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Baked Salmon with Garlic and Dijon

Baked Salmon is juicy and flaky with a flavorful garlic, dijon, lemon glaze. We used the same marinade on our succulent Broiled Lobster Tails. Find out why this is one of the most popular baked salmon recipes around!

When it comes to parties and entertaining, this 20-minute roasted salmon is one of our go-to seafood recipes along with Shrimp Scampi, the best Fish Tacos, and Creamy Shrimp Pasta. P.S. We included air fryer instructions which cuts the bake time in half.

Oven Baked Salmon in Roasting Pan garnished with parsley

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Baked Salmon Recipe:

I hope you fall in love with this tasty Baked Salmon! We absolutely love salmon recipes and this is consistently our favorite for years. According to my readers, it has saved marriages, impressed in-laws, and had many picky eaters smiling.

Flaked Baked Salmon Recipe

The Best Salmon Marinade:

You don’t need any fancy ingredients to make the best baked salmon. This is a healthy salmon marinade, but is definitely not lacking in flavor. The best part is – there is no marinating required! All you need is:

  • Dijon mustard
  • Fresh lemon juice (not from concentrate)
  • Parsley
  • Plenty of pressed garlic
  • Pantry Basics: olive oil, salt and pepper

Ingredients for salmon marinade with lemon, dijon mustard, parsley, garlic, olive oil, salt and pepper

I am convinced this is the best marinade for seafood. It works on shrimp, lobster, fancy salmon skewers and all kinds of fish (we also snuck it onto these chicken legs and didn’t regret it for a second)! It’s fresh, vibrant and easy; simply combine all of the ingredients in a bowl, spread it over the salmon filets and bake.

Ingredients for the best salmon marinade

How Long to Bake Salmon:

This proven roasting method always produces excellent results. Baking the salmon at a high temperature quickly roasts the exterior and seals in the natural juiciness of the salmon, making it flaky, tender and moist.

  • Roast at 450˚F for 12 -15 minutes
  • Salmon internal temperature should reach 145˚F (remove it from the oven at 140˚F since the temperature will continue to rise as it rests).

How long to bake salmon with before and after baking

The Best Types of Salmon:

Wild caught salmon (not farmed) is best. Any of these types of salmon will work: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon.

Since salmon filets can vary in size, Keep an eye on the salmon towards the end since a thinner fillet will roast faster and a thicker filet such as a fattier farmed salmon, or a thick wild King salmon fillet may take longer to roast.

Baked Salmon Filet up close

How to Make Air Fryer Salmon:

Place salmon on the wire basket, skin-side-down, and keeping it spaced just so the pieces are not touching. Air Fry at 450˚F for 5-7 minutes, depending on thickness of the salmon. As usual, there is no need to preheat the air fryer. I

love how the top becomes slightly caramelized in an airfryer – it is my new favorite way to make “bake” salmon. Read more about our air fryer here.

Air Fryer Salmon on wire rack

Mmm… flaky, juicy and incredibly flavorful salmon. This is truly an absolutely delicious salmon recipe and the #1 salmon recipe on our blog!

Oven Baked Salmon garnished with lemon slices and parsley

More Top Rated Salmon Recipes:

Where are my salmon fans? Be sure to save all of these for later. Each of these salmon recipes is unique and truly excellent.

Watch How to Bake Salmon:

With hundreds of five-star reviews, this baked salmon recipe is sure to become a staple in your home. It’s not only a reader favorite but a family favorite – my children enjoy healthy portions of this flavorful salmon which means they are getting their Omega 3’s, protein and so many other health benefits.

Baked Salmon with Garlic and Dijon

4.98 from 806 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Oven Baked Salmon garnished with lemon slices

Baked salmon with garlic and dijon is juicy, flaky and flavorful. An easy, excellent 20-minute salmon recipe. Learn how to bake perfect salmon every time!

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $10-$12
Keyword: baked salmon
Cuisine: American
Course: Main Course
Calories: 314
Servings: 4 people

Ingredients

  • 1 1/2 lb salmon filet
  • 2 Tbsp fresh parsley, chopped
  • 2 Tbsp light olive oil, not extra virgin
  • 2 Tbsp fresh lemon juice
  • 3 garlic cloves, pressed
  • 1/2 Tbsp Dijon mustard
  • 1/2 tsp salt, we use sea salt
  • 1/8 tsp black pepper
  • 1/2 Lemon, sliced into 4 rings

Instructions

  1. Preheat oven to 450˚F and line a rimmed baking sheet with silpat or foil. Slice salmon into 4 portions and arrange them on a lined baking sheet, skin-side-down.

  2. In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 2 Tbsp oil and 2 Tbsp lemon juice, 1/2 Tbsp Dijon, 1/2 tsp salt, and 1/8 tsp pepper.

  3. Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon.

  4. Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook.

Recipe Notes

Air Fryer Salmon: place salmon pieces on the wire basket, spread marinade over the top and air fry at 450˚F for 6-7 minutes or just until cooked through. 

Nutrition Facts
Baked Salmon with Garlic and Dijon
Amount Per Serving
Calories 314 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 3g19%
Cholesterol 94mg31%
Sodium 389mg17%
Potassium 872mg25%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 34g68%
Vitamin A 230IU5%
Vitamin C 13.3mg16%
Calcium 31mg3%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Our Favorite Baked Salmon Recipe - juicy, flaky and super delicious. A 5-Star recipe!! | natashaskitchen.comThis baked salmon was first published in 2012. We updated the photos and added air fryer salmon instructions. The recipe is the same; timeless and excellent! Here is what it looked like previously.

 

 

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • debbie f
    November 20, 2022

    Natasha, I have to say, I discovered your recipe maybe five years ago, and it is my family’s favorite. Whenever I bring to a potluck, it disappears immediately, to rave reviews. But I must give credit to where credit is due, so finally leaving a comment!

    I would say, as long as you use the main ingredients in this recipe, no matter what variation you spin on it, it will taste awesome. Key is to not overcook (450 for 12 min is perfect, then let it sit outside oven to finish cooking with ambient heat) I’m someone who never measures things out (except when baking pastries, which is why i don’t bake pastries), so here’s what i do:

    e.g. i load on the dijon (1/4c?), fresh lemon (straight off our tree is best!) and garlic (5-10 cloves? we LOOOOVE garlic). i use avocado or grapeseed oil, enough to make sure entire filet is covered. and instead of the other spices, i just shake on Montreal Steak Seasoning (my go-to for everything… try it with olive oil on chicken and bake, and it’s amazing), and then enough parsley and lemon slices just to make it look beautiful.

    a winner each and every time. Thank you, Natasha!!

    Reply

    • Natasha's Kitchen
      November 20, 2022

      Hello Debbie, thank you for your detailed comments and suggestion. We truly appreciate it that you took the time to share this with us!

      Reply

  • Sandy
    November 19, 2022

    What substitute and how much could be used for the garlic. I would love to make this for my Dad but he can’t eat garlic.

