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This salmon turns out super moist and falls apart with your fork every time thanks to a quick toss in a zippy citrus and mustard mix. It's the dish I rely on when I'm short on time but want to eat something good for me. Once this caramelized slab comes out of the oven, my crew always asks if I made "the special one."
Delicious Ingredients
- Lemon slices: Thin, juicy rounds on top make it smell amazing while it bakes and make the fish look fancy
- Freshly cracked black pepper: Fresh grind gives a subtle kick and nice aroma
- Fine sea salt: Perks up all the flavors—look for pure salt, nothing else
- Dijon mustard: Adds a tangy edge and extra depth, so use the good stuff if you can
- Garlic: Brings that savory oomph—mince or grate it so it mingles everywhere
- Fresh lemon juice: Brightens things up—always squeeze your own for the biggest pop of flavor
- Extra light olive oil: Gives the fish richness and lets the marinade spread out evenly—lighter oil lets the citrus be the star
- Fresh parsley: Makes it look fresh and gives an herby boost—grab bunches that look super green
- Salmon fillets: Solid, fresh or frozen pieces are a must—pick ones that look firm and don't have a strong smell
Easy Step-by-Step Directions
- Rest and Dish Up:
- Let the salmon cool for just a few minutes so those juices stay inside. That lemon on top adds a pop of freshness—and looks good, too.
- Bake It:
- Pop the sheet pan into your hot oven at four hundred and fifty. Don't cover it—let it bake for twelve to fifteen minutes. It should just fall apart when poked with a fork and hit one forty-five inside.
- Coat with Marinade:
- Slather that mustardy marinade over every fillet using a spoon or brush. Make sure to get the top and the sides. Pop a thin lemon slice right on top of each piece.
- Put Together the Marinade:
- In a tiny bowl, mix together parsley, grated or minced garlic, olive oil, lemon juice, Dijon, salt, and some pepper. Stir ‘til everything’s nice and smooth.
- Get the Salmon Ready:
- Blot the salmon dry with paper towels so the marinade doesn’t slide off. Lay them skinside down on a lined pan with a bit of space between each fillet.
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I love slapping that mustardy marinade over the salmon—not just because it tastes so good but because the scent is always bright and cozy. That's how I know dinner’s going to be a hit—like when my nephew wanted seconds before the rest of us even grabbed forks.
How to Store Leftovers
Salmon keeps best in the fridge, sealed up tight, for a couple days. Just don’t let it air out or it’ll get dry. Rewarm gently so you don’t turn it into sawdust. Cold, flaked salmon is awesome tossed into salads or tucked in a wrap the next day.
Smart Swaps to Try
No parsley? Use some chopped green onion or dill. Out of extra light olive oil? Avocado oil also does the trick. Lemon juice is kind of a must but if you’re really stuck, orange juice will make it sweeter and still tasty. If you like bold flavors, mix in a smidge of whole grain mustard, too.
Creative Ways to Serve
Throw your fillets over rice with herbs, quinoa, or roasted veggies. They go great with a crisp salad or some crunchy bread, too. Want to get all fancy? Add a handful of microgreens or more fresh herbs on top right before you dig in.
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Why This Baked Salmon Stays with Me
Baked salmon shows up in all sorts of places, from cozy Scandinavian kitchens to Pacific coast dinners. For me, I kept coming back to it when I was learning to cook because even when I goofed, it always turned out good. Fish used to make me nervous at home but this one made it simple and super tasty.
Frequently Asked Questions
- → How do I stop salmon from turning dry in the oven?
Bake your salmon at a hot temperature, just long enough so it flakes in the thickest spot and hits 145˚F. Taking it out on time keeps it juicy.
- → Could I swap parsley for another herb?
For sure—go with fresh dill or even cilantro for a different twist. Both taste great with salmon.
- → Do I need to let the salmon soak in marinade ahead of time?
Nope. Just brush the mixture right before it goes in the oven. That gives plenty of flavor without messing up the texture.
- → What’s a good stand-in for Dijon mustard?
Try yellow mustard or whole grain. The flavor will change a bit, but they still work well.
- → Best way to serve this lemon Dijon salmon?
Add extra lemon slices on top and scoop it up with rice, steamed veggies, or some greens on the side. Super well-rounded meal.