Baked Dijon Salmon is a delightful and elegant dish that combines the richness of fresh salmon with the sharp tang of Dijon mustard. This simple yet sophisticated recipe creates a perfect harmony of flavors — tender, flaky salmon coated in a zesty, herb-infused mustard glaze that caramelizes beautifully in the oven.
Baked Dijon Salmon :
Ideal for weeknight dinners or special occasions, Baked Dijon Salmon is quick to prepare but tastes like fine dining. It’s rich in protein, packed with omega-3 fatty acids, and offers a burst of bold, savory goodness in every bite. With minimal ingredients and maximum flavor, it’s the perfect go-to for anyone seeking a healthy, flavourful meal that’s easy to make.
History:
The use of mustard in cooking has ancient European roots, dating back to Roman times. Dijon mustard, specifically, hails from the Dijon region of France, known for its distinct, tangy flavor crafted from brown mustard seeds and white wine. Over the centuries, Dijon mustard became a staple in French cuisine — especially in seafood dishes.When paired with salmon, its sharp and creamy profile enhances the fish’s natural richness. The result is a dish that embodies French-inspired elegance while remaining wonderfully simple. Today, Baked Dijon Salmon stands as a beloved modern favorite — a marriage of health, flavor, and culinary tradition.
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Baked Dijon Salmon – Elegant, Flavorful, and Effortlessly Healthy
Ingredients
- 4 salmon fillets (6 oz each)
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for garnish
Instructions
- Preheat the oven: Set to 400°F (200°C). Line a baking dish with foil and lightly grease it.
- Make the glaze: In a bowl, whisk together Dijon mustard, honey, olive oil, lemon juice, garlic, salt, and pepper.
- Prepare the salmon: Pat salmon fillets dry and place them skin-side down in the dish. Brush generously with the mustard glaze.
- Bake: Cook for 12–15 minutes, or until the salmon flakes easily with a fork.
- Garnish and serve: Sprinkle with chopped parsley and serve with lemon wedges.
Notes
- Use high-quality Dijon mustard for the best flavour.
- Honey adds balance to the sharpness of the mustard — adjust sweetness as desired.
- Don’t overbake; salmon should stay moist and tender.
- For extra texture, sprinkle breadcrumbs or crushed almonds before baking.
- Fresh herbs like dill or thyme can elevate the dish’s aroma and taste.
Tips for Baked Dijon:
- Let the salmon rest for 5 minutes after baking to seal in juices.
- Line the pan with parchment or foil for easy cleanup.
- Add a splash of white wine to the glaze for French-inspired depth.
- For a crisp top, broil for 1–2 minutes at the end of baking.
- Pair with roasted potatoes or steamed asparagus for a complete meal.
FAQ’s for Dijon Salmon:
Q: Can I use whole-grain mustard instead of Dijon?
Yes, but Dijon provides a smoother texture and a more refined flavor.
Q: Can I substitute honey with maple syrup?
Absolutely. Maple syrup adds a deeper, caramel-like sweetness.
Q: What sides go best with Baked Dijon Salmon?
Try it with garlic mashed potatoes, wild rice, or a fresh green salad.
Q: Can I grill this instead of baking?
Yes, grill over medium heat for about 5–6 minutes per side.
Q: How can I tell when the salmon is done?
It should flake easily and reach an internal temperature of 145°F (63°C).
Conclusion:
Baked Dijon Salmon is the perfect blend of elegance, simplicity, and nourishment. The tangy-sweet glaze complements the salmon’s rich texture, making it a meal that feels indulgent yet healthy. Ready in less than 30 minutes, this dish is perfect for any occasion — from weeknight comfort to weekend entertaining.
Whether served with vegetables, grains, or a crisp salad, Baked Dijon Salmon proves that gourmet flavour doesn’t have to be complicated. It’s an easy, timeless recipe that’s sure to impress every time.