5 from 20 votes
Dijon Salmon
Dijon Salmon features salmon fillets baked with a garlic Dijon sauce made from olive oil, fresh lemon, mustard, and a blend of spices including oregano, coriander, paprika, and optional red pepper flakes. The fish is cooked in a foil tent to retain moisture, resulting in tender, flaky salmon with a bright, aromatic flavor profile. This method preserves the juices and infuses the salmon with the savory, slightly tangy sauce.
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
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 3443
% 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.