Recipe details Easy · 6 servings
Nutrition Per Serving
estimated
High-Heat Dijon Garlic Baked Salmon
Tender salmon fillets are coated with a bright, savory glaze of Dijon mustard, garlic, lemon, and olive oil, then roasted quickly at high heat. Fresh parsley and lemon slices add a clean finish to this simple, flavorful seafood dinner.
Ingredients
- • 1 1/2 lb salmon fillet, preferably skin-on
- • 2 tbsp fresh parsley, finely chopped
- • 3 garlic cloves, pressed or finely minced
- • 1/2 tbsp Dijon mustard
- • 1/2 tsp fine sea salt
- • 1/8 tsp black pepper
- • 2 tbsp extra-virgin olive oil
- • 2 tbsp fresh lemon juice
- • 1/2 lemon, thinly sliced into 4 rings
Method
Tap a step to see its ingredients.
- Preheat the oven to 450 F.
- Line a rimmed baking sheet with foil or a silicone baking mat.
| 2 tbsp fresh parsley, finely chopped | mix sauce | coat and top | bake 450 F 12-15 min |
| 3 garlic cloves, pressed or finely minced | |||
| 1/2 tbsp Dijon mustard | |||
| 1/2 tsp fine sea salt | |||
| 1/8 tsp black pepper | |||
| 2 tbsp extra-virgin olive oil | |||
| 2 tbsp fresh lemon juice | |||
| 1 1/2 lb salmon fillet, preferably skin-on | arrange salmon | ||
| 1/2 lemon, thinly sliced into 4 rings |
1 mix sauce 7 ingredients
In a small bowl, stir together the parsley, garlic, Dijon mustard, salt, pepper, olive oil, and lemon juice until evenly blended.
- 2 tbsp fresh parsley, finely chopped
- 3 garlic cloves, pressed or finely minced
- 1/2 tbsp Dijon mustard
- 1/2 tsp fine sea salt
- 1/8 tsp black pepper
- 2 tbsp extra-virgin olive oil
- 2 tbsp fresh lemon juice
2 arrange salmon 1 ingredient
Place the salmon skin-side down on the prepared baking sheet.
- 1 1/2 lb salmon fillet, preferably skin-on
3 coat and top 1 ingredient
Brush the parsley-Dijon sauce over the salmon and lay the lemon slices on top.
From: mix sauce, arrange salmon
- 1/2 lemon, thinly sliced into 4 rings
4 bake 450 F 12-15 min
Bake at 450 F for 12 to 15 minutes, until the salmon is just cooked through and flakes easily at its thickest point.
From: coat and top
- 1
mix sauce
In a small bowl, stir together the parsley, garlic, Dijon mustard, salt, pepper, olive oil, and lemon juice until evenly blended.
2 tbsp fresh parsley, finely chopped; 3 garlic cloves, pressed or finely minced; 1/2 tbsp Dijon mustard; 1/2 tsp fine sea salt; 1/8 tsp black pepper; 2 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice
- 2
arrange salmon
Place the salmon skin-side down on the prepared baking sheet.
1 1/2 lb salmon fillet, preferably skin-on
- 3
coat and top
Brush the parsley-Dijon sauce over the salmon and lay the lemon slices on top.
1/2 lemon, thinly sliced into 4 rings
- 4
bake 450 F 12-15 min
Bake at 450 F for 12 to 15 minutes, until the salmon is just cooked through and flakes easily at its thickest point.
Text instructions
Preheat the oven to 450 F.
Line a rimmed baking sheet with foil or a silicone baking mat.
In a small bowl, stir together the parsley, garlic, Dijon mustard, salt, pepper, olive oil, and lemon juice until evenly blended.
Place the salmon skin-side down on the prepared baking sheet.
Brush the parsley-Dijon sauce over the salmon and lay the lemon slices on top.
Bake at 450 F for 12 to 15 minutes, until the salmon is just cooked through and flakes easily at its thickest point.
Recipe from Cookbook Hub - www.cookbookhub.org