Dijon Mustard Salmon Recipe
Dijon mustard salmon is my go-to answer for busy weeknights when I want something that tastes like more effort than it actually is. A tangy mustard, garlic, and lemon sauce goes straight over the salmon in one cast iron skillet, no baking sheet, no parchment, no foil packet to fuss with. It bakes hot and fast, and dinner is on the table in 15 minutes.
Servings: 4 people
Ingredients
- 4 medium salmon fillets
- 1 tbsp fresh parsley chopped
- 1 tbsp lemon juice
- 4 tbsp olive oil
- 2 garlic cloves minced
- 1/2 tbsp Dijon mustard
- ¼ teaspoon onion powder
- Salt and black pepper to taste
- Slices of lemon for garnishing
Instructions
- 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.
Video
Notes
Store: I've stored this both in the fridge for weeknight leftovers and in the freezer for longer, and it holds up well either way as long as it's tightly wrapped. For the fridge, I keep leftover salmon in an airtight container for up to 4 days.
To reheat without drying it out, I put it on a baking sheet, loosely tent it with foil, and warm it in a 275°F oven for about 15 minutes, a splash of olive oil or a small pat of butter on top helps keep it moist.
If I know I won't get to the leftovers in time, I freeze the salmon once it's cooled to room temperature, tightly wrapped in a freezer-safe bag.
Nutrition
Serving: 1/4 | Calories: 329kcal | Carbohydrates: 7g | Protein: 28g | Fat: 20g | Cholesterol: 79mg | Sodium: 362mg | Sugar: 4g