Baked Lemon Dijon Salmon (Print Version)
Zesty lemon-Dijon glazed salmon with garlic, baked until tender. Quick, healthy main for weeknights.
# What You Need:
→ Fish
01 - 4 salmon fillets (about 6 ounces each), skin-on or skinless
→ Marinade and 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 subtle sweetness)
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 1 lemon, sliced into thin rounds
12 - Chopped fresh parsley (optional)
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease the surface.
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 with paper towels.
04 - Generously brush the lemon Dijon mixture over the salmon, ensuring all surfaces are evenly coated.
05 - Place a lemon slice on each salmon fillet.
06 - Transfer to preheated oven and bake for 15 to 18 minutes, or until salmon flakes easily with a fork and registers 145°F internal temperature.
07 - Garnish with freshly chopped parsley if desired. Serve immediately.
# Expert Tips:
01 -
- The lemon Dijon glaze tastes like something you'd order at a favorite restaurant, but comes together with pantry basics.
- Baking the salmon means no splattering pans or smoky stovetops, and every bite is juicy and full of flavor.
02 -
- If you skip patting the salmon dry, the glaze will slide right off and puddle underneath.
- Baking just until the thickest part flakes ensures velvety salmon every time—don’t overcook or it'll be dry before you know it.
03 -
- Sliding parchment under the salmon means you’ll never scrub burnt glaze off your tray again.
- Taking the fish out at just 63°C (145°F) is the secret to impossibly tender results every time.