This Dijon baked halibut is easy to make and extra delicious. Full of flavor and cooks quickly, this will be a new go to for dinner!
Growing up we would have halibut every now and then and it was one of the first fish that I really enjoyed. It has a much milder fish flavor when compared to salmon but is still really delicious.
What you need for Dijon Baked Halibut:
Seasoning: Garlic Powder, Paprika, Red Pepper Flakes, Salt, and Pepper
Dijon Coating: Dijon mustard, Lemon Juice + Zest, Olive Oil
Halibut Fillets: I love using Good Rancher’s Halibut!
Garnish: Fresh Dill & Lemon slices.
This recipe is super simple and comes together in no time!
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How to make Dijon baked halibut?
- Combine garlic powder, mustard, lemon juice, lemon zest, paprika, crushed red pepper salt, and pepper, then whisk in olive oil.
- Preheat oven to 425°F. Pat halibut dry then coat all sides with lemon mustard sauce. Place in a small oven safe baking dish.
- Bake Halibut until cooked through, about 10-12 minutes.
- Garnish with lemon wedges and fresh dill and enjoy!
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What temp should halibut be baked to?
Halibut is cooked when it has an internal temperature of 135°f. The fish will be flakey when fully cooked.
I like to use this food thermometer for all my baking! (affiliate link)
Cooking Time Varies
Halibut comes in varying thickness. Thicker pieces will take longer to cook and thinner less time to cook.
Checking the internal temperature in the best way to know if they are cooked through!
What to serve with baked halibut?
Serve halibut alongside coleslaw, roasted veggies, warm rolls, or some French fries.
How to store leftover halibut?
Store any leftovers in the refrigerator in an airtight container.
How long does halibut last in the refrigerator?
Cooked halibut will last 3 to 4 days after cooking.
If you like this recipe, make sure to check out my other seafood recipes like salmon with mango salsa, salmon patties, or grilled shrimp!
Dijon Baked Halibut Recipe
Ingredients
- 1 teaspoon garlic powder
- 2 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- Zest from lemon
- ¼ teaspoon Paprika
- ¼ teaspoon crushed red pepper
- Pinch of Salt
- Pinch of Pepper
- 2 tablespoons olive oil
- 2 skinless halibut fillets
- Garnish with fresh dill and lemon slices.
Instructions
- In a small bowl combine garlic powder, mustard, lemon juice, lemon zest, paprika, crushed red pepper, salt, and pepper, then whisk in olive oil until well combined.1 teaspoon garlic powder, 2 teaspoon Dijon mustard, 1 teaspoon lemon juice, Zest from lemon, ¼ teaspoon Paprika, ¼ teaspoon crushed red pepper, Pinch of Salt, Pinch of Pepper, 2 tablespoons olive oil
- Preheat oven to 425°F. Pat halibut dry then coat all sides with lemon Dijon mix. Place in a small, oven safe, baking dish.2 skinless halibut fillets
- Bake Halibut until cooked through, about 10-12 minutes or until an internal thermometer reaches 135°f. The fish will be flakey when fully cooked.
- Garnish with lemon wedges and fresh dill and enjoy!Garnish with fresh dill and lemon slices.
Notes
- Temperature of halibut when done: Halibut is cooked when it has an internal temperature of 135°f. The fish will be flakey when fully cooked.
- Storing Leftovers: Store any leftovers in the refrigerator in an airtight container. Cooked halibut will last 3 to 4 days after cooking.
Lisa says
This recipe is so easy and tasty!