This Creamy Dijon Yogurt Baked Salmon is an easy, oven-baked dinner that feels elegant but comes together in minutes. A smooth topping made with Greek yogurt, Dijon mustard, Parmesan, fresh herbs, and lemon creates a tangy, savory crust that keeps the salmon juicy while adding big flavor. It’s light, protein-packed, and perfect for busy weeknights or a healthy weekend meal.
Who Is This Recipe For?
This recipe is perfect for:
- Anyone looking for a healthy salmon dinner
- Fans of quick oven-baked meals
- Home cooks who want bold flavor with minimal prep
- People following high-protein or low-carb diets
- Weeknight dinners or casual entertaining
Why It’s Great
- Ready in under 20 minutes
- No marinating required
- Creamy without being heavy
- Uses simple, easy-to-find ingredients
- Works with fresh or frozen salmon
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 4 (about 6 oz each) |
| Greek yogurt | ½ cup |
| Mayonnaise | 2 tablespoons |
| Parmesan cheese, grated | ¼ cup |
| Dijon mustard | 1 teaspoon |
| Lemon juice | 1 tablespoon |
| Lemon zest (optional) | 1 teaspoon |
| Fresh dill or parsley (or dried) | 1 tablespoon (or 1 tsp dried) |
| Garlic powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
| Paprika or smoked paprika (optional) | Pinch |
| Lemon wedges | For serving |
| Olive oil spray | As needed |
Kitchen Equipment Needed
- Baking sheet
- Parchment paper or foil
- Mixing bowl
- Whisk or spoon
- Measuring spoons
- Paper towels
How to Make Creamy Dijon Yogurt Baked Salmon
Step 1: Prep and Preheat
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and lightly spray or brush with olive oil.
Step 2: Season the Salmon
Place salmon fillets skin-side down on the baking sheet. Pat dry with paper towels. Season evenly with salt, black pepper, and garlic powder.
Step 3: Make the Creamy Topping
In a small bowl, whisk together Greek yogurt, mayonnaise, Parmesan cheese, Dijon mustard, lemon juice, lemon zest, herbs, and paprika until smooth and creamy.
Step 4: Coat the Salmon
Spread the topping evenly over each salmon fillet, covering the surface completely. Let a little drip over the sides—it creates extra flavor as it bakes.
Step 5: Bake
Bake for 12–15 minutes, depending on thickness, until the salmon flakes easily with a fork and the topping is set.
Optional: Broil for 1–2 minutes at the end for a lightly golden top (watch closely).
Step 6: Rest and Serve
Let rest for 3–5 minutes. Serve warm with fresh lemon wedges.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days
- Reheating: Reheat gently in the oven at 300°F or in a skillet over low heat
- Freezing: Not recommended due to the creamy topping
FAQ
Can I use frozen salmon?
Yes, just thaw completely and pat dry before baking.
Can I skip the mayonnaise?
Yes — replace it with extra Greek yogurt for a lighter version.
What herbs work best?
Dill, parsley, chives, or a mix all work beautifully.
Can I make this dairy-free?
Use dairy-free yogurt, vegan mayo, and nutritional yeast instead of Parmesan.
Conclusion
This Creamy Dijon Yogurt Baked Salmon proves that healthy dinners don’t have to be boring. With bright lemon, fresh herbs, and a tangy, creamy topping, it’s a simple yet impressive dish you’ll want to make again and again. Serve it with roasted vegetables, rice, or a fresh salad for a complete, satisfying meal.
