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Oven Baked Salmon with Dijon Mustard and Garlic

Oven baked salmon with dijon mustard and garlic delivers tender, flaky fish with a lightly caramelized coating. Ready in about 25 minutes, the Dijon-garlic mixture stays juicy while turning savory and flavorful on top.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 oz each
  • 0.5 tsp paprika
  • 0.5 tsp salt divided to taste if needed
  • 0.25 tsp black pepper
Dijon-garlic coating
  • 2 tbsp Dijon mustard
  • 3 garlic cloves minced
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp honey
To serve
  • 1 tbsp chopped fresh parsley
  • 1 lemon slices for serving

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 400°F (200°C). Let it fully come up to temperature before baking for even cooking.
  2. Line a sheet pan with parchment paper. This prevents sticking and helps the salmon stay tender.
  3. Whisk together Dijon mustard, garlic, olive oil, lemon juice, honey, paprika, salt, and black pepper in a small bowl. Mix until smooth and evenly colored.
  4. Place the salmon fillets on the prepared baking sheet. Arrange them in a single layer with space between for proper heat flow.
  5. Spread the Dijon mixture evenly over each fillet. Cover the top surfaces so the coating bakes into a flavorful crust.
  6. Bake for 12–15 minutes at 400°F (200°C) until the salmon flakes easily with a fork. The flesh should turn opaque and moist-looking as it finishes.
  7. Garnish with chopped fresh parsley and lemon slices. Serve immediately while the coating is still aromatic.
Serve
  1. Serve the salmon immediately with vegetables, rice, or a fresh salad. Pairing ideas help balance the Dijon tang and rich salmon flavor.

Notes

For best results, bake only until the salmon flakes at the thickest point; overbaking can dry it out. Store leftovers in an airtight container in the refrigerator for up to 2 days (freezing not recommended). Dietary swap: for a dairy-free meal, this recipe is already dairy-free—just use honey and keep the rest unchanged.