Dijon Salmon
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Resting Time
10 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
3443 kcal
-
Course
Main Course
-
Cuisine
Mediterranean
Dijon Salmon
Description
The Dijon Salmon recipe combines salmon fillets with a flavorful sauce of olive oil, lemon zest and juice, Dijon mustard, garlic, and warming spices like oregano, coriander, and paprika. The salmon is seasoned, placed skin-side down on oiled parchment, and covered loosely with foil to create a tent that prevents the sauce from touching the fish while it bakes, locking in moisture. Baking at 375°F for 15-20 minutes produces a tender fish that flakes easily, ideal for serving with lemon wedges to complement the citrus notes in the sauce.
The garlic Dijon sauce delivers a balance of pungent garlic and mustard tempered by the herbs and a touch of heat from red pepper flakes if used. The foil tent helps gently cook the salmon without drying it out, preserving a moist interior and delicate texture. The suggested cooking temperature and time carefully avoid overcooking. Testing doneness with a fork or thermometer ensures optimal texture.
Serve this salmon as a main course alongside green vegetables or grain sides to complement its bright and savory flavors. A squeeze of fresh lemon added at the table enhances its freshness. The recipe highlights the interplay between the robust mustard and garlic sauce and the natural richness of the salmon.
After baking, let the salmon rest briefly in the foil tent to finish cooking evenly without drying. Using an instant-read thermometer allows precise control over doneness; targeting around 135°F yields moist, flaky fish. Avoid keeping the salmon too long in the foil after cooking to prevent it from becoming dry. The recipe’s spices and olive oil provide Mediterranean-inspired notes that elevate the simple baked salmon.
Ingredients
For the Garlic Dijon Sauce
- 1/4 cup extra virgin olive oil
- 1 lemon zested and juiced, small
- 1 1/2 teaspoons Dijon mustard
- 3 garlic minced, large cloves
- 1 teaspoon oregano dried
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika sweet
- 1/2 teaspoon red pepper flakes optional
For the Salmon
- extra virgin olive oil
- 4 salmon skin-on center-cut preferred, fillets, 5-ounce
- kosher salt
- black pepper ground
- 2 tablespoons dill chopped, fresh
- 1 lemon cut into wedges, for serving, small
Instructions
- Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat to 375°F.
- Prepare the Garlic and Dijon Sauce. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, garlic, oregano, coriander, paprika, and red pepper flakes (if using).
- 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 the salmon dry and place the fillets 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). Pour the prepared sauce over the salmon.
- 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.
- Broil the salmon. 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 1 to 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 (see note).
- Serve. Sprinkle the salmon with dill and serve with lemon wedges on the side.
Notes
- Use an instant-read thermometer to check salmon doneness; around 135°F gives tender, moist fillets.
- Rest the salmon briefly in the foil tent after baking to allow even cooking without drying.
- Serve with fresh lemon wedges to brighten the flavors.
- Do not let the salmon sit in the foil tent too long after cooking to avoid dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 3443 kcal
% Daily Value*
| Calories | 344.3kcal | 17% |
| Carbohydrates | 6.6g | 2% |
| Protein | 29.1g | 58% |
| Fat | 22.9g | 35% |
| Saturated Fat | 3.3g | 17% |
| Polyunsaturated Fat | 5.1g | 30% |
| Monounsaturated Fat | 12.9g | 65% |
| Cholesterol | 78mg | 26% |
| Sodium | 89.3mg | 4% |
| Potassium | 802.6mg | 17% |
| Fiber | 2.1g | 8% |
| Sugar | 1.5g | 3% |
| Vitamin A | 291.3IU | 6% |
| Vitamin C | 29.6mg | 33% |
| Calcium | 48mg | 5% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
