Baked Lemon Dijon Salmon (Printable Version)
Salmon fillets baked in a lemon-Dijon garlic glaze for a bright, healthy main in under 30 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (approximately 6 ounces each), skin-on or skinless
→ Marinade/Glaze
02 - 2 tablespoons Dijon mustard
03 - 2 tablespoons olive oil
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 teaspoons grated lemon zest
06 - 3 garlic cloves, minced
07 - 1 teaspoon honey (optional, for mild sweetness)
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 1 lemon, thinly sliced
12 - Chopped fresh parsley (optional)
# How To Make It:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly coat with nonstick spray.
02 - In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, lemon zest, minced garlic, honey, thyme, salt, and black pepper until thoroughly blended.
03 - Place salmon fillets on the prepared baking sheet, skin side down if present. Pat each fillet dry using paper towels.
04 - Brush the lemon Dijon marinade liberally over each salmon fillet, covering all exposed surfaces for maximum flavor.
05 - Top each salmon fillet with a thin lemon slice to infuse additional citrus aroma during cooking.
06 - Transfer the tray to the oven and bake for 15–18 minutes, until the salmon is opaque throughout, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C).
07 - Optionally, sprinkle with chopped fresh parsley. Serve immediately for best texture and flavor.
# Helpful Hints:
01 -
- The way the Dijon, lemon, and garlic mingle brings restaurant flavor with almost no fuss.
- This salmon always comes out tender, flaking at the touch – every time I make it, someone asks for the recipe.
02 -
- Baking too long dries out the salmon fast – check it early, even if your oven runs cool.
- Prepping the glaze ahead or letting the fish marinate for 30 minutes turns up the flavor big time.
03 -
- Parchment makes cleanup a breeze – forget scraping stuck bits.
- Let the salmon come close to room temperature before baking so it cooks more evenly.