The fabulous flavours of Dijon mustard and garlic combine in this easy salmon recipe. This quick and easy salmon dinner cooks entirely in the oven and is ready in less than 30 minutes, from start to finish.
If salmon is in regular rotation in your household too, you’ll want to add this Dijon and garlic salmon to the list! With an easy garlic and mustard topping, this salmon cooks entirely in the oven, for a quick, easy and delicious meal. This is a garlic lover salmon recipe!
What you’ll need
Salmon – this recipe will work with any cut of fresh salmon (or rainbow trout), either skin-on or skinless. You can even start with frozen salmon, just be sure to thaw completely first. Tip! Quickly thaw frozen salmon by placing it in a bag and then into a large bowl of cold water.
Mayonnaise – don’t skip the mayo! Mayonnaise is used here as a coating for the fresh herbs, ensuring that they don’t burn in the oven. Real, full-fat mayonnaise is recommended.
Dijon Mustard – regular Dijon mustard is recommended here. You could use grainy mustard, in a pinch.
Garlic – start with fresh garlic, for the best flavour. Be sure to chop the garlic quite fine.
Worcestershire Sauce – this brings a little salty, umami flavour to the topping. You can omit if you don’t have any on hand.
Fresh Parsley – you can use either curly or flat fresh parsley for this recipe. In a pinch, if you only have dried parsley on hand, you can use it. As a general rule, use only about 1/3 of the amount of dried parsley as specified for the fresh parsley.
How to make this Dijon and garlic salmon
- Combine all the topping ingredients in a small bowl.
- Stir the topping together well.
- Place the salmon on a parchment-lined baking sheet and season with salt and pepper.
- Spoon the topping on top of the salmon
- Use the back of a spoon to spread the topping over-top of the salmon completely. Bake for 15-25 minutes (depending on the thickness of the salmon.)
- Remove the salmon from the oven.
- Remove the salmon to a plate (or plates) and garnish with some lemon zest.
- Sprinkle the salmon with flaky salt.
- Finish garnishing with a bit more fresh, chopped parsley.
Variations
- Use rainbow trout instead of salmon.
- Add a tiny bit of dill in with the parsley, for an extra flavour note.
- Cook in the air fryer instead. Simply add the salmon to a parchment-lined air fryer basket and cook at 375F for about 10 minutes, or until the salmon is opaque and flakes easily with a fork.
Recipe tips!
The oven time will vary depending on the size and thickness of your salmon. If you have an instant-read thermometer, the fish will register 135F when it is done, or otherwise, when it flakes easily with a fork.
What to serve with garlic salmon
You could easily serve this salmon with just a green vegetable, such as green beans, broccoli or broccolini. If you’d like to add a starch to the plate, rice or cauliflower rice would be nice. My preferred pairing is orzo and green beans.
Tip! For quick and easy orzo, bring 2 cups of chicken broth to a boil in a small, non-stick skillet. (The larger surface area of a skillet cooks more quickly than a saucepan and a non-stick skillet prevents sticking and scorching.) Add 1/2 cup of orzo and boil until all the liquid is absorbed, about 8-10 minutes. Stir regularly towards the end of cooking. Finish with a pat of butter and some freshly ground pepper.
Making ahead, storing and freezing
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Ingredients
- 1 lb. (450 g) salmon, *see Note 1 below for options
- kosher salt and freshly ground black pepper
Topping:
- 1 Tablespoon extra virgin olive oil
- 1 Tablespoon mayonnaise, real mayo, full-fat recommended
- 2 teaspoons Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1 Tablespoon garlic, finely chopped
- 2 Tablespoons fresh parsley, finely chopped
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
To finish:
- lemon zest
- flaky salt
- additional fresh parsley, finely chopped
Instructions
- Preheat oven to 375F (non-convection) and line a baking sheet with parchment paper.
- In a small bowl, combine all the Topping ingredients and stir together well.
- Set the salmon onto the prepared baking sheet, skin side down. Season with salt and freshly ground pepper. Spoon the topping onto the salmon, using the back of a spoon to spread it out to cover the top of the salmon and down any exposed sides.
- Roast the salmon in the preheated oven for 15-25 minutes, or until the salmon reaches 135F internal temperature or until it flakes easily with a fork. Tip! The oven time will vary depending on the size and thickness of your salmon.
- Remove from oven. Transfer salmon to a plate or plates. (The salmon should separate easily from the skin, so you can leave the skin behind on the baking pan). Top the salmon with some grated lemon zest, a bit of flaky salt and a scattering of chopped fresh parsley.
- This salmon is lovely served with rice or orzo and a green vegetable.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Wonderful recipe
This recipe made 2 main servings not 4 as per your description.
Glad you enjoyed it Andrew. As for the serving size, the typical serving size for salmon is 4 oz. So starting with 1 lb. of salmon, that is four 4oz servings. Serving size is highly subjective. Your serving size may be bigger, but it is always simply intended to be a point of reference and not an absolute.
Jennifer, your recipes always appeal to me. I live in Florida and grill salmon using a nonstick grill pad with a very quick topping of mayo & dijon. However, your version has great add’l ingredients which I will use to spiff up my version! I have a question re your Worcestershire, my Lea and Perrins is very dark while yours appears “white” which is nice to keep this topping a brighter color. Is this light worcestershire just a result of brand differences or is there a white type that you use?
Hi Den, I use Lea and Perrins as well. I think it just looks lighter because there is so very little of it in the bowl (1/4 tsp), so it reads lighter than it would if there was more of it :)