This Baked Salmon with Garlic and Dijon is a foolproof recipe for juicy, flaky salmon packed with fresh flavors.
With just a few simple ingredients like garlic, lemon, and Dijon mustard, you can create a restaurant-quality dinner right at home.
It’s quick, healthy, and absolutely delicious!
Why You’ll Love This Baked Salmon with Garlic and Dijon
Ready in just 20 minutes – perfect for busy nights
Juicy and tender every time
Fresh, bold flavors from garlic, lemon, and Dijon
Minimal prep and cleanup with simple pantry staples
Healthy and packed with omega-3s
Elegant enough for entertaining, easy enough for weeknights
What You’ll Need (Ingredient Highlights)
Salmon fillet – fresh and firm, skin-on preferred
Olive oil – for richness and moisture
Fresh lemon juice – bright and refreshing
Dijon mustard – tangy and bold flavor enhancer
Fresh parsley – adds color and a burst of freshness
Garlic cloves – minced or pressed for intense flavor
Salt and black pepper – essential for seasoning
Lemon slices – for garnish and extra citrusy aroma
Pro Tips Before You Start
Use fresh salmon for the best flavor and texture
Line your baking sheet with parchment paper for easy cleanup
Press garlic finely so it distributes evenly over the fish
Don’t overbake – salmon should flake easily but stay moist
Serve immediately for the best taste and texture
How to Make Baked Salmon with Garlic and Dijon
Preheat the oven
Preheat your oven to 450°F. Line a baking sheet with parchment paper or foil.
Prepare the salmon
Cut the salmon fillet into 4 even portions.
Place them skin-side down on the prepared baking sheet.
Make the garlic Dijon glaze
In a small bowl, whisk together olive oil, fresh lemon juice, Dijon mustard, parsley, minced garlic, salt, and pepper.
Coat the salmon
Brush the glaze generously over the tops and sides of the salmon fillets.
Top each piece with a slice of lemon.
Bake
Bake uncovered for 12–15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.
Serve
Garnish with additional chopped parsley and serve hot with extra lemon wedges if desired.
What to Serve It With
Steamed or roasted asparagus
Garlic mashed potatoes or cauliflower mash
Rice pilaf or lemon herb quinoa
Simple green salad with vinaigrette
Crusty bread for soaking up the juices
Variations / Substitutions
Swap parsley for dill for a classic salmon flavor twist
Use grainy mustard if you prefer a more textured glaze
Add a sprinkle of paprika for a hint of smokiness
Top with capers for briny, savory contrast
Try with trout or cod if you’re out of salmon
Storage & Leftovers
Fridge: Store leftover salmon in an airtight container for up to 3 days
Freezer: Freeze cooled portions for up to 2 months
Reheat gently: Warm leftovers in a low oven or microwave at 50% power to avoid drying out
Repurpose leftovers: Flake salmon into salads, wraps, or pasta dishes for easy meals
FAQs
Can I use frozen salmon?
Yes, just thaw it completely and pat dry before applying the glaze.
Should I leave the skin on while baking?
Yes, it helps the salmon stay moist and flavorful.
What can I use instead of Dijon mustard?
Grainy mustard or yellow mustard can work, but Dijon is best for balanced flavor.
How do I know when the salmon is done?
It should flake easily with a fork and appear opaque throughout.
Can I grill this instead of baking?
Absolutely! Grill over medium heat for about 5–6 minutes per side.
Is this recipe keto-friendly?
Yes! It’s low-carb, high-protein, and perfect for a keto meal plan.
Can I make the glaze ahead of time?
Yes, the glaze can be mixed a few hours ahead and refrigerated until ready to use.
Final Thoughts
This Baked Salmon with Garlic and Dijon is the ultimate easy, flavorful, and healthy dinner idea.
With simple ingredients and quick cooking time, it’s a no-fail recipe you’ll want to keep in regular rotation.
Perfect for both special occasions and everyday meals!
Baked Salmon with Garlic and Dijon
Ingredients
- 1 1/2 lb salmon fillet pin bones removed
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tbsp Dijon mustard
- 2 garlic cloves minced
- Salt and freshly ground black pepper to taste
- 4 lemon slices for topping
Instructions
- Preheat oven to 450°F.
- Line a baking sheet with parchment or foil.
- Cut salmon into 4 pieces.
- Arrange skin-side down on baking sheet.
- In a bowl, whisk olive oil, lemon juice, Dijon mustard, parsley, garlic, salt, and pepper.
- See full steps with tips & photos → https://mischacrossing.com/baked-salmon-with-garlic-and-dijon/
Notes
- You can substitute dried parsley if fresh isn’t available.
- Leftovers can be stored in the fridge for up to 2 days and served cold over salad.
