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This juicy baked salmon always turns out flaky and tender thanks to a simple citrus and Dijon marinade. It is my go-to quick weeknight dinner when I want something healthy but need dinner on the table fast. Every time I pull this golden fillet from the oven my family asks if I made the special salmon.
Ingredients
- Salmon fillets: Reliable fresh or frozen fillets make or break the recipe Look for firm flesh with no fishy scent
- Fresh parsley: Adds bright color and a hint of earthiness Choose bunches with vibrant green leaves
- Extra light olive oil: Keeps the fish moist and helps the marinade spread evenly Lighter oil lets the citrus flavor shine
- Fresh lemon juice: Adds tang and brightness Always use freshly squeezed for full flavor
- Garlic: Brings savory depth Mince or grate it fine for even flavor distribution
- Dijon mustard: Gives a touch of sharpness and complexity Use good quality for the best taste
- Fine sea salt: Accentuates the flavors Choose pure salt without additives
- Freshly cracked black pepper: Gives gentle heat and aroma Grind just before using
- Lemon slices: Pretty garnish that releases aroma during baking Use thin slices from a juicy lemon
Step-by-Step Instructions
- Prep the Salmon:
- Pat the salmon fillet dry with paper towels This helps the marinade stick Place each piece skin side down on a lined baking sheet giving space around them
- Make the Marinade:
- In a small bowl mix parsley minced garlic oil lemon juice Dijon mustard salt and pepper Stir well so the herbs and mustard are evenly combined
- Coat the Salmon:
- Use a brush or spoon to apply marinade over the top and sides of each fillet Cover thoroughly for the best flavor then gently place a lemon slice on each piece
- Bake the Salmon:
- Slide the tray into a preheated oven at four hundred fifty degrees Bake uncovered for twelve to fifteen minutes The salmon should just flake with a fork and the center should reach one hundred forty five degrees
- Rest and Serve:
- Remove salmon and let it sit for a couple of minutes before serving so the juices settle The slices of lemon make it look inviting and add fresh aroma
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My favorite part is brushing the tangy mustard marinade over the fillets because it smells bright and savory That moment tells me it is going to be a good meal Like the time my nephew asked for second helpings before I even sat down
Storage Tips
Leftover salmon stays fresh in the fridge for up to two days Store tightly covered to keep the fish from drying out Reheat gently to avoid overcooking Flake cold leftovers onto salads or fold into wraps for easy lunches
Smart Ingredient Swaps
If you cannot find fresh parsley try dill or chopped green onion Instead of extra light olive oil you can use avocado oil Lemon juice is irreplaceable but orange can work in a pinch and gives a sweeter flavor For more punch try a bit of whole grain mustard mixed into the Dijon
Serving Suggestions
Serve the salmon over a bed of herbed rice quinoa or roasted vegetables It also shines with a crisp green salad and a side of crusty bread For a fancier presentation top each fillet with a handful of microgreens or more chopped fresh herbs
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Why Baked Salmon Has Such a Place in My Heart
Baked salmon is a classic in many cuisines from Scandinavia to the Pacific Northwest In my kitchen it became a favorite because it is so forgiving even when I was learning how to cook Fish dinners used to intimidate me but this recipe showed me how simple and delicious fish at home can be
Frequently Asked Questions
- → How do I prevent salmon from drying out in the oven?
Bake the fillets at high heat just until the thickest part flakes easily and reaches 145˚F. Avoid overcooking for the best texture.
- → Can I substitute another herb for parsley?
Yes, fresh dill or cilantro work well, lending a slightly different flavor note that pairs nicely with salmon.
- → Is marinating the salmon ahead of time necessary?
No lengthy marinating is needed. Brushing the marinade just before baking gives flavor and prevents the texture from becoming tough.
- → What can I use instead of Dijon mustard?
Mild whole grain or yellow mustard are good substitutes, though they yield a slightly different profile.
- → How should I serve baked salmon with lemon Dijon?
Garnish with extra lemon slices and serve with steamed vegetables, rice, or a fresh salad for a balanced meal.