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Baked Dijon Salmon

Baked Dijon salmon with a golden Dijon-herb crust: tangy, aromatic, and baked until the surface slightly crackles. Easy baked salmon fillets are coated thickly and finished with a quick broil for extra color.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 oz each
  • 1 tsp salt to taste
  • 1 tsp pepper to taste
  • 3 tbsp Dijon mustard
  • 1 tbsp whole grain mustard
  • 2 tbsp honey
  • 2 garlic minced (use about 2 cloves)
  • 1 tbsp fresh dill chopped
  • 1 tbsp fresh parsley chopped
  • 1 tbsp olive oil
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep the oven and pan
  1. Preheat the oven to 400°F and line a baking sheet with parchment to prevent sticking and make cleanup easy.
Make the Dijon herb paste
  1. Mix Dijon mustard, whole grain mustard, honey, garlic, dill, parsley, and olive oil into a thick paste until well combined.
Season and coat the salmon
  1. Season the salmon fillets with salt and pepper, then spread the Dijon mixture thickly over the top of each fillet.
Bake
  1. Bake at 400°F for 12–15 minutes, until the salmon is cooked through and the crust is golden.
Broil for extra color
  1. Broil for 2 minutes to deepen the crust color and create a lightly crackled surface.
Serve
  1. Serve immediately with lemon wedges for bright, tangy contrast to the Dijon-herb crust.

Notes

For the best crust, spread the Dijon mixture thickly right up to the edges of each fillet so it bakes into a cohesive layer. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a 300°F oven until warmed through (avoid high heat to prevent drying). Freezing is not recommended for this mustard-crusted texture. If you want a lower-sugar option, swap honey for an equal amount of sugar-free honey or a sugar-free syrup.