Dive into a weeknight wonder with Dijon Salmon with Lemon Dijon Sauce — a dish that’s bright, bold, and positively craveable. Perfectly baked salmon fillets are slathered with a zesty Dijon and citrus glaze, then finished with a cool, creamy sauce that truly brings everything together. Vibrant with lemon, rich with mustard, and ready in just 25 minutes, it’s a restaurant-worthy meal you’ll find yourself making again and again. Whether you’re impressing guests or treating yourself to a little weeknight luxury, this is one salmon dinner that never disappoints!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Dijon Salmon with Lemon Dijon Sauce lies in a handful of simple ingredients, each playing a starring role. From the succulent salmon to the zingy Dijon and lemon, you’ll find every component essential for creating that signature flavor and irresistible look.
- Salmon Fillets: Choose center-cut fillets for even cooking and the prettiest presentation.
- Olive Oil: Helps the glaze stick to the fish and adds a touch of richness.
- Dijon Mustard: The secret weapon for tang and complexity in both the glaze and the finishing sauce.
- Fresh Garlic: Just two cloves, but they punch up the savory backbone of the dish.
- Lemon Zest: Adds concentrated citrus essence for a truly bright, fresh flavor.
- Lemon Juice: Balances the richness of the salmon and keeps everything vibrant.
- Salt: Brings out every nuance; be sure to season generously.
- Black Pepper: A little goes a long way — don’t skip it!
- Paprika: Subtle smokiness and a gorgeous pop of color for your salmon.
- Fresh Parsley: For that final fresh, green flourish.
- Mayonnaise: Forms the creamy base of the Lemon Dijon Sauce, tying everything together.
- Honey: Just a touch, to round out the acidity and heat with a soft hint of sweetness.
How to Make Dijon Salmon with Lemon Dijon Sauce
Step 1: Prep the Oven and Baking Sheet
Begin by heating your oven to 400°F (204°C) for that perfectly juicy, tender salmon. Line a baking sheet with parchment paper for easy cleanup and to prevent your fillets from sticking — trust me, you’ll appreciate this trick when dinnertime rolls around!
Step 2: Mix the Flavor-Packed Glaze
In a small bowl, whisk together the olive oil, Dijon mustard, minced garlic, lemon zest, lemon juice, salt, black pepper, and paprika. This punchy mixture is what makes Dijon Salmon with Lemon Dijon Sauce so irresistible, infusing every bite with citrusy, spicy goodness.
Step 3: Dress the Salmon
Place your salmon fillets on the prepared baking sheet, skin side down. Generously brush the mustard mixture over each fillet, making sure you coat the tops and sides so that every bite soaks up all that flavor.
Step 4: Bake to Perfection
Slide the sheet into your preheated oven and bake for 12 to 15 minutes. The salmon is done when it flakes effortlessly with a fork and turns opaque. While the fillets bake, your kitchen will fill with the most appetizing aroma!
Step 5: Whip Up the Lemon Dijon Sauce
In another small bowl, stir together mayonnaise, Dijon mustard, lemon juice, honey, and a pinch of salt and pepper until smooth. This creamy, tangy sauce is the magic drizzle that pulls every flavor together in Dijon Salmon with Lemon Dijon Sauce.
Step 6: Plate and Finish
Serve each salmon fillet hot from the oven, generously drizzled with Lemon Dijon Sauce. Sprinkle with freshly chopped parsley for color and a garden-fresh snap. It’s simple, elegant, and oh-so-delicious.
How to Serve Dijon Salmon with Lemon Dijon Sauce
Garnishes
A final flourish of chopped fresh parsley does wonders for both color and flavor, making the entire plate feel lively and inviting. Add extra lemon zest or thin lemon slices for a sunny, sophisticated touch that will make your Dijon Salmon with Lemon Dijon Sauce look as good as it tastes.
Side Dishes
For a well-rounded meal, pair your salmon with sides like roasted asparagus, garlicky green beans, or a simple arugula salad. A fluffy bed of steamed rice or quinoa will soak up any extra Lemon Dijon Sauce and make every bite more satisfying.