    Reply

    • NatashasKitchen.com
      November 19, 2022

      Hi Sandy! You could just leave it out. I also have other salmon recipes HERE. There might be another one you enjoy.

      Reply

  • Beth
    November 18, 2022

    Oh My Gosh!! I hate to admit it but I’m a bit of a salmon snob. Hands Down this is truly THE BEST salmon recipe I have ever made!! It was super easy and every bite packs a punch of flavor! Thank you so much for sharing!!

    Reply

    • Natashas Kitchen
      November 18, 2022

      That’s so great! It sounds like you have a new favorite, Beth! Thank you for your awesome review!

      Reply

  • Steph
    November 14, 2022

    This sounds delicious! I am prepping ahead for Thanksgiving travel. Can I freeze it after baking, thaw and reheat? Thank you

    Reply

    • Natasha's Kitchen
      November 14, 2022

      Hi Steph, I have not tried freezing this to advise. I have tried refrigerating this the night before and it works just fine!

      Reply

  • Paul
    November 9, 2022

    Natasha once again you have hit a home run with this recipe for salmon. I have never found a salmon recipe that has so much flavor and zing to it. It left me with the feeling of wanting to eat this 3 times a week. The dijon and lemon give it such a wonderful flavor. Thanks so much for the recipe. Heck, I may cook it again tonight.

    Reply

    • Natasha's Kitchen
      November 9, 2022

      Thank you, we’re happy to see your good comments and feedback, Paul!

      Reply

  • Laura Ray
    November 1, 2022

    This is sooooo delish! Followed recipe exactly and was not disappointed. Thank you!

    Reply

    • Natasha's Kitchen
      November 2, 2022

      I’m glad to hear that, Laura! Thank you for your great comments and feedback.

      Reply

  • Kendra
    October 27, 2022

    Looks delicious, can I ask what sauce you have on the side?

    Thanks!

    Reply

    • NatashasKitchen.com
      October 28, 2022

      Hi Kendra! I did not have sauce on the side with this Salmon, just the marinade which is what I topped it with before baking. I served it with mashed potatoes and a side of veggies.

      Reply

  • Christie
    October 26, 2022

    I just tried this today. It was so amazing! I’ll be using this recipe again very soon. Thank you for sharing this 🙂

    Reply

    • Natashas Kitchen
      October 26, 2022

      I’m so happy you enjoyed that. Thank you for sharing that with us, Christie!

      Reply

  • DB
    October 24, 2022

    Your photography is impressive. Love the browned bits on the lemon slices! Do any of these methods produce a crisp salmon skin? Thank you for all your hard work.

    Reply

    • NatashasKitchen.com
      October 24, 2022

      Hi DB! Thank you. I do not have a method or specific instructions for this. Crispy skin requires dry skin, so my guess would be to pat it down well to remove moisture and make sure there is enough oil to crisp it. You may try searching for some methods on google. 🙂

      Reply

  • Robin
    October 18, 2022

    Perfect in every way, Natasha! Thank you for this easy recipe and delicious ticket to satisying smiles all around the table!

    Reply

    • Natasha's Kitchen
      October 19, 2022

      Aaaw, thank you! We appreciate your comments and review, Robin.

      Reply

  • Robert H.
    October 17, 2022

    Using our air fryer, I recently tried your marinade recipe with skin-on, 1-inch thick fresh salmon fillets. It was quite flavorful and the Dijon mustard, which really enhanced the taste. After marinating, I covered the salmon with plastic wrap and refrigerated for 15 minutes, to marry the flavors.

    Since a majority of standard air fryers only allow a maximum of 400 degrees F, and that was my cooking temperature. The fillets were flaky and moist at 10 minutes, with that temp. At 7 minutes, I brushed the fillets with melted butter, which I thought really added to the flavor.

    Reply

    • NatashasKitchen.com
      October 17, 2022

      Thank you for sharing that with us, Robert. 🙂

      Reply

  • Sylvia Newnam
    October 2, 2022

    I just made this baked salmon dinner this evening and it was super delicious. It was a dinner for one and I just cut the recipe accordingly. Yummy!

    Reply

  • Laura
    September 23, 2022

    My husband and I really enjoyed this easy-to-prepare recipe. My husband enjoyed it so much, he had a second helping. I served it with oven-roasted broccoli and cauliflower and air fryer rosemary potatoes. Thank you for sharing.

    Reply

    • NatashasKitchen.com
      September 23, 2022

      That sounds wonderful, Laura! Thank you for the review, I’m so glad you and your husband enjoyed this recipe.

      Reply

  • Marion P.
    September 23, 2022

    I added some chopped artichoke hearts on top to roast in the last half and it was delish!

    Reply

    • Natashas Kitchen
      September 23, 2022

      Thank you so much for sharing that with me, Marion! I’m so glad you enjoyed it!

      Reply

  • Robbie
    September 19, 2022

    In your receipe, baked salmon with garlic and Dijon. Why can’t you use extra virgin instead of light olive oil. What’s the difference?

    Reply

    • NatashasKitchen.com
      September 19, 2022

      Hi Robbie, light olive oil has a more neutral taste and a higher smoke point of 465–470℉.

      Reply

  • Rosie
    September 3, 2022

    I have made this recipe a couple of times now. Its my favorite way to make salmon. Sorry, I don’t have any pictures of my finished product. It was so inviting, it got eaten up before I could even think of taking pictures. Lol

    Reply

    • NatashasKitchen.com
      September 3, 2022

      So glad to hear that, Rosie!

      Reply

  • Ella
    September 2, 2022

    This is a never fail, perfect recipe. We like salmon on the rare side so the 12 minute (or slightly less) cooking time is perfect. The sauce comes together quickly as the oven preheats, and then the cook time is perfect for prepping and sautéing a bed of healthy greens in which I lay the salmon. It is infallible, healthy, and delicious.

    Reply

    • Natashas Kitchen
      September 2, 2022

      Thank you so much for sharing that with me, Ella! I’m so happy you enjoyed that!

      Reply

  • Veronica Graver
    August 30, 2022

    I love your website. It is my go to. Your videos have so much energy and you inspire great enthusiasm. Is there a way to save recipes on your website?
    Oh BTW, I made your recipe with the croutons but I made them with 100% whole grain bread. Lovely!
    regards, Veronica Graver RMT

    Reply

    • Natashas Kitchen
      August 30, 2022

      Thank you for that wonderful compliment, Veronica! I’m so happy you’re enjoying my recipes and videos! I hope you get to try more recipes soon!

      Reply

  • Svetlana Prajer
    August 28, 2022

    OMG! This is the best receipe ever for salmon. I had salmon steaks and used this recipe . However, I did fried them 2 minutes each side and then put them in the oven for 15 minutes. My husband said that it’s the best salmon we ever had. This recipe is definitely stays with me. The salmon was amazingly juicy inside and well cooked. I had quite thick pieces.

    Reply

    • Natasha's Kitchen
      August 29, 2022

      Thank you, I appreciate the great feedback!

