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.
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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.
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
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.
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).
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.
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.
Mmm… flaky, juicy and incredibly flavorful salmon. This is truly an absolutely delicious salmon recipe and the #1 salmon recipe on our blog!
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.
- Teriyaki Salmon – with a homemade glaze
- Salmon Patties – don’t skip the homemade tartar sauce
- Pan-Seared Salmon – in lemon brown butter sauce
- Salmon and Asparagus – easy one-pan dinner
- Salmon Avocado Salad – with excellent lemon dill dressing
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
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!
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
-
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.
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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.
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Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon.
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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.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This 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.
Natasha Kravchuk
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Grilled Salmon Skewers with Garlic and Dijon 
Apricot Dijon Salmon and Broccoli (VIDEO) 
Oven Baked Salmon with a Tangy Glaze 
Avocado Salmon Salad Recipe (VIDEO) 
Garlic Dijon Chicken and Brussels Sprouts Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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.
Thanks for your awesome review, Rhonda. I’m so glad you loved this recipe and every recipe that you have tried!
I am trying the salmon recipe using Rainbow Trout. Your recipes are delicious. Thank you.
I hope you love it with rainbow trout, Ellie!
Wonderful. Lookingg forward to trying your other recipes. Thank you
I hope you get to try more of my recipes soon, Lydia!
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!
Thank you so much for your lovely comment and review, Maureen! I’m glad to hear you enjoyed this recipe!
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. 🙂
I’m so glad you found a new favorite, Zj! Thank you for your great review!
Hello Natashas,
do cook this skin down or up when you bake it?
Hi Monika, I hope you saw the images in the recipe, but skin down would be the right way 🙂
Hubby and I loved this recipe! I won’t be trying any other salmon recipes, this is our favourite!
That’s wonderful to hear, Mary! I’m glad you both loved this recipe.
What is your reason for not using extra virgin olive oil, because of the high temp? It’s the only oil I have.
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.
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.
That’s awesome, Judy! Happy to know that you and your family loved this recipe.
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
Thank you so much for sharing that with me, Debdutta! I’m so glad you enjoyed it!
Hi natasha, Can i substitute parsley to basil?
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!
Hi Natasha,
Have you ever cooked frozen salmon?
Thanks
Hi Marina, if frozen, we thaw before cooking. I haven’t tried cooking from frozen.
Can I use coriander instead of parsley?
Hi Patricia, I think that will work just fine
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.
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.
Which is the mildest salmon?
Hi Pamela, I think coho or silver but let’s see what others recommend here too.
The best salmon I have ever made! Really easy and delicious recipe… Huge hit
That’s just awesome! Thank you for sharing your wonderful review, Jodi!
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.
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.
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!
I’m so glad you enjoyed it, Tellinor!
Great, tasty, easy and quick recipe. Thank you!
You’re welcome! I’m so happy you enjoyed it, Rena!
Natasha, I have a convection oven and was wondering if it would work for the air frying recipe?
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.
This salmon was perfectly cooked, moist, delicious!! Amazing!! Love your recipes
Hi Deb, glad you loved it! Thanks for sharing your good review with us.
I was wondering can you use other fish besides salmon?
Thank you
Liz
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.
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!
That’s just awesome! Thank you for sharing your wonderful review, Wilma!
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.
I’m so glad you loved the baked salmon. This is also our favorite salmon recipe.
I love this recipe and make it often. Used it on turkey chops, turkey/chicken breasts. Very easy and YUMMY
Hello Kim, great to hear that this recipe is now one of your favorites. Thanks for your good comments and feedback with us!
I made this twice in one week! Really delicious. Thank you Natasha for an easy, healthy and delicious dinner!!!
You’re very welcome, Joanne. Glad you found a new favorite!
I have made this recipe several times and it is delicious every time!
Yay, that is fantastic! Thank you for sharing your great feedback with us.
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
Hi Michael, we found it is best fresh. Salmon tends to be drier when it is reheated.
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.
I’m so glad you enjoyed it, Ayuso!
