done before you know it. My husband and I just loved it. This one will be on repeat….5 stars

  26. I made this about 2 weeks ago, My Husband Of 33ys *Absolutely Lover It…As I was making it, I thought it was a little to liquidy. So I added 1/4 cup of Honey & 1/4 cup of Parmesan & Romano Cheese…..He Said “That Was The Best Flavored Salmon He’d Ever Eaten” After 38 Years Of Cooking Baking <This To Date Is By Far His Favorite5 stars

  27. My favorite Salmon recipe! This recipe is super easy to follow and yields perfectly flaky and delicious salmon every time. I made it last night for a date night dinner with my boyfriend and we both enjoyed it very much.5 stars

    • Hi there – Amazing! So glad you and your boyfriend enjoyed this over dinner last night. Such a great date night meal :)

  28. Made this last night my whole family loved it! Especially my 4 year old!5 stars

  29. Lisa, I just wanted to say Thank you! Thank you for all that you do for us! I have become such a fan and I look forward to all of your videos and recipes <3 I have recommended you to my friends who are foodies like me and have an appreciation and love for clean and healthy eating :) I am so grateful for you and your journey and sharing it with us! I too have struggled with major health issues that forced me to completely change my diet and lifestyle. Blessings to you my friend and thank you for being you!5 stars

    • Hi Terra – Thanks so much for spreading the word about Downshiftology :) I’m so thrilled to hear you are loving all my recipes and videos, and that they are helping all of you get back on track to a healthy lifestyle.

  30. I made this salmon once when I had my mom over. She asks for it ever since each time she comes by. It is a fresh take on traditional baked salmon and it tastes amazing. Thanks Lisa!5 stars

    • Hi Niaz – I’m so glad both you and your mom enjoyed this recipe! The dijon does give it an extra boost in flavor :)

  31. Made this with some wild caught Alaskan salmon I scored at a local CSA and it was so delicious this way! That dijon coating definitely made it flavorful and kept it moist…even with reheating as leftovers!5 stars

  32. I made this tonight for my family and it did not disappoint. So delicious and moist, I will be making this again and again. The best part was how quick and easy it was to pull it all together. Wonderful recipe, thank you!5 stars

  33. I love salmon and I’m always searching for new ways to enjoy it. This was the first time I baked it this way with mustard, so good! I know look forward to try your cheese and smoked salmon ball! :) 5 stars

  34. The best salmon recipe! The salmon cooks perfectly every time5 stars

  35. I love salmon and this is one of my new favorite recipes.5 stars

  36. I made this, and I’m happy to report it turned out as delicious as it looks. Super easy, if I was successful then you will be too. The Dijon is 🔥🔥5 stars

  37. I made this one many times already. Always a big success with family and friends. Sometimes I do replace the parsley for Cilantro and is so good as well :D

    Super fast yummy dinner option! :D Thank you!5 stars

  38. Tried this and was soo good5 stars

  39. Hi! Wondering how to store this cooked salmon in the fridge? And for how long?
    Also, is it possible to store cooked salmon in the freezer.. ?

    Thanks in advance! 

    • Hi Phoebe – you can store cooked salmon in the fridge for up to 3-5 days, and then you can pop it in the freezer after :)

  40. Hi! If I do not have avocado oil, can I substitute with olive oil or grapeseed oil?
    Thanks!

  41. This is the best salmon I have ever made! I made some Sockeye with just black pepper and lemon and didn’t really like its flavor. When I tried your recipe it was a game changer! Will try it with Coho next! Thank you very much Lisa!5 stars

  42. Made this once and it was incredible. I was getting really tired of dry salmon! Quick question, though. Is this something that could be done on the grill?5 stars

    • Hi Shawn – glad you enjoyed this salmon recipe :) If you were to grill it, I would place it on a cedar plan as it will fall apart on the grill.

  43. Hi Lisa,

    I have made this dish sooo many times; for dinner parties as well as just a Wednesday treat for my husband. Always a complete success and a source of praise (a great deal of which should be forwarded to you!).

    So, keep up the great work, you are a true inspiration!5 stars

    • Hi Emma – I’m so happy to hear that! I’m glad that you, your husband, and your friends all love this recipe :)

  44. Delicious salmon recipe. I made jasmine rice and put some lemon zest and parsley at the end.5 stars

  45. Hi Lisa,

    How can I adjust the cooking time if I’m making a small filet for 1 person?

    Thanks!

  46. One of the best recipes i have found so far for moist tasty salmon. doing this again for the 3rd time. only this time using pre cut salmon pieces. whole wild caught is so hard to find . need to keep my eyes to make sure i dont over cook.5 stars

  47. Can I use some other fish with this receipe? 
    Thank you for this site, it is my go-to! 

    • Hi Karolina – yes, you can use this topping on a wide variety of fish (cod, seabass, etc) as well as chicken! And I’m happy you’re loving all my recipes, thank you!

  48. I found this gem of a recipe and my hubby cooked it. I was so tasty and moist! We made 4 fillets and there were no leftovers. The recipe is so easy to make. Easy and delicious = winner!5 stars

  49. This is absolutely wonderful! My husband who isn’t a salmon lover does love this! Thanks for recipe!5 stars

  50. Loved this recipe! Simple yet delicious; also, extra points for being broke-college-student friendly! I added capers into the mix for a bit of extra flavor.5 stars

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