      Reply

  • Mirella Ruby Hostettler
    August 26, 2022

    Hi Natasha,
    Did this twice. So delicious and very easy quick recipe. Did same amount of sauce for 2 and accompanied with brocoli and rice.

    Reply

    • NatashasKitchen.com
      August 26, 2022

      So glad to hear it was enjoyed! Thank you for sharing.

      Reply

  • Doreen
    August 16, 2022

    Hi Natasha. Love your recipes! This one is excellent. How long can you keep the marinade? Thank you

    Reply

    • NatashasKitchen.com
      August 16, 2022

      Hi Doreen! Thank you! I’m glad to hear that. I have not stored the marinade. I make it fresh when I need it and use it up. I assume it would hold well, there really isn’t anything in there to spoil quickly (except maybe the parsley).

      Reply

  • Selina Palomo
    August 15, 2022

    Thank you so much! I found this recipe a long time ago when my favorite YouTuber recommended it to her viewers! I was finally able to make it and we loved it! My dad liked it the most, which made me really happy because he isn’t a salmon fanatic. He even ate the last piece that was left, which he never does! Will definitely make it again!

    Reply

    • Natasha's Kitchen
      August 15, 2022

      That makes me really happy, thanks a lot for sharing!

      Reply

  • Eileen Ciao
    August 11, 2022

    My husband never liked salmon until I made your recipe. We both crave it now and have to have it every week. Thank you for a wonderful recipe.

    Reply

    • NatashasKitchen.com
      August 11, 2022

      So glad to hear that! Thanks for sharing, Eileen! 🙂

      Reply

  • Maggie
    August 10, 2022

    I Love the recipe my family enjoyed it. Planning on making it again.

    Reply

    • NatashasKitchen.com
      August 10, 2022

      That’s wonderful! 🙂

      Reply

  • massoumeh asi
    July 27, 2022

    Hi, I don’t know if anyone has asked this question;
    since I can not do the preparation at the time of cooking, can I prepare everything but leave it in the fridge fora few hours before cooking? Thanks

    Reply

    • Natasha's Kitchen
      July 27, 2022

      Hi there, I imagine that should be fine. I hope you love it!

      Reply

    • Robert H.
      October 17, 2022

      I’m also a believer on saving with prep time. However, from my experience, I’d suggest storing the prepared marinade in the fridge, along with the salmon in separate covered dishes. Do not marinate the salmon until ready to cook.

      Just before cooking time, I always marinate my salmon and then cover/store it in the fridge for 15 to 20 minutes to marry the flavors. I do this with with any “acid-based” marinade. Acids in a marinade can break down the salmon, resulting it to become very mushy before cooking. Even with some shellfish, such as shrimp, the acids will actually cook the food when you marinate in advance and store for extended periods.

      My suggestion only pertains to acid-based marinades.

      Reply

  • Trina
    July 22, 2022

    Hi is this good for parties? Planning to make on Sunday, should it be single portions or slab would work? Thanks!

    Reply

    • Natashas Kitchen
      July 23, 2022

      Hi Trina, I think it’s a great recipe for company! If you choose to make it a slab, you may need to adjust your bake time! I hope everyone loves it!

      Reply

  • Dorothy
    June 23, 2022

    It was delicious! Had with a green salad and homemade rolls. Yumm

    Reply

    • Natashas Kitchen
      June 23, 2022

      Yum indeed! I’m so happy you enjoyed that. Thank you for sharing that with us, Dorothy!

      Reply

  • Mie
    June 22, 2022

    Made it for dinner today. Super delicious, super easy. Thank you!

    Reply

    • NatashasKitchen.com
      June 22, 2022

      So glad you enjoyed it!

      Reply

  • Honour
    June 21, 2022

    Just tried this recipe for a quick lunch and it was just amazing. Can’t wait to try more of your recipes.

    Reply

    • NatashasKitchen.com
      June 21, 2022

      That’s wonderful, Honour! So glad you enjoyed this recipe and I hope you find many others you’ll love as well.

      Reply

  • Nanette
    June 20, 2022

    Hi Natasha: Can this recipe be cooked on the grill in foil packets? I’ve done this in the oven and it’s become one of my favorites!

    Reply

    • Natashas Kitchen
      June 21, 2022

      Hi Nanette, I haven’t tested that but one of my readers wrote in with the following “I absolutely love salmon, and it’s so good for you, especially the Sockeye salmon! I can’t wait to try your recipe. I often make salmon on the grill, in heavy-duty foil with lots of fresh veggies on top of it, drizzled with EV Olive Oil. It’s also delicious” I hope that helps.

      Reply

  • Rebecca Hasse
    June 20, 2022

    This turned out delicious! I made the recipe exactly as is, and served it with brown rice and green beans. My 3-year-old even enjoyed it, and my “not-a-huge-fan-of-salmon” husband ate it too 🙂 plus it looked so pretty with the lemon slice on top

    Reply

    • Natashas Kitchen
      June 20, 2022

      That is the best when kids love what we moms make. I’m so glad you all loved it, Rebecca!

      Reply

  • Nicole Sansone-Hall
    June 14, 2022

    Hi Natasha,
    I come from a commercial fishing family and I just wanted you to be aware that Atlantic Salmon is just a sneaky way of selling farmed fish. Atlantic salmon is actually from commercial farms. All the restaurants selling it under the guise of Atlantics Salmon? Yep, farmed. Dye pellets and all that mess. Love your recipes but stay away from that Atlantic stuff. They’re sneaky. Seriously, do some research & check it out. 😉

    Reply

    • Natasha's Kitchen
      June 14, 2022

      Thanks for the info and reminder, Nicole. We’ll be sure to check that out.

      Reply

    • Trish Skogstadt
      August 8, 2022

      I live in Alaska where we take our salmon very seriously. 😊Atlantic Salmon is indeed farmed – not sure how they get away with that. Farmed salmon is not only terrible for you, but threatens the wild salmon population. I agree, steer clear of Farmed &/or “Atlantic” salmon. 😝

      Reply

  • Pius Gabriel
    June 6, 2022

    I have been cooking salmon for a long time and I tried this recipe. It was awesome and everyone simply loved it. Thank you for sharing this with us.

    Reply

    • Natashas Kitchen
      June 6, 2022

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Michael M
    June 1, 2022

    If making on Friday for Sunday lunch, at what temp and for how long would you reheat it before serving

    Reply

    • Natasha's Kitchen
      June 1, 2022

      Hi Michael, we found it is best fresh. Salmon tends to be drier when it is reheated.

      Reply

  • Denise R.
    May 18, 2022

    What do you think about subbing dill instead of parsley?
    Have you tried both?
    Do you prefer it with parsley?
    Don’t get me wrong, I LOVE parsley especially in soups.
    I’m open to trying it.
    It’s just that usually I use dill with salmon and they are a match made in heaven. Your thoughts? Thanks!

