Description
Dijon herb crusted salmon combines French-inspired elegance with Pacific Northwest seafood perfection. Mediterranean herbs and zesty Dijon mustard create a luxurious coating that elevates simple salmon into a restaurant-worthy dish you’ll crave again and again.
Ingredients
Scale
Main Protein:
- 1.5 pounds (680 grams) salmon fillets, King, Sockeye or Coho salmon, skin off or on
Herb and Seasoning Mix:
- ¼ cup (60 milliliters) Dijon mustard
- ¼ cup (15 grams) fresh dill or parsley, finely chopped
- 3 garlic cloves, minced
- 2 tablespoons capers
- Zest of 1 lemon
- 1 tablespoon (15 milliliters) lemon juice
- Salt and pepper, to taste
Binding and Cooking Ingredients:
- 3 tablespoons (45 milliliters) mayonnaise
- 1 tablespoon (15 milliliters) extra-virgin olive oil
Instructions
- Preheat the oven to 450°F (230°C) and prepare a rimmed baking sheet by lining it with a silicone baking mat or parchment paper to prevent sticking.
- Arrange the salmon fillets on the prepared baking sheet, positioning them with the skin side facing downward to ensure even cooking.
- In a small mixing bowl, whisk together Dijon mustard, creamy mayonnaise, freshly chopped dill or parsley, minced garlic, fragrant lemon zest, tangy lemon juice, extra virgin olive oil, kosher salt, freshly ground black pepper, and briny capers until well combined.
- Generously coat the top and sides of each salmon fillet with the herb-infused marinade, ensuring full coverage for maximum flavor penetration.
- Transfer the baking sheet to the preheated oven and roast for 12-15 minutes, or until the salmon reaches an internal temperature of 145°F (63°C) and can be easily flaked with a fork, indicating it is perfectly cooked through.
Notes
- Opt for fresh, high-quality salmon fillets to ensure the best flavor and texture in this recipe.
- Customize the herb blend by mixing dill and parsley for a more complex, aromatic profile.
- Use a meat thermometer to check that salmon reaches an internal temperature of 145°F for perfect doneness.
- Pat salmon dry before applying marinade to help the herb crust adhere better and create a crispier exterior.
- Choose Dijon mustard with whole grain for added texture and a more robust mustard flavor.
- Serve immediately after baking to enjoy the salmon at its most tender and juicy state.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 368 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 34 g
- Cholesterol: 95 mg