Creative Ways to Present
Serve Dijon Salmon with Lemon Dijon Sauce nestled over a vibrant vegetable medley or alongside herbed mashed potatoes for an elegant dinner-party vibe. For a breezy, casual option, try flaking the salmon and tucking it into wraps with crunchy lettuce or serving it atop crunchy crostini for an appetizer twist.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover salmon and sauce within two hours, storing them in separate airtight containers. The Dijon Salmon with Lemon Dijon Sauce will stay fresh for up to three days, making it perfect for next-day lunches or quick dinners.
Freezing
You can freeze the cooked salmon (without sauce) for up to a month. Wrap each fillet tightly in plastic wrap and store in a freezer-safe bag or container. For the best texture, prepare the Lemon Dijon Sauce fresh when you’re ready to serve the thawed salmon.
Reheating
To reheat, place the salmon fillets on a baking sheet and warm in a 300°F oven until just heated through. Avoid microwaving if possible, as it can dry out the fish. Add the Lemon Dijon Sauce after reheating for the freshest flavor and texture.
FAQs
Can I grill Dijon Salmon with Lemon Dijon Sauce instead of baking it?
Absolutely! Grill the salmon over medium-high heat, skin side down, on well-oiled grates for about 4-5 minutes per side. The glaze will caramelize beautifully, adding a subtle smokiness that pairs so well with the creamy Lemon Dijon Sauce.
What type Main Course
Both wild-caught and farm-raised varieties will shine in this recipe. Center-cut or thicker fillets are easiest to cook evenly, ensuring you get moist, tender Dijon Salmon with Lemon Dijon Sauce every time.
Can I substitute Greek yogurt for the mayonnaise in the sauce?
Definitely! Greek yogurt creates a lighter, tangier Lemon Dijon Sauce without sacrificing creaminess, so feel free to make that swap if you’re seeking a lighter option.
How do I know when the salmon is done?
When the salmon easily flakes apart with a fork and turns opaque, it’s ready. Overcooking will dry it out, so begin checking at 12 minutes and err on the side of slightly under rather than overdone.
Is this recipe gluten-free?
Yes, Dijon Salmon with Lemon Dijon Sauce is naturally gluten-free as written. Just confirm your Dijon mustard and mayonnaise are certified gluten-free, and you’re all set.
Final Thoughts
If you’re searching for a reliable, flavor-packed entrée, you simply have to try Dijon Salmon with Lemon Dijon Sauce. It’s weeknight-easy but special enough for celebrations, and once you taste that punchy glaze and lush sauce, you’ll want it in your regular rotation. Give it a go this week — your taste buds will thank you!
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Dijon Salmon with Lemon Dijon Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, French-inspired
- Diet: Non-Vegetarian
Description
This Dijon Salmon with Lemon Dijon Sauce recipe is a flavorful and easy-to-make dish that’s perfect for a healthy dinner. The salmon is baked to perfection and topped with a tangy lemon Dijon sauce that takes it to the next level.
Ingredients
Salmon:
- 4 salmon fillets (about 6 ounces each)
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Lemon Dijon Sauce:
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon honey
- pinch of salt and pepper
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the salmon: In a small bowl, whisk together olive oil, Dijon mustard, garlic, lemon zest, lemon juice, salt, pepper, and paprika. Place salmon fillets on the prepared sheet, skin side down, and brush the mustard mixture evenly over the top.
- Bake the salmon: Bake for 12–15 minutes, or until salmon flakes easily with a fork.
- Make the sauce: While the salmon bakes, prepare the sauce by whisking together mayonnaise, Dijon mustard, lemon juice, honey, salt, and pepper until smooth.
- Serve: Serve salmon hot, drizzled with the lemon Dijon sauce, and garnish with fresh parsley.
Notes
- For a lighter option, substitute Greek yogurt for mayonnaise in the sauce.
- This recipe also works well on the grill—just oil the grates and cook skin side down.
- Serve with roasted vegetables, rice, or a simple salad.
