Dijon Roasted Salmon Fillets by Holley Grainger

Dijon Roasted Salmon Fillets

  • Author: Holley Grainger
  • Yield: 4 servings 1x
  • Category: Main Dish, seafood, main dish, Entree
  • Cuisine: Summer Recipe


  • 23 Tbsp coarse ground Dijon mustard
  • 1 garlic clove, minced ((or 1/2 tsp garlic powder))
  • 1 Tbsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp lemon zest
  • 4 6-oz salmon fillets, skin on


  1. Combine first 6 ingredients in a small bowl. Top each salmon fillet evenly with spread. Allow to rest for 5 minutes.
  2. Place salmon skin side down on a foil-lined baking sheet. Brush rub evenly over each fillet. Roast salmon at 425 degrees on a foil-lined aluminum baking sheet for 8-10 minutes or until fish flakes easily with a fork. To crisp up the topping, finish under the broiler for 1 minute. Serve immediately.


Note: salmon should be cooked to at least 145 degrees in the thickest portion of the salmon. You can also judge the cook time of the salmon by estimating 5 minutes of cook time for every 1/2-inch thickness.