Ingredients
Salmon
- 1 ½ pounds salmon fillets (King, Sockeye or Coho salmon, skin off or on)
Marinade
- ¼ cup Dijon mustard
- 3 tablespoons mayonnaise
- ¼ cup fresh dill or parsley, finely chopped
- 3 garlic cloves, minced
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons capers
Instructions
- Preheat Oven: Preheat your oven to 450 degrees Fahrenheit and prepare a rimmed baking sheet by lining it with a silicone baking mat or parchment paper. Arrange the salmon fillets on the sheet with the skin side facing down to ensure even cooking.
- Make the Marinade: In a small bowl, combine Dijon mustard, mayonnaise, finely chopped dill or parsley, minced garlic, lemon zest, lemon juice, extra-virgin olive oil, salt, pepper, and capers. Mix thoroughly to create a cohesive sauce.
- Coat the Salmon: Generously spread the mustard and herb marinade over the top and sides of each salmon fillet, making sure they are well covered to enhance flavor and moisture.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the salmon is just cooked through and flakes easily with a fork. Avoid overcooking to keep the fish tender.
- Serve and Enjoy: Once baked, remove the salmon from the oven and serve immediately for a delicious, healthy meal packed with bright and savory notes.
Notes
- You can use fresh dill or parsley depending on your preference; both work well with this recipe.
- Be careful not to overbake the salmon to prevent it from drying out.
- If you prefer skinless salmon, feel free to remove the skin beforehand.
- Serve with a side of steamed vegetables or a fresh salad for a complete meal.
- Leftover salmon can be refrigerated and consumed within 2 days.
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
