25-Minute Baked Dijon Salmon Recipe – Irresistible & Easy

When life gets busy, I turn to my go-to Baked Dijon Salmon—it’s quick, healthy, and packed with flavor. Seriously, this recipe has saved me on more weeknights than I can count! The tangy Dijon mustard glaze, paired with a touch of honey and garlic, transforms simple salmon into something truly special. I’ve been making this for years, and it never fails to impress. Whether you’re cooking for family or hosting a last-minute dinner, this dish comes together in under 30 minutes. Trust me, it’s a game-changer for anyone craving a fuss-free yet delicious meal!

Why You’ll Love This Baked Dijon Salmon

• Quick and Easy: Ready in just 25 minutes—perfect for busy weeknights or last-minute dinners.
• Full of Flavor: The tangy Dijon mustard glaze, balanced with honey and garlic, makes every bite irresistible.
• Healthy and Nutritious: Packed with protein and healthy fats, it’s a guilt-free meal that fits into any diet.
• Minimal Prep: Just a handful of simple ingredients and one baking sheet—cleanup is a breeze!
• Versatile: Pair it with roasted veggies, a fresh salad, or your favorite side for a complete meal.

Ingredients for Baked Dijon Salmon

Here’s what you’ll need for this foolproof dish—I promise, it’s all simple stuff you probably already have in your kitchen. The magic happens when these basic ingredients come together!

• 4 salmon fillets (6 oz each) – Skin-on or off works, but I prefer skin-on for extra crispiness!
• 2 tbsp Dijon mustard – The star of the show! Its tangy punch balances the sweetness perfectly.
• 1 tbsp honey – Just enough to mellow out the mustard without making it overly sweet.
• 1 tbsp olive oil – Helps the glaze cling to the salmon and adds richness.
• 1 tsp lemon juice – Freshly squeezed, please! It brightens up the whole dish.
• 1 clove garlic, minced – Because everything’s better with garlic, right?
• 1/2 tsp salt – Enhances all those lovely flavors.
• 1/4 tsp black pepper – A little kick never hurt anybody.
• 1 tbsp fresh parsley, chopped (for garnish) – Adds a pop of color and freshness.

That’s it! No fancy ingredients, no complicated steps—just a handful of pantry staples that turn into something amazing. Now, let’s get cooking!

How to Make Baked Dijon Salmon

Okay, let’s get cooking! This recipe comes together so fast you’ll barely have time to preheat the oven. I’ve made this dozens of times, and here’s exactly how I do it—step by foolproof step.

Preparing the Mustard Glaze

First, grab a small bowl—I usually use my favorite little ceramic one that’s just the right size. Now, here’s where the magic happens! Whisk together the Dijon mustard, honey, olive oil, and lemon juice until they’re completely blended. No lazy stirring here—really get in there so everything emulsifies beautifully.

Next, add the minced garlic (I always press mine fresh—none of that jarred stuff!), salt, and pepper. Keep whisking until it’s smooth and fragrant. You’ll know it’s ready when the mixture looks glossy and coats the back of a spoon. Taste it! Adjust with a pinch more salt or honey if needed—this glaze should have that perfect balance of tangy and sweet.

Baking the Salmon

While you’re mixing the glaze, let your oven preheat to 400°F (200°C). Line a baking sheet with parchment paper—trust me, this saves so much cleanup later. Place your salmon fillets skin-side down (if they have skin) with some space between them.

Now, take that glorious glaze and brush it generously over each fillet. I like to use a silicone brush for this—it spreads evenly without wasting a drop. Don’t be shy! Really coat them well—that glaze is what makes this dish special.

Slide the baking sheet into the oven and set your timer for 12 minutes. At this point, start checking—the salmon is done when it flakes easily with a fork but still looks moist inside. If you like extra crispiness (and who doesn’t?), pop it under the broiler for just 1-2 minutes at the end—watch it closely though!

When it’s perfectly cooked, sprinkle with fresh parsley. That pop of green makes it look restaurant-worthy. Now try not to eat it straight off the baking sheet—though I won’t judge if you do!

