Quick Dijon Salmon (Print Version)
# Ingredients:
→ Garlic Dijon Sauce
01 -
1 teaspoon dried oregano
02 -
1 small lemon, juiced and zested
03 -
1/2 teaspoon ground coriander
04 -
1/4 cup olive oil (extra virgin)
05 -
1 1/2 teaspoons Dijon mustard
06 -
3 cloves of garlic, finely minced
07 -
1/2 teaspoon paprika (sweet)
08 -
1/2 teaspoon red pepper flakes (optional)
→ For the Salmon
09 -
4 pieces of salmon (about 5 ounces each, center-cut with skin-on recommended)
10 -
Some olive oil (extra virgin, for brushing)
11 -
Salt (kosher) to preference
12 -
A pinch of freshly ground black pepper
13 -
1 small lemon, sliced into wedges to serve alongside
14 -
2 tablespoons of fresh dill, chopped finely
# Instructions:
01 -
Pop your oven on to heat up to 375°F. Put one rack in the middle and place another about six inches below the broiler.
02 -
Take a small bowl and whisk together the olive oil, Dijon mustard, the zested and juiced lemon, minced garlic, oregano, coriander, paprika, and (if you’d like) red pepper flakes until it’s combined well.
03 -
Use some foil to line a big baking sheet, leaving one side with extra foil to cover the salmon later. Add a layer of parchment on top, then lightly coat it with olive oil.
04 -
Dry off the salmon fillets and lay them skin-side down on the parchment. Sprinkle salt and black pepper on top generously, then pour the sauce you made over each piece.
05 -
Fold the extra foil into a loose tent over the fish, being careful not to let it touch. Seal all the edges and cook for 15-20 minutes until the center of the salmon is just about cooked through.
06 -
Peel back the foil and move the tray up to the top rack. Turn on the broiler and let the salmon cook for another 1-3 minutes until the surface turns golden brown. Keep an eye on it so the garlic doesn’t burn.
07 -
Sprinkle freshly chopped dill over the salmon and serve it with lemon wedges. When you press it with a fork, the salmon should flake easily and be perfectly cooked inside.
# Notes:
01 -
To ensure your salmon turns out perfect, aim for an internal temperature of 135°F at its thickest part for the best texture and juiciness.
02 -
If parts of the salmon look a bit raw after baking, close up the foil again and let it sit for a few minutes. The residual warmth will finish cooking it.