Baked Lemon Dijon Salmon (Print Version)
# Ingredients:
→ Main
01 -
680 g salmon fillet, sliced into 4 parts
→ Marinade
02 -
0.125 teaspoon freshly ground black pepper
03 -
0.5 tablespoon Dijon mustard
04 -
2 tablespoons chopped fresh parsley
05 -
3 garlic cloves, grated or minced
06 -
2 tablespoons extra light olive oil or vegetable oil
07 -
2 tablespoons squeezed lemon juice
08 -
0.5 teaspoon fine sea salt
→ Garnish
09 -
4 lemon slices cut from half a lemon
# Instructions:
01 -
Lay the salmon, skin side facing down, on a tray that's lined with parchment, foil, or a silicone mat. Turn your oven up to 232°C.
02 -
In a small bowl, stir together parsley, lemon juice, olive oil, garlic, mustard, salt, and pepper. Make sure everything gets mixed up nicely.
03 -
Coat the salmon all over with the marinade—get the sides, too. Put a lemon ring right on top of each piece.
04 -
Stick the tray in the oven for 12 to 15 minutes at 232°C. The thickest part should flake and hit about 63°C inside. Don't let it dry out.
# Notes:
01 -
Put the marinade on right before baking; letting the lemon soak too long messes with the fish's texture.
02 -
You don't need to marinate the salmon ahead—just brush on the mix and put it in the oven for tasty results.