This roasted salmon recipe is a staple in my household, primarily because it delivers on both flavor and functional nutrition. While my blackened roasted salmon is a family favorite for its spice, this version with a garlic dijon sauce is what my teenagers constantly ask for.
As a friend once told me….
the secret to elevating great fish lies entirely in the sauce. And that’s what I tried (and succeeded!) to create myself.
Skip to the step by step instructions for roasted salmon with garlic dijon sauce.
Skip to the FAQ for roasted salmon with garlic dijon sauce.
Wild Caught Salmon Benefits
Starting with a high-quality, wild caught salmon filet ensures you are getting a nutrient-dense protein packed with omega-3 fatty acids. These healthy fats are essential for brain health and reducing inflammation, making this an ideal meal for growing teenagers and busy professionals alike.
The cooking methods that make this salmon recipe the best
By roasting the fish at 425°F, we achieve a perfect flake while keeping the interior moist and tender. Patting the salmon dry before roasting is a small but critical step that helps sear the outer surface of the salmon.
This simple garlic dijon sauce is what takes this salmon to the next level. While the salmon is roasting, a quick saute is all this sauce takes. If you’re busy, please try this recipe!
Roast Salmon with Garlic Dijon Sauce
Ingredients
Method
- Preheat your oven to 425℉.
- Place parchment paper on a baking sheet.
- Rinse your salmon filet, and pat dry with paper towels. Place on the baking sheet.
- Brush 1 oil on salmon filet.
- Sprinkle the filet with salt and pepper.
- Roast the salmon for 15 minutes or until the fish flakes away easily with a fork.
- While the salmon is roasting, make the garlic Dijon sauce.
- Heat a saute pan on medium heat.
- Add oil and butter. Add the garlic and saute for 30 seconds, or until you smell the garlic.
- Add the remaining ingredients, and bring to a simmer.
- Simmer for 5 minutes, stirring occasionally to prevent the cream from boiling.
*Please consult your health professional for health and nutritional advice.
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Step-by-Step Roasted Salmon with Garlic Dijon Sauce with Pictures
This recipe is designed for efficiency, allowing you to prepare the signature sauce while the fish is in the oven.
Prep the filet
To begin, preheat your oven to 425°F and prepare a baking sheet by lining it with parchment paper. Take your wild caught salmon filet and ensure it is rinsed and patted thoroughly dry with paper towels.
Once dry, place the filet on the baking sheet, brush the surface evenly with avocado oil, and season generously with sea salt and cracked pepper.
Roast salmon
Slide the tray into the oven and roast for approximately 15 minutes, or until the fish reaches a perfect consistency where it flakes away easily when tested with a fork.
Prepare the garlic dijon sauce
While the salmon is roasting, you can move to the stovetop to prepare the signature sauce. Heat a sauté pan over medium heat and add both the olive oil and butter. Once the butter has melted, add the minced garlic and sauté for about 30 seconds. You want to cook it just until it becomes fragrant and aromatic, being careful not to let it brown or burn.
With the garlic ready, whisk in the Dijon mustard, lemon juice, broth, and heavy cream until the mixture is well combined. Bring the sauce to a gentle simmer and let it cook for about 5 minutes. Make sure to stir the pan occasionally; this helps the flavors meld and prevents the cream from boiling over, resulting in a smooth, velvety sauce ready to be poured over the roasted salmon.
Our sauce, when complete, looks like nothing special, but WOW the flavor!
Garnish with chopped dill or Italian parsley for some color!
Frequently Asked Questions
Why use Dijon mustard in the sauce?
Dijon mustard acts as a natural emulsifier, helping the oil, broth, and cream blend into a smooth, velvety sauce. It adds a sophisticated tang that cuts through the richness of the salmon and heavy cream.
Is avocado oil better than olive oil for roasting?
Yes, for the roasting portion of this recipe. Avocado oil has a higher smoke point than extra virgin olive oil, making it safer and more stable for a 425°F oven. We save the extra virgin olive oil for the sauce to preserve its delicate flavor.
How do I know when the salmon is perfectly cooked?
The most reliable method is the fork test. Gently press a fork into the thickest part of the filet; if the layers of fish separate (flake) easily, it is ready to come out.
Can I make this sauce ahead of time?
While best served fresh, you can gently reheat the sauce on the stovetop. If it thickens too much in the fridge, add a splash of broth while reheating to bring back that pourable consistency.
What should I serve dijon salmon with?
My super popular sauteed spinach or my air fried breaded zucchini would be the perfect side dish to serve with this dijon salmon.
This dish proves that healthy eating doesn’t have to be bland. The combination of garlic, lemon, and Dijon creates a restaurant-quality experience right in your kitchen. Whether you are fueling up for a long day or sitting down for a family dinner, this salmon provides the high-quality protein and healthy fats your body needs with a flavor profile that even picky teenagers will love.
