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!
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.
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.
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).
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.
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:
- Serve it alongside veggies. Whip up a quick veggie such as garlic sautéed spinach, garlic ginger bok choy, or sautéed cabbage. And if you’re a fan of roasted veggies, roasted sweet potatoes, roasted broccoli, or roasted Brussels sprouts will make for a perfect pairing.
- Flake it into a salad. Add it to a big bed of leafy greens, fresh cut veggies such as cucumber, red onion, tomatoes, radish, and a drizzle of lemon vinaigrette.
- Add it to a buddha bowl. Start with your favorite grain, such as rice or quinoa. Then layer on fresh and roasted veggies, and lastly, top with your salmon piece.
For More Tasty Salmon Ideas
Make sure to check out my list of easy salmon recipes and these reader favorites:
- Best Baked Salmon (so easy!)
- Salmon Patties
- Smoked Salmon Frittata
- Salmon Avocado Salad
- Grilled Salmon Steaks
- Cedar Plank Salmon
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
- 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.
- 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.
- 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.
Recipe originally posted February 2018, but updated to include new information.
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.
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.
Our new favorite salmon recipe!
Glad you’re loving this salmon recipe Kat!
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!
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!
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.
Happy to hear your family enjoyed this baked salmon Lax!
I made this tonight and loved it. Super easy.
Glad you enjoyed this baked salmon Becky!
We brought a bunch of fish back from Alaska. Trying out different recipes. We must try this one.
Hope you enjoy Keria!
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.
Hi Brian – thanks for giving it a try! Hopefully you’ll enjoy some of my other recipes more, like my garlic herb salmon. :)
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
Thanks so much for sharing and that you enjoyed the recipe Melina!
Could I use dried parsley can’t find fresh
Yes, you can if that’s the only kind available.
This was easy, delicious and fast.
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*
Yay! Happy to hear you loved this dijon baked salmon Stephanie :)
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!
I bet this tasted great with a fresh sockeye salmon!
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!
Glad this seasoning worked out well with dijon baked salmon Mary!
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!
Glad the whole family enjoyed this baked salmon recipe! Love it served with roasted broccoli as well :)
This was one of the best Salmon recipes I have ever tasted.I did add some sour cream and felt this really made the dish.
Excited to hear you’ve found a winning baked salmon recipe :)
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?
You can pair this with any grain you’d like! Couscous or rice will work :)
It has definitely become a family favorite. It is a wonderful no-fail recipe every time!
Happy to hear this has become a family favorite Arlene!
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.
I would halve the ingredients for the dijon spread.
whole grain Dijon mustaRD IS EVEN BETTER!
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.
Happy to hear you’re enjoying this baked salmon recipe Lisa!
I made this last night. It was delicious and everyone enjoyed, even my picky son.
Glad this even satisfied the picky eaters Michelle!
This salmon is delicious like all your recipes! This made me change my mind about salmon. Will definitely make it again soon. :-*
Glad you enjoyed this baked salmon Fefe!
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!
Glad this worked out perfectly with the bok choy side dish :)
My wife can’t get enough of this!
Happy to hear you both are enjoying this recipe Richard :)
OMG!!! It tasted amazing!
The salmon barely made it to the table:)
With kindness always,Lisa
Happy to hear you loved this dijon baked salmon Lisa!
This looks delicious! Have you ever used this recipe for frozen fish? And if so, what changes do you make, if any?
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!
I have everything to make this except avocado oil! Ugh!
Is olive oil okay?
Yes, no problem!
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.
Always use fresh Canadian Salmon and, NEVER over cook… Salmon MUST be almost raw in the center so, you derive NO fishy flavor…
This was so delicious and easy! Especially on a beautiful cut of salmon. Thank you for sharing.
Happy to hear you enjoyed this baked salmon recipe!
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.
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 :)
Glad you enjoyed this recipe Kellie!
This is delish!!
Glad you enjoyed this baked salmon Pat!
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!
So glad you enjoyed this baked salmon Dawn! Can’t wait to reveal more cookbook news.
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.
Glad you enjoyed this baked salmon Michelle!
g that messes me up is when you print the recipe for 2 and it comes back with crazy measurements. Can you fix that?
Thanks for letting me know Debbie! Will see what I can do.
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.
Perfect! Glad you enjoyed this one Diana!
Decided to make this fabulous recipe and it did not disappoint. I added some crushed cashews, it was delightful.
Love the idea of adding crushed cashews!
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;)
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!
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!
That sounds amazing paired with those fresh ingredients!
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.
Happy to hear you’ve found a winning salmon recipe Steve!
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.
This is definitely one to keep all year round as well!
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!!
Happy to hear you enjoyed this baked salmon Liz! Excited for you to make this again.
So easy to make and absolutely moist and delicious!
Perfect for an easy weeknight dinner :)
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!
Perfect! You answered my one unasked-question. Thanks.
Can’t wait to try it!!! Looks yummy!!
Hope you enjoy this one Sandy!
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!!
Glad you enjoyed this recipe :)
I have done this recipy a few times and is perfect. Many thanks! Anne
Happy to hear you’ve enjoyed this recipe so much Anne!