Easy Dijon Salmon (Print Version)
# Ingredients:
→ Flavorful Garlic Dijon Coating
01 -
¼ cup premium extra virgin olive oil
02 -
1 fresh lemon, both zested and juiced
03 -
1½ teaspoons tangy Dijon mustard
04 -
3 large garlic cloves, finely minced
05 -
1 teaspoon aromatic dried oregano
06 -
½ teaspoon freshly ground coriander
07 -
½ teaspoon vibrant sweet paprika
08 -
½ teaspoon crushed red pepper flakes (add for a gentle kick)
→ Fresh Salmon & Finishing Touches
09 -
Extra virgin olive oil for brushing
10 -
4 beautiful salmon fillets, about 5 ounces each (skin-on center-cut works best)
11 -
Coarse kosher salt to taste
12 -
Freshly cracked black pepper
13 -
2 tablespoons fresh dill, roughly chopped
14 -
1 small lemon, sliced into wedges for serving
# Instructions:
01 -
Position one rack in the center of your oven and move another rack about 6 inches below the broiler. Heat your oven to 375°F so it's ready when you are.
02 -
In a small mixing bowl, combine the olive oil, fresh lemon zest and juice, Dijon mustard, minced garlic, oregano, coriander, paprika, and red pepper flakes if you're feeling adventurous. Whisk everything together until it's beautifully combined.
03 -
Line a large sheet pan with aluminum foil, making sure to leave plenty of extra foil hanging over one long side - you'll need this to create a tent later. Place parchment paper on top and brush it lightly with olive oil.
04 -
Pat each salmon fillet completely dry with paper towels, then arrange them skin-side down on the prepared parchment. Give each piece a generous sprinkle of salt and black pepper - about ½ teaspoon of each should do the trick. Pour that gorgeous garlic Dijon sauce right over the top of each fillet.
05 -
Fold the excess foil over the salmon, creating a tent that's high enough so it doesn't touch the fish. Seal up the sides by crimping or folding the foil edges together. Slide into the oven and bake for 15 to 20 minutes, until the salmon is almost perfectly cooked through at its thickest point.
06 -
Carefully pull the pan from the oven and open up that foil tent to expose the salmon. Move the pan to the top rack and switch your oven to high broil. Let it broil for just 1 to 3 minutes until the top gets a lovely golden color. Keep a close eye on it - you don't want to overcook that garlic!
07 -
Remove from the oven and sprinkle the fresh dill over each fillet. Arrange those lemon wedges alongside and serve immediately while it's at its absolute best.
# Notes:
01 -
If your salmon looks a bit underdone when you remove it, simply close the foil tent and let it rest for a couple minutes - the residual heat will finish the cooking perfectly.
02 -
Perfect salmon should flake easily with a fork at the thickest part. The USDA recommends 145°F, but many chefs prefer around 135°F for the most tender, juicy result.
03 -
This pairs beautifully with fresh greens and couscous, quinoa, or your favorite grain for a complete Mediterranean-inspired meal.