Baked Dijon Salmon with Lemon and Garlic

This Dijon Salmon recipe is a make on repeat situation! Easy baked-to-perfection salmon with a peppery, garlicky, lemony sauce loaded with Mediterranean spices. It’s ready in 20 minutes or less! 

This Garlic Dijon Baked Salmon recipe comes from the Throw it Together chapter in my second cookbook, The Mediterranean Dish: Simply Dinner, where I share easy weeknight recipes packed with flavor.

Dijon Salmon is very much a no-fuss, beginner-friendly dinner–feel free to pass it off to the non-cook of the house when you need a night off. I call this method my “secret recipe,” but truthfully it’s the same way I cook salmon ninety percent of the time.

Whether I’m baking salmon along with fresh veggies and feta, for salmon tacos, and countless other recipes on the site, the “secret” to buttery-tender salmon is not cheffy in the least. You just need a big piece of aluminum foil!

The foil traps the steam, gently cooking the fish without letting the oven dry it out. It’s virtually fail-proof, so you’re already setting yourself up for success even without the delicious sauce.

To give the salmon big Mediterranean flavor, I mix olive oil with warming spices, peppery Dijon mustard, fresh lemon, and a healthy amount of garlic. The oil further keeps the fish from drying while infusing the fish with loads of flavor.

Table of Contents

1. What is in Dijon Salmon?
2. Ingredient Spotlight
3. Swaps and Substitutions 
4. How to Make the Best Salmon with Dijon Mustard
1. Season the Salmon
2. Bake In Foil, then Broil Until Golden at the Edges
5. What to Serve with Dijon Salmon
6. More Baked Salmon Recipes
7. Dijon Salmon Recipe

What is in Dijon Salmon?

When I was developing this for the cookbook I wanted an exciting, but easy dinner recipe that would bring a fresh Mediterranean flavor despite being mostly pantry staples. That way you can simply pop into the store for 5 minutes on your way home and still make something nourishing and delicious. You’ll need:

• Extra virgin olive oil is the not-so-neutral base for the Garlic and Dijon sauce, lending a richness and nuanced flavor of its own while infusing the fish with aromatics and seasonings. A high-quality extra virgin variety will give you the best flavor. (I use our buttery-smooth Italian Nocellara.)
• Salmon: I prefer skin-on center-cut fillets, as their uniform size means they’ll cook evenly. Whatever cut you have will be fine. Just be sure to check earlier than the 15 mark for thinner fillets. 
• Spices: Oregano, coriander, sweet paprika, red pepper flakes add a warming, aromatic note to the fish. Kosher salt and ground black pepper make everything more vibrant. 
• Fresh dill: Though it seems small, a pop of color and freshness really elevates just about any dish, but particularly simple baked fish dinners. 
• Lemon: There’s no such thing as a Mediterranean salmon recipe without citrus! The acidity lifts the richness of the fish, adding a freshness to make it irresistible. 
• Dijon mustard: Adds a peppery kick to the sauce. Stone ground or smooth both work here, but I would not substitute with yellow mustard as it’ll be rather flat and too vinegary. 
• Garlic: Adds sweet, savory, and peppery depth of flavor. 

Ingredient Spotlight

Coriander is gives such a lovely fragrance to fish. I don’t think people use enough! I grew up on coriander in Egypt, particularly paired with lemon and seafood. 

Though it’s simply the dried seeds of the cilantro plant, its flavor is much different from the fresh herb (and if you hate cilantro, that doesn’t mean you’ll hate coriander). Combined with the savory oregano, refreshing citrus, and sweet paprika, it gives the fish a lovely nuance and comforting quality. 

• TRY IT: Get my favorite coriander delivered to your home.

Swaps and Substitutions 

Here are some easy substitutions for this recipe:

• Lemon: Lime.
• Salmon: Any tender flaky fish (trout, cod, halibut, etc). Just adjust the cooking time according to the thickness of your fillet. 
• Dill: Any tender green herb, like cilantro, parsley, basil, or tarragon. 
• Red pepper flakes: Another dried chili pepper, like Aleppo pepper or Urfa biber (you can find both at our our spice shop). 
• Garlic: Green onion. 

How to Make the Best Salmon with Dijon Mustard

My easy salmon method will pretty much guarantee a tender, never dry salmon every time. Just be sure to start checking on it at the 15-minute mark (or even before for a thinner piece). 

It’s okay to lift the foil and stick a fork in the center to see if it flakes. If it needs more time, simply reseal the foil and put it back in the oven. Or, if it’s nearly there, reseal the foil and set it aside at room temperature for 3 minutes or so. Here are the steps:

Season the Salmon

• Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat to 375°F.
• Prepare the salmon: Line a large sheet pan with foil, leaving enough excess foil over one long side to fold over the salmon without touching it. Place a piece of parchment on top of the foil and brush with olive oil.
• Season the salmon. Pat 4 (5-ounce) salmon fillets dry and place on top of the parchment with the skin side down. Season with a good pinch of salt and black pepper (about 1/2 teaspoon each).
• Prepare the Garlic and Dijon Sauce. In a small bowl, add 1/4 cup olive oil, the zest and juice of 1 lemon, 1 1/2 teaspoons Dijon mustard, 3 minced garlic cloves. Season with 1 teaspoon dried oregano, and 1/2 teaspoon each coriander, paprika, and red pepper flakes (optional). Whisk well to combine.
• Coat the salmon with the Dijon sauce. Spread the sauce over the salmon, rubbing it into the tops and sides of each fillet. 

Bake In Foil, then Broil Until Golden at the Edges

• Bake the salmon. Fold the excess foil over the salmon, tenting it high enough so it doesn’t touch the fish. Crimp or fold the foil sides to completely enclose the fish. Bake for 15 to 20 minutes, or until the salmon is almost cooked through at the thickest part.
• Finish and serve. Carefully remove the sheet pan from the oven and open the foil to uncover the top of the salmon. Place the salmon on the top rack and turn the broiler to high. Broil for about 3 minutes, or just until the top of the salmon browns lightly. Watch closely to avoid overcooking and burning the garlic. Remove the salmon from the oven, sprinkle with chopped dill, and serve with lemon wedges on the side.

What to Serve with Dijon Salmon

My favorite way to serve this simple baked Dijon Salmon recipe is with Couscous, which expertly finds its way into all the nooks and crannies on your plate, soaking up the delicious sauce. I also like to add something green, like a fresh arugula salad or Green Beans to complement the rich, savory flavors of the fish.

That said, this is one of those proteins that can get along with just about anything. Serve with a fresh salad, roasted vegetables, your favorite grain—you really can’t go wrong.

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