Baked Lemon Dijon Salmon (Printable)
Salmon fillets baked in a lemon-Dijon glaze with garlic and thyme for a bright, healthy main in under 30 minutes.
# What You Need:
→ Fish
01 - 4 salmon fillets (approximately 6 oz each), skin-on or skinless
→ Marinade/Glaze
02 - 2 tablespoons Dijon mustard
03 - 2 tablespoons olive oil
04 - 2 tablespoons freshly squeezed lemon juice
05 - 2 teaspoons grated lemon zest
06 - 3 garlic cloves, minced
07 - 1 teaspoon honey (optional, for mild sweetness)
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon freshly ground black pepper
→ Garnish
11 - 1 lemon, thinly sliced into rounds
12 - Chopped fresh parsley (optional)
# How-To:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease the surface.
02 - In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, lemon zest, minced garlic, honey, thyme, salt, and black pepper until well blended.
03 - Place salmon fillets skin side down on the prepared baking sheet. Pat fillets dry with paper towels for optimal browning.
04 - Generously brush the lemon Dijon mixture over each salmon fillet, ensuring all surfaces are evenly coated.
05 - Top each glazed fillet with a lemon slice for aromatic infusion.
06 - Bake on the middle rack for 15 to 18 minutes, or until salmon flakes easily with a fork and internal temperature reaches 145°F (63°C).
07 - If desired, sprinkle with chopped fresh parsley and serve immediately.
# Expert Tips:
01 -
- The tangy glaze caramelizes beautifully and makes the salmon incredibly juicy.
- It’s fast enough for a weeknight but elegant enough for guests—no fuss, no fancy tricks.
02 -
- I once left the salmon in too long and it turned dry and sad—keep an eye from minute 15 or use a thermometer for 63°C (145°F).
- Letting the fillets marinate in the glaze for 20–30 minutes makes them even more flavorful, especially if you’re not in a rush.
03 -
- Buy your salmon the same day if you can—the fresher the fillets, the juicier the bake.
- Let the salmon rest for a minute after baking so the juices settle and every bite is tender.