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Baked Dijon Salmon

Baked Dijon salmon gets a tangy coating of Dijon mustard, lemon juice, and garlic before roasting on a parchment-lined baking sheet. The fillets bake until opaque and flaky, with a thickest-part temperature of 145°F.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 4 salmon fillets 6-ounce, skin-on or skinless
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 cloves garlic minced
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper

Equipment

  • 1 rimmed baking sheet

Method
 

  1. Heat the oven to 400°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Stir together the Dijon mustard, olive oil, lemon juice, garlic, salt, and pepper in a small bowl.
  4. Place the salmon fillets skin-side down, if skin-on, on the prepared baking sheet.
  5. Spread the mustard mixture over the tops.
  6. Bake for 12 to 15 minutes, until the salmon is opaque and flakes easily and its thickest part reaches 145°F.

Notes

For the most accurate doneness, check the thickest part of the salmon with a thermometer. Refrigerate leftovers for up to 3 days; freeze for up to 2 months. For a gluten-free version, check that the Dijon mustard is labeled gluten-free.