Easy Baked Dijon Salmon with Creamy Dijon Mustard
This Dijon Salmon is an easy, flavor-packed dinner made with salmon fillets, Dijon mustard, whole grain mustard, lemon, garlic, shallots, and fresh dill. It bakes in the oven in about 15 minutes and comes out tender, glossy, and full of bright, savory flavor. This is a simple but special salmon recipe that feels weeknight-friendly while still being polished enough to serve to guests.
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
Storage
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
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
Nutrition Facts
Calories: 393kcalCarbohydrates: 4gProtein: 35gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gCholesterol: 94mgSodium: 639mgPotassium: 898mgFiber: 1gSugar: 2gVitamin A: 177IUVitamin C: 3mgCalcium: 36mgIron: 2mg
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