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! 🙂
That’s just awesome, Joanne! Thank you so much for sharing that lovely review with me.
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.
I’m so glad you all enjoyed it!
Delicious salmon recipe, simple and easy to make. My son went back for seconds, which speaks volumes…many thanks!
Sounds perfect, glad he loved this recipe!
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 😉
That is awesome feedback from your husband. Thanks for sharing that with us, Sandra!
First salmon my baby (now 18 mo old) has liked! I think I’ll be making it regularly now. Thanks!
I’m so happy to hear that! It sounds like you have a new favorite!
Can I let the salmon and ingredients marinate in the fridge for a little?
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.
I’ve been looking for a fool proof recipe for salmon. Finally, a recipe that fits the bill. Thanks it was awesome. Jeff
That’s so great! It sounds like you have a new favorite!
Delicious! I have tried this and it is so delicious. Thank you very much for your show. Love it.
I’m so glad you enjoyed it! Thank you so much for sharing that wonderful review with me.
Thank you, Natasha! Wonderful recipe that was so easy to make! Salmon was delicious!
I’m so happy you enjoyed this recipe, Christine! Thank you for sharing that wonderful review with me.
Do you remove the long flexible bones in the salmon?
Hi Kim, yes I do use tweezers to remove any stray bones left in a salmon filet.
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:)
Wow! That’s so great! That is the best when kids love what we moms make, no matter the age.
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!
Wow, so great to hear that! Thank you for sharing your good feedback and review with us, Tania.
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!
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.
Simple recipe to follow that came out delicious.
Also made your potato wedges, which the kids love.
Thank you so much for your great feedback, Hanna!
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!
You’re welcome, Pjay! Thanks for sharing your great feedback with us.
Absolutely delicious!
Thank you, Carolyn. Glad you liked it!
I enjoy ur cooking wish I can cook as good as u.
Hi Zilena, You’re so nice! Thank you! I hope our videos and recipes are helpful!
Why does this recipe have 94mg of cholesterol??
Hi Dawn, that is what salmon contains, but keep in mind salmon is a healthy kind of cholesterol.
Delicious! Did mine in the air fryer and it was a huge hit! Simple and fresh marinade. Definitely a keeper this recipe.
Hello Debbie, thanks for sharing your great feedback with us. I’m happy to hear that you enjoyed it!
I love all her recipes. they never fail!
You’re so nice! Thank you!
What sides would you recommend? Rice, pita, salad, …?
Hi Aliah, yes! All of those are great; we also enjoy this with mashed potatoes.
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. 🤩
I’m so happy you enjoyed that. Thank you for sharing that with us!
I love this recipe!!
I’m so glad you enjoyed it!
This is exactly what I was searching for – I accidentally purchased two and a half kilo’s of salmon (thought I was buying 4). Froze them but wanted to do something more than BBQ…which I’ll do anyway.
I hope you love this recipe, Tom! We look forward to your feedback!
So good, first on salmon and then on prawns, cuz I was out of chicken, which I will def try. I added fresh ginger. Otherwise followed the recipe exactly, both times. Thank you
You’re welcome, Lana! I’m so glad you enjoyed this recipe.
This looks delicious and also healthy. If I used steelhead trout, can I bake/airfry at the same time and temperature?
Hi Rosa, yes, that will work great.
So easy and so tasty!
I’m so glad you enjoyed it!
Easy to make and so yummy;
it was a hit!☆
Plus such a pretty presentation♡
Thank you for that great review, Stephanie!
I am NOT a fan of salmon, or really any fish, BUT I know I have to eat it for nutrition’s sake so I made this recipe. It was fabulous! Call it filet or fillet(lol), it was truly delicious. We had it with cauliflower mash- also very good- and asparagus. Will definitely make this again and again. Thank you!
Great, I’m glad you loved it! Thank you so much for your awesome review, we appreciate it.
Best salmon I’ve ever fixed! This recipe is easy and simple, but tastes like it’s been fixed in a 5-star restaurant!
That is so awesome, Vicki. Thank you for your wonderful comments and review.