    Reply

    • NatashasKitchen.com
      May 19, 2022

      Hi Denise! That would be fine. I love dill and I agree, that it goes well with Salmon. I also love parsley and use it often, but salmon is so versatile that you can eat it with so many different herbs and seasonings.

      Reply

  • Linda Aiken
    May 14, 2022

    This is a wonderful recipe! I plan to use some of my be leftovers (3# for two persons = leftovers 😁) for onigiri 🍙

    Reply

    • Natasha's Kitchen
      May 15, 2022

      Sounds like a plan !

      Reply

  • Marg
    May 10, 2022

    Another great dish! So good but had to sequester my cats in Another room so I could enjoy it! Definitely another rotational meal added in.

    Reply

    • Natasha's Kitchen
      May 10, 2022

      Thanks, Marg. I’m happy to know that you enjoyed it!

      Reply

  • Van Horn Betty-Lou
    May 10, 2022

    Absolutely the best salmon recipe I’ve tried. I had to use lemon concentrate but won’t next time. It was too strong.

    Reply

    • Natashas Kitchen
      May 10, 2022

      I’m so glad you enjoyed it!

      Reply

  • Norma
    May 6, 2022

    Hands down the best salmon I’ve ever had! This will be my go to salmon recipe from now on. Thank you for this recipe.

    Reply

    • Natashas Kitchen
      May 6, 2022

      That’s so great, Norma! Thank you so much for sharing that with me!

      Reply

  • Diane Houde
    May 4, 2022

    Oh my gosh. So good! Natasha you’re recipes are making me a much better cook than I’ve ever been. You make it easy with your videos. Thank you.

    Reply

    • NatashasKitchen.com
      May 4, 2022

      Thank you, Diane! I’m so glad you enjoy my recipes.

      Reply

  • Casilda
    April 27, 2022

    I made this a few days ago and my husband loves it.I don’t know how to take pictures to put them on this sorry but it looked just like the picture you showed

    Reply

    • Natashas Kitchen
      April 27, 2022

      I’m so glad you enjoyed it!

      Reply

  • Vic
    April 26, 2022

    Love this recipe!! Super easy and light! Thank you for sharing!! Everyone I’ve made this for loves it and raves about it. !! This one goes in the vault!

    Reply

    • Natasha's Kitchen
      April 26, 2022

      You’re welcome, Vic. Great to hear that the recipe is always a huge hit!

      Reply

  • Ellie
    April 24, 2022

    My favourite way to have roast salmon! I have made it with and without the parsley as I couldn’t find it at one point, and it still tastes amazing.

    I let the salmon marinate for 30 mins before baking for extra flavour.

    Reply

    • Natasha's Kitchen
      April 24, 2022

      Sounds great, Ellie! Thank you for your wonderful feedback and review, we appreciate it.

      Reply

  • Tami
    April 21, 2022

    Love the recipe, but your mention of caramelization has me wondering if I can use my convection oven and wire basket at 450 and get the same result as your air fryer?

    Reply

    • NatashasKitchen.com
      April 21, 2022

      Hi Tami, I have not tested this but here is what one of my other readers wrote, “I also cook this in a convection oven and place the salmon on a rack (after I’ve lined the pan with foil). It cooks in about 12 minutes at 400 in the small convection oven.” I hope that helps.

      Reply

  • Lucy
    April 15, 2022

    This looks fantastic! I don’t have salmon on hand, but I do have mahi mahi. Do you think it’ll work with this fish? I think so, but wanted your thoughts. All the ingredients listed go so well together. I think I might add a few capers too. Thanks for all the delicious recipes and videos. I’ve made quite a few and commented here about how wonderful they all are. Nothing I’ve made of yours disappoints and I always get compliments on your dishes.

    Reply

    • NatashasKitchen.com
      April 15, 2022

      Hi Lucy! So glad you enjoy my recipes. I think it could work, but you may have to research and see how to adjust the taking time or temperature for mahi mahi fish. I have not tested this.

      Reply

      • Lucy
        April 19, 2022

        Thank you! Wanted to let you know the mahi mahi was same thickness as your salmon steak pics, but loins were shorter. I went by your cook time, and it was the *first time* my fish turned out perfect! Moist and flakey. I always have trouble cooking fish, as I seem to overcook. Recipe was excellent. I omitted capers, so made as is except for fish type. I used the frozen mahi from Costco. They are really good. Thanks so much for the tutorial on cooking fish. I will make this again, but use salmon. I served it over fettuccini with a salad, spooned a little sauce over the noodles that was left in pan. A delicious meal. You ROCK!!

        Reply

        • Natashas Kitchen
          April 19, 2022

          Thank you so much for sharing that with me, Lucy! I’m so glad you loved this recipe!

          Reply

  • Selina Palomo
    April 13, 2022

    I’ve only ever cookes frozen salmon, should we just cook it for however long it says on the packaging?

    Reply

    • Natashas Kitchen
      April 13, 2022

      Hi Selina, if the salmon is frozen, I would thaw it before cooking. I haven’t tried cooking from frozen.

      Reply

  • Christi
    April 7, 2022

    I’ve tried so many of your recipes and they have all been fantastic! I love all the fresh ingredients you use and how you make healthy food taste so good.

    Thank you for everything! And btw, I watched your kitchen remodel tour multiple times to get tips when I was remodeling! 😊

    Reply

    • Natasha's Kitchen
      April 7, 2022

      Hi Christi, you are so welcome. I’m happy that you’re enjoying the recipes. Thanks for watching that tour, we appreciate that!

      Reply

  • Teerry
    April 3, 2022

    I’m now a salmon lover due to this great recipe. Thanks for another winner Natasha.

    Reply

    • Natasha's Kitchen
      April 3, 2022

      Yay love it! I hope you’ll love all the recipes that you will try from my website.

      Reply

  • Connie
    March 29, 2022

    My husband doesn’t normally care for salmon, but he liked this recipe. I had some left over and will put it on top of a salad tomorrow. It’s very good and now I am anxious to try out your other salmon recipes. Thanks Natasha!

    Reply

    • Natashas Kitchen
      March 29, 2022

      I bet this will be so good on salmon! I hope you love it, Connie!

      Reply

  • Pat
    March 27, 2022

    Outstanding! I tried salmon about 10 years ago and did not like it. Came across this recipe which has two of my favorite ingredients lemon and garlic. Along with the dijon mustard this “marinate” is to die for. I now will be eating more salmon in the future. Thank You!!

    Reply

    • Natasha's Kitchen
      March 27, 2022

      That’s wonderful to hear, Pat! Thank you so much for sharing your feedback with us, so glad you loved it!

      Reply

  • Bob White
    March 24, 2022

    Awesome!! You did it again. Just finished cooking and sat down to eat. Taste is marvelous. I cooked a 6oz. Portion for me with a side of medium cheddar cheese grits, (yes I’m a southern boy).

    Next question, can I put in refrigerator and finish eating tomorrow?

