Baked Salmon Lemon Dijon (Print Version)
# Ingredients:
→ Main
01 -
680 g salmon fillet, cut into 4 portions
→ Marinade
02 -
2 tablespoons fresh parsley, finely chopped
03 -
2 tablespoons extra light olive oil or vegetable oil
04 -
2 tablespoons fresh lemon juice
05 -
3 garlic cloves, minced or grated
06 -
0.5 tablespoon Dijon mustard
07 -
0.5 teaspoon fine sea salt
08 -
0.125 teaspoon freshly cracked black pepper
→ Garnish
09 -
0.5 lemon, sliced into 4 rings
# Instructions:
01 -
Set oven to 232°C and line a rimmed baking tray with a silicone liner, parchment, or foil. Place salmon portions skin-side-down on the prepared tray.
02 -
Combine chopped parsley, minced garlic, olive oil, lemon juice, Dijon mustard, sea salt, and black pepper in a small bowl. Mix until thoroughly blended.
03 -
Generously brush marinade over the salmon, coating the top and sides. Top each fillet with a lemon slice.
04 -
Bake uncovered at 232°C for 12–15 minutes or until salmon flakes easily and registers an internal temperature of 63°C at the thickest point. Avoid overcooking.
# Notes:
01 -
Apply the marinade immediately before baking; do not allow the lemon juice to sit on the fish for long periods, as it will begin to cure the salmon and affect texture.
02 -
No extended marinating is necessary—simply brush on the glaze and bake for best results.