Baked Salmon With Dijon And Garlic Recipe

Baked Salmon With Dijon And Garlic

Fish baked with a garlic, dijon, and lemon glaze is moist and flaky. The same marinade was used to prepare our tender broiled lobster tails. See why this is one of the most well-known baked salmon recipes out there!Along with Shrimp Scampi, the finest Fish Tacos, and Creamy Shrimp Spaghetti, one of our go-to seafood dishes for gatherings and entertaining is this 20-minute roasted salmon. P.S. We have instructions for using an air fryer, which reduces the baking time in half.

I always advise purchasing the best wild-caught salmon your budget will allow. In the video below, I discuss this and the reasons I adore King, Sockeye, and Coho salmon. And the reason I never consume Atlantic Salmon (hint: I don't like contaminants, antibiotics, or toxins in my fish).Once your salmon has been cut into pieces, there are countless ways to present it. Make a substantial salad, fill out a plate with your preferred vegetables, or include them in a grain bowl. Here are some suggestions.

Serve it with vegetables. Prepare a fast vegetable, such as spinach with garlic and ginger or bok choy with garlic and ginger. Moreover, roasted sweet potatoes, roasted broccoli, or roasted Brussels sprouts will go well together if you enjoy roasted vegetables.Make a salad out of it. It should be added to a sizable bed of lush greens along with freshly chopped vegetables including cucumber, red onion, tomatoes, and radish.To a Buddha bowl, include it. Start with your preferred grain, like quinoa or rice. Then add roasted and fresh vegetables, and last place your salmon piece on top.

How to marinade: 

While being healthful, this marinade for salmon is undoubtedly flavorful. The best thing is that marinating is not necessary. You only need:

  • Juice of fresh lemons (not from concentrate)
  • The Dijon mustard
  • many cloves of crushed garlic
  • Parsley
  • Essentials from the pantry: olive oil, salt, and pepper

This marinade for seafood is the greatest, in my opinion. It works on all types of fish, including shrimp, lobster, and expensive salmon skewers. We even slipped it onto these chicken legs and didn't regret it for a second. The ingredients are mixed combined in a bowl, distributed over the salmon fillets, then baked for fresh, bright flavour.

Salmon baking time:

This time-tested roasting technique consistently yields top-notch outcomes. High heat during baking quickly roasts the salmon's skin and locks in its inherent juiciness, resulting in flaky, tender, and moist salmon. Salmon should be roasted at 450°F for 12–15 minutes; when it reaches 145°F, remove it from the oven (it will continue to cook as it rests at a higher temperature).

Cook salmon in air fryer:

Put the salmon on the wire basket with the skin-side down, keeping the pieces slightly apart so they do not contact. Depending on the thickness of the fish, air fry at 450°F for 5-7 minutes. The air fryer doesn't need to be preheated, as normal. Salmon that is flaky, juicy, and wonderfully tasty. This salmon recipe is undoubtedly wonderful.


  • 1 1/2 pound fillet of salmon
  • 2 tablespoons of freshly chopped parsley and 2 tablespoons of mild olive oil—not extra virgin
  • 2 tbsp of lemon juice, fresh
  • 3 squeezed garlic cloves
  • Dijon mustard, 1/2 tsp
  • We use half a teaspoon of sea salt
  • black pepper, 1/8 teaspoon
  • a half lemon, cut into four rings


Step 1:

Set the oven to 450 degrees Fahrenheit and line a rimmed baking sheet with foil or silpat. Salmon should be cut into four parts and placed skin-side-down on a baking sheet with parchment paper.

Step 2:

Combine 2 Tbsp parsley, 3-4 crushed garlic cloves, 2 Tbsp oil, 2 Tbsp lemon juice, 1/2 Tbsp Dijon, 1/2 tsp salt, and 1/8 tsp pepper in a small bowl.

Step 3:

Apply the marinade liberally to the salmon's top and sides, and then top each piece with a lemon slice.

Step 5:

Bake for 12 to 15 minutes at 450°F, or until barely done and flaky. Avoid overcooking.

Post a Comment

* Please Don't Spam Here. All the Comments are Reviewed by Admin.