    Reply

    • Natasha's Kitchen
      March 24, 2022

      So glad you enjoyed it, Bob! yes, that will work just fine.

      Reply

  • Natalia
    March 22, 2022

    Hi Natasha, My name is Mason and I’m ten and I really love your fish it’s amazingly delicious. I ask my mom to cook almost every week.Thank you!

    Reply

    • NatashasKitchen.com
      March 22, 2022

      Hi Natalia! I am so happy you enjoy this recipe. Thank you for letting me know that.

      Reply

  • Kim
    March 22, 2022

    I’m trying to get more fish into my diet. This recipe is definitely one I’ll be saving. I took the advice of another who posted here and used dill instead of parsley. Very good!!!!

    Reply

    • NatashasKitchen.com
      March 22, 2022

      Wonderful, thank you for sharing, Kim! So glad you enjoyed this recipe.

      Reply

  • Enza Bombaci
    March 14, 2022

    This is the best salmon recipe I’ve ever tried. I served by family and they all raved on about it. Had to make copies for them. Wish I bought more because they finished it in no time. Thank you for all your wonderful and delicious recipes.

    Reply

    • Natashas Kitchen
      March 14, 2022

      Wow! That’s just awesome! Thank you for sharing your wonderful review, Enza! It sounds like you found a new favorite!

      Reply

  • Kathryn
    March 13, 2022

    Natasha, the Garlic Dijon salmon was absolutely delicious! I sprinkled capers on the salmon for the extra kick of flavor. Loved it. I know this will be my new “go to” salmon recipe. You are the best!

    Reply

    • Natasha's Kitchen
      March 13, 2022

      Thank you for your awesome feedback and review, Kathryn. I’m happy to know that you enjoyed the recipe!

      Reply

  • Brittany
    March 12, 2022

    Seriously the best salmon I’ve ever had. It really was very, very good and had such a great flavor.

    Reply

    • Natashas Kitchen
      March 12, 2022

      I’m so glad it was a hit, Brittnay! I LOVE the flavor also! So tasty! Thank you for sharing your awesome review with me!

      Reply

  • Lynn S
    March 7, 2022

    This is just the best recipe ever. I don’t think I will make salmon any other way. Served with smashed potatoes (boiled and then baked) and baked veggies. Your recipes are so satisfyingly good!

    Reply

    • Natasha's Kitchen
      March 7, 2022

      Hello Lynn, thanks for the awesome feedback and review. I’m glad you’re enjoying the recipes!

      Reply

  • Jaye
    February 15, 2022

    easy tasty and quick
    I used avocado oil because all I had was EVOO.
    I didn’t have parsley so I used cilantro. I have a real problem following a recipe HA! It was excellent! I served the salmon over cauliflower mash and steamed broccoli on the side. Definitely will make again especially when the kids are in town.

    Reply

    • Natasha's Kitchen
      February 15, 2022

      Sounds great and nice to know that the substitutions that you used worked well too! Thank you for sharing that with us, Jaye.

      Reply

  • Leah
    February 8, 2022

    Made this last week for some friends but with a blue cheese and herb mustard. It was a huge hit and we’ll definitely be making it again!

    I’ve since used the marinade/dressing for a couple salads because I loved it so much. Thanks!

    Reply

    • Natashas Kitchen
      February 8, 2022

      You’re welcome! I’m so happy you enjoyed it, Leah!

      Reply

  • Arlene
    February 2, 2022

    Can you substitute dried parsley for fresh with good results?

    Reply

    • Natashas Kitchen
      February 2, 2022

      Hi Arlene, we prefer fresh parsley, but one of our readers mentioned great results using dried. I hope you love this recipe.

      Reply

  • MDM
    January 30, 2022

    I love this recipe! It’s delicious!

    I just have a question; if I am using skinless, bonless fish, would I need to adjust the temperature of the oven and the amount of time the fish cooks in there?

    Thanks!

    Reply

    • Natashas Kitchen
      January 31, 2022

      Hi MDM, I would recommend ensuring it doesn’t dry out. I hope you love this recipe!

      Reply

  • Lena
    January 27, 2022

    Hi Natasha! I made this today. Didn’t have olive oil so I used vegetable oil. Still came out delicious and the whole family enjoyed it. Thank you!!!

    Reply

    • Natasha's Kitchen
      January 27, 2022

      Hello Lena, vegetable oil is a good substitute and I’m glad it turned out great!

      Reply

  • Sandy
    January 25, 2022

    Will add to rest of folks! Easy and delicious. Will do often, next time, just because I have a lot growing – will chop fresh dill. Can’t go wrong with that combo either! New subscriber….but very impressed with Ms Natashas. Hubbies FUN as well!

    Reply

    • Natasha's Kitchen
      January 25, 2022

      Thank you so much for your good comments. I hope you’ll love all the recipes that you will try!

      Reply

  • Karen Johnstone
    January 17, 2022

    My husband and myself love the baked salmon.We will cook it when we have visitors so easy to prepare.

    Reply

    • Natasha's Kitchen
      January 17, 2022

      Great to hear that you both enjoyed it! I hope your visitors will enjoy them too.

      Reply

  • AMS
    January 11, 2022

    I followed the recipe to the letter (cooking it in the air fryer). My husband and I found this recipe to be very bland. We usually cook salmon on the grill (on a cedar plank with a Tequila Lime rub) – so we may just be used to more smoky, robust flavors. I won’t be making this again, though.

    Reply

    • Diana Kelly
      February 28, 2022

      No air fryer! BAKE the salmon!
      Follow the recipe! Why comment if you did not cook as directed!

      Reply

      • SHOK
        March 28, 2022

        Hello?? Air fryer directions are included, so this was perfectly “kosher” just for your info!!

        Reply

  • Llynn Simpson
    January 8, 2022

    I was never much of a fish lover until I used this recipe and now I’m a convert. It is absolutely delicious. I usually make a too large portion and make the leftover fish and sauce into a fish pie which is just as tasty.

    Reply

    • Natashas Kitchen
      January 10, 2022

      I’m so glad this recipe converted you, Llynn! Thank you so much for sharing that with me.

      Reply

  • ilFornino
    January 7, 2022

    Natasha, I cook this salmon in my wood-fired oven. I  followed all of the instructions exactly. It was excellent. I’m still amazed that every single one of your recipes that I’ve tried has turned out spectacularly. Delicious!

    Reply

    • Natasha's Kitchen
      January 7, 2022

      Great to hear that you loved the recipe! Thank you for the review, we appreciate it.

      Reply

  • Janet Clemens
    December 27, 2021

    This is the best salmon I’ve ever made! Easy ingredients and instructions. This is my go to from now on. Thank you!

    Reply

    • Natashas Kitchen
      December 27, 2021

      That’s so great! It sounds like you have a new favorite, Janet!

      Reply

  • Sally
    December 21, 2021

    I used to make a similar recipe, and decided to give this one a try. This will be my go to recipe from now on. Who could have guessed the addition of Dijon would make such a difference? Absolutely delicious!

