From the Cook
From the Cook
From the Cook
1/4
Instructions
1
Preheat the oven to 400 degrees F. Place the salmon fillets on a foil or a silpat lined rimmed baking sheet and blot dry with a paper towel. Season with salt and freshly ground black pepper.
2
Place the olive oil, garlic, dijon, lemon juice and thyme in a small bowl and stir to combine.
3
Spoon half of the lemon dijon mixture over the salmon fillets, top with the lemon slices, and bake for 8-10 minutes.
4
Remove from the oven and top with the remaining sauce and cook for another 3-5 minutes or until the fat has rendered and the fish flakes easily with a fork. Serve and enjoy!
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Tips & Tricks (5)
- Pat Salmon Dry for Crispy Skin 🐟Use paper towels to thoroughly dry the salmon fillets before baking—moisture is the enemy of achieving a slightly crispy exterior while keeping the interior tender and juicy.
- Emulsify Your Sauce for Silky Perfection 🌿Whisk the lemon juice and Dijon mustard together before adding the olive oil slowly while stirring—this creates a stable emulsion that clings beautifully to the fish rather than pooling at the bottom.
- Don't Overcook—Target 120°F Internal Temperature 🌡️Use a meat thermometer inserted into the thickest part of the fillet and remove from oven at 120°F; carryover cooking will bring it to perfect 125°F for buttery, moist salmon.
- Bloom Garlic in Oil First 🧄Mince garlic and let it sit in the olive oil for 5-10 minutes before mixing into the sauce to release its aromatic compounds and develop deeper, more mellow flavor.
- Reserve Sauce and Add Fresh Thyme Last 🍋Set aside half your lemon-Dijon sauce before baking, then drizzle it over the salmon after cooking and top with fresh thyme for bright, fresh herb flavor that doesn't diminish from heat.
Recipe Facts
Diet at a Glance
Gluten Free
Low Sugar
Low Carb
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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