Ingredients
Equipment
Method
Prepare the Oven and Salmon
- Preheat your oven to 425º F (220°C). Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
- Pat the salmon filet thoroughly dry with paper towels. Place the salmon, skin side down, onto the lined baking sheet. Cover with another piece of parchment paper to steam gently. Bake for 10 minutes.
Apply the Flavorful Crust
- Remove the baking sheet from the oven and carefully remove the top parchment paper. Spread a thin, even layer of Dijon mustard over the top of the salmon.
- In a small bowl, combine the finely minced garlic, chopped parsley, chopped Parmesan cheese, a squeeze of fresh lemon juice, and a touch of lemon zest. Evenly distribute this fragrant herb and Parmesan mixture over the mustard layer on the salmon.
Final Bake and Rest
- Return the baking sheet to the oven, uncovered. Bake for about 5 more minutes, or until the cheese is melted, lightly browned, and bubbling, and the salmon flakes easily. An internal thermometer should register 135º F (57°C).
- Once baked, allow the salmon to rest for about 5 minutes before serving. This allows juices to redistribute for a more tender and flavorful product.
Notes
Achieve perfect salmon (135°F) with an internal thermometer. Pat salmon very dry for a crispy crust. Finely mince garlic and use freshly grated Parmesan. Rest for 5 minutes after baking for tender results. Store leftovers in an airtight container for 2-3 days; reheat gently in a low oven to avoid drying. Nutrition information is estimated based on common ingredients and serving sizes and may vary.