Love a super simple, but flavourful salmon recipe? Dijon mustard salmon is quick, easy, and full of flavor. Make this recipe tonight for a meal that goes from oven to table in just 15 minutes and it only requires few ingredients.
I love baked salmon recipes that only require simples ingredients and only takes about 15-20 minutes of my time, such my Garlic Butter Salmon in Foil, my How to Cook Salmon in the Oven, my Foil Baked Salmon recipe, my Easy Broiled Salmon Recipe and my Spicy Butter Salmon in Foil.
These recipes are all super easy to make, healthy and flavourful. Perfect for a busy weeknight dinner meal.
So, this Dijon Mustard Salmon recipe is just as good as these 4 baked salmon recipes I mentioned before. So simple, so flavorful with Dijon mustard, garlic, fresh parsley, lemon juice and olive oil.
This Dijon Mustard Salmon Recipe is a great choice for busy weeknights. It cooks quickly and can be made with a variety of flavors. Easy Salmon Salad Recipes like this Dijon one are definitely my go-to due to how quickly it can cook!
This recipe uses a simple sauce made from pantry staples. The Dijon mustard adds a little bit of tang, while the fresh lemon creates an overall bright flavor, just like my Easy Dijon Chicken Thighs Recipe (Web Story).
Plus, by keeping the skin on, the fish comes out perfectly tender and moist.
Delicious Dijon Mustard Salmon
Having a super easy salmon recipe is essential for me since we eat baked salmon at least one time a week.
It’s a healthy protein to consume, full of great and healthy fats for your body and brain, it’s fairly affordable and tastes delicious too.
This Dijon Mustard Salmon will be your family favourite too and you know why? Because it’s loaded with super flavourful ingredients that you probably have in your pantry/kitchen. See, how can you go wrong with a recipe like that? Impossible even if you don’t have much experience in the kitchen.
The other good thing about this recipe is that you can’t need parchment paper or baking sheet to make it. Just use your good cast iron skillet.
How to make dijon mustard salmon
- Salmon fillets: choose fillets with the skin on. If possible, use wild salmon instead of farmed for fewer calories and higher mineral content.
- Lemon: you just need a few slices of lemon
- Olive oil: you can also swap for a neutral oil of your choice like avocado oil.
- Dijon mustard: this gives a nice tang to the salmon.
- Lemon juice: I recommend using freshly squeezed lemon and not bottled lemon juice.
- Garlic: press the garlic or mince it.
- Fresh parsley: use chopped parsley or a fresh herb of your choice.
- Salt and pepper: you need just a touch!
- First, mix together all of the sauce ingredients in a small bowl.
- Add the salmon fillets to a cast iron skillet with the skin side down.
- Then, pour the sauce over the top of the fillets. It’s okay if it runs over the side and collects in the pan.
- Bake until the salmon is cooked all the way through. It should change in color to a light pink and will flake when pressed with a fork. Top with fresh lemon slices and serve with your preferred side dish.
Frequently asked questions
What can I use instead of a cast iron skillet?
You can make this recipe in any oven-safe skillet or on a baking sheet lined with aluminum foil.
Because cast iron holds heat better, you make need to increase the baking time by a few minutes if you use a different pan. It’s extremely important to use a well seasoned, good quality cast-iron pan if you do use one. This ensures that the fish won’t stick to the pan.
Because higher heat creates crispier skin, I recommend using a cast iron skillet as it’s one of my go to skillets.
How do I store and reheat cooked salmon?
To store any leftovers, wrap tightly in foil or transfer to an airtight container. Keep in the refrigerator for up to 4 days.
Reheat in the oven at a low temperature so the fish doesn’t dry out. Place the salmon on a baking sheet and loosely cover with foil, then bake for about 15 minutes at 275 degrees F. You can add some butter or olive oil for some added moisture when reheating.
What should I serve with this recipe?
- Cauliflower rice or mashed cauliflower
- Roasted vegetables
- Green salad
- Roasted potatoes
- Broccoli salad
- Garlic Butter Sautéed Zucchini
- Couscous salad
- Spaghetti squash or zucchini noodles
- Spicy Roasted Cauliflower Recipe
How long do you cook salmon in the oven at 450?
