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Salmon is on our dinner table almost weekly. If not every week, then at least every other week this pink fish makes it to our plates. And for the first few years of learning how to cook my salmon it was super dull.
When my family started getting bored with what I was serving I started experimenting. Dijon Salmon made it’s debut in my kitchen sometime in the early 2000s.
This recipe is a simple mix of items you probably already have in your kitchen and fridge smeared on top of your beautiful piece of fish.
The filets for Dijon Salmon can vary in size, thickness, color and quality. Whether you shop at your local supermarket, Costco or a specialty store like Santa Monica Seafood is up to you.
It’s a real treat for us to go to a fresh fish market (like our local favorite Santa Monica Seafood) to see all the beautiful fish. However, I realize that this option does not always fit your budget or time frame.
I like to get filets that are about 2″ wide and over an inch thick. The meatiness of the center of the fish makes this feel like a heartier meal…even though Dijon Salmon is a lighter dinner for us.
The fancy schmancy schmear
Pulling just a few simple ingredients from your fridge make this Dijon Salmon seem really fancy. The truth is that this recipe is just mayo and dijon mustard mixed.
After you salt and pepper your filets simply divide the mixture onto the top of each filet, (I usually do 4 filets when I’m making Dijon Salmon). The schmear looks straight out of a 5 star restaurant and you look like a fancy pants chef.
A few sprinkles of seasonings
Yes, you do add a few seasonings from your spice rack (dill and paprika), but that’s it for the Dijon Salmon!
Your pantry should always be stocked with core seasonings and spices like…
- Garlic Powder
- Course Salt
- Red Pepper Flakes
- Chili Powder
You won’t use all of those seasonings all the time. However, when you have these staples on hand the flavor combinations will take your meals, like Dijon Salmon, to the next level.
Dijon Salmon Bake Time
As I mentioned before, Dijon Salmon filets can vary in thickness and length. When purchasing you should get what fits your taste and budget. I tend to like a thicker filet….close to 2″ thick in the middle.
For me a thicker filet means a flakey center….and that means a fork tender bite with each mouthful.
However, sometimes you do not have a choice when shopping for fish. Costco has a great value on frozen Salmon Filets, but sometimes I get the skinny end piece.
The higher end fish market has all the beautiful pieces on display for you to pick which pieces make the cut for your Dijon Salmon. Just know that you will pay more for the perfectly portioned filets.
The size and thickness of your filets will dictate how long you bake your Dijon Salmon. For the filet size that I usually buy I tend to go for 25 minutes in a 350* oven. A thinner filet or desired doneness will require less time.
- 4 salmon filets 1.5”-2” thick
- 3 tbsp mayonnaise
- 1 tbsp dijon mustard
- 1 tsp dill dried
- ½ tsp paprika
- ½ tsp salt
- ½ tsp pepper
- Preheat oven to 350* degrees.
- In a small bowl mix together mayo and dijon mustard. Line a casserole or rimmed baking sheet with foil or parchment paper. Place salmon filets in the rimmed baking dish.
- Evenly sprinkle salt and pepper on top of each salmon filet. Then smear equal amounts of dijon mayonnaise mixture on top of each salmon filet.
- Sprinkle each of the filets equally with the paprika and dill.
- Bake salmon filets for 25 mins or desired doneness. Remove from the oven and serve.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
My secret to lasting weight loss
Maintaining my weight loss, and quite frankly staying healthy, has always been the main driver for this website. Making meals like this Dijon Salmon is really my trick.
Sorry, it’s that simple for me…I meal prep and almost always cook at home.
I wrote a few articles about this and will write more. Everyone needs to know that cooking at home is one of my major keys to success.
Every meal does not have to be epic.
When I am prepared I have a much better chance at success and maintaining my best health.
- The Diet That Changed My Life
- My 80 – 20 Rule
- Re-Thinking Healthy Food
- Life with a Keto Mom
- My Favorite Low Carb & Keto Resources