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.
natashaskitchen
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Garlic Dijon Chicken and Brussels Sprouts Recipe 
Apricot Dijon Salmon and Broccoli (VIDEO) 
Pan Seared Salmon with Lemon Butter (VIDEO) 
Oven Baked Salmon with a Tangy Glaze 
Baked Chicken Legs with Garlic and Dijon 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
thank you for this AMAZING recipe … I usually dont enjoy eating salmon I like white fish more but this recipe was balance and taste good and i think it will be stable in my kitchen
thank you from kuwait
You’re welcome!! Thank you for sharing your wonderful review
Thank you so much for sharing this recipe. I am new at cooking and this was very easy to make and also delicious. I look forward to trying some of your other recipes!
Aren’t the flavors amazing for such a simple recipe!
Made this recipe tonight and LOVED it! Absolutely perfect. Can’t wait to have guests over and make this for them!
That’s just awesome!! Thank you for sharing your wonderful review!
I have made this salmon recipe twice now, second time for 10 guests. Rave reviews!
So easy, moist and delicious.
Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha,
This looks great but I only have EVOO, or grapeseed or coconut oil- not olive oil. Which oil should I use? Thank you
Hi Stefany, Extra virgin olive oil has a low smoke point so it is best used on salads and not ideal for high heat cooking. It can cause your oven to get smoky at high heat. Grapeseed would be the next best option.
I mentioned that I did this conventionally. You said you air fried it. How long and at what temperature for the convection oven?
This is the greatest recipe ever.
Hi Art, 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 recipe and the one for lobster tails look fabulous. Planning on doing tails for Christmas dinner. Can the sauce be made in advanced (& larger quantities) and stored?
Hi Bill, I haven’t tested with storing that more than a day. If you experiment, let me know how you liked the recipe
It looks awesome! I liked your recipe of Pecan Cranberry dip very much and would make it soon.
I hope you love it! Are you planning on making that for Christmas!
I have reviewed this recipe before, noting that it is our absolute favorite best-ever way to cook and serve and eat salmon. I make it 2-3 times a month. This week, however, I was OUT of olive oil. How did I let that happen? I used melted butter instead – 1/4 cup. It was outrageously good. I think we will always make it that way. Just an idea…
I love that idea! Thank you for sharing!
Thank you for this delicious recipe. My entire family has enjoyed it for years.
I want to adapt this recipe to serve to a group of 10. What would you recommend the cooking temperature and time to bake a whole filet( or 2) instead of individual portions?
Thank you
Great question, Patricia! If you click “Jump to Recipe” at the of the recipe post that will take you to the printable option that will adjust your measurement based on how many servings you need. It may take slightly longer to cook two at the same time but I have not tested that to advise on specific times.
This recipe is so delicious! I roasted the salmon alongside some fresh asparagus, and put the marinade on everything. It cooked perfectly together and tasted amazing! Served it with some wild rice and small salad. It was a huge hit. I plan on using the marinade on chicken thighs, I think it will be yummy too.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Yum! Yum! Made it and loved it! I substituted rice vinegar for lemon (didn’t have any and sprinkled pecans on top, used half amount of dried parsley) and still excellent!!! I really hate when people review with changes but it was too yummy not to review!!!!
Hi Betsey, that’s so great! It sounds like you have a new favorite!
I like to make it for a crowd and serve and room temperature. I have a person with mustard allergies and like a suggestion to replace mustard for all so not to put that one person in any danger.
Hi Vera, We always make it the same way because it’s our favorite so I haven’t experimented much. The first thing that comes to mind is maybe mayo instead.
Doing your salmon tonight. As with all your posts, it will be great. This time of the year in the Midwest my fresh parsley is done for. Used dried and added a touch of white wine to rehydrate. I’m sure it will add a tad extra flavor to this dish. Love your stuff.
Ken in Cold Iowa
I hope you love this recipe! Thank you for sharing that with us, Ken!
Love this recipe! Natasha~ would it taste good served at room temperature?
Hi Ellen, we do like it fresh and warm but I bet it would still taste okay cooler. If you tested that out we’d love to hear your feedback.
hi i really want to try this recipe but i have frozen fillets should i thaw first or cook from frozen ????