    Reply

    • Natashas Kitchen
      December 21, 2021

      It gives it that perfect balance! I’m so glad you enjoyed it!

      Reply

      • Rosie
        December 29, 2021

        Excellent excellent recipe. My husband loved it. It was light and tasty.

        Reply

        • Natasha's Kitchen
          December 29, 2021

          Glad to hear that it was a hit! Thank you for the review, Rosie.

          Reply

  • Sarah
    December 12, 2021

    This was a quick and delicious recipe! We were running late getting home and I had dinner on the table in less than a half hour!
    3 kids (4, 2 and 9 months gobled it up!) And hubby.
    Will definitely make again!

    Reply

    • Natasha's Kitchen
      December 12, 2021

      Yay, that’s fantastic feedback! Thank you for sharing that with us, glad you and your family enjoyed this recipe.

      Reply

    • Paul Kellly
      April 17, 2022

      Great recipe and tasty. Just for kicks, I added a bit of white wine/vermouth to the marinade and it gave it a zing, probably complimented the dijon which has wine. Enjoy your recipes and we are primarily fish eaters in the house (Alaska).

      Reply

      • Natasha's Kitchen
        April 17, 2022

        Thank you for sharing that with us, Paul! I’m glad you enjoyed it.

        Reply

  • Diana
    November 30, 2021

    Delicious and easy! Even my picky son gave it a thumbs up. Your instructions were simple to follow. Thanks, I will definitely make this again.

    Reply

    • Natashas Kitchen
      November 30, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Diana!

      Reply

  • Edna
    November 27, 2021

    This fish is delicious!!! I followed the recipe and it was a success!!! Thank you!

    Reply

    • Natashas Kitchen
      November 27, 2021

      You’re welcome! I’m so happy you enjoyed it, Edna!

      Reply

  • Cindy K.
    November 23, 2021

    Thank you Natasha for the yummy salmon recipe! My oven cooks hot, so at 450 degrees I cooked for 12 minutes however my fillets were a little overcooked but still delicious! Next time I will pull them at 9-10 minutes and check for doneness.

    Reply

    • Natasha's Kitchen
      November 24, 2021

      Sounds great, Cindy! I’m happy to know that you enjoyed this recipe.

      Reply

  • John D Nethken Jr
    November 1, 2021

    I thank you very much for your recipes and I have used and enjoyed them. Peace, John

    Reply

    • Natasha's Kitchen
      November 1, 2021

      You’re welcome, John. I hope you’ll love all the recipes that you will try!

      Reply

  • Kim Lawrence
    October 29, 2021

    Super easy and very tasty. I usually just put a pat of butter and slice of lemon on top when cooking salmon, but this simple glaze elevated the flavour. I’ve used it with salmon and rainbow trout and it’s a keeper!

    Reply

    • Natashas Kitchen
      October 29, 2021

      Easy and tasty recipes are the best! I’m so glad you loved this one, Kim! Thank you so much for sharing that with me.

      Reply

  • Angelina Zalesova
    October 15, 2021

    Hi! My air fryer only goes up to 400 degrees, will using EVOO be okay? Also how long would I have to cook for? Thank you !

    Reply

    • Natasha
      October 17, 2021

      Hi Angelina, evoo is best used for salads and cold preparations since it doesn’t have a high smoke point like a light olive oil would. Technically extra virgin will heat up to 400˚F so it should be ok at 400˚F in the oven.

      Reply

  • TT
    October 8, 2021

    I love the flavor profile of this recipe.
    Any advice on adding a panko crust? Thanks!

    Reply

    • Natasha's Kitchen
      October 8, 2021

      Hello there, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Oxana
    September 29, 2021

    This recipe is my new favorite! So easy, and the salmon is just perfect: juicy, flaky, and infused all the way with the taste of the marinade. Thank you, Natasha, for all your amazing recipes 😊

    Reply

    • Natashas Kitchen
      September 29, 2021

      I’m so glad you found a favorite recipe on my blog, Oxana! Thank you so much for sharing that with me.

      Reply

  • Lu
    September 29, 2021

    Hi Natasha! This was by far the BEST salmon I have ever made. The flavors of the garlic, Dijon and lemon were so perfect with the salmon. Thanks for the recipe.

    Reply

    • Natashas Kitchen
      September 29, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us, Lu!

      Reply

  • Rhonda
    September 15, 2021

    Natasha, I usually make your salmon with lime/garlic butter on the grill, but tonight I found myself without lime and dill so came to your site to look for an alternative. Found this and followed the directions to the letter. It was outstanding. I continue to marvel at the fact that every single recipe of yours I have tried has turned out spectacular. Carry on.

    Reply

    • Natasha's Kitchen
      September 16, 2021

      Thanks for your awesome review, Rhonda. I’m so glad you loved this recipe and every recipe that you have tried!

      Reply

  • Ellie
    September 14, 2021

    I am trying the salmon recipe using Rainbow Trout. Your recipes are delicious. Thank you.

    Reply

    • Natashas Kitchen
      September 14, 2021

      I hope you love it with rainbow trout, Ellie!

      Reply

  • Lydia
    September 9, 2021

    Wonderful. Lookingg forward to trying your other recipes. Thank you

    Reply

    • Natashas Kitchen
      September 9, 2021

      I hope you get to try more of my recipes soon, Lydia!

      Reply

  • Maureen
    August 21, 2021

    I am compelled to comment on this recipe after using it as my go to for a few years now. It’s the best recipe for salmon bar none and I’ve tried a lot of them. Thanks Natasha!

    Reply

    • Natashas Kitchen
      August 21, 2021

      Thank you so much for your lovely comment and review, Maureen! I’m glad to hear you enjoyed this recipe!

      Reply

  • Zj
    August 18, 2021

    Absolutely loved this recipe. The marinade could be tasted right through the salmon and I baked 2 large fillets in the oven. Skin was nice and crispy with lovely soft flaky fish. Easy, quick and delicious. Definitely my go-to recipe for salmon now. 🙂

    Reply

    • Natashas Kitchen
      August 18, 2021

      I’m so glad you found a new favorite, Zj! Thank you for your great review!

      Reply

      • monika
        August 31, 2021

        Hello Natashas,
        do cook this skin down or up when you bake it?

        Reply

        • Natashas Kitchen
          August 31, 2021

          Hi Monika, I hope you saw the images in the recipe, but skin down would be the right way 🙂

          Reply

  • Mary
    July 18, 2021

    Hubby and I loved this recipe! I won’t be trying any other salmon recipes, this is our favourite!

    Reply

    • Natasha's Kitchen
      July 18, 2021

      That’s wonderful to hear, Mary! I’m glad you both loved this recipe.

      Reply

  • Stella
    July 16, 2021

    What is your reason for not using extra virgin olive oil, because of the high temp? It’s the only oil I have.

    Reply

    • Natashas Kitchen
      July 16, 2021

      Hi Stella, EVOO isn’t great for high heat cooking. I think it could work if you lowered the temperature to 400 or 425, but you would have to bake a little longer.

