Why You’ll Love Easy Baked Lemon Dijon Salmon Recipe

It comes together in only about 5 minutes of prep time and about 15 minutes of cook time — perfect for a weeknight dinner.
You only need a handful of simple ingredients: salmon, olive oil, Dijon mustard, garlic, lemon juice + slices, fresh thyme (or dried) plus salt and pepper.
The lemon–Dijon mustard sauce adds bright tang and a little kick, but doesn’t overpower the natural flavor of the salmon.
It’s versatile: you can meal‑prep it for lunches, pair it with veggies, grains, or salads, or serve it as a quick elegant dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Salmon fillets (about 1 ½ lb wild salmon recommended)
Extra‑virgin olive oil
Dijon mustard
Garlic, minced (1 clove)
Fresh lemon juice + lemon slices for topping
Fresh thyme (or ½ tsp dried thyme)
Salt and freshly ground black pepper

Directions

Preheat your oven to 400 °F (about 200 °C). Line a rimmed baking sheet with foil or a Silpat. Pat the salmon fillets dry with a paper towel, then season both sides with salt and freshly ground black pepper.
In a small bowl, combine the olive oil, Dijon mustard, minced garlic, lemon juice, and thyme.
Spoon about half of this mixture over the salmon fillets. Arrange lemon slices on top of the fillets.
Place the baking sheet in the oven and bake for approximately 8‑10 minutes (for a 1‑inch thick fillet).
Remove from the oven, spoon the remaining sauce over the salmon, then return to the oven and bake for another 3‑5 minutes or until the fat has rendered and the fish flakes easily with a fork. Use the “10 minutes per inch of thickness” rule as a guide.
Once done, remove from the oven and serve immediately with your chosen sides.

Servings and timing

Servings: 4 people
Prep Time: ~5 minutes
Cook Time: ~15 minutes
Total Time: ~20 minutes

Variations

Use any type of mustard if you don’t have Dijon: stone‑ground, coarse‑grain, or even honey mustard for a sweeter twist.
Substitute herbs: if you don’t have fresh thyme, use dried thyme (½ the amount) or swap in fresh rosemary or basil for a different flavor profile.
Try other citrus: swap lemon for lime or orange slices for a different brightness.
Use other fish: this sauce works well with other fillets like cod, tilapia, or trout.
Sheet‑pan version: add chopped potatoes, carrots, asparagus or green beans to the baking sheet; roast the vegetables first or add the salmon part‑way through cooking for a full meal on one pan.

Storage/Reheating

Store any leftovers in an airtight container in the refrigerator for up to 2‑3 days.
To reheat, place salmon in a preheated 325 °F (about 165 °C) oven for ~8‑10 minutes until warmed through, or use a skillet over medium heat for a few minutes covered to retain moisture. Avoid overheating to prevent drying.
You can also flake leftover salmon and use it cold in salads, wraps, or bowls.

FAQs

What temperature should I bake salmon at?

You should bake salmon at 400 °F (about 200 °C) for this recipe. The exact time depends on the thickness of the fillet — a good rule of thumb is about 10 minutes of cook time per inch of thickness.

How do I know when salmon is done?

The salmon is done when it flakes easily with a fork and the thickest part registers about 145 °F (63 °C) on a meat thermometer. For a more medium finish (still slightly pink) aim for ~135‑140 °F then let it rest.

Can I use frozen salmon for this recipe?

Yes — but you should thaw it overnight in the refrigerator, then blot it dry with paper towels to remove excess moisture before using. This helps the sauce adhere and ensures even baking.

Can I make the sauce ahead of time?

Yes — you can combine the olive oil, Dijon mustard, lemon juice, garlic and thyme in advance and store it in the refrigerator. Bring it to room temperature before using so the oil isn’t too firm.

Can I swap out the herb if I don’t have thyme?

Absolutely. If you don’t have fresh thyme you can use ½ teaspoon dried thyme. Or swap in fresh rosemary, oregano, basil or parsley for a different flavor.

What kind of sides go well with this salmon?

This salmon pairs nicely with steamed or roasted vegetables, a green salad, grains like quinoa or wild rice, mashed potatoes or cauliflower, or a light pasta or orzo salad.

How can I make this into a sheet‑pan dinner?

Add chopped vegetables and small potatoes to the same baking sheet. Roast the vegetables first if needed, then place the salmon on top or alongside, then bake until everything is cooked through. Adjust times accordingly.

Is this recipe suitable for meal‑prep lunches?

Yes — because it’s easy to make, reheats well, and the flavor holds up. Portion cooked salmon into containers with your choice of grain and veggies, then refrigerate for up to 2‑3 days.

Can I add more lemon flavor?

Yes — you can add lemon zest to the sauce for extra brightness. Or use extra lemon slices on top, or serve with lemon wedges so each person can add more fresh juice.

What if I prefer my salmon more well‑done?

If you like your salmon thoroughly cooked, extend the cook time to about 15 minutes (or more depending on thickness) but be careful — salmon can dry out if overcooked. Aim for flakiness and a juicy interior.

Conclusion

This baked lemon‑Dijon salmon is a fantastic blend of simplicity and flavor — minimal prep, clean ingredients, bright and tangy sauce, and in just ~20 minutes you have a healthy, satisfying main dish. Whether you’re cooking for a busy weeknight or prepping for the week ahead, this recipe rises to the occasion.

Why You’ll Love Easy Baked Lemon Dijon Salmon Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What temperature should I bake salmon at?

How do I know when salmon is done?

Can I use frozen salmon for this recipe?

Can I make the sauce ahead of time?

Can I swap out the herb if I don’t have thyme?

What kind of sides go well with this salmon?

How can I make this into a sheet‑pan dinner?

Is this recipe suitable for meal‑prep lunches?

Can I add more lemon flavor?

What if I prefer my salmon more well‑done?

Conclusion

Easy Baked Lemon Dijon Salmon

Ingredients

Instructions

Notes

Nutrition