Tips for Perfect Baked Dijon Salmon

After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to wow. Here are my can’t-miss tips for salmon that’ll have everyone asking for seconds!

Broil for that golden crispiness

For the last minute or two of baking, I always switch to broil. That high heat gives the glaze the most beautiful caramelized finish—just watch it like a hawk! My oven runs hot, so 90 seconds is usually perfect. The edges get slightly crispy while the inside stays melt-in-your-mouth tender.

Maple syrup makes a tasty swap

Out of honey? No problem! I’ve used pure maple syrup instead, and honestly? Sometimes I prefer it. The deeper, richer sweetness pairs amazingly with the Dijon. Start with 1 tablespoon (it’s sweeter than honey) and adjust to taste. Brown sugar works in a pinch too—just dissolve it in the lemon juice first.

The fork test never lies

Timers are great, but your fork is the real expert here. Gently press the thickest part of a fillet—it should flake easily but still look slightly translucent in the very center when you peek. And remember—salmon keeps cooking after it comes out! Taking it out when it’s almost done means it’ll be perfect by the time it hits the table.

Let it rest (if you can wait!)

I know it’s tempting to dig right in, but giving the salmon 3-5 minutes to rest makes all the difference. The juices redistribute, and the glaze sets into this gorgeous glossy coating. I use this time to quickly toss a salad or pour drinks—then it’s showtime!

Serving Suggestions for Baked Dijon Salmon

Alright, let’s talk about what to serve with this beauty! Honestly, this salmon is so flavorful it pairs well with almost anything, but I’ve got my absolute go-to sides that turn it into a complete, show-stopping meal.

For a quick and healthy weeknight dinner, you can’t beat a simple fresh green salad with a light vinaigrette. The crisp greens are the perfect contrast to the rich, tangy salmon. I also love roasted asparagus or broccoli—just toss them in olive oil, salt, and pepper and pop them in the oven alongside the salmon for the last 15 minutes. So easy!

If I’m feeling a bit fancier or serving guests, I’ll whip up some garlic herb quinoa or creamy mashed potatoes. The salmon sits so nicely on top, and the glaze kind of becomes a sauce. And don’t even get me started on a simple lemon-dill rice—it complements the flavors in the salmon perfectly. Honestly, you can’t go wrong. Just keep it simple and let the star of the show shine!

Storing and Reheating Baked Dijon Salmon

Okay, confession time—I rarely have leftovers because this salmon disappears so fast! But on the rare occasion there’s some left, here’s how I keep it tasting fresh and delicious. First, let it cool just slightly—never put piping hot food straight in the fridge—then transfer it to an airtight container. It’ll stay good for up to 2 days, though honestly, it’s best eaten the next day.

Now, reheating salmon can be tricky—we’ve all had that sad, dried-out microwave disaster! My foolproof method? Low and slow in the oven. Preheat to 275°F (135°C), place the salmon on a baking sheet (I like to add a tiny splash of water or lemon juice to keep it moist), and cover loosely with foil. Heat for about 10 minutes, just until warmed through. The texture stays so much better this way!

If you’re feeling fancy, you can flake the cold salmon over a fresh salad—the tangy Dijon glaze makes an amazing dressing when mixed with greens. Or my personal favorite: chop it up and fold it into scrambled eggs the next morning. Trust me, it’s life-changing!

Baked Dijon Salmon Variations

One of my favorite things about this recipe is how easily you can mix it up! Sometimes I get playful with the ingredients—here are my favorite twists that still keep that amazing Dijon flavor we all love.

Whole-grain mustard for extra texture

When I want more bite, I swap half the Dijon for whole-grain mustard. Those little mustard seeds pop with flavor and give the glaze this fantastic rustic texture. My husband claims this version tastes “fancier”—though we both know it’s just as easy to make!

Herb it up!

Fresh herbs take this salmon to another level. I’ll often mix a tablespoon of chopped dill or thyme right into the glaze—the herbal notes make it taste so fresh. Rosemary works too, but go light (it’s strong!). Sometimes I’ll even press some chopped parsley or chives onto the glaze after brushing for extra color and crunch.