I can’t stress enough about “don’t over cook your salmon”. In my option overcook salmon is just not good. It gets dry and it’s not flaky.
So, the baking time will depend on the size and the thickness of your salmon filet. If your filet is very thick I would say about 10 minutes in the oven at 450ºF. But it has a normal size I would say about 12 minutes or until salmon flakes easily with a fork.
What is the best seasoning for salmon?
This is another question that people keep asking a lot. I think salmon is one of those fishes that go really well with almost any type of spice you would like to use.
But my favourite is always garlic or garlic powder, Dijon mustard, lemon juice or lemon zest, lots of melted butter/ghee or olive oil, salt and black pepper, Italian seasoning and last but not least fresh parsley or dill. Mm… The best! Simply delicious!
Is wild salmon better?
I encourage you to make an effort to choose wild salmon when you are shopping. It has more omega-3s compared to farmed salmon. The calorie and fat content are lower and the overall nutrition is better in wild salmon compared to farmed salmon.
In addition, there is a lower environmental impact when you purchase wild salmon. A cheaper alternative is purchasing frozen wild-caught salmon instead of fresh. All you have to do is thaw it overnight in the fridge.
Should I remove the skin from the salmon before cooking?
There’s no need to remove the skin before you cook it! The skin gets so crispy and is so tasty! For the crispiest skin, cook the salmon skin side down.
What are some ways to repurpose leftover salmon?
If you have leftover salmon and want to change things up, here are some ways to enjoy the salmon:
- salmon tacos: shred the salmon up and use it as a taco filling.
- salmon pasta: roughly chop up the salmon and add it to a pasta or pasta salad.
- salmon salad: break up the salmon and toss it in a leafy salad or greek salad.
- salmon fried rice: break up the salmon and toss it in some fried rice
More Easy Salmon Recipes to Try:
- Spicy Salmon Sweet Potato Skillet: This Spicy Salmon Sweet Potato Skillet recipe features perfectly seasoned and crispy salmon that is a great partner for the sweet potato and milted kale. It’s a delicious and healthy lunch or dinner for you and your family!
- Broiled Salmon with Cabbage and Green Beans (Meal-Prep): This broiled salmon recipe is healthy and full of flavor. Make this quick and healthy fish recipe for an easy dinner or meal prep for lunches.
- Salmon Chopped Salad Recipe: This Salmon Chopped Salad recipe is quick and easy to make, packed with protein, healthy fats and it’s flavoured with lemon vinaigrette.
- Easy Chopped Salmon Salad: This salmon salad recipe makes a main dish salad with chopped vegetables, flaky fish, and tangy citrus dressing. It has plenty of protein and healthy fats, so it’s nutritious and delicious!
I really hope you give this recipe a try and enjoy it. If you’re looking for another delicious seafood recipe like this salmon, try my Super Fresh Shrimp Tomato Salad. Now, let’s jump to the recipe 😉
- Preheat the oven at 450F. In a small bowl add all the ingredients (except the salmon and the slices of lemon) and mix everything well until combined.
- Place the 4 salmon filets (skin side down) on a cast iron skillet. Add the Dijon mixture on top and sides of the salmon filets.
- Bake at 450°F for 10 minutes (the time will depend on the size of your salmon fillet). Garnish with lemon on top. Serve with cauliflower rice, green beans, roasted asparagus or mashed cauliflower.
- Looking for more salmon recipes? HERE is a list of easy, quick and delicious salmon recipes for you.
- Click HERE to watch the web story.
- Make sure the pat dry the salmon before cooking so you get a nice sear.
- Keep the skin on the salmon so it’s easier to flip.
- If you do not have a cast-iron skillet, you can use a non-stick skillet and transfer to a baking sheet to bake in the oven.
- To store: Store leftover salmon in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat salmon on the stovetop or microwave or eat it chilled.
- To freeze: Freeze in a freezer-safe bag once the salmon fillets have reached room temperature. Freeze for up to 4 months.
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Check out the Web Story HERE.
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