Easy Dijon Salmon (Print Version)
# Ingredients:
→ Garlic Dijon Sauce
01 -
1 small lemon, juiced and zested
02 -
3 garlic cloves, minced
03 -
1/4 cup good quality olive oil
04 -
1 teaspoon oregano, dried
05 -
1 1/2 teaspoons Dijon mustard
06 -
1/2 teaspoon paprika, sweet
07 -
1/2 teaspoon coriander powder
08 -
1/2 teaspoon crushed red pepper (optional)
→ For the Salmon
09 -
4 salmon fillets (about 5 ounces each, skin-on is better)
10 -
A drizzle of olive oil for brushing
11 -
Salt (kosher is ideal), as much as you'd like
12 -
Freshly ground black pepper, to taste
13 -
1 small lemon, cut into wedges for garnish
14 -
2 tablespoons chopped fresh dill
# Instructions:
01 -
Set one rack in the middle and the other about 6 inches below the broiler. Turn your oven on to 375°F.
02 -
Stir together olive oil, lemon juice and zest, Dijon mustard, minced garlic, oregano, coriander, sweet paprika, and some red pepper if you'd like, in a small bowl.
03 -
Cover a big baking sheet with aluminum foil, leaving extra on one edge to create a tent later. Add a layer of parchment paper over the foil, and lightly brush it with olive oil.
04 -
Dry off the salmon with a paper towel, then lay them skin-side down on the parchment. Sprinkle on as much salt and pepper as you'd like, then pour the Dijon mixture on top.
05 -
Fold the extra foil over the salmon to make a loose tent—don't let it touch the fish. Seal the edges and bake for about 15-20 minutes, until the thickest part of the salmon is nearly done.
06 -
Carefully open the foil tent, place the tray on the upper rack, and broil on high for 1-3 minutes. Keep watching so the garlic doesn't burn, but the top should get slightly golden.
07 -
Top the salmon with some fresh dill and serve with lemon wedges. It should flake easily when you run a fork through it.
# Notes:
01 -
If you're checking temperature, aim for 135°F in the thickest spot to keep it moist and just cooked.
02 -
If your salmon still looks a little see-through in places, cover it with the foil again and let it sit for a few minutes—it'll finish cooking on its own.