Dijon Baked Salmon with Dill and Lemon

This Dijon baked salmon with dill and lemon is an elegant dish bursting with flavor, making it perfect for any occasion. Tender, buttery salmon is baked to perfection in a marinade of tangy Dijon mustard, zesty lemon, aromatic dill and fruity extra virgin olive oil. Not only is it easy to prepare in under 30 minutes, but it’s also incredibly flavorful and sure to impress.

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Baking salmon in the oven is an easy way to prepare a healthy meal, requiring minimal preparation and a quick cook time. The dill and Dijon mustard marinade adds vibrant flavor and color while helping to keep the salmon moist and flaky during baking, preventing it from drying out.

Dijon salmon is one of those versatile salmon recipes that’s perfect to serve as a quick weeknight dinner as it requires minimal effort, but is also elegant enough to serve on festive occasions.

Enhance the dish with colorful and flavorful garnishes, then pair it with your favorite side dishes to add variety to any dinner party or special meal.

Consider side dishes like balsamic roasted Brussels sprouts, chestnut mashed potatoes, roasted fennel and carrots or crisp endive salad.

Baked salmon ingredients

• Salmon: Use salmon fillets, either a whole fillet or smaller portions. I recommend similar sized fillets to ensure equal cooking. The best is to use wild-caught salmon, however, any type of salmon you like will also work.
• Olive oil: Extra virgin olive oil provides the best flavor and pairs nicely with salmon.
• Dijon mustard: Dijon mustard adds a sharp, tangy flavor that complements the richness of salmon fillets.
• Lemon: I only use lemon zest in the dill mustard mix to coat the salmon. It offers an aromatic and fresh taste without the additional acidity of lemon juice.
• Dill: I recommend using dried dill for the marinade. When baked in the oven, dried dill retains its aromatic qualities better than fresh dill, which is best used as a garnish after baking.
• Seasoning: Use Kosher salt and freshly ground black pepper to taste.

Which garnish to use

Depending on the flavor profile you are after and the side dishes that will be served with the salmon, there are various options for garnish when serving. I love adding both flavor and color to the dish. So here are my preferred garnishes for oven baked salmon with mustard and dill:

• Fresh herbs: Fresh dill is a classic garnish and works great. But as I already used dried dill, I have added scallions (green onion), which adds a delicate oniony taste to this dish. Fresh parsley and cilantro both work well.
• Lemon: Serve with lemon wedges or lemon slices for a pop of acidity.
• Pink peppercorns: I love adding a few pink peppercorns to salmon, but since their flavor is quite pronounced, I use them sparingly. They not only look bright and elegant but also add a great flavor to the dish.

How to bake salmon with mustard

• Make the marinade: Add the Dijon mustard, olive oil, lemon zest, dill, salt and pepper in a small mixing bowl and stir until combined.
• Prepare the salmon: Place the salmon fillet on a baking tray lined with parchment paper. Generously brush the marinade on top of the salmon (only on 1 side).

• Bake the salmon: Place the baking tray in the middle of a preheated oven on 400℉ (or 200℃) and bake the salmon fillets until they are just cooked. Depending on the thickness of the fillets this will take between 10 and 15 minutes. Maybe even a bit longer if the fillets are thick.
• Serve and Garnish: Serve immediately with your favorite garnish.

Tips & Tricks

Follow these tips and tricks in order to make the best baked salmon with dill mustard marinade:

• Don’t overcook: Make sure to not overcook the salmon as it will dry out. Rather slightly undercook it to make sure it stays moist and flaky.
• Use a thermometer: The salmon is cooked when the inside temperature reaches 145℉ (or 60℃) Use an instant-read thermometer to measure the inside temperature to be sure it’s cooked to perfection.
• Don’t cover: There is no need to cover the fish as the marinade will ensure it doesn’t dry out.
• Marinade: Make sure to only add the marinade just before baking the salmon. If you add it too early the acidity of the spread will start cooking the fish.
• Frozen fish: You can use frozen salmon fillet. Just make sure to properly thaw it first. So take it out of the freezer in time and allow it to defrost in the fridge. Pat the salmon dry before brushing on the marinade.

What to serve with oven baked salmon

This salmon recipe is very versatile and can be served with a whole range of side dishes:

• Carbs: Serve with rice or potatoes such as lemon rice, sweet potato mash or mashed potatoes with chestnuts.
• Veggies: Balsamic roasted beets, mango salsa, sautéed green beans, garlic mushrooms, fried cabbage and potatoes.
• Salad: This salmon dish also goes well with salads like Mediterranean spelt salad, Lebanese tabbouleh or lentil salad.