Hi Dough, I would definitely thaw first and pat dry with a papertowel.
This is delicious!! Both of my picky kids loved it and one said it tasted like what they would get at a restaurant. And as a bonus it is very easy to make!
That’s just awesome, Jeff! Isn’t that the best when kids love what us parents make! That’s so great!
Hey! My air fryer only goes up to 390 degrees. Do you think I would still be able to use this method, if so how many minutes do you recommend at 390? Also, are the salmon pieces a specific weight(oz)? Is there a general rule of cooking time in proportion to oz? Thanks!
Btw I made your lobster tails with this marinade and it was amazing!
Hi Victoria, I haven’t tried this recipe in an air fryer to advice. I’d assume the cook time will be longer. If you experiment please let me know how you like that.
Thanks for the great recipe! I made it with cilantro instead of parsley; salmon was juicy and delicious!
I’m so glad you enjoyed it, Beth! Thank you for the wonderful review!
Thanks for the tips Natasha! Slava Ukraini)))
You’re welcome! I’m so glad you enjoyed that.
This looks so good, thanks for sharing! Can’t wait to try it!
I hope you give it a try soon, Lucas!
I made this salmon recipe tonight for dinner and it was delicious! I will definitely be using this for other fish dishes also for sure!!! Spot on Natasha!! Thank you!!
Isn’t it the best! Thank you for sharing that awesome feedback with me, Marianne!
Hi Natasha! I’m curious as to why you call for plain olive oil ( not extra virgin). That’s all I have. Can I use it? If not, will vegetable oil work?
Extra virgin olive oil has a low smoke point so it is best used on salads and not ideal for high heat cooking. Extra virgin can cause your oven to get smoky at high heat.
Another oil that Americans don’t frequently use but that will withstand high heat is grapeseed oil. It is very “light” — adding no additional flavor to the food during cooking.
That is a great tip – thank you!
Hi I made this tonight for dinner, and enjoyed it very much ! Thank you so much, I will definitely use this recipe again and try another of your recipes
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, cooked this salmon recipe for dinner tonight, it was a great success, great done in the Air-fryer, thanks … all the way from Auckland New Zealand.
You’re welcome! I’m so happy you enjoyed it, Liz!
Hi Natasha
Made Salmon with Dijon Mustard and Garlic….Super….My husband is a very fussy eater and he enjoyed this very much.
Will be trying a lot more of your receipies. They are so easy to make.
Also I enjoy your videos very much.
l
Thank you for the wonderful review! I’m so happy you enjoyed that.
Hi,there Ya definitely can cook ,,My old friend James Beard ,,,Jimmy to his friends ,,,,,would approve ,,,4 stars because ,the thinner part towards the belly can be removed and pan seared for a great sandwich tomorrow ,or dressed folded over to create one thickness ,,,thats if no skin is left on , and one should also look for Norway steelhead trout ,farm raised ,but in the cold water fiords. Good Apatite J. and how about Gravlox ??
Thank you so much for sharing that with me, Joseph!
Where do you get 1.5 lb of salmon for $12? I just paid CAD34 (USD26) for 1.25lb.
Hi Waldo, we are in the U.S. and I find Salmon at our local grocery store or Costco.
Would this recipe work for haddock as well?
Hi Jocylen, I haven’t tested it with haddock, but I think it could work well.
I am trying it tonight. Will give a full report!
I’ll admit. I cheated on the recipe. I put garlic POWDER, lemon juice from CONCENTRATE, yellow mustard and recipe was still fantastic! My kids – not always fans of salmon – raved about it and asked for seconds. Thank you!
Isn’t it the best when kids love what we moms make! That’s so great!
Great, go-to salmon recipe! Turns out perfect every time.
Hi Carina, I’m so glad you loved the salmon.
This is so good! It’s moist and flavorful and smell so good one is baking in the oven and it’s not dried out if amazing thank you so much for this recipe.
You’re welcome! I’m so happy you enjoyed it, Carol!
Greetings from Ottawa, Canada ! Amazing recipe, Natasha! This will be for sure my favorite salmon recipe. It is so delicious ! I love the Dijon- Lemon- Garlic combination! I’ve added 2 tsp of mayo too and dill to the mix. As a side dish I’ve prepared one of your potato salads! Wonderful!
