On nights when I want a meal that feels comforting and a little special without taking much effort, I make this Dijon-crusted oven salmon. I like how the flavors come together so easily while still feeling thoughtfully cooked. As it bakes, the Dijon mustard, garlic, and herbs soften and blend, and the salmon turns tender and flaky with a savory aroma that fills my kitchen. I rely on this recipe when I want something nourishing, dependable, and ready in under 30 minutes.
Why You’ll Love This Recipe
I love this recipe because it’s straightforward and consistently delicious. I don’t need complicated steps or hard-to-find ingredients, yet the final dish always feels polished. The Dijon topping keeps the salmon moist, and the balance of lemon, herbs, and garlic makes every bite flavorful without being overwhelming. I also appreciate how well it works for both weeknight dinners and relaxed evenings at home.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1½ pounds salmon (King, Sockeye, or Coho, preferably center-cut)
¼ cup Dijon mustard
¼ cup fresh parsley, finely chopped
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
3 garlic cloves, finely chopped
salt, to taste
black pepper, to taste
Directions
I begin by preheating my oven to 375°F. While the oven warms up, I combine the Dijon mustard, chopped parsley, lemon juice, olive oil, garlic, salt, and pepper in a small bowl and mix until smooth.
I line a baking sheet with parchment paper and place the salmon on top. I spread the Dijon mixture evenly over the surface of the fish, making sure it’s well coated from edge to edge.
I bake the salmon for 18 to 20 minutes, depending on its thickness. Once it flakes easily with a fork and looks opaque in the center, I remove it from the oven, slice it into portions, and serve it immediately.
Servings And Timing
I usually make this recipe to serve about 5 people. It takes me around 5 minutes to prepare and about 20 minutes to bake, bringing the total time to approximately 25 minutes.
Variations
When I want to switch things up, I sometimes replace parsley with fresh dill or thyme for a different flavor profile. I also like adding a little lemon zest to the Dijon mixture for extra brightness. If I’m cooking individual portions, I use 4 to 6 salmon fillets and shorten the cooking time slightly.
Storage/Reheating
I store leftover salmon in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming it gently in the oven at a low temperature so it stays moist. If I’m in a hurry, I reheat it carefully in the microwave using short intervals.
FAQs
Can I use salmon fillets instead of one large piece?
I often use individual fillets, and they work perfectly. I just watch the cooking time closely since smaller pieces cook faster.
How do I know when the salmon is done?
I test it by gently flaking it with a fork. If it separates easily and is opaque in the center, it’s ready to eat.
Is parchment paper necessary?
I don’t think it’s absolutely required, but I always use it because it prevents sticking and makes cleanup much easier.
Can I make the Dijon mixture ahead of time?
I sometimes prepare the mixture up to one day in advance and keep it in the refrigerator. Before using it, I stir it well and let it sit at room temperature briefly.
What do I usually serve with this salmon?
I like serving this salmon with roasted vegetables, rice, quinoa, or a simple green salad. I find that easy sides pair best with its bold flavor.
Conclusion
This simple easy Dijon-crusted oven salmon is one of my go-to recipes when I want a wholesome, flavorful meal without spending a lot of time in the kitchen. I enjoy how reliable it is and how effortlessly it comes together every single time.
This Dijon-Crusted Oven Salmon is a quick and flavorful dish made with tender salmon fillets coated in a zesty Dijon, garlic, and herb topping. It bakes to perfection in under 30 minutes, making it ideal for weeknights or casual dinners.
Ingredients
1½ pounds salmon (center-cut, skin-on or skinless)
¼ cup Dijon mustard
¼ cup fresh parsley, finely chopped
1 tablespoon lemon juice
1 tablespoon extra-virgin olive oil
3 garlic cloves, finely chopped
Salt and black pepper to taste
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix Dijon mustard, parsley, lemon juice, olive oil, garlic, salt, and pepper until well combined.
Place the salmon on the prepared baking sheet and spread the Dijon mixture evenly over the top of the fish.
Bake for 18–20 minutes, or until the salmon flakes easily with a fork and is opaque in the center.
Remove from the oven, slice into portions, and serve immediately.
Notes
Substitute parsley with fresh dill or thyme for a different flavor.
For added brightness, mix in lemon zest with the Dijon topping.
Adjust baking time based on thickness or if using individual salmon fillets.
