Name: Baked Salmon Recipes with Dijon Mustard
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 salmon fillets (about 6 ounces each); 2 tablespoons Dijon mustard; 1 tablespoon olive oil; 1 tablespoon lemon juice; 2 cloves garlic, minced; 1 teaspoon honey; 1 teaspoon dried dill or parsley; Salt and freshly ground black pepper to taste

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Baked salmon recipes always have a way of making me feel like I’ve pulled off something fancy, even when I just slid a pan into the oven. This recipe for baked salmon is all about keeping it simple without skimping on flavor. The Dijon mustard brings a gentle tang, while the tender fish flakes perfectly under a fork. I’ve made this dish on lazy weeknights with frozen salmon, and trust me—it turns out just as good. That’s the beauty of frozen salmon recipes baked; you don’t need to stress if you forgot to thaw it earlier. It’s also one of those salmon recipes that feel restaurant-worthy, but without the fuss. When I think about recipes salmon lovers keep coming back to, this one tops the list. It’s an easy recipe salmon cooks quickly, fits into the baked recipes category, and makes everyone around the table nod in approval. If you’ve been looking for that go-to dinner that feels effortless but still impressive, this baked Dijon salmon is the one.

1) Key Takeaways
2) Easy Baked Dijon Salmon Recipe
3) Ingredients for Baked Dijon Salmon
4) How to Make Baked Dijon Salmon
5) Tips for Making Baked Dijon Salmon
6) Making Baked Dijon Salmon Ahead of Time
7) Storing Leftover Baked Dijon Salmon
8) Try these Main Course recipes next!
9) Baked Dijon Salmon
10) Nutrition

1) Key Takeaways

Baked salmon recipes are loved for their balance of flavor and ease. This dish with Dijon mustard proves that a short ingredient list can still deliver bold taste. The salmon bakes quickly, the texture stays flaky, and the glaze adds a satisfying punch.

The best part is how flexible it is. You can use fresh salmon or make frozen salmon recipes baked to save time. It is a recipe salmon cooks fast, doesn’t need complicated prep, and works for both weeknight dinners and weekend meals.

Recipes salmon like this one remind us that baked recipes can be both reliable and exciting. With minimal steps, you’ll create a dish that tastes thoughtful without hours in the kitchen.

2) Easy Baked Dijon Salmon Recipe

I’ve made this salmon more times than I can count, usually when I don’t feel like fussing but still want something that feels like an upgrade from plain grilled fish. The glaze comes together in less than five minutes, and the oven does the rest of the work.

This is one of those baked salmon recipes you can trust when life gets hectic. Dijon mustard has a way of cutting through the richness of salmon, making each bite lighter while still carrying plenty of flavor. If you’ve ever felt like fish can taste flat, this is the answer.

Whenever someone asks me for a recipe for baked salmon that works with little effort, I point them to this one. It’s simple, adaptable, and forgiving, which is exactly what most of us need after a long day.

3) Ingredients for Baked Dijon Salmon

Salmon Fillets: Four pieces, each about six ounces. Use fresh when you can, but frozen salmon recipes baked turn out well too. Just make sure to thaw it enough so the glaze sticks.

Dijon Mustard: The star of the glaze. Tangy and bold, it wakes up the mild flavor of the fish without overpowering it.

Olive Oil: A spoonful adds richness and helps the glaze cling to the salmon as it bakes.

Lemon Juice: Bright and sharp, it balances the savory flavor of the mustard and oil, and makes the salmon taste fresher.

Garlic: Minced cloves bring depth and warmth, blending into the glaze and roasting to perfection in the oven.

Honey: A touch of sweetness rounds out the tang of the mustard, creating a balanced finish.

Dried Dill or Parsley: Just enough to sprinkle over the top, giving a fresh flavor and a hint of color.

Salt and Pepper: The basic seasonings that make everything else shine. Don’t skip them.

4) How to Make Baked Dijon Salmon

Step 1. Preheat your oven to 400°F. Prepare a baking sheet with parchment paper so cleanup later feels painless.

Step 2. Whisk together Dijon mustard, olive oil, lemon juice, garlic, and honey. Taste the glaze and adjust until it feels right to you.

Step 3. Place salmon fillets skin-side down on the prepared pan. Spread the glaze evenly over each piece.

Step 4. Sprinkle dried herbs, salt, and black pepper. The herbs add aroma while the salt sharpens the flavor.

Step 5. Bake for 12 to 15 minutes. Thicker fillets need the longer end of the time. The fish should flake with a fork when done.

Step 6. Let the salmon rest for a couple of minutes. This pause allows the juices to settle so the fish stays tender when you serve it.

5) Tips for Making Baked Dijon Salmon

Keep it simple. The glaze is already flavorful, so you don’t need extra steps. If you want a stronger taste, let the fillets sit in the glaze for about 20 minutes before baking.

Pair it wisely. This recipe salmon pairs well with roasted vegetables, a side of rice, or even fresh salad. The balance of protein and light sides works for any meal.

Cook with confidence. Recipes salmon like this one are forgiving. If you’re new to cooking fish, this dish shows how baked recipes can be stress-free. Even if you slightly overcook it, the glaze keeps it moist.

6) Making Baked Dijon Salmon Ahead of Time

I’ve learned that fish dishes don’t need to be complicated, even when made in advance. You can prepare the glaze earlier in the day and keep it chilled until you’re ready to bake. That way, dinner feels quicker when you need it most.

If you’re planning a family meal or hosting friends, you can place the salmon fillets in the glaze ahead of time. Cover and refrigerate them for a few hours. The flavors deepen while you free up time.

For me, baked salmon recipes like this prove that cooking ahead can still taste fresh. The key is baking it right before serving so the fish stays flaky and tender.

7) Storing Leftover Baked Dijon Salmon

Store leftovers in an airtight container in the refrigerator. They usually stay good for two days. Beyond that, the flavor changes and the texture turns dry.

You can reheat gently in the oven or on the stove, but I often eat cold leftover salmon with salad. The Dijon glaze actually holds up well, even chilled.

Recipes salmon like this one adapt easily to lunch boxes. Pack it with greens or grains and you’ve got a quick meal ready to go.

8) Try these Main Course recipes next!

9) Baked Dijon Salmon