Baked Dijon Salmon

5 stars average

Jump to Recipe Pin

Baked Dijon Salmon is made with wild salmon and a delicious Dijon sauce, crusted in panko breadcrumbs, and all ready in under 20 minutes.

Garnishing baked Dijon salmon with lemon juice.

Wild salmon is one of my favorite seafoods, or any food, ever. It is readily available, loaded in flavor, extremely nutritious and cooks in under 20 minutes. Want to know what’s even better? My kids love it! I’ve been serving fish to my boys since they were toddlers, so salmon truly is enjoyed by my whole family! And this Baked Dijon Salmon is a new favorite of ours when it comes to preparing this popular fish.


  • Wild salmon: Excellent source of Omega-3s, great source of protein, and has a delicious, rich, buttery flavor.
  • Dijon mustard: Spicy, tangy, sharp mustard flavor.
  • Lemon juice: Fresh, bright acidity that pairs wonderfully with any fish.
  • Garlic: Adds an extra level of flavor and spice to the Dijon sauce.
  • Kosher salt: The large flakes help to coat and bring out the natural flavor of the fish.
  • Panko bread crumbs: Browns and crisps up deliciously in the oven for a wonderful crust.

How to Make Baked Dijon Salmon

Liz descaling salmon

Start by descaling your salmon fillet and patting it dry with a paper towel. It’s not absolutely necessary, but the scales can get stuck in your teeth, and I find it to be a less pleasant eating experience. After descaling the salmon, lay it skin side down on an aluminum foil lined sheet pan.

Adding lemon juice to dijon

Next, put your Dijon mustard in a small bowl, and add the fresh lemon juice.

Liz grating garlic into dijon

Then, using a microplane or grater, add freshly grated garlic to the sauce, and mix it all together.

Liz seasoning salmon

Returning to the salmon, season it with kosher salt and black pepper.

Spreading dijon mix onto salmon

Then spread the Dijon mixture all over the top.

Sprinkling bread crumbs onto salmon

Finish by coating the salmon with panko breadcrumbs.

Drizzling olive oil onto salmon

And drizzling it with olive oil. Then put it in the oven at 350 for 15-20 minutes, until breadcrumbs are browned and fish is flaky.

Baked Dijon Salmon.

Serve with fresh lemon juice and chopped parsley, and enjoy your Baked Dijon Salmon!

Change It Up

  • Make it gluten free. Instead of panko, use broken up rice chex or Gluten-free panko breadcrumbs.
  • Switch the fish. Try this recipe with your favorite fish, like tilapia or halibut!

Frequently Asked Questions

Is it better to cook salmon in foil or not?

When grilling fish, or cooking at a high temperature, I’ll usually wrap it in foil, but not when baking in the oven.

Can you eat salmon skin?

Yes, when baked or fried correctly, salmon skin becomes delicious and crisp.

Is there a big difference between Dijon mustard and regular mustard?

Dijon mustard is much stronger and more complex in flavor than yellow mustard.

Baked dijon salmon.

More Seafood

Eat It, Like It, Share It!

Did you try this fish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz eating baked dijon salmon.

If you haven’t explored the delicious world of home-cooked seafood, salmon is the best fish to ease your way into it.

Your fork is waiting.

Baked dijon salmon

Baked Dijon Salmon

5 stars average
Wild salmon baked in a delicious Dijon sauce and crusted in panko breadcrumbs, all ready in under 20 minutes.
PREP: 15 minutes
COOK: 22 minutes
TOTAL: 37 minutes

Recipe Video


  • 1 pound wild salmon (cut into two 8 oz filets)
  • 2 tablespoons Dijon or whole grain mustard
  • 2 tablespoons lemon juice
  • 2 cloves garlic (grated)
  • ½ teaspoon kosher salt
  • ¼ teaspoon pepper
  • 2 tablespoons whole grain panko bread crumbs
  • 1 teaspoon extra virgin olive oil


  • Pre-heat oven to 350 degrees and spray a square baking dish with non-stick spray.
  • Place salmon filets in baking dish, skin side down, and sprinkle with a pinch of the salt and pepper; set aside.
  • In a small bowl, wisk together mustard, lemon juice, garlic, salt and pepper.
  • Brush mustard mixture generously on each filet and top with panko bread crumbs.
  • Bake for 15-20 minutes or until salmon flakes easily with a fork.
  • Remove from oven and drizzle olive oil over the fish.
  • Broil for 2 minutes or until browned.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps us to continue providing free, high-quality recipes for you.



Calories: 220kcalCarbohydrates: 2.5gProtein: 24.4gFat: 11.1gSaturated Fat: 1.8gCholesterol: 70mgSodium: 531mgFiber: 0.1g
Did You Make This Recipe?Post a pic and mention @thelemonbowl or tag #thelemonbowl!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

One response to “Baked Dijon Salmon”

  1. Wilma Avatar

    Asolutely delicioius