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Garlic Dijon-Herb Salmon Baked in Parchment

Bold and savory garlic dijon-herb salmon in parchment bakes up moist and flavorful with a tangy garlicky sauce. Use whatever herbs you have in your garden, as I did! If you want tender, flaky salmon, baking in parchment is the method for you.
Course Fish, Main Dish
Cuisine American
Keyword baked fish, easy salmon recipe, fish dinner, fish in parchment, garlic-mustard sauce. weeknight dinner, Gluten-free, salmon dinner
Prep Time 20 minutes
Cook Time 22 minutes
Servings 6 servings
Author Beth of A Meal In Mind


For the Fish

  • 1 wild salmon fillet about 1 ½ pounds
  • 1-2 tablespoons olive oil
  • salt and pepper to taste about 1/8 teaspoon each
  • 1 teaspoon dried dill or Italian seasoning herbs if you prefer

For the Garlic Dijon Sauce

  • 3-4 tablespoons olive oil
  • 2 tablespoons dijon mustard
  • 2 teaspoons whole grain dijon mustard
  • 2 tablespoons minced garlic - mince or press
  • salt and pepper to taste (I used about 1/8 teaspoon each)
  • 1 tablespoon each fresh chopped thyme and chives


  • Place a sheet of parchment paper onto a rimmed baking sheet and set the fillet in the center. Drizzle salmon with olive oil, rub using a spoon over the whole surface, then season with salt, pepper, and the dried dill or Italian seasoning. 
  • To make the sauce, stir together all ingredients in a bowl. 
  • Spread the sauce evenly over the salmon. Sprinkle with remaining herbs. 
  • If your salmon fillet is very large, as mine was, you will need two sheets of parchment paper. Place the second sheet of parchment paper over the salmon. Holding the side edges together, fold them toward the center and tie using string to seal closed so no juices leak. Repeat with the top and bottom edges, forming a packet. If your salmon is smaller, you may be able to create a packet with just one sheet of parchment. 
  • Bake the salmon in its parchment paper pack at 350 degrees F for 22-30 minutes (see note). 
  • When you untie the packet, be careful as steam may escape, with the risk of burns. Top with additional fresh chopped herbs if desired and serve. 


For the Italian seasoning dried herbs, you can also substitute with 1/4 teaspoon each dried oregano, dried thyme, dried basil, and dried parsley. 
The time will depend on the thickness of the fish, your preference for how cooked the fish should be and your altitude. At 22 minutes a 1-inch thick fillet of fish will still be slightly pink in the center, and some of my family members like it that way. At 30 minutes the fish will have cooked all the way through, which others in my family prefer. At sea level, you may need to bake for a shorter time. 
Recipe adapted with thanks from this site.