      Reply

  • Judy
    July 12, 2021

    I always stayed away from cooking salmon – not anymore. Easy recipe & I increased the sauce as I had a larger salmon. Added some mild spice, basil & marjoram. The family loved it. Have it bookmarked on my laptop. Thanks.

    Reply

    • Natasha's Kitchen
      July 13, 2021

      That’s awesome, Judy! Happy to know that you and your family loved this recipe.

      Reply

  • Debdutta Nath
    July 5, 2021

    Hey Natasha!! I made this garlic and Dijon baked salmon today. I substituted the lemon juice with lime juice, and since I didn’t have any fresh parsley, I used dried parsley flakes. It was bom-diggity!!!! The salmon was so juicy and flaky. Keep posting more yum recipes like this.
    Love,
    Deb

    Reply

    • Natashas Kitchen
      July 5, 2021

      Thank you so much for sharing that with me, Debdutta! I’m so glad you enjoyed it!

      Reply

  • Chin
    July 3, 2021

    Hi natasha, Can i substitute parsley to basil?

    Reply

    • Natashas Kitchen
      July 3, 2021

      Hi Chin! I bet that would work here! Here’s what one of our readers wrote: “I have tried a lot of salmon recipes. This one is AWESOME. The best I’ve ever had. Added a little basil and oregano (couldn’t help it – I’m Italian).” I hope it helps!

      Reply

  • Marina
    June 30, 2021

    Hi Natasha,
    Have you ever cooked frozen salmon?
    Thanks

    Reply

    • Natashas Kitchen
      June 30, 2021

      Hi Marina, if frozen, we thaw before cooking. I haven’t tried cooking from frozen.

      Reply

  • Patricia
    June 30, 2021

    Can I use coriander instead of parsley?

    Reply

    • Natasha's Kitchen
      June 30, 2021

      Hi Patricia, I think that will work just fine

      Reply

  • Maureen
    June 28, 2021

    Hi, I’m getting ready to make this salmon dish for guests. Can I cook this at a lower temperature in the oven (maybe 350). If so, can I use extra virgin olive oil and how long should I bake it for?

    Thanks.

    Reply

    • Natashas Kitchen
      June 28, 2021

      Hi Maureen, I haven’t tested it at 350, but I bet that could work here. I recommend making sure it is fully cooked. Here’s what one of our readers wrote trying it at 350 degrees “I will try tonight. but with one change; I always bake “room temperatured wild salmon” at 350 for 15 minutes, no more, and always comes out great. I also put sliced red onions on top of the thinner edges.” I hope this is helpful.

      Reply

  • Pamela Prieto
    June 28, 2021

    Which is the mildest salmon?

    Reply

    • Natasha's Kitchen
      June 28, 2021

      Hi Pamela, I think coho or silver but let’s see what others recommend here too.

      Reply

  • Jodi Kennett
    June 25, 2021

    The best salmon I have ever made! Really easy and delicious recipe… Huge hit

    Reply

    • Natashas Kitchen
      June 26, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Jodi!

      Reply

  • Sabrina
    June 22, 2021

    Made this for a usually picky eater last night and he went back for seconds. I used a sharp dijon and the salmon was so flavorful.

    Reply

    • Natashas Kitchen
      June 22, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Sabrina! That is the best when kids love what we moms make.

      Reply

  • Tellinor
    June 12, 2021

    I was skeptical about putting Dijon mustard on my salmon but I’m glad I followed this recipe to the tea. It’s an easy recipe and it tastes great!

    Reply

    • Natashas Kitchen
      June 12, 2021

      I’m so glad you enjoyed it, Tellinor!

      Reply

  • Rena
    June 3, 2021

    Great, tasty, easy and quick recipe. Thank you!

    Reply

    • Natashas Kitchen
      June 3, 2021

      You’re welcome! I’m so happy you enjoyed it, Rena!

      Reply

  • Steve Coyner
    May 24, 2021

    Natasha, I have a convection oven and was wondering if it would work for the air frying recipe?

    Reply

    • Natashas Kitchen
      May 24, 2021

      Hi Steve, check out the air fryer instructions section above. Here is what one of our readers wrote “I also cook this in a convection oven and place the salmon on a rack (after I’ve lined the pan with foil. It cooks in about 12 minutes at 400 in the small convection oven.” I hope that helps.

      Reply

  • Deb burton
    May 23, 2021

    This salmon was perfectly cooked, moist, delicious!! Amazing!! Love your recipes

    Reply

    • Natasha's Kitchen
      May 23, 2021

      Hi Deb, glad you loved it! Thanks for sharing your good review with us.

      Reply

  • Liz
    May 21, 2021

    I was wondering can you use other fish besides salmon?
    Thank you
    Liz

    Reply

    • Natasha's Kitchen
      May 21, 2021

      Hi Liz, I haven’t really tried any other type of fish. If you happen to do an experiment, please share with us how it goes.

      Reply

  • Wilma
    May 18, 2021

    So tasty and easy to make, specially cooking it in air fryer.
    Your recipes are easy to follow, I’ve made few of them already. Thank you!

    Reply

    • Natashas Kitchen
      May 18, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Wilma!

      Reply

  • Sandy Wiebe
    May 15, 2021

    I made this for my fussy eating friend and she went back for more three times. I was the hero. Thank you.
    I did give you the credit.

    Reply

    • Natasha
      May 15, 2021

      I’m so glad you loved the baked salmon. This is also our favorite salmon recipe.

      Reply

  • Kim DS
    May 12, 2021

    I love this recipe and make it often. Used it on turkey chops, turkey/chicken breasts. Very easy and YUMMY

    Reply

    • Natasha's Kitchen
      May 12, 2021

      Hello Kim, great to hear that this recipe is now one of your favorites. Thanks for your good comments and feedback with us!

      Reply

  • Joanne
    May 11, 2021

    I made this twice in one week! Really delicious. Thank you Natasha for an easy, healthy and delicious dinner!!!

    Reply

    • Natasha's Kitchen
      May 11, 2021

      You’re very welcome, Joanne. Glad you found a new favorite!

      Reply

  • D
    May 10, 2021

    I have made this recipe several times and it is delicious every time!

    Reply

    • Natasha's Kitchen
      May 10, 2021

      Yay, that is fantastic! Thank you for sharing your great feedback with us.

      Reply

  • Michael M
    May 10, 2021

    Hi Natasha
    Curious? If I make this on a Sunday for Monday lunch how do your recommend re-hearing or serving at room temp the next day

    Reply

    • Natashas Kitchen
      May 10, 2021

      Hi Michael, we found it is best fresh. Salmon tends to be drier when it is reheated.

      Reply

  • Ayuso
    May 7, 2021

    This recipe, which I followed as written, is one of the best I’ve followed for salmon. The salmon came out moist and perfect. The flavor provided by the garlic, lemon and other ingredients was delicious. My husband and I loved it. Will definitely keep this recipe & make again.

