Baked Salmon! Today I’m sharing an unbelievably simple baked salmon dish with you, one that you’ll most likely make again and again because the flavor is out of this world. When it comes to an easy and healthy dinner, this baked salmon is my go-to recipe. The salmon is seasoned with a combination of garlic, dijon mustard, parsley, salt, black pepper, and the juice of half of a lemon. The perfect marriage of these ingredients gives this flaky salmon fillet an exquisite flavor. Follow a few simple steps to enjoy an exquisite dinner!
Baked Salmon with Buttery Dijon Mustard Garlic Sauce
The salmon comes out of the oven with a glorious, delicious garlic butter sauce that will pair nicely over Mashed Potato.
It works on pasta like linguini or fettuccini. Just place a piece of salmon over the pasta, pour the lemon garlic sauce, and voilà, an explosion of flavors. To keep a more light and healthy theme going, you can serve the salmon over Cauliflower Mash. Any of these choices are insanely delicious.
It's tasty, moist, flaky, and a healthy dinner recipe takes less than 20 minutes to prepare!
There are many types of salmon to choose from at the market. I went with sockeye salmon, I got mine from Costco, and it was divine! This is a wild-caught salmon with a deeper red color and a more lean texture. I cut the salmon into individual servings because you can’t slice it cleanly once cooked.
I highly recommend using a salmon fillet with the skin on. It produces the juiciest, most flavorful fish, with the least amount of sticking to the roasting pan. If you have skinless fillets, you can use this recipe. Just keep a close eye on the baking time to avoid overcooking the salmon.
- Remove the salmon fillets from the fridge. 15 minutes before you’re ready to cook, take the salmon fillets out of the refrigerator (this will give them enough time to come closer to room temperature).
- The length of time it takes to cook your salmon filet depends on its shape and thickness. A thicker filet will require more time, whereas a thinner and flatter filet will require less.
- The middle of the salmon should be slightly transparent and flake easily with a fork.
- Make sure your salmon doesn’t overcook by checking it early. Salmon may be easily overlooked, and many people say they don’t like salmon because they’ve always had it overcooked or been fed overcooked fish. I’m on a mission to make you love salmon. I don’t want you to miss out on all this goodness!
How to Make this Quick & Easy Baked Salmon
Ingredients You’ll Need:
- Salmon Fillets- My suggestion is to go for fresh salmon fillets preferrable wild-caught if possible.
- Garlic- I prefer to use fresh minced garlic, however, garlic powder or that minced garlic with oil that comes in a glass container works as well. I also love garlic so I use a good amount of it in this recipe. If garlic is not your thing, feel free to decrease the amount of it.
- Dijon mustard: The mustard add a very unique flavor to the fish.
- Parley; It complements really well with salmon and the sauce looks and tastes amazing.
- Salt & Black Pepper
- Oil: I use olive oil to keep the salmon from sticking to the roasting pan.
- Freshly squeezed lemon juice: For a vibrant flavor, use fresh lemon. It’s the perfect complement to salmon.
- White Wine (optional): I decided to add some good quality white wine that will keep the salmon perfectly moist as it bakes, the flavor is upscale. This is optional, but Trust me, you’re going to love it.
- Unsalted Butter: For a richer sauce, I use unsalted butter. Avoid using salted butter to control the salt intake.
Step By Step Directions:
Step 1: Preheat oven to 375°F. In a small container, combine garlic, dijon mustard, parsley, salt, black pepper, olive oil, and the juice of half of a lemon.
Step 2: Then, place the salmon fillets in the roasting pan skin-side down, and evenly spoon the mixture over the top and sides of all fillets.
Step 3: Next, top each piece of salmon with a slice of lemon and unsalted butter. Pour the white wine over it and place it in the oven for 10 -15 minutes, depending on the thickness of the fillets.
The result: A moist flaky Salmon Fillet. Enjoy!
How to Tell if Salmon Is Ready to Eat
When pierced with a fork, the salmon should flake, but the center should remain translucent. As soon as the fish flake, remove it from the heat. However, I recommend using a food thermometer (affiliate link) for precise cooking. They’re inexpensive and effective, and I’ve been a fan since I started this blog seven years ago. The tiny investment was well worth it!
Do you like your salmon well-done? Rare? Medium?
Keep an eye out for the following temperatures: Your salmon fillet is medium-rare when it reaches 115°F to 125°F. The salmon is medium to well-done when it reaches 125°F to 145°F. Take into account 145 °F (62.8 °C) to be the absolute limit! According to the USDA. I highly recommend removing it from the oven at 140˚F since the temperature will continue to rise as it rests.
Baked Salmon With Buttery Dijon Mustard Garlic Sauce
- 1 ½ pound Salmon Fillet My suggestion is to go for fresh salmon fillets preferrable wild-caught if possible.
- 2-3 garlic cloves mashed
- ½ tablespoon Dijon mustard
- A handful of fresh parley chopped
- ½ teaspoon salt I use kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon olive oil cooking oil
- 2 tablespoon Freshly squeezed lemon juice
- ⅓ cup White Wine optional ( I try to use a good quality wine)
- 2 tablespoon unsalted butter
- Lemon rings
- Preheat oven to 375°F.
- In a small container, combine 2-3 garlic cloves (mashed), ½ tablespoon Dijon mustard, a handful of fresh parsley, chopped, ½ teaspoon salt (I use kosher salt), ¼ teaspoon black pepper, 1 tablespoon olive oil (cooking oil) and 2 tablespoons of freshly squeezed lemon juice.
- Then, place the salmon fillets in the roasting pan skin-side down, and evenly spoon the mixture over the top and sides of all fillets.
- Next, top each piece of salmon with a slice of lemon and unsalted butter. Pour the white wine over it and place it in the oven(uncovered) for 10 -15 minutes, depending on the thickness of the fillets.