We tried your garlic/lemon/Dijon recipe on chicken thighs rather than legs and were blown away by how flavorful it was. Tonight it’s on tenders, but I can’t wait to taste it on salmon. This one is a keeper!
Perfect! Thanks for your wonderful review, Katie. I’m glad you loved this recipe!
This looks delish! Would stone ground mustard (maybe with a touch of honey added) work instead, as I do not have any dijon?
Hi Sara, I haven’t tested that substitution, but I think it could work. If you experiment, let me know how you liked the recipe
Made this tonight and many times before! All the fresh ingredients makes the salmon outstanding. It’s still a favorite 🙂 Really enjoy your recipes Natasha!
Thank you for sharing that wonderful review with me, Val!
Making this tonight, sub the parsley for cilantro ( already tried it with chicken & it was DELICIOUS! )
I’m so glad you enjoyed it!
Made this and it was awesome…a keeper for sure. Very easy to prepare.. family loved it.
That’s just awesome! Thank you for sharing your wonderful review!
A definite repeat 👌🏼😋
Awesome, thank you!
why not extra verging olive oil?
Hi Marsha, 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.
This is really tasty. It’s a close second to the One Pan Salmon and Asparagus with Garlic Herb which we loved! Your salmon recipes will make a salmon lover out of my husband yet!! Thanks Natasha for helping me out on that…with this easy but flavorful recipe.
You’re welcome, Connie! I’m so happy to hear you enjoyed this recipe!
So quick & easy! I baked for about 12 minutes- then put under the broiler for just long enough to crisp the top a little- yummy 😋
Yum indeed – craving this now! Thank you for sharing this wonderful review with me, Kim!
Family really enjoyed this simple, tasty salmon!! Thank you!!
You’re welcome, Monique. Thank you for that wonderful review.
This recipe is so good, but it is Salmon Fillet not Filet. Filet is used as in Beef Filet Mignon.
Wow. Just wow.
someone needs a hobby
Filet is French, Fillet is most everyone else.
Both words have the same definition IE: a strip of boneless meat.
Quite often used interchangeably.
My wife loves salmon, but does not like the skin on them, will this recipe work the same with salmon without the skin? I have made a lot of your recipes and have loved all of them so far.
Hi Greg, I haven’t noticed a difference in flavor when the skin is removed, but if removing the skin, it does bake up slightly faster.
LOVE this recipe! I do add some sriracha to give the marinade a bit of a kick but it’s lovely just the way it is too. Made this 5 times so far and will forever be an easy, flavourful go-to.
Hi Liz, thanks for sharing your wonderful review with us. Great to hear that you loved the recipe!
We enjoyed this salmon recipe tonight. Definitely one of the best coatings that I’ve tried. I did sub the parsley for dill,on hand. Wil be doing it over and over again.
So nice to know that, Joan! Thanks for sharing that with us.
Excellent recipe! I normally do not modify recipes, but this time I used fresh dill instead of fresh parsley. It was delicious! Have you ever substituted dill for parsley for this recipe?
I love your videos too! Thanks for the recipe.
Hello Tony, I haven’t tried using parsley but I imagine that would be a great substitute. I’m glad you liked it, thank for your good feedback!
So many of your recipes are in our regular dinner rotation, so I can’t remember if I ever left a review for this one, but it is my favorite way to eat salmon. It comes out delicious and perfect every time.
Perfect! Thank you for your wonderful review, Taisa.
I made this salmon for dinner. It was delicious. So flavourful and the salmon was nice a tender. Keeping this recipe.
I’m glad you enjoyed this recipe, Debbie!
I followed the recipe exactly but used 12 oz of salmon (two large fillets). I used wild Alaskan sockeye, and oh my gosh, this was DELICIOUS. This is my favorite salmon recipe now, and it’s so easy!
Sounds great. Meredith! Thank you for sharing your good review with us.
This has been my go to recipe for salmon for the last 8 years! Thank you!! It’s literally the best!!
That’s just awesome! Thank you for sharing your wonderful review!
First time doing this recipe, and it was really delicious. Definetly will keep doing it. Highly Recommended!
