Guam Kitchen: Simple recipe for baked dijon salmon

Guam Kitchen: Simple recipe for baked dijon salmon

by Rueben Olivas
BBQ Guam

I am always on the lookout for something a little different to try. It’s not too big a stretch when the dish involves salmon. Well I got lucky this past week when my wife Lupe turned me on to a recipe that she was given by her supervisor at work,  JoAnn Claveria of Santa Rita....Guam of course.

Here is the recipe and a few photos...


  • 2 Salmon fillets with skin on Olive oil
  • 2 Roma tomatoes
  • 1 medium yellow/white onion
  • 3 heaping tablespoons mayonnaise
  • 3 heaping tablespoons Dijon mustard
  • Parmesan cheese
  • Santa Maria seasoning

    -1 tablespoon sea salt
    -1 tablespoons granulated garlic powder
    -1 tablespoon of Kosher Salt
    -1 tablespoon of granulated onion power
    -1/2 teaspoon dried parsley, fine grind
    -1/4 teaspoon black pepper, medium grind
    -1/4 teaspoon Accent (MSG)
    -Note: Chop the parsley or crush it between your fingers to make it small enough to mix well with the other ingredients. Combine all ingredients and mix thoroughly. If you need larger amounts, just double or triple the measurements.


  1. Rinse salmon and allow to drain in refrigerator for about 2 hours. This dries out the salmon for better baking.
  2. Chop your onions, dice your tomatoes and mix your mayonnaise and Dijon mustard.
  3. Preheat your oven to 400 f. Set up oven rack in middle section.
  4. Lightly coat your flat baking tray with oil.
  5. Coat your salmon with olive oil on both sides.
  6. With the skin side down, place on baking tray.
  7. Lightly season the salmon, top only, with the Santa Maria seasoning.
  8. Spread your 1:1 mixture of mayonnaise and Dijon mustard very liberally over the salmon, top side only.
  9. With you chopped onions, rub onions between your hands (releases their flavor) and sprinkle evenly over the top of the salmon.
  10. With your diced tomatoes, sprinkle over the top of the salmon.
  11. Sprinkle very liberally the Parmesan cheese over the salmon.
  12. Lightly sprinkle the top of each salmon fillet with the black pepper. This is for flavor and eye appeal.
  13. Bake, uncovered, for 30 minutes or until the onions start to brown.
  14. Remove, cool for about 5 minutes, and serve.

You can eat this as a main with other regular sides or you can serve this over pasta al dente with a little of the mayo/Dijon mustard mix heated as a sauce.

This is my new favorite way to eat baked salmon. I really love this dish. Thanks JoAnn!!!

I hope you give this recipe a try. You won’t regret it.


Guam Firehouse Cook

Rueben Olivas Megashot

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