Thank you for that nice and thoughtful feedback, Kalina! I’m so glad you found a favorite on our blog.
I love this recipe! It’s so easy and flavorful. I added a touch of white wine and it tastes amazing. I cooked the salmon in the air fryer (400 degrees for 13 min, mine doesn’t go up to 450). I will use this recipe again and again!
That’s so great! It sounds like you have a new favorite, Donna!
Here’s a little tip for baking or bbqing salmon! Put the salmon on a sheet of aluminum foil. Do NOT oil the foil! When the salmon is done, just run a thin pancake turner over the skin and below the meat. The skin sticks to the foil and the meat scoops up perfectly! Beautiful served with no skin!
Thank you so much for sharing that with us.
This baked salmon is such a delight to eat it has the perfect balance of flavors, that is just scrumptious!
Hi Veronica! I’m so glad you enjoyed that! Thank you for that awesome feedback!
This recipe is muy delicioso! I subbed cilantro for the parsley and brown mustard for the dijon since it was what I had on hand. I also left off the lemon on top. My entire family loved it! My husband and daughter caught fresh Coho yesterday and this was a great way to serve it. Thank you for the wonderful recipe!
I’m so happy to hear that! Thank you for sharing your great review, Jenn!
You need to revisit the lemon and garlic ratios. With 2 tablespoons of lemon juice and the extra lemon slices, it vastly overpowers everything with the taste of lemon. The Dijon mustard amount should be increased and 3 whole cloves of garlic on this amount of fish when baking (and not pan searing) is overkill.
Hi Bev, we have found this to be the perfect balance of garlic to lemon to herb. Make sure to use fresh lemon juice and not from concentrate or it would taste off. You can definitely use more garlic if you love garlic but be careful adding more mustard because that would overpower the overall dish.
Love this recipe but would like to try it on the BBQ. Any suggestions?
Hi Rosie, 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.
I also love to cook salmon on the grill, but I use the cedar plank method. I do not see why this recipe would not work with a cedar plank.
Thank you for sharing that with us, Ema!
Did the cedar plank today. Result was wonderful.
That’s so great, Ema! Thank you for sharing that awesome review!
This recipe is absolutely delicious. I have made it several times and my husband and I love it! I pair it with a tossed salad and it’s the perfect meal.
That’s so great! Thank you for sharing that with us!
Simple and delicious! Making tonight for the second time within a couple of weeks. A new favorite!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Delicious! I used to make teriyaki salmon but this recipe is better 😋
I’m so happy you enjoyed that. Thank you for sharing that with us, Debby!
Hi, I have made this recipe many times to highest praise every time. Now I would like to try it with a different fish. Which fish do you think would work the best? I was thinking maybe turbot or halibut?
Thank you
This will work with most fish, some of our readers left amazing feedback in the post comments I recommend checking there as well. Halibut sounds delicious!
I used to always grill salmon but now I tend to bake it. This is a lovely method for a simple and elegant meal. You might want to tag this as Keto friendly as 3 g carbs is certainly ideal for low-carb and keto dieters.
That’s so great! Thank you for sharing that!
❤️❤️❤️love this recipe, easy to make too! Thank you !
You’re welcome! I’m so happy you enjoyed it!
I wonder if this recipe would work with orange juice? I have CKD and 🍋 is a no-no for me…
Hi Anamit! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Thanks for replying..I certainly shall let you know how it turned out once I make it…
Anamit
You can use the spice sumac as a lemon sub. It is good for you as well.
tried it for dinner .. easy and delicious. will repeat it for sure
I’m so happy you enjoyed that. Thank you for sharing that with us!
Since the recipe was first published in 2012, this is the only way I cook salmon, and we eat it often. Now that summer is approaching, be aware that this salmon is even more delicious served cold, as part of a salad. I make a Nicoise-type salad with salmon and it is scrumptious. Thanks again, Natasha!
Thank you for sharing that tip with us! We love it in salads also! Perfect especially for left overs!
Leftovers? We have never had leftovers with this amazing recipe! Perhaps I need to double the recipe next time. It is to die for.
Doubling it sounds like a great idea!
Such an awesome recipe. Full of flavor and delicious!
