Baked Salmon with Lemon Dijon Sauce

Baked Salmon with Lemon Dijon Sauce is a classic for a reason—it’s incredibly easy, healthy, and delivers a restaurant-quality meal in under 30 minutes.

Here is a foolproof, flavorful recipe that will become a go-to in your kitchen.

Baked Salmon with Lemon Dijon Sauce

This recipe creates perfectly flaky, moist salmon topped with a tangy, creamy, and herbaceous sauce.

Yields: 4 servings
Prep time: 10 minutes
Cook time: 12-15 minutes

Ingredients

For the Salmon:

• 4 (6-ounce) salmon fillets, skin-on or skinless

• 1 tablespoon olive oil

• Salt and freshly ground black pepper

• Optional: 1 lemon, thinly sliced, for garnish

For the Lemon Dijon Sauce:

• 3 tablespoons Dijon mustard

• 2 tablespoons whole-grain mustard (or use all Dijon)

• 2 tablespoons fresh lemon juice

• 2 cloves garlic, minced

• 1 tablespoon honey or maple syrup

• 1 tablespoon fresh dill, chopped (or 1 tsp dried dill)

• 1 tablespoon fresh parsley, chopped

• 2 tablespoons olive oil or melted butter

• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).

2. Prepare the Salmon: Pat the salmon fillets completely dry with paper towels. This is key for getting a nice sear and preventing steaming. Place them on a baking sheet lined with parchment paper or in a baking dish. Drizzle with 1 tablespoon of olive oil and season generously with salt and pepper.

3. Make the Sauce: In a small bowl, whisk together all the ingredients for the Lemon Dijon Sauce: Dijon mustard, whole-grain mustard, lemon juice, minced garlic, honey, dill, parsley, and olive oil (or melted butter). Season with a pinch of salt and pepper.

4. Apply the Sauce: Spoon the sauce evenly over the top of each salmon fillet, spreading it to cover the surface. If using, place a couple of thin lemon slices on top of each fillet.

5. Bake: Bake for 12-15 minutes, depending on the thickness of your fillets. The salmon is done when it flakes easily with a fork and the internal temperature reaches 125°F (52°C) for medium-rare or 135°F (57°C) for medium. Do not overcook.

6. Broil (Optional): For a more caramelized, golden-brown top, switch the oven to broil for the last 1-2 minutes of cooking. Watch it closely to prevent burning!

7. Serve: Remove from the oven. Let the salmon rest for 2-3 minutes before serving. Serve immediately with extra lemon wedges and a fresh sprinkle of herbs.

Tips for Perfect Salmon Every Time

• Don’t Overcook: This is the most important rule. Salmon continues to cook after being removed from the oven (carryover cooking). It’s better to slightly undercook it than to overcook it, which makes it dry.

• Check for Doneness: Use a fork. Gently press the top of the salmon; it should flake apart easily and look opaque throughout. The center can still be a little translucent for medium-rare.

• Skin-On vs. Skinless:

  • Skin-On: The skin acts as a barrier, keeping the bottom of the fillet incredibly moist. It’s also easy to remove after cooking (it will often stick to the parchment paper).

  • Skinless: Simpler to eat, but be extra careful not to overcook.

• Sauce Variations:

  • Creamier Sauce: Add 1-2 tablespoons of mayonnaise or Greek yogurt to the sauce for a richer, creamier texture.

  • More Herbs: Add 1 teaspoon of fresh tarragon or chives for a different flavor profile.

  • Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

• Serving Suggestions: This salmon is fantastic with:

  • Roasted Asparagus or broccoli (you can roast them on the same baking sheet!)

  • Quinoa or rice to soak up the delicious sauce.

  • A simple arugula salad.

Enjoy your delicious and healthy meal