Easy Dijon Salmon (Print Version)
# Ingredients:
→ Garlic Dijon Sauce
01 -
1/4 cup extra virgin olive oil
02 -
1 small lemon, zested and juiced
03 -
1 1/2 teaspoons Dijon mustard
04 -
3 large garlic cloves, minced
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon ground coriander
07 -
1/2 teaspoon sweet paprika
08 -
1/2 teaspoon red pepper flakes (optional)
→ For the Salmon
09 -
4 salmon fillets (5-ounce each, skin-on center-cut preferred)
10 -
Extra virgin olive oil for brushing
11 -
Kosher salt to taste
12 -
Ground black pepper to taste
13 -
2 tablespoons fresh dill, chopped
14 -
1 small lemon, cut into wedges for serving
# Instructions:
01 -
Position one oven rack in the center and another about 6 inches from the broiler. Preheat your oven to 375°F.
02 -
In a small bowl, combine olive oil, lemon zest and juice, Dijon mustard, minced garlic, oregano, coriander, paprika, and red pepper flakes (if using). Whisk everything together until well blended.
03 -
Line a large sheet pan with foil, leaving extra foil on one long side to create a tent over the salmon later. Place parchment paper on top and brush it with olive oil.
04 -
Pat the salmon fillets dry and arrange them skin-side down on the parchment. Season with a generous pinch of salt and black pepper, then pour the prepared Dijon sauce over the top.
05 -
Create a tent with the excess foil, making sure it doesn't touch the fish. Seal the edges and bake for 15-20 minutes, until the salmon is nearly cooked through at its thickest part.
06 -
Carefully open the foil tent and move the pan to the top rack. Broil on high for 1-3 minutes until the top gets a light golden brown. Watch closely to prevent burning the garlic.
07 -
Finish with a sprinkle of fresh dill and serve with lemon wedges on the side. The salmon should flake easily with a fork and be just cooked through.
# Notes:
01 -
For perfectly cooked salmon, look for an internal temperature of 135°F at the thickest part for optimal texture and moisture.
02 -
If parts of the salmon appear translucent after cooking, simply close the foil tent and let it rest for a few minutes - it will continue cooking from residual heat.