Thank you Becky! I’m so happy you loved it!
Wowwwwwww
It just work very good . Voodoo Divan.
Thank you
I’m so happy you enjoyed that Khaled!
Our fav! We love..all your salmon recipes. But this, is da bomb!
Thanks Natasha!
Barbi from, Lakeland, FL
Hi Barbara! I’m so happy you loved the recipe! Thank you for sharing your wonderful review.
OK …not a five… however… I did like the marinade.
When you cook Salmon, on a wire rack, perhaps leaving the skin on is desirable. On the other hand, I remove the skin as it tends to change the taste of the meat. If I bake the Salmon I remove the skin. I’ve also found that Salmon sliced and diced can be quickly cooked in Olive oil in a skillet … never dry, but almost as good as Sashimi, raw Salmon.
Hi Robert, I haven’t noticed a difference in flavor when the skin is removed, but if removing the skin, it does bake up slightly faster. I wonder if maybe that was the culprit. Glad you enjoyed the marinade!
Hi Natasha, this is for sure a 5 star salmon recipe. I’ve done it sooo many times and it’s just perfection. Thank you for so many beautiful and flavourful recipes!!! Nico
YOu’re so welcome Nico! I’m so happy you enjoyed that and thank you for that awesome feedback!
Nothing quite like salmon in the spring! Looks perfectly light and flavorful; looking forward to making this tomorrow for dinner!
I hope you love it, Sara! Thank you for that awesome review!
I’m picky about salmon recipes, but this is amazing! The garlic and Dijon sauce is a great addition to the salmon!
That’s so great! It sounds like you have a new favorite!
This is such an amazing salmon recipe!
I’m so happy you enjoyed that Valentina!
This is our favorite! Quick question: how long should I bake if I use a big salmon filet?
Thanks!!
Hi Ruhama, it depends on the thickness of the salmon I would check the temperature towards the end to be sure.
This is amazing! Have made it twice and hubby and I love it. I made small adjustments: cut the salt in half (hubby and I don’t use a lot of salt in our cooking) and used dry parsley as I didn’t have fresh handy.
Small (hopefully) request: could you upload or link your recipes to myfitnesspal.com somehow? For some reason, I couldn’t find your recipe nutritional information linked there and am tracking my calories so this would be helpful for an accurate capture.
Thank you so much for your lovely recipes and love for the Lord! God bless you and your beautiful family!
Aww that’s the best. I’m so happy you are enjoying our blog and recipes! Thank you for sharing your thoughtful comment with me!
My all time favorite salmon recipe. I’ve tried many and I always go back to this one.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Can you use a glass dish to cook or nonstick copper sheet ? I do not like to use foil if possible
Hi Margo! I few of our readers have made this in a glass dish and enjoyed that. I hope that works for you!
Thank you! Plant make this tonight👏
Instead of Dijon can I use honey mustard?
Hi Nancy! I have not tested that but one of our readers has and here is what they wrote “I’ve made this recipe 3 times and each time has been an absolute success! Everyone LOVED it. I did make a small change for the last two times that I will continue to do: instead of Dijon mustard, I used honey mustard. I really like this sweet version better than the tangy version of Dijon mustard. Anyway, this will forever be my go-to salmon recipe!”I hope this helps!
I just made it for our first Friday of Lent…My husband usually hates salmon and I have never attempted to make it because I thought it was one of those too complicated recipes I could not handle…the plates are licked clean. Great reviews from my husband and my two children! They especially liked the mustard-flavor.
Hi Sana! I’m so happy to hear that! Thank you for sharing your great review!
Awesome! This will be our new favorite salmon recipe. The mustard is not too strong which I am thankful for. It was so delicious.
I’m so happy you enjoyed that, Bridget! Thank you for sharing that with us!
Made this for my wife and kids last night… It was amazing!! Thanks for sharing it with us!!
Best,
Rob
Thank you for sharing that with us, Rob!! I’m so happy you all enjoyed that!
Could this same recipe be applied to trout? I’m trying to make a simple baked trout fillet.
Thank you!
I haven’t tried that but yes I think it would. I do have another trout recipe posted – have you tried that?
