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

4.84 from 143 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. There are two stories to farm raised Atlantic salmon. From what I understand stay away from Chilean Atlantic salmon – it’s a “dirty” industry, but Norwegian farm raised Atlantic comes from a long-practised aquaculture, and is touted as being a “clean” industry.4 stars

  2. Lovely recipe!  I’m suggesting grating the lemon before juicing for more depth in flavour. A tasty variation is adding Panko to this recipe. Adds a nice little crunch. 4 stars

  3. I was so excited to try this recipe, but it had too much of the mustard taste that was over powering. It did keep the salmon moist.
    Thank you for posing your recipe!

  4. I’ve made this about 6 or 8 times so far and we really enjoy it. I cut the salmon into individual servings because once cooked, you can’t really slice it cleanly. Tonight, I didn’t have fresh parsley, but I did have fresh rosemary and Oregano. I finely chopped the rosemary and chopped the oregano, and it turned our just as tasty. Great recipe!4 stars

  5. Came out perfect! My family was amazed how it just melted in our mouths. The only ingredient that I used differently is dijonnaise rather than dijon. Served it with a pesto salad and roasted vegetables.5 stars

  6. This just wasn’t for my family. We have a freezer full four different species of salmon and are always looking for new ways so we are glad we tried it. For us the flavors just didn’t go, we do believe it is our preferences as it appears many others liked it.2 stars

    1. Hi Brian – thanks for giving it a try! Hopefully you’ll enjoy some of my other recipes more, like my garlic herb salmon. :)

  7. This was one of the best Salmon recipes I have ever tasted. I was happy to share the recipe with my friends from Downshiftology and show them your Instagram page <3

  8. Very easy recipe, especially if you have frozen salmon that’s been sitting around and you need to use it up. Obviously if you don’t like mustard this probably isn’t for you as it gives the bulk of the flavor. I served this with mashed cauliflower, salad, and homemade sourdough rolls. *chefs kiss*5 stars

  9. This is an awesome recipe. So simple and delicious. I went with sockeye salmon and it was divine! I really enjoy your video tutorials and recipes. Keep them coming!5 stars

  10. Amazing texture and flavor, best recipe ever, and so easy to prepare; mixed simple ingredients and baked. I used 2 large coho salmon filets and never tasted any salmon so moist and delicious. This is now on my goto for coho!5 stars

  11. Easiest recipe!!!!  My family LOVED this salmon. I served it with roasted broccoli with a light Dijon vinaigrette that went so well with the salmon. Really good!5 stars

  12. I already posted that this is now a family favorite. What sides/grains would you pair this with? We do a salad with a lemon vinaigrette. Any grains like couscous?5 stars

  13. How can I alter the ingredients if I am making three single coho salmon pieces which only weigh about 4 to 5 ounces each? Thank you.

  14. Have made this many times. My whole family loves it. I do NOT enjoy cooking, so love that this is easy and healthy. Sometimes I add a little Parmesan cheese on top if you want a little crunch.5 stars

  15. This salmon is delicious like all your recipes! This made me change my mind about salmon. Will definitely make it again soon. :-*5 stars

  16. This was excellent! Usually I’m making dinner without a recipe, putting flavors together and I just couldn’t think if something freah to do with the Coho Salmon I got. I was a little concerned the dijon would be too over poweri g, but it was SO FREAKIN GOOD!. I actually served it with the ginger garlic bok choy and it went perfectly together!
    Five star dinner I will be making again!5 stars

  17. OMG!!! It tasted amazing!
    Thank you.
    The salmon barely made it to the table:)
    With kindness always,Lisa5 stars

  18. This looks delicious! Have you ever used this recipe for frozen fish? And if so, what changes do you make, if any?

    1. Hi Anna – Yes, you can use frozen salmon as well! Just thaw it in the fridge the night before, then follow the same recipe instructions. Enjoy!

  19. This was really good however I didn’t have Parsley so used some chives instead. I also added some mayonnaise to make it less intense.4 stars

  20. Always use fresh Canadian Salmon and, NEVER over cook… Salmon MUST be almost raw in the center so, you derive NO fishy flavor…4 stars

  21. Followed the recipe pretty closely, just added chopped dill to the parsley.. IMHO “generously” coating the salmon is too much. I found it overpowered the taste of the salmon. If I’m paying high prices for fresh, wild, salmon, I want to taste it! Just a light glaze of the sauce might be better..That being said, this sauce may be a good way to brighten up frozen seafood, or stronger flavored fish like tuna.4 stars

  22. This was so delicious. Super easy and my family devoured it. It was so moist and loaded with flavor. I used spicy brown mustard, highly recommend it :)5 stars

  23. This was delicious! I thought the Dijon would be overpowering but it wasn’t at all. I used some fresh parsley from the garden, yummy. Thanks for the recipe. I’m excited for your cookbook! Congrats!5 stars

    1. So glad you enjoyed this baked salmon Dawn! Can’t wait to reveal more cookbook news.

  24. Made this recipe and it was delicious! Had a simple roquette side salad with it. Although it was recommended not to purchase this fish, I made it with Atlantic salmon because that is the type of fresh salmon that is available in my area. 5 stars

  25.  g that messes me up is when you print the recipe for 2 and it comes back with crazy measurements.  Can you fix that?5 stars

  26. My gosh, how good does the kitchen smell when baking this dish? I added a dollop of plain greek yogurt to balance the tartness from the mustard and lemon and added fresh dill and it was amazing!
    Simply delicious and thank you, Lisa.5 stars

  27. Decided to make this fabulous recipe and it did not disappoint. I added some crushed cashews, it was delightful.5 stars

  28. Already cooked it few times, every time it is turned out fantastic! Thank you for it. I also using wholegrain mustard and it working beautifully as well;)5 stars

    1. Hi Olga! – I’m happy you love this recipe! It really is one of my personal go-to’s as well. And yes, it’s great with wholegrain mustard as well. Enjoy!

  29. Thank you, Lisa! This dish is so easy to whip together for a quick, healthy DELICIOUS dinner. I’ve been serving over spring mix with mango, avacado, diced cucumber, toasted slivered almonds and sesame ginger dressing. Leftovers are great for lunch the next day, even cold!5 stars

  30. I made this fantastic dish a few nights ago.  My wife, who *never* talks with her mouth full, couldn’t stop raving about it… while eating!  High praise indeed.  Definitely a multi-repeat item.  Thanks.5 stars

  31. Thank you for this one! Recipe is so easy and delicious! Made it twice already and it will become the new favorite way to bake salmon. Also great cold the next day! Stuck to the exact recipe super simple.5 stars

  32. Such a flavorful recipe Lisa! Thank you for sharing. I made this last night. Super delicious!!! We love using Dejon mustard in recipes. Always a home run. Very easy & quick turn around time. Salmon is extremely flaky and very moist just like you stated. Shared a picture of my masterpiece with my sister. She can’t wait for my visit next month so we can make this. Yum!!5 stars

  33. Here’s a tip…..put the salmon on aluminum foil instead.  The skin sticks to the foil, allowing you to just lift the meat easily out of the pan.  Easy clean up too!

  34. This was delish! The flavour just melted in my mouth. I couldn’t find any of the salmon that was mentioned in the video but I just got 1 lb of organic salmon. This also really made me appreciate eating fresh salmon as opposed to the packaged frozen kind. Will make again!!5 stars