Name: Garlic Dijon Baked Salmon Recipe
Ingredients: Salmon Fillets: 1.5 – 2 pounds of salmon fillets, skin on or off, about 1-1.5 inches thick. For the best flavor and texture, opt for center-cut fillets, which are more uniform in thickness and cook more evenly. You can use fresh or thawed frozen salmon. If using frozen, ensure it’s completely thawed before cooking. Consider varieties like Sockeye, Coho, or King salmon for their rich flavor and healthy fat content.; Dijon Mustard: 1/4 cup of Dijon mustard. Dijon mustard is the star of the glaze, providing a tangy, slightly spicy base that perfectly complements the richness of the salmon. Its complex flavor profile adds depth and sophistication to the dish. For a milder flavor, you can use a smooth Dijon. For a bit more kick, try a grainy Dijon.; Garlic: 3-4 cloves of garlic, minced. Freshly minced garlic is crucial for that pungent, aromatic flavor that permeates the salmon. Garlic adds a savory depth and warmth that balances the tanginess of the Dijon. Don’t be tempted to use pre-minced garlic from a jar, as the flavor is significantly less vibrant.; Lemon Juice: 2 tablespoons of fresh lemon juice. Lemon juice brightens the flavors, adds a touch of acidity, and helps tenderize the salmon. Freshly squeezed lemon juice is always preferable for its brighter, more vibrant taste compared to bottled juice.; Olive Oil: 2 tablespoons of extra virgin olive oil. Olive oil adds richness and moisture to the glaze, helping it adhere beautifully to the salmon. It also contributes healthy fats and a subtle fruity flavor. Extra virgin olive oil is recommended for its superior flavor and health benefits, but regular olive oil will also work.; Honey or Maple Syrup: 1 tablespoon of honey or maple syrup. A touch of sweetness balances the tanginess of the Dijon and garlic, creating a more rounded and complex flavor profile. Honey or maple syrup both work wonderfully, adding a subtle sweetness and a beautiful glaze. For a vegan option, maple syrup is an excellent choice.; Fresh Herbs (Optional but Highly Recommended): 2 tablespoons of chopped fresh herbs like parsley, dill, or thyme. Fresh herbs elevate the dish with their bright, aromatic notes. Parsley adds a fresh, clean flavor, dill offers a slightly citrusy and grassy note, and thyme provides an earthy, slightly minty aroma. Choose your favorite or a combination of herbs to customize the flavor.; Salt and Black Pepper: To taste. Salt enhances all the flavors in the dish, while black pepper adds a subtle warmth and spice. Season generously to ensure the salmon is well-flavored. Freshly ground black pepper is always recommended for its superior flavor.

Ingredients

Salmon Fillets: 1.5 – 2 pounds of salmon fillets, skin on or off, about 1-1.5 inches thick. For the best flavor and texture, opt for center-cut fillets, which are more uniform in thickness and cook more evenly. You can use fresh or thawed frozen salmon. If using frozen, ensure it’s completely thawed before cooking. Consider varieties like Sockeye, Coho, or King salmon for their rich flavor and healthy fat content.

Dijon Mustard: 1/4 cup of Dijon mustard. Dijon mustard is the star of the glaze, providing a tangy, slightly spicy base that perfectly complements the richness of the salmon. Its complex flavor profile adds depth and sophistication to the dish. For a milder flavor, you can use a smooth Dijon. For a bit more kick, try a grainy Dijon.

Garlic: 3-4 cloves of garlic, minced. Freshly minced garlic is crucial for that pungent, aromatic flavor that permeates the salmon. Garlic adds a savory depth and warmth that balances the tanginess of the Dijon. Don’t be tempted to use pre-minced garlic from a jar, as the flavor is significantly less vibrant.

Lemon Juice: 2 tablespoons of fresh lemon juice. Lemon juice brightens the flavors, adds a touch of acidity, and helps tenderize the salmon. Freshly squeezed lemon juice is always preferable for its brighter, more vibrant taste compared to bottled juice.

Olive Oil: 2 tablespoons of extra virgin olive oil. Olive oil adds richness and moisture to the glaze, helping it adhere beautifully to the salmon. It also contributes healthy fats and a subtle fruity flavor. Extra virgin olive oil is recommended for its superior flavor and health benefits, but regular olive oil will also work.

Honey or Maple Syrup: 1 tablespoon of honey or maple syrup. A touch of sweetness balances the tanginess of the Dijon and garlic, creating a more rounded and complex flavor profile. Honey or maple syrup both work wonderfully, adding a subtle sweetness and a beautiful glaze. For a vegan option, maple syrup is an excellent choice.

Fresh Herbs (Optional but Highly Recommended): 2 tablespoons of chopped fresh herbs like parsley, dill, or thyme. Fresh herbs elevate the dish with their bright, aromatic notes. Parsley adds a fresh, clean flavor, dill offers a slightly citrusy and grassy note, and thyme provides an earthy, slightly minty aroma. Choose your favorite or a combination of herbs to customize the flavor.

Salt and Black Pepper: To taste. Salt enhances all the flavors in the dish, while black pepper adds a subtle warmth and spice. Season generously to ensure the salmon is well-flavored. Freshly ground black pepper is always recommended for its superior flavor.

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Instructions

Preheat your oven to 400°F (200°C). Preheating the oven ensures that the salmon cooks evenly and quickly. Make sure your oven is fully preheated before placing the salmon inside.

Prepare the baking sheet. Line a baking sheet with parchment paper or foil. This makes for easy cleanup and prevents the salmon from sticking to the pan. If using foil, lightly grease it with cooking spray or olive oil to further prevent sticking.

Prepare the salmon. Pat the salmon fillets dry with paper towels. This helps the glaze adhere better and ensures the salmon browns nicely. Place the salmon fillets skin-side down (if skin-on) or directly on the prepared baking sheet, leaving some space between each fillet for even cooking.

Make the Garlic Dijon glaze. In a small bowl, whisk together the Dijon mustard, minced garlic, lemon juice, olive oil, and honey or maple syrup. Whisk until all ingredients are well combined and the glaze is smooth and emulsified.

Season the salmon. Season the salmon fillets generously with salt and black pepper. Ensure you season both sides if the skin is removed or just the top if skin-on.

Glaze the salmon. Generously brush the Garlic Dijon glaze evenly over the top and sides of each salmon fillet. Make sure each fillet is well coated with the flavorful glaze.

Bake the salmon. Place the baking sheet with the glazed salmon in the preheated oven and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. The cooking time will vary slightly depending on the thickness of your salmon fillets. Start checking for doneness around 12 minutes. The salmon is done when it is opaque and flakes easily when gently pressed with a fork. Avoid overcooking, as this can make the salmon dry.

Garnish and serve. Once the salmon is cooked, remove it from the oven and let it rest for a minute or two. If using, sprinkle the chopped fresh herbs (parsley, dill, or thyme) over the baked salmon for added freshness and flavor. Serve immediately and enjoy!

Nutrition

Serving Size: one normal portion
Calories: 400-500
Sugar: 3-5 grams
Sodium: 300-400 mg
Fat: 25-35 grams
Saturated Fat: 5-7 grams
Carbohydrates: 5-7 grams
Fiber: <1 gram
Protein: 40-50 grams
Cholesterol: 100-120 mg