Name: Baked Salmon with Garlic and Dijon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 1/2 lb salmon filet; 3 Tbsp fresh parsley, chopped; 3 Tbsp olive oil; 1 fresh lemon, juiced; 6 garlic cloves, pressed; 1 Tbsp Dijon mustard; 1 tsp sea salt or to taste; 1/2 tsp black pepper or to taste; 1 Lemon, sliced into rings for garnishing

Jump to Recipe Print Recipe

This Baked Salmon with Garlic and Dijon is light, flavorful, and comes together in no time. Perfect for a healthy weeknight dinner or when you want something a little more elegant, this recipe never disappoints. Fresh, simple, and absolutely delicious!

Did You Know?

Wild salmon gets its distinctive pink-orange color from astaxanthin, a natural pigment found in the krill and small crustaceans that make up the fish's diet. Farm-raised salmon would be gray without added pigment. A Dijon mustard crust on baked salmon does more than add flavor — the mustard's acidity creates a barrier that slows moisture loss during baking, helping the fillet stay tender and flaky rather than drying out.

Pro Tips

Pat the salmon completely dry and season with a generous coating of the garlic-Dijon mixture. Bake skin-side down at 400 degrees F for 12-15 minutes until the top is golden. The salmon is done when it flakes easily but is still slightly translucent in the very center.

Frequently Asked Questions

1. What type of salmon is best for baking?

Center-cut fillets about 1-1.5 inches thick give the most even baking. Atlantic salmon is fattier and more forgiving, while wild sockeye has a deeper, more intense flavor.

2. What is in the garlic Dijon topping?

Dijon mustard, minced garlic, honey, lemon juice, and fresh herbs mixed together and spread over the salmon before baking. The mustard creates a flavorful, golden crust.

3. What temperature and time for baked salmon?

400 degrees for 12-15 minutes for 1-inch thick fillets. The salmon is done when it flakes easily with a fork and the internal temperature reaches 130-135 degrees.

4. Should I bake skin-on or skin-off?

Skin-on is recommended — the skin protects the bottom of the fillet from direct heat and peels off easily after baking. It also adds flavor if you crisp it.

5. How do I prevent salmon from drying out?

Do not overbake — salmon continues cooking after you pull it from the oven. The Dijon-honey glaze also acts as a moisture barrier. Pull at 130 degrees for the juiciest result.

6. What does the Dijon mustard do?

The mustard adds tangy, sharp flavor, helps the garlic and herbs adhere to the fish, and forms a thin protective crust that seals in moisture during baking.

7. Can I broil instead of bake?

Yes — broil 6 inches from the heat for 8-10 minutes. The high heat caramelizes the Dijon glaze quickly while the inside stays moist. Watch carefully to prevent burning.

8. What fresh herbs complement garlic Dijon salmon?

Fresh dill is the classic pairing. Parsley, chives, and tarragon also work beautifully with the mustard and lemon flavors.

9. What sides pair well with baked salmon?

Roasted asparagus, steamed rice, lemon-herb couscous, sauteed green beans, or a light arugula salad all complement the rich garlic Dijon flavors.

10. How do I store leftover baked salmon?

Refrigerate for up to 2 days in an airtight container. Leftover Dijon salmon is excellent served cold over salads, in grain bowls, or flaked into pasta.

Watch How to Make This