    Reply

    • Natashas Kitchen
      May 7, 2021

      I’m so glad you enjoyed it, Ayuso!

      Reply

  • Joanne
    May 7, 2021

    OMG! I made this Wednesday night exactly as written and tonight (Friday…2 days later)
    I made it again but swapped the parsley for fresh dill.
    I cannot describe how delicious this is!
    I love salmon and eat it every week (this week; twice!).
    I cooked it on a foil lined baking sheet and surrounded both portions of salmon with fresh asparagus then poured the marinade (sauce) over all. Cooked at 375° for 16 minutes… PERFECTION!
    Thank you so much for such an awesome recipe! 🙂

    Reply

    • Natashas Kitchen
      May 7, 2021

      That’s just awesome, Joanne! Thank you so much for sharing that lovely review with me.

      Reply

  • Baila
    May 7, 2021

    I’ve made this recipe multiple times and it gets devoured every time. I do add extra garlic cloves for a more garlicky flavor. It’s moist and flavorful.

    Reply

    • Natashas Kitchen
      May 7, 2021

      I’m so glad you all enjoyed it!

      Reply

  • Becky
    May 6, 2021

    Delicious salmon recipe, simple and easy to make. My son went back for seconds, which speaks volumes…many thanks!

    Reply

    • Natasha's Kitchen
      May 6, 2021

      Sounds perfect, glad he loved this recipe!

      Reply

  • Sandra
    May 3, 2021

    I have made this many times for my husband (I don’t eat/like fish) and he loves it. Says it’s perfect and just what you’d get in a restaurant. I will have to take his word for it 😉

    Reply

    • Natasha's Kitchen
      May 3, 2021

      That is awesome feedback from your husband. Thanks for sharing that with us, Sandra!

      Reply

  • Marissa
    April 28, 2021

    First salmon my baby (now 18 mo old) has liked! I think I’ll be making it regularly now. Thanks!

    Reply

    • Natashas Kitchen
      April 28, 2021

      I’m so happy to hear that! It sounds like you have a new favorite!

      Reply

  • Natalie
    April 26, 2021

    Can I let the salmon and ingredients marinate in the fridge for a little?

    Reply

    • Natasha
      April 26, 2021

      Hi Natalie, it’s best NOT to marinate because the lemon juice can start to cook the fish. You can premake the sauce and just spread it on before baking.

      Reply

  • Jeff Hebebrand
    April 21, 2021

    I’ve been looking for a fool proof recipe for salmon. Finally, a recipe that fits the bill. Thanks it was awesome. Jeff

    Reply

    • Natashas Kitchen
      April 21, 2021

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Litia Tam
    April 19, 2021

    Delicious! I have tried this and it is so delicious. Thank you very much for your show. Love it.

    Reply

    • Natashas Kitchen
      April 19, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that wonderful review with me.

      Reply

  • Christine
    April 16, 2021

    Thank you, Natasha! Wonderful recipe that was so easy to make! Salmon was delicious!

    Reply

    • Natashas Kitchen
      April 16, 2021

      I’m so happy you enjoyed this recipe, Christine! Thank you for sharing that wonderful review with me.

      Reply

  • Kim McGrothers
    April 14, 2021

    Do you remove the long flexible bones in the salmon?

    Reply

    • Natasha
      April 14, 2021

      Hi Kim, yes I do use tweezers to remove any stray bones left in a salmon filet.

      Reply

  • Patty
    April 8, 2021

    My 20 yr old daughter just said- this is the best salmon you’ve ever made. I have been making salmon (aka pink chicken) for years…

    Thank you:)

    Reply

    • Natashas Kitchen
      April 8, 2021

      Wow! That’s so great! That is the best when kids love what we moms make, no matter the age.

      Reply

  • Tania M
    April 6, 2021

    Best baked salmon I’ve ever tasted hands down! One of my kids hates salmon but she tried it and said it was great and ate the whole piece! Thanks Natasha for your wonderful, easy and delicious recipes!

    Reply

    • Natasha's Kitchen
      April 6, 2021

      Wow, so great to hear that! Thank you for sharing your good feedback and review with us, Tania.

      Reply

  • Connie
    April 5, 2021

    Why can’t you use extra virgin olive oil? Just curious … I have Dr. Gundry’s extra virgin olive oil. Recipe sounds amazing. I’ll be trying it soon. Thank you!

    Reply

    • Natashas Kitchen
      April 5, 2021

      Hi Connie, you can use avocado oil or vegetable oil in this recipe. You need something with a higher smoke point than extra virgin since you bake at a high temp.

      Reply

  • Hanna
    April 4, 2021

    Simple recipe to follow that came out delicious.
    Also made your potato wedges, which the kids love.

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Thank you so much for your great feedback, Hanna!

      Reply

  • Pjay
    April 4, 2021

    This has become one of our regular meals. Nice and fresh and easy to make. I usually add washed capers if I have them. I have also started cooking all salmon dishes at a lower 250 degrees for around 25 minutes instead of the higher temps. This makes it so the “perfect” cooking time is about plus or minus two minutes instead of a difficult to hit 20 seconds like it is on higher temps. More consistent finished product for me. Love this recipe! Thanks!

    Reply

    • Natasha's Kitchen
      April 4, 2021

      You’re welcome, Pjay! Thanks for sharing your great feedback with us.

      Reply

  • Carolyn Smyth
    April 4, 2021

    Absolutely delicious!

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Thank you, Carolyn. Glad you liked it!

      Reply

  • Zilena
    April 2, 2021

    I enjoy ur cooking wish I can cook as good as u.

    Reply

    • Natashas Kitchen
      April 2, 2021

      Hi Zilena, You’re so nice! Thank you! I hope our videos and recipes are helpful!

      Reply

  • Dawn Reynolds
    March 30, 2021

    Why does this recipe have 94mg of cholesterol??

    Reply

    • Natasha
      March 30, 2021

      Hi Dawn, that is what salmon contains, but keep in mind salmon is a healthy kind of cholesterol.

      Reply

  • Debby
    March 29, 2021

    Delicious! Did mine in the air fryer and it was a huge hit! Simple and fresh marinade. Definitely a keeper this recipe.

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Hello Debbie, thanks for sharing your great feedback with us. I’m happy to hear that you enjoyed it!

      Reply

  • genie Schlegel
    March 27, 2021

    I love all her recipes. they never fail!

    Reply

    • Natashas Kitchen
      March 27, 2021

      You’re so nice! Thank you!

      Reply

  • Aliah Akbari
    March 26, 2021

    What sides would you recommend? Rice, pita, salad, …?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Aliah, yes! All of those are great; we also enjoy this with mashed potatoes.

      Reply

  • Anisha Barber
    March 24, 2021

    Oh my made last night and it came out so delicious. Super easy and so full of flavor. It warmed up well in oven for lunch today. 🤩

    Reply

    • Natashas Kitchen
      March 24, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

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