Dijon Salmon

This is a recipe that Jill shared with us during our nutrition reboot. It’s quick and delicious.

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Dijon Salmon

  • Total time: 30 Minutes
  • Servings: 4 Servings

Ingredients

For the Garlic Dijon Sauce:

  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Small Lemon, zested and juiced
  • 1 1/2 tsp Dijon Mustard
  • 3 Large Garlic Cloves, minced
  • 1 tsp Dried Oregano
  • 1/2 tsp Ground Coriander
  • 1/2 tsp Sweet Paprika
  • 1/2 tsp Red Pepper Flakes, optional

For the Salmon:

  • Extra Virgin Olive Oil
  • 4 (5oz) Salmon Fillets (skin-on center-cut preferred)
  • Kosher Salt
  • Ground Black Pepper
  • 2 Tbsp Chopped Fresh Dill
  • 1 Small Lemon, cut into wedges, for serving

Directions

  • 1)

    Get ready. Position one oven rack in the center and one rack about 6 inches from the broiler. Preheat to 375°F.

  • 2)

    Prepare the Garlic and Dijon Sauce. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, garlic, oregano, coriander, paprika, and red pepper flakes (if using).

  • 3)

    Prepare the salmon. Line a large sheet pan with foil, leaving enough excess foil over one long side to fold over the salmon without touching it. Place a piece of parchment on top of the foil and brush with olive oil.

  • 4)

    Season the salmon. Pat the salmon dry and place the fillets on top of the parchment with the skin side down. Season with a good pinch of salt and black pepper (about 1/2 teaspoon each). Pour the prepared sauce over the salmon.

  • 5)

    Bake the salmon. Fold the excess foil over the salmon, tenting it high enough so it doesn’t touch the fish. Crimp or fold the foil sides to completely enclose the fish. Bake for 15 to 20 minutes, or until the salmon is almost cooked through at the thickest part.

  • 6)

    Broil the salmon. Carefully remove the sheet pan from the oven and open the foil to uncover the top of the salmon. Place the salmon on the top rack and turn the broiler to high. Broil for 1 to 3 minutes, or just until the top of the salmon browns lightly. Watch closely to avoid overcooking and burning the garlic. Remove the salmon from the oven (see note).

  • 7)

    Serve. Sprinkle the salmon with dill and serve with lemon wedges on the side.

Notes

From the website:

Once you remove the salmon from the oven, if it appears underdone where some parts are still translucent: Close the tent of foil and let it rest for just a couple of minutes. Don’t leave it too long because even after pulling it from the oven salmon can easily go from undercooked to dry.

When Is Salmon Ready? When your fish is ready, it should flake at the touch of a fork. Poke the salmon with your fork at the thickest part and gently pull a piece of the flesh away; your fork should not meet any resistance. If you like, you can use an instant-read thermometer to check for doneness. The USDA recommends an internal temperature of 145°F, which should be measured at the thickest part of the fish fillet, but personally I think the sweet spot for salmon is somewhere around 135°F.

Source (includes a video): https://www.themediterraneandish.com/baked-dijon-salmon/