Ready in just 15 minutes, this 4-ingredient roasted Dijon mustard salmon is the perfect weeknight dinner!
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If you’re looking for even more quick salmon recipes, be sure to try this wildly popular 15-minute grilled salmon, this honey maple glazed salmon, this bourbon glazed salmon, and this 5-ingredient blackened salmon, too!
Dijon Salmon is a Crowd-Pleaser
Oven roasted salmon is always my top choice for busy weeknights! It’s hands-off and quick, so I can get a healthy seafood supper on the table for my family in about 15 minutes.
The Dijon mustard glaze serves a couple of different purposes. First, it adds great flavor to the salmon without an overpowering mustard taste. My kids do not care for Dijon mustard at all, but they love this dish. Second, the sugar in the glaze caramelizes under the broiler, helping to achieve a crisp exterior while keeping the inside of the fillet moist and tender.
This recipe was great. I am not a salmon fan but this was delicious and simple, 5 stars for certain.
– Diane
What to Know Before You Get Started
- Scale the recipe up or down according to the size of your family. For instance, I cook 5 fillets for our family, while you might only need two. If you’re using less than 3 or 4 fillets, you can make half as much glaze.
- To achieve a crisp exterior, transfer the salmon to the broiler at about the 8-minute mark. Broil for a couple more minutes, until the top is nicely browned and the salmon is cooked through.
- Garnish with lemon wedges and your favorite fresh herbs like parsley, basil, thyme, or chives. These add a nice, bright, colorful finishing touch.
How to Make Dijon Mustard Salmon
If you don’t count the salt and pepper, this simple Dijon salmon recipe requires just 4 ingredients that you probably already have in your kitchen. Best of all, it’s ready in less than 20 minutes. You’ll find detailed instructions in the recipe card below, but here’s the overview:
- Season fillets with salt, pepper and garlic powder.
- Stir together Dijon mustard and brown sugar.
- Brush or spread the brown sugar glaze on top of each fillet.
- Roast in a 400°F oven until the fish flakes easily with a fork, about 8-11 minutes. The total cooking time will vary depending on the size and thickness of your fish. I typically move the fish to the broiler at about the 8-minute mark and let it finish for the final few minutes under the high heat of the broiler. This helps the top of the fillets get crispy and charred, which we love. Be careful not to overcook the salmon or it will become dry. If you’re using an instant read thermometer, the USDA recommends a minimum internal temperature of 145°F, which should be measured at the thickest part of the fillet.
Serving Suggestions
Serve the Dijon mustard salmon alongside this house salad with candied pecans, a simple green salad dressed in Dijon vinaigrette, Southern collard greens, rice pilaf, stick of butter rice, dill potatoes, grilled potatoes, Aunt Bee’s 3-ingredient biscuit recipe, a skillet of Southern cornbread, Southern green beans, roasted broccoli, or a spinach casserole.
Storage Tips
- How to Store: Store leftover Dijon mustard salmon in an airtight container in the refrigerator for 1-2 days.
- How to Freeze: Cooked salmon can be frozen for four to six months, according to the U.S. Food and Drug Administration. Thaw cooked salmon in the refrigerator or immersed in cold water.
- How to Use Leftovers: Use cooked, thawed salmon in salads or salmon patties, or as a substitution for canned salmon in casseroles, pasta dishes, sandwiches, or wraps.
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Dijon Mustard Salmon
Ingredients
- 3-4 salmon fillets (about 5-6 ounces each)
- Kosher salt and ground black pepper, to taste
- ¼ teaspoon garlic powder, or more to taste
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- Optional garnish: lemon wedges, chopped fresh parsley, basil, thyme, or chives
Instructions
- Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil and coat lightly with nonstick spray. Place the salmon skin-side down on the prepared pan. Season the top of each fillet with plenty of salt and pepper. Sprinkle with garlic powder.
- In a small bowl, stir together the Dijon mustard and brown sugar until smooth.
- Spread the Dijon mixture on top of each salmon fillet.
- Roast the salmon in the oven for 8-11 minutes, or until the fish flakes easily with a fork. For a crispy, browned exterior, place the salmon under the broiler during the final 1-2 minutes of cooking time. Just make sure that you keep a close eye on it so that the sugars don’t burn. Garnish with lemon wedges and fresh herbs, if desired.
Notes
- You don’t need to use all of the brown sugar glaze on your fish. Adjust the amount of seasoning and the amount of glaze to suit your taste.
- Season the fish with other herbs and spices before adding the glaze. We love to sprinkle on some of this all-purpose seasoning, but dried herbs, paprika, or even spicy cayenne would be great, too.
Nutrition
Recipe Variations
- You don’t need to use all of the brown sugar glaze on your fish. Adjust the amount of seasoning and the amount of glaze to suit your taste.
- Swap out the Dijon and use yellow prepared mustard instead.
- Season the fish with other herbs and spices before adding the glaze. We love to sprinkle on some of this all-purpose seasoning, but dried herbs, paprika, or even spicy cayenne would be great, too.
- Can you bake salmon from frozen? Yes, you can. You’ll need to extend the baking time to account for the frozen fish. The extra moisture in the fish may prevent the final dish from becoming quite as crispy on the outside, too.
More Easy Salmon Recipes
Salmon Marinade with Garlic, Lemon, and Herbs
45 minutes mins
Maple-Glazed Sheet Pan Salmon
35 minutes mins
Bourbon Glazed Salmon
21 minutes mins
Originally published in August, 2021, this post was updated in June, 2025.
My rating stingy hubby gave it a strong 4 stars!!! It was super simple and super tasty. Definitely do the broiler step. Thank you for a great recipe 🙂
Thanks, Victoria! Glad that you enjoyed it. 🙂
Good morning! I woke up searching your yummy recipes for Sunday dinner ideas. You are so talented and I appreciate you helping us plan our meals . My husband does not eat fish. You have so many fabulous salmon and tilapia recipes, I’m wondering if any of the portions could convert to chicken recipes? Looking at this recipe, it sounds like it would make a delicious chicken dish, but I’m not sure?.
Hi, Tam! Yes, I think you could adapt this for chicken. I would suggest using chicken cutlets since they’re thinner and will cook faster. You may need to play around with the cooking time, but the flavors will work well!
This recipe was great. I am not a salmon fan but this was delicious and simple, 5 stars for certain.
Thank you so much, Diane!