Baked Lemon Dijon Salmon is a quick, healthy weeknight dinner that comes together in about 20 minutes. Tangy Dijon mustard combines with fresh lemon, garlic, and thyme to create a bright, savory glaze that keeps salmon moist and full of flavor.
I cook salmon often because my family loves it, and this lemon Dijon version is one of our favorites. It’s fast, dependable, and works with many sides—vegetables, grains, or a crisp salad. The mustard-lemon mixture is simple to whisk together and adds a lively, savory finish without masking the fish.
The sauce is just olive oil, Dijon, lemon juice, garlic, and thyme. I spoon half over the fillets before baking and finish with the remaining sauce partway through cooking so the flavor stays fresh and bright.
Why you’ll love this recipe
- Ready in about 20 minutes, perfect for busy evenings.
- Uses simple pantry ingredients you likely have on hand.
- The combination of Dijon and lemon gives a bright, tangy contrast to rich salmon.
- Great for meal prep—reheats well and makes tasty leftovers.
- Pairs easily with a wide range of sides, from rice to roasted veggies.
Recipe ingredients
Most of the ingredients are common pantry items. Fresh herbs and lemon juice bring the most flavor, but the sauce is flexible if you want to substitute.
- Salmon: Fresh wild-caught fillets are ideal for flavor and sustainability. If using frozen salmon, thaw overnight in the refrigerator and pat dry.
- Olive oil: Extra-virgin is preferred for flavor; any neutral cooking oil will work.
- Dijon mustard: Provides sharp, tangy heat that balances the lemon.
- Garlic: One clove, minced, adds depth.
- Lemon: Fresh lemon juice brightens the sauce; lemon slices go on top while baking. Add zest for more citrus punch.
- Thyme: Fresh leaves are best; substitute 1/2 teaspoon dried thyme if needed.
- Salt and black pepper: To taste.
See the recipe card below for exact quantities and an easy-to-follow method.
How to make this recipe
This recipe requires about five minutes of hands-on time. The key is to add the sauce in two stages so the flavors stay vibrant.
Pro tip: Cooking time depends on the fillet thickness. Aim for roughly 10 minutes of bake time per inch of thickness for medium doneness.
- Mix the Dijon sauce: Whisk olive oil, Dijon, lemon juice, minced garlic, and thyme in a small bowl.
- Coat the salmon: Place fillets on a lined rimmed baking sheet, pat dry and season with salt and pepper. Spoon half the sauce over the salmon and top with lemon slices.
- Bake: Bake at 400°F for about 8–10 minutes for a 1-inch-thick fillet.
- Finish: Remove briefly, spoon the remaining sauce over the fillets, then return to the oven for 3–5 more minutes or until the fish flakes easily.
Tips for perfect baked salmon
- Don’t overcook: Salmon is best when slightly pink in the center.
- Use a thermometer: 125–135°F for medium, up to 145°F if you prefer well done.
- Even fillets: Choose similar thickness fillets for uniform cooking.
- Pat dry: Removing surface moisture helps the sauce stick and promotes even browning.
- Add sauce in two stages: This preserves the bright lemon flavor while building a glossy finish.
Recipe FAQs
Thickness is the main factor. A good guideline is about 10 minutes per inch of thickness. For a 1-inch fillet, 10–12 minutes yields medium doneness; 15 minutes will cook it through more fully. Use a thermometer to check for 145°F at the thickest part if you prefer fully cooked fish.
Can this recipe be made with a different kind of mustard?
Yes. Dijon has a sharp, slightly spicy profile, but you can substitute stone-ground, coarse-ground, or even a milder mustard like honey mustard depending on your taste.
Can this recipe be made with frozen salmon?
Yes. Thaw frozen fillets in the refrigerator overnight and blot them dry before seasoning and cooking.
Serving suggestions
This lemon Dijon salmon works well with a wide range of sides. Try it with rice, mashed cauliflower, roasted vegetables, or a light salad for spring and summer meals.
- Pair with coconut rice or creamy mashed cauliflower for a comforting plate.
- Roasted or air-fried vegetables add color and texture.
- Serve alongside a fresh tomato-and-corn salad or a Greek-style orzo salad when produce is in season.
- Flake the cooked salmon over a leafy salad with strawberries or asparagus for an easy entrée salad.
Recipe notes
- Make ahead: The sauce can be prepared in advance. Cooked salmon stores well and reheats gently for lunches or quick dinners.
- Sheet pan option: Turn this into a sheet-pan dinner by roasting potatoes and vegetables and adding the fish during the last 15 minutes of baking.
- Versatile sauce: The Dijon mixture also makes a great marinade for chicken or a dressing for roasted vegetables.
Baked Lemon Dijon Salmon
Servings: 4 • Prep: 5 mins • Cook: 15 mins • Total: 20 mins
Dinners don’t get easier than this baked lemon Dijon salmon. It’s tender, juicy, full of fresh flavor, and on the table in about 20 minutes.
Ingredients
- 1 1/2 lb. wild salmon fillets
- 1 tablespoon extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1 tablespoon fresh lemon juice, plus lemon slices for topping
- 1 teaspoon chopped fresh thyme (or 1/2 tsp dried)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F. Place salmon on a foil- or silpat-lined rimmed baking sheet. Pat dry and season with salt and pepper.
- Whisk together olive oil, Dijon, garlic, lemon juice, and thyme.
- Spoon half the mixture over the salmon, top with lemon slices, and bake for 8–10 minutes for a 1-inch fillet.
- Remove briefly, spoon remaining sauce over the fillets, then return to the oven for 3–5 more minutes until the fish flakes easily with a fork.
Nutrition (per serving)
Serving: 6 oz • Calories: 277 kcal • Protein: 34 g • Fat: 14 g • Carbs: 1 g
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