Baked Lemon Dijon Salmon (Printable)

Tender salmon glazed with lemon, Dijon and garlic for a quick, healthy gluten-free main in under 30 minutes.

# What You’ll Need:

→ Fish

01 - 4 salmon fillets (about 6 ounces 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, finely minced
07 - 1 teaspoon honey (optional, for slight sweetness)
08 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon freshly ground black pepper

→ Garnish

11 - 1 lemon, sliced into thin rounds
12 - Chopped fresh parsley (optional)

# How To Make It:

01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
02 - In a small bowl, whisk together Dijon mustard, olive oil, lemon juice, lemon zest, minced garlic, honey, thyme, salt, and black pepper until thoroughly blended.
03 - Place the salmon fillets skin side down, if applicable, on the prepared baking sheet. Pat fillets dry with paper towels.
04 - Brush the lemon Dijon mixture generously over each salmon fillet, ensuring full coating on all sides.
05 - Place a lemon slice on each salmon fillet.
06 - Bake in the preheated oven for 15 to 18 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
07 - Garnish with chopped fresh parsley if desired. Serve immediately.

# Expert Tips:

01 -
  • The glaze turns each bite into a tangy, savory burst that always makes people think you spent twice as long in the kitchen.
  • It’s astonishing how weeknight-easy this is, but with every forkful, you get restaurant-level flavor.
02 -
  • Once I underbaked my salmon thinking it would keep cooking on the pan, but instead, it just sat there looking pale.
  • Letting the salmon rest for a minute after pulling from the oven keeps the juices inside and the texture tender.
03 -
  • Patting your fish bone-dry before glazing ensures crisp edges and proper caramelization.
  • For extra flavor, give the fillets a 15-minute marinade in the fridge before baking.

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