Baked Salmon with Garlic & Dijon

Baked Salmon with Garlic & Dijon

I had this post all ready to go for yesterday and then forgot to hit schedule… Oops. I’m back in school again and I’m still trying to figure out a blogging schedule that will work with school, life, and my addled brain. But let’s move on to the salmon now. 

I’ve said it before and I’ll say it again, I don’t like salmon. I love fish, but salmon is generally just too fishy for me. There are of course a few exceptions (I’m looking at you delicious Pesto Salmon). I think I have found another exception!

The main reason I like this recipe is that it is so easy. It’s basically foolproof. And secondly, the flavors! It’s difficult to go wrong with garlic and Dijon. We made this for a luncheon (lunch party? Doesn’t sound as good as dinner party) and ended up doubling the recipe. We had a tons of salmon, two whole fillets. If I was using this much salmon again, I would probably triple the marinade. Even with less salmon, I would still keep the garlic mixture doubled, but I’m a saucy person. We made the salmon ahead of time and served it cold at the lunch. I will admit I did sample a small bit of the salmon when it first came out of the oven and I was in love at first bite. It was just as delicious cold.

Leftover idea! We made two whole fillets and had the smaller one left over. I made an amazing salmon salad for lunch the next day. I took about a quarter of the leftover salmon and mixed it with 1 Tablespoon Dijon, 3 Tablespoons greek yogurt, 1/4 red onion, 3 sprigs fresh dill, a squeeze of lemon juice & salt and pepper. I had it with some crackers.  It was a tasty and super fast lunch.

Baked Salmon with Garlic & Dijon
From Natasha’s Kitchen.

  • 3 pounds salmon (this was wild sockeye salmon)
  • 4 tablespoons fresh parsley, finely chopped
  • 5 garlic cloves, minced
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup mild olive oil
  • 1/4 cup fresh lemon juice
  • Lemon slices, for garnish
  1. Heat oven to 450°F. Line a rimmed baking sheet with tinfoil and set aside.
  2. In a small bowl, combine all the ingredients except for the salmon and lemon slices. Mix well.
  3. Place salmon skin side down on lined baking sheet.
  4. Generously brush all sides of your salmon with the marinade and top with fresh lemon slices.
  5. Bake at 450°F for 12-15 minutes or until just cooked through.
  6. Cut salmon into pieces and serve with lemon slices.

Gluten Free Pesto Crusted Salmon

Gluten Free Pesto Crusted Salmon

I hate pesto (pine nuts and basil are just disgusting). I don’t really like salmon either (it’s way too fishy). But for some reason I love this dish. Go figure. Mama CC has been making this for years so I guess I just got used to it. Luckily it is super easy to make and always a crowd pleaser.

We served this for Easter dinner with several friends joining us, hence the size, but the recipe can be easily scaled down to individual filet portions. If you were to scale this recipe down for smaller cuts of salmon, just keep the 2:1:1 ratio of pesto:breadcrumbs:cheese and you should be fine.

Gluten Free Pesto Crusted Salmon (adapted from Mama CC)

  • 1 large salmon fillet , or several smaller filets (we used a 3 pound fillet)
  • 1 cup pesto
  • 1/2 cup breadcrumbs, divided (I used Kinnikinnick Gluten Free Panko Style Crumbs)
  • 1/2 cup finely grated Parmesan cheese, divided
  • juice of 2 lemon
  • Kosher salt and freshly ground black pepper, to taste
  1. Pre-heat oven to 450F/230C. Line a large rimmed baking sheet with tinfoil and lightly oil/spray.
  2. Trim the salmon (if needed) and check for any stray bones.
  3. Place the salmon on the baking sheet. Squeeze one lemon over the fillet and season with salt and pepper.
  4. Mix together the pesto with half the breadcrumbs and spread over salmon. Take the remaining breadcrumbs and mix with half the cheese and sprinkle over the pesto. Then top the salmon with the remaining cheese.
  5. Cook on middle shelf for 30-40 minutes (probably 10-15 if using smaller filets). Remove from oven, squeeze with lemon and serve.

Lazy Sunday…

We are having a very lazy morning, well afternoon now, today. I haven’t slept well the past 2 nights, so I woke up late and made a brunch bagel. Smoked salmon, cream cheese, caper, red onion all on an everything bagel thing and (the biggest mug I could find of) coffee. Delish. I got the Salmon on my Costco run yesterday. 15 bucks for a pound of wild Alaska smoked salmon, definitely a win!


Once I finish my (second cup of) coffee, I’m off on a walkies with this little lady

And her no good sister, who has decided to give us all the cold shoulder this morning and is sulking in her favorite spot under the computer desk…

After our walk I have an exciting day of dog baths, coupon cutting and hopefully some baking!