Baked Dijon Salmon

This Baked Dijon Salmon is moist, juicy, and covered in a rich, mouthwatering glaze. Ready in just 20 minutes, it tastes way fancier than the effort it takes.

I love how this recipe comes out beautifully every time. The salmon cooks up flaky and buttery. The Dijon glaze caramelizes in the oven, forming a sticky coating over each fillet.

Did I mention it's easy to make? All basic steps and no hard-to-find ingredients.

If you're new to cooking fish, this is your confidence-boosting recipe. It's fast, impossible to mess up, and looks like it came right off a restaurant menu.

Ingredients for Baked Dijon Salmon

• Salmon Fillets: Be sure they’re uniform in size so they cook evenly. Go for fatty salmon options, such as Sockeye, King Salmon, or sustainably raised Atlantic salmon.

• Dijon Mustard: Don’t substitute yellow mustard for Dijon as they have different flavor profiles. Dijon's creamy, tangy, peppery Dijon perfectly complements the rich, fatty salmon.

• Honey: Use just enough to balance out the sharpness of the Dijon.

• Lemon Juice: Don’t skip this! It brightens the glaze and cuts through the richness of the salmon.

• Olive Oil: It loosens the glaze and keeps the salmon from drying out while baking. You can also use avocado oil.

• Garlic: Chop it finely so it blends well into the glaze.

How to Make Baked Salmon with Dijon 

It’s so easy, you can do it with your eyes closed.

1. Make the glaze. Whisk together mustard, honey, lemon juice, olive oil, garlic, salt, and pepper.

2. Glaze and bake. Place salmon on a baking sheet and glaze the tops with honey-mustard mixture. Bake at 400 degrees Fahrenheit for 12-15 minutes or until cooked through.

3. Garnish and serve. Sprinkle with fresh dill or parsley. Serve and enjoy!

Tips and Variations

Want to make it even more impressive? These tips will help.

• Choose fatty salmon. Go for fatty fillets like King Salmon, Sockeye, or sustainably raised Atlantic Salmon. The fatter the fish, the less likely it is to dry out.

• Bake immediately after glazing. Otherwise, the acid in the lemon juice will start cooking the salmon, making it tough and rubbery.

• Bake uncovered. Don’t worry; the salmon won’t turn out dry. The Dijon glaze will ensure it stays moist during baking. Covering the dish with foil will only steam the salmon, not cook it. 

• Slightly undercook the salmon. It will continue cooking once it’s out of the oven. You’ll know it’s done when its internal temperature reaches 135 degrees Fahrenheit at the thickest part. 

• Citrus swap: You can use lime in place of lemon.

• Spice it up. Mix in red pepper flakes to the glaze for a spicy kick.

What to Serve with Baked Salmon

Baked salmon pairs well with just about anything: salad, grains, veggies, you name it. Round out your meal with these sides:

Roasted Sweet Potatoes

Parmesan-Roasted Broccoli

Green Beans Almondine

Rice Pilaf

Oriental Coleslaw

How to Store

To Store: Let salmon cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3-4 days.

To Freeze: Wrap individual fillets in plastic wrap, then place in a freezer-safe bag. Freeze for up to 3 months. Let salmon thaw in the fridge overnight before reheating.

To Reheat: Reheat salmon in a 300-degree oven or air fryer until its internal temperature reads 125 degrees Fahrenheit. You can also reheat it in a skillet over low heat. Do not microwave.

More Salmon Recipes You'll Love

Love salmon? Check out more of our no-fail salmon recipes below.

Garlic Butter Salmon

Maple Glazed Salmon

Teriyaki Salmon

Firecracker Salmon

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