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Mustard and Ginger Salmon

Mustard and Ginger Baked Salmon

This is an original recipe from my good friend Monet. One night after work, I went over for dinner and she had made this salmon. I craved it for years and finally had it again when we were testing it for the cookbook. Double the sauce and serve extra on the side for dipping.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 6 salmon fillets, about 3 pounds
  • 1 (2-inch) piece ginger, peeled and chopped
  • 4 tablespoons Dijon-style mustard
  • 1 tablespoon prepared crushed garlic
  • 3 tablespoons olive oil
  • ½ teaspoon salt
  • ¼ teaspoon pepper


  1. Preheat oven to 425℉. Spray a 9 x 13-inch pan with non-stick cooking spray.
  2. Rinse salmon and pat dry. Place in prepared pan.
  3. In a small bowl, whisk together ginger, mustard, garlic, olive oil, salt and pepper until creamy. Pour over salmon.
  4. Bake, uncovered, at 425℉ for 10 to 12 minutes.
  5. Arrange on individual plates and serve.