Put a beautiful dinner on the table in just a few simple steps! Fast and flavorful, this dijon salmon can’t be beat. It’s got a pop of tangy, bright flavor that caramelizes in the oven for the perfect finish on your fish.
There’s more flavor where that came from—try my salmon marinade, pesto salmon, and salmon salad.
A Salmon To Share
This recipe was shared with me by my best friend—her Dad would make it all the time for family dinners when she was growing up. It’s still one of her favorites. Now it’s one of mine too. You may know that I prefer my salmon recipes bursting with flavor—and this fits the bill.
The best part is that I usually have dijon mustard in the fridge already—so with a few basic ingredients and a quick bake—dinner is done. And delicious. I love to finish this dish with a sprinkle of dill, which complements the salmon and let’s be honest, also looks really pretty.
What are you waiting for!? Get your dijon ready! – Linds x
Dijon Baked Salmon Ingredient Notes
- Fresh salmon with the skin on or off–your choice. I like eating salmon skin as it contains the highest amount of omega-3s. It won’t get crispy here, but it’s still delicious.
- Dijon mustard – all dijons are a little different, so use your fave here. I love Grey Poupon.
- Dried dill – or fresh if you have it on hand.
Should I Use Wild or Farmed Salmon?
Although it’s a bit more expensive, I always use wild caught salmon, as it contains a lower level of contaiminents. I load up at Costco, they have frozen filets that’re super convient.
How to Make Dijon Mustard Salmon
1. In a small bowl, whisk the olive oil and mustard until completely smooth.
2. Pat salmon fillets completely dry with paper towels.
3. Sprinkle with salt and pepper. Press to adhere.
4. Place skin side down in a cast iron skillet, or rimmed sheet pan. Brush the tops with an even layer of olive oil and mustard mixture.
5. Bake until the salmon is cooked through and flakes easily in the center.
6. Sprinkle dried dill on top before plating.
Can I Grill this Salmon?
Absolutely! If you’re making dijon mustard salmon grilled make 2 zones: one high heat, and the other without heat. Place the salmon skin side down over greased grates on direct heat, and leave the lid off. Cook for about 6-8 minutes on each side, or until the salmon moves easily without the skin sticking to the grates. Flip and cook on the second side over indirect heat to prevent the dijon from flaring up.
Ways To Serve Baked Salmon
Serve this dijon mustard baked salmon alongside your favorite veggies and a side of rice or cauliflower rice (to keep the carbohydrates down). If you’re making dijon salmon baked, serve it with sauteed sides like this sautéed bok choy, sautéed spinach, or fried green beans.
If you’re going the dijon mustard salmon grilled route, serve this with grilled portobello mushrooms or asparagus.
How to Keep Salmon Moist…
I’m sure you’ve seen many recipes cover their salmon in parchment paper or aluminum foil to keep moisture circulating around the salmon as it bakes. There’s no need here! The layer of dijon traps moisture inside of the salmon, essentially doing the same thing.
That said, I do typically underbake the salmon slightly, as it continues to cook while it rests.
Baked Salmon Variations
- Honey dijon mustard salmon – use honey mustard instead of dijon, and avocado oil instead of olive.
- More spices – feel free to sprinkle them on top along with the salt and pepper. Garlic powder, onion powder, etc. You can also use fresh herbs to finish, like fresh parsley or dill.
- Finish with some lemon juice, if desired.
More Salmon Recipes
Dijon SalmonPrint Recipe Pin Recipe
- 2 6-8 Ounce Salmon Filets skin on or off, whatever you prefer
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1/2 teaspoon dried dill
- Position your oven rack in the middle of the oven, and preheat to 450 F.
- Whisk the olive oil (2 tablespoons) and mustard (1 tablespoon) together until smooth.
- Pat salmon dry with paper towels, and place skin side down in a cast iron skillet, or on a rimmed baking sheet. Sprinkle with salt (1/2 teaspoon) and pepper (1/4 teaspoon). Press to adhere. Brush the tops with an even layer of olive oil (2 tablespoons) and mustard (1 tablespoon).
- Bake salmon until it's dark pink in the center (simply pierce with a fork to check), should be 12-15 minutes but will vary with how thick your filets are.
- Sprinkle dried dill (1/2 teaspoon) on top before plating and enjoy!