Baked Dijon Crusted Salmon

 Baked Dijon Crusted Salmon

By Sharon Feldman


  • 1-1/2 pounds of coho salmon (or sockeye or king, your preference) (can be individual filets)
  • ¼ cup fresh parsley, finely chopped
  • ¼ cup Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil (you can use avocado)
  • 3 garlic cloves, finely chopped
  • Salt and pepper to taste


In a medium bowl, combine the parsley, mustard, lemon juice, olive oil, garlic, salt and pepper and mix.

Place the salmon on a parchment lined baking sheet. Coat the top of the salmon with the herbed mustard mix.

Heat oven to 375 degrees.  Bake the salmon (depending on thickness) 18-20 minutes. Serve and enjoy!

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