I made this last night for dinner for my wife and I. I didn’t have the Dijon mustard so used a ground (wet) mustard and I doubled the quantity.
It was a wonderful meal. My wife commented it would be like what we would have in a “fancy” restaurant. I agree but it was all because of a great recipe to start with.
Thanks Natasha.
That’s so great! Thank you for sharing your wonderful review with us!
Best Salmon Recipe! The only recipe my family will eat with salmon. We’ve been using the same recipe for over a year. Thank you Natasha! I love my salmon med. raw. I’m so glad you give a range of time for some that love them well done and some who like them med.
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Easy to prepare, looks good. But tastes pungent. Fish is fresh. Not sure if the dijion was bad, but Ive never known mustard to spoil. Will edit ratios and try again.
Hi Candice, that mmay be the culptit. Ours tasted very fresh! To keep the dijon fresh be sure it is refrigerated.
Delicious!
I’m happy you enjoyed that!
We just tried this tonight–and it was absolutely perfect! After having been disappointed by many salmon recipes in the past, I can safely say our search for a recipe is over! Thank you, Natasha, for sharing your obviously love for the Lord through the gift of cooking! We’re blessed!
Awww that’s the best! It sounds like you have a new favorite! Thank you so much for sharing that with me :). I’m all smiles!
This was a winner in our house. Everyone ate every bit on their plate, including the kids. Great recipe! I cooked a large 2 lb salmon instead of portion pieces, it worked great. Serving this again for our New Years dinner. Thanks!
I’m so happy to hear that! Thank you for sharing your great review!
Very tasty. The lemon and dijon mustard give it the kick. I also tried adding some good quality honey and it turned out fine as well. I’m going to serve this for our family Christmas dinner!
That’s so great! I’m so happy you enjoyed it
I’m not much for fish, but even I am going to do this for dinner on Sunday. This looks absolutely magnificent!
This is quite a popular one! I hope you love it!
Best salmon recipe ever! Thank you!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Hi! I’m in the process of making the marinade and realizing that I don’t have light olive oil, only extra virgin will it ruin it
Hi Brittney, I’m so glad you are enjoying our blog!! Extra virgin olive oil has a low smoke point so it is best used on salads and not ideal for high heat cooking. Extra virgin can cause your oven to get smoky at high heat.
This is by far my favourite salmon recipe….EVER! I’ve tried so many other recipes but this one is so flavourful and comes out so juicy. My son is a super picky eater and he LOVED it. He gave it two thumbs up 😉 Thanks for this amazing recipe!
Thank you for the wonderful review! I’m so happy you enjoyed that, Lee. That is the best when kids love what we parents make!
I made this for company last night and everyone loved it! This recipe is a keeper!
That’s so great! Thanks for sharing the awesome review with us, Jill!
Amazing! My kids, husband and I loved this recipe and I’ll be sure to use it over and over again!
I love that your entire family enjoyed this recipe, Kim! Thank you for this amazing feedback!
Absolutely delicious! You make this, your family and friends will think they are in a five star restaurant. Followed all directions. No need to change anything.
Wow! Thank you for this awesome review, Lisa! I’m so happy you you enjoyed this recipe!
My husband always wants more fish and salmon…I am not big fish lover…found this recipe and it was amazing…..best salmon I ever tasted….adding to my recipe file…
I’m so glad you enjoyed it! Thank you for the wonderful review!
This is my go-to salmon recipe – I’ve made it dozens of times & it never disappoints – thank you, Natasha! One small suggestion, if you don’t mind: adding the salt to the dijon mix may not be necessary. Mustard & salmon can be salty, & the lemon juice & garlic flavor are rich enough to mask the need for salt. I’ve never added salt to this & I love it!
That is so great to know, especially for folks who are on a cardiac or restricted salt diet. Thank you so much for sharing! 🙂
Made this tonight for my daughter and I. We both loved it, will definitely make it again!
I’m so glad you enjoyed it!
This is so delicious! I make it once a week. It’s the only way my husband will eat salmon!
I’m so happy you found a favorite Mona!
I was looking at the most liked recipes of 2017 and lost it and cannot get back to it. Please help. I just found your website and LOVE it!!! I subscribed.
Hi Janet. You can follow this link here 🙂 Hope this helