Dijon Baked Salmon Recipe | Yummly
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Dijon Baked Salmon

DOWNSHIFTOLOGY(11)
Nancy Dafoe: "So simple and delicious!" Read More
8Ingredients
25Minutes
220Calories
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Ingredients

US|METRIC
5 SERVINGS
  • 1 1/2 pounds salmon (King, Sockeye or Coho salmon)
  • 1/4 fresh parsley (finely chopped)
  • 1/4 cup Dijon mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon avocado oil
  • 3 garlic cloves (finely chopped)
  • salt
  • pepper
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    NutritionView More

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    220Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories220Calories from Fat80
    % DAILY VALUE
    Total Fat9g14%
    Saturated Fat2g10%
    Trans Fat
    Cholesterol70mg23%
    Sodium250mg10%
    Potassium510mg15%
    Protein29g57%
    Calories from Fat80
    % DAILY VALUE
    Total Carbohydrate4g1%
    Dietary Fiber1g4%
    Sugars0g0%
    Vitamin A4%
    Vitamin C6%
    Calcium4%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(11)

    Joanne Simmons 2 months ago
    Too strong Dijon Not sure what went wrong, probably not gonna try it again
    Nancy Dafoe 2 months ago
    So simple and delicious!
    Ann 2 months ago
    Tasty! I will keep this recipe. It covers a whole side of sockeye and I did not cook it past 18 min., so that it stayed pretty moist!
    N 4 months ago
    Good! Replaced parsley with cilantro and added crushed red pepper, and substituted avocado oil with olive! Perfection
    Cassidy Moon 8 months ago
    This was excellent! I didn’t have Dijon mustard so I used the end of containers of creole mustard, Beaver’s sweet hot mustard, and a generic brand “chipotle finishing sauce”. I substituted green onions for the parsley and added ~1/2Tbsp honey. I slathered on that sauce and have plenty leftover for another pound of fish which we will be eating SOON! I served this on a bed of black japonica rice and roasted carrots, sweet potato, brussels sprouts, and sliced jalapeño. I tossed the veggies with avocado oil, salt and pepper to roast followed by rehydrated cherries, maple syrup and balsamic vinegar to finish.
    Linda Bryan 8 months ago
    VERY good! We lived the taste and I loved the ease of cooking it. I took one star off because I felt the Dijon mustard flavor was a bit strong but still delicious. I certainly will make it again.
    Mark 8 months ago
    this will be a repeat! easy and delicious.
    Kyle Davide 8 months ago
    Easy zesty and very good would recommend 5 extra minutes if your salmon is thicker than an inch
    Beth 9 months ago
    Absolutely delicious. My [somewhat older] father, who eats like a bird these days, ate his whole piece of salmon.
    Lee 10 months ago
    Loved this! I think the secret to it not being overpowering is to just lightly coat the salmon with the mixture. If you have some left over after cutting the salmon, avoid the temptation to use the rest of it
    Bradley a year ago
    I found the Dijon mustard overpowered the salmon, but I suspect the brand of Dijon makes a big difference. I used Maille, which I find is more intense than Grey Poupon or Trader Joe’s (my favorite of those three.)

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