I’m so glad you enjoyed it!
I want to make this tonight but I do not have any fresh herbs on hand. Is the parsley a must?
Hi Megan, I think that could work without it.
My 8 year old daughter followed your recipe tonight. It is still in the oven but looks already good!!
I hope you love this recipe, Nina!
Can I use extra virgin olive oil or coconut oil?
Hi Tazeen, I haven’t tried this with coconut oil. Does the coconut oil say what the smoke point is of your coconut oil? It’s safe if it’s at least the temperature that you are baking at. 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.
Would love to make this tonight but i dont have lemon, would limes work?
Hi Mel, that’s a great question, one of our readers wrote in with a great review. Here’s what they wrote: “Loved this recipe – very easy and straightforward. I substituted limes for lemons (what I had to hand) and the result was a hit all round. My mother-in-law asked me to make it again!” I hope this is helpful!
I can’t wait to try this salmon tonight. It looks delicious! Thank You Natasha for all you are doing. I love your recipes.
You’re welcome! I’m so happy you’re enjoying our recipes!
Love all your recipes and videos, even from afar (Australia). I will have to convert the temperatures to C not F degrees (would be nice for your overseas’ fans). I am Ukrainian and will be having (only 5 people/family) over on 6/1. Love the baked salmon recipe and will use this for our “Svjat Vechir”. Even though all my children are married and have children, some are vegan, vegetarian etc., and sometimes it’s really hard to cater for all (even my 2 sons in law hate the smell of tuna).
Bye for now. Bring on your fabulous cooking.
Easy and delicious. I made this recipe last night and it’s a keeper. Out of parsley so used a heaping tbsp of dried basil. Also used grapeseed oil in place of olive. Versatile and elegant.
I’m so glad you enjoyed it!
Hi Natasha I made this Salmon dish tonight. It was fabulous. Thank you so much.
I’m glad you loved it, Faye. Thank you for sharing!
This is always my go to for salmon since Natasha posted it.
Easy peasy & yummy.
So great to hear that! Thanks for sharing that with us, Kelly!
Thanks for this salmon recipe I will try it
Sounds good, enjoy!
I did not check smoke point of butter till now..won’t use in lieu of light olive oil again.
My guardian angel must have stepped in, butter did not smoke or burn at all.
I’m glad it worked out this time, Donna!
Is there a substitute to use for the mustard? Not a fan.
Hi Sue, I always use dijon, but someone mentioned great results using honey mustard.
Another delicious meal!
I used oven method with a whole filet. Substituted butter as I did not have light olive oil, it turned out great.
I’m so happy to hear that! Thank you for sharing your great review, Donna!
Natasha, do you find that your brand of air fryer cooks hot? Some other reviewers have mentioned they reduce heat by 50 degrees. Thank you – can’t wait to try this salmon.
Hi Cheryl, mine seems to work fine compared to other air fryers. You definitely have to adjust recipes compared to regular oven cooking as the air fryer option will cook foods about twice as fast. Sometimes I will lower the temperature on some foods and let them cook a little longer to prevent burning foods since the air fryer is remarkably fast.
Your recipes are beyond amazing. So happy that I discovered your site. One question. Why not use extra virgin olive oil>
I’m so happy you discovered our blog. Welcome! 🙂 You can use avocado oil or vegetable oil. You need something with a higher smoke point than extra virgin since you bake at a high temp.
Sounds absolutely delicious! The marinade has the perfect ingredients.
I am inclined to try this using my sous vide because of the varying thicknesses.
Thanks for your feedback, Lynell. I hope this becomes your favorite!
So Tasty! My salmon lately has been a flop but my husband loves fish so I decided to try again. Made lunch using this recipe and the fish turned out delicious! Thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Staying here in Sint Maarten, I chose your recipe because of the simple and “on hand” ingredients I had in the fridge. It was FANTASTIC and anything but simple in taste!! Thank you a million times, I cooked just as instructed and loved, loved it.
You’re welcome! I’m so happy you enjoyed this recipe, Rachel!