Trout or arctic char make great substitutes

No salmon? No problem! This glaze works beautifully on trout fillets—just reduce the baking time by 2-3 minutes since they’re thinner. Arctic char is another fantastic alternative with its rich, buttery flavor. Honestly, I’ve even used this glaze on chicken breasts in a pinch—bake at 375°F until they hit 165°F internally.

Spicy kick for heat lovers

When I’m craving something with more zing, I’ll add a pinch of cayenne or red pepper flakes to the glaze. A teaspoon of prepared horseradish works wonders too—it plays so nicely with the mustard! Just taste as you go—you want heat that complements rather than overwhelms the salmon’s natural richness.

Baked Dijon Salmon Nutrition Information

Now, let’s talk numbers—because this dish isn’t just delicious, it’s seriously good for you too! Keep in mind these are estimates (your exact counts might vary slightly based on salmon thickness or how much glaze you use). But here’s the breakdown per generous 6-ounce fillet:

• Calories: 280 – Perfect for a satisfying yet light meal
• Protein: 34g – That’s nearly a day’s worth for many people!
• Fat: 14g (only 2g saturated) – Hello, heart-healthy omega-3s
• Carbs: 6g – Mostly from the honey, so it’s naturally low-carb
• Sugar: 4g – Just enough sweetness to balance the tang
• Sodium: 420mg – Not bad considering all that flavor

What I love most? This meal packs in nutrients without empty calories. The salmon gives you those amazing omega-3 fatty acids, the garlic and olive oil add antioxidants, and the mustard? It’s practically calorie-free flavor magic. Pair it with veggies, and you’ve got a meal that’s as nourishing as it is delicious. Now that’s what I call a win-win!

Frequently Asked Questions

Over the years, I’ve gotten so many questions about this recipe—and I love sharing what I’ve learned! Here are the answers to the ones I hear most often. If you’ve got a question that isn’t here, just shout—I’m happy to help!

Can I use frozen salmon for this recipe?

Absolutely! I do it all the time when fresh isn’t available. Just thaw it completely in the fridge overnight first—this is crucial! Pat it really dry with paper towels before adding the glaze. Frozen fillets sometimes release more moisture, so you might need an extra minute or two in the oven. Pro tip: look for individually frozen fillets with the skin on—they tend to hold up better.

How do I know when the salmon is done?

This was my biggest worry when I first started cooking salmon! Here’s my foolproof method: gently press the thickest part with a fork—it should flake easily but still look slightly translucent in the center. The FDA says 145°F internally, but I pull mine at about 140°F (it’ll keep cooking as it rests). And remember—overcooked salmon is dry salmon! When in doubt, err on the side of underdone—you can always pop it back in.

Can I make the glaze ahead of time?

You bet! The glaze actually gets better after sitting for 30 minutes—the flavors meld together beautifully. I often mix it up while prepping other ingredients. Just store it in an airtight container in the fridge for up to 3 days. If it thickens too much, let it sit at room temp for 10 minutes or whisk in a teaspoon of warm water to loosen it.

What’s the best substitute for Dijon mustard?

In a pinch, whole-grain mustard works well—just expect a chunkier texture. Yellow mustard is too sharp, but mixing 1 tbsp yellow mustard with 1 tbsp mayonnaise makes a decent stand-in. My emergency hack? 1 tbsp prepared horseradish + 1 tsp vinegar—it gives that same tangy kick! Whatever you use, taste as you go—the balance of sweet and tangy is what makes this dish special.

Why does my salmon stick to the pan?

Oh, I’ve been there! Parchment paper is your best friend here—it prevents sticking without needing tons of oil. If you must bake directly on a sheet, make sure it’s well-greased and the salmon is at room temp before going in (cold fish sticks more). And here’s my weird trick: run a thin spatula under each fillet after 5 minutes of baking—this breaks any early bonds before they set. Works every time!

Print