Easy Baked Dijon Salmon with Creamy Dijon Mustard
You’re going to make this Dijon Salmon recipe again and again. It’s easy, it’s delicious, and it has great flavor thanks to a few simple ingredients like Dijon mustard and garlic, and it bakes in the oven, so it’s truly a set-it-and-forget-it dinner! This is a great recipe if you are new to cooking seafood, such as salmon. Serve this with your favorite vegetable (we usually do broccoli or a fresh salad) and you have the perfect meal!
Salmon is one of our favorite proteins at our house, and it’s a fish I make all the time because it’s flavorful, easy to cook, and feels a little special without requiring much fuss. We especially love Coho salmon fillets from the Pacific Ocean because they have a mild, balanced flavor that works so well in easy dinners like this one. King salmon is richer and more luxurious, while Atlantic salmon is typically milder and very approachable, but Coho is such a great middle ground and one I come back to often. Some of my favorite salmon recipes on my website are my Salmon with Coconut Rice or my Salmon Puttanesca.
Ingredients Notes
This recipe has two components: the fresh salmon and the Dijon sauce we put on top before baking. The dijon mustard sauce contains whole-grain mustard, honey, salt, pepper, paprika, minced garlic cloves, shallots, lemon zest, lemon juice, olive oil, and dijon mustard. It’s a really balanced sauce with lots of flavor and a bit of a zing from the sharp dijon mustard. For the salmon, we keep things simple: we season it with salt and pepper, then use a brush or spoon to spread the sauce on top. It’s optional, but I love adding a little dry white wine to the pan to boost flavor when baking!
How to Make Baked Dijon Salmon
- Make the Dijon sauce: In a small bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, honey, lemon zest, lemon juice, shallot, garlic, paprika, crushed red pepper flakes, salt, and black pepper until smooth and well combined.
2. Season the salmon: Pat the salmon fillets dry, then place them skin-side down in a parchment-lined baking dish or sheet pan. Drizzle lightly with olive oil and season with kosher salt and black pepper.
3. Spoon the sauce over the top: Spoon the Dijon sauce evenly over the salmon fillets, spreading it gently so each piece is nicely coated. If using the white wine, pour it into the pan around the salmon.
4. Bake until just cooked through: Bake at 425 degrees Fahrenheit until the salmon is tender, glossy, and flakes easily with a fork, about 10 to 14 minutes. Cooking time will vary slightly depending on thickness. Finish with fresh dill and chives, and serve with lemon wedges.
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Easy Baked Dijon Salmon with Creamy Dijon Mustard
Equipment
- Large sheet pan
- parchment paper
- Small bowl
- whisk
- Microplane or zester
- chef’s knife
- cutting board
Ingredients
For the salmon
- 4 5- to 6-ounce skin-on salmon fillets preferably center-cut
- 1 tablespoon extra virgin olive oil plus more for the pan
- Kosher salt
- Black pepper
- 2 tablespoons dry white wine optional
For the Dijon shallot sauce
- 3 tablespoons extra virgin olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 teaspoon honey
- 1 small lemon zested
- 1 1/2 tablespoons fresh lemon juice
- 1 small shallot very thinly sliced
- 2 large garlic cloves finely grated or very finely minced
- 1/4 teaspoon sweet paprika
- 1/4 teaspoon crushed red pepper flakes optional
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
For finishing
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh chives
- Lemon wedges for serving
- Flaky sea salt optional
Instructions
- Preheat the oven to 425 degrees Fahrenheit / 220 degrees Celsius. Line a large sheet pan with parchment paper and lightly brush or drizzle it with olive oil.
- In a small bowl, whisk together the olive oil, Dijon mustard, whole grain mustard, honey, lemon zest, lemon juice, shallot, garlic, paprika, crushed red pepper flakes, salt, and black pepper until well combined.3 tablespoons extra virgin olive oil, 2 tablespoons Dijon mustard, 1 tablespoon whole grain mustard, 1 teaspoon honey, 1 small lemon, 1 1/2 tablespoons fresh lemon juice, 1 small shallot, 2 large garlic cloves, 1/4 teaspoon sweet paprika, 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/4 teaspoon crushed red pepper flakes
- Pat the salmon dry well. Place the fillets on the prepared sheet pan, skin-side down, with a little space between each one. Drizzle the tops lightly with olive oil and season with kosher salt and black pepper.4 5- to 6-ounce skin-on salmon fillets, 1 tablespoon extra virgin olive oil, Kosher salt, Black pepper
- Spoon the Dijon shallot sauce over the salmon fillets, letting some of it fall onto the pan around the fish too. Spread it gently over the tops so each piece is evenly coated. If using, pour the white wine onto the sheet pan around the salmon, not directly over the tops.2 tablespoons dry white wine
- Roast for 10 to 14 minutes, depending on the thickness of the fillets, until the salmon is just cooked through and flakes easily with gentle pressure. The top should look glossy and lightly golden, and the shallots should be softened and tender.
- Transfer the salmon to a serving platter or plates. Spoon the pan juices and softened shallots over the top. Finish with the dill, chives, and a little extra lemon zest if you want it especially bright. Serve with lemon wedges and a tiny sprinkle of flaky sea salt, if using.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or enjoy chilled or at room temperature over greens, grains, or white beans. Recipe note
The white wine is optional, but it adds a little extra depth and gives you more spoonable pan juices. If you skip it, the salmon will still be delicious