Hi Natasha I can’t wait to try this recipe tonight. However I don’t have Dijon Mustard. Can I use any mustard I have? What’s you recommendation? Thank you.
Hello Lucy, someone commented this “instead of Dijon mustard, I used honey mustard. I really like this sweet version better than the tangy version of Dijon mustard.” I hope that helps
I made the salmon for dinner tonight and it was excellent! I usually make salmon on the grill, but since it’s cold here in the Northeast, I wanted to cook inside. The only change I made was I added some dill since I figured it would pair well with the other ingredients. It was flaky and perfectly cooked! As always, you recipes are always great and the videos are entertaining! Thanks for the recipe and I will definitely make again!
Love it! Thanks for your detailed feedback, Toni. I’m so glad you loved this recipe!
Simply delicious! Thank you for a simple but delicious recipe! It was wiped out! I used frozen salmon and it was still yummy!
Yay, so awesome! I’m glad you enjoyed it!
This recipe is amazing! So simple and so delicious! Thank you so much!!!
Yay, thank you Sam for your awesome comments and feedback!
Please don’t recommend using sockeye salmon they are an endangered species here in British Columbia and a huge part of our ecosystem. The chum, coho and pink are doing much better. I made this recipe with freshwater trout and it turned out amazing!
Thank you for sharing that with us, Ashley!
I made it with honey mustard and it was fantastic . Thanks for sharing I love watching you all.
You’re welcome! I’m so happy you enjoyed it!
This recipe is amazing! I only had two pieces of salmon and it came out so delicious! I tweaked to less ingredients since it was only two. So good! Thank you!
You’re welcome! I’m so happy you enjoyed this salmon recipe, DB!
Made this recipe for dinner and it was more delicious than expected. Followed recipe as instructed but added a little more salt (I had 6 sockeye salmon filets). My husband took the first bite and said, “This is really good!” This was so easy and delicious that it will be my new “go-to” weeknight salmon recipe! Thank you!
Yay, that is fantastic! Thanks for your awesome comments and feedback, I’m glad you loved it.
Can you bake the full salmon piece with the same marinade without cutting it?
Hi, yes we often do that and it works great. We keep the baking time about the same depending on the thickness of the salmon filet.
Love your recipes.
Please tell me which food processor you recommend
Hi Susan, we have our favorite kitchen tools in our Amazon Affiliate Shop HERE and our Blog Shop HERE.
Really good! My daughter found it a little too tart for her taste with the lemon, but I thought it was great. It definitely took longer to cook than the recipe stated, though, so I guess my pieces were thicker.
Yes, that could be it, Beth. But I’m still glad that you enjoyed it!
Hi Natasha, I love your recipes!
What are your favorite sides for this?
Thank you, Sonia. A good side dish would be grilled asparagus, herb roasted potatoes and so much more!
Another great and simple recipe. The fish is so moist–perhaps too most for my taste. I lower the oven rack to low and broil the salmon which still comes out juicy without being wet.
This marinate is just perfect! Thanks again Natasha.
P.S. Could you email me your family top 10 family most loved dishes you make.
Thank you, Nikolai! I’m so glad you’re enjoying our recipes! You can find our top ten lists HERE.
The wife absolutely loved this one and thinks I’m a salmon God.
I used this recipe with a 2.65 lb. farmed salmon filet from Costco cut into 6 pieces, and doubled the marinade ingredients. Wow is it good, and so easy.
Also, I have to confess I often don’t have the patience for fresh garlic and used minced garlic from a jar for this one, and it still tasted great.
I’m so glad you enjoyed that Nate! Thank you for that wonderful review!
I absolutely love your recipes. Maybe you can help me. My husband came home with gourmet smoked salmon (very expensive), and since we never had salmon before, I was wondering if I could incorporate this in your recipe. Or do you have any advice?! Thank You.
Hi Janice, please check out our smoked salmon recipes here.
I don’t eat fish…I really don’t like fish. My husband came home last night with a package of salmon and just handed it to me and smiled because I am a good cook. I found your recipe and made it today because I have never in my life cooked salmon…well he couldn’t stop raving about how delicious it was. He was eating it as he was putting the leftovers away LOL. He even said the lemon slices on the fish were fantastic. I’ll take his word for it as I had chicken 🙂
Awesome! So happy to hear that your husband loved this recipe. Thanks for sharing that with us.
Awesome Recipe! Family loved it and wanted more. Delicious!! TY
I’m so glad you enjoyed it, Diane! Thank you for the wonderful review!
Hi Natasha, I’ve made a variation of this for many years. I stir the mustard, lemon and oil together briskly to create an emulsion. Sometimes I’ll use less lemon juice and add a little white wine. The sauce forms a nice coating as the salmon bakes. I’ll be trying your recipe as well.
Thanks for sharing that with us, Dale. That sounds great too. Thanks for sharing that with us!
So easy, and so good. Didn’t change a thing. Thank you!
Thank you so much for sharing that with us, Carrie!
This has been my go to recipe for YEARS and I always get compliments. Thanks Natasha for introducing me to such a great and easy recipe.
Hello Olivia, you are so welcome. It’s my pleasure to share amazing recipes like this.
YUM! I always used to just add garlic and lemon juice to my salmon but not anymore! This is the perfect savory dish. Thanks for sharing it with us!
That’s so great! I’m so happy you like this recipe Brittany!
Hi Natasha I have been trying out your recipes and all of them have come out so amazing. I had one question pertaining to this one. Can I use frozen salmon that is thawed for this recipe? or does it absolutely have to be fresh?
Hi Kayla, It helps to thaw the salmon in the fridge and make sure it’s fully thawed before cooking. I haven’t tried baking a fully frozen salmon but even partially frozen since it burns at really high temperatures and can become smoky.
Hello Natasha! Looking forward to making this marinade for salmon!
I am sure it will become a favourite!!
I have recently learned to do Parchment Packet Salmon and love how the salmon and some veggies cook together. Do you think it would work the same?
Without tested that I can’t advise, Lorie! I’d be interested in knowing how you like this method if you experiment!
Hi Natasha,
All your recipes are amazing. What sides do you usually serve with this salmon?
Hi Stephanie, we love it with asparagus and potatoes. Rice goes really well with it also!
This is simply the best salmon recipe I have ever had – and I’ve had a lot of salmon!!
I tell everyone I know about this recipe and I share it whenever I can.
Thank you so much for being a marvelous cook! : )
You’re welcome! I’m so happy you enjoyed that!
Juiciest and tastiest salmon I have ever made! Winner in my house. Thanks for sharing
You are much welcome! I hope you love every recipe that you try.
Hey Natasha,
I have so many of your recipes on my phone like Perfect Burger, Oven Roasted Potatoes, Fish Tacos with amazing sauce, and Baked Salmon work Dijon and Garlic.
Now I need a simple dessert recipe.
Thanks
So great to hear that, Richard. Thanks for trusting my recipes. You can check out my Dessert Recipes.
Family loved it!
Lovely recipe! I just have to add one thing because I’m a fish bio haha. Chinook and King salmon are the same, the species you are missing in your list is Chum. Thanks for the wild salmon plug! Wild caught Alaskan salmon is not only so much more delicious and healthier than farmed, but the fishery is carefully managed for sustainability. Support our local fishermen and buy wild-caught!
Thanks, Mariel, for your comments and for that useful information. We appreciate it!
I live in Nova Scotia and we love wild Alaskan salmon. Making it tonight using this recipe 🙂
What? No dill?
your salmon garlic and dijon mustard recipe was so good I felt like I was dining at a 5 star restauant.It was delicious I just had to share my experience.
That’s just awesome, Armentha! I’m so happy you enjoyed this recipe!
This is our favorite salmon recipe, we have it at least once a week. It’s hard trying new salmon recipes because this one is killer. I’ve shared this link with co-workers, family and in-laws. Everyone that tries it loves it. Thanks so much.
You’re welcome, Nancy! I’m happy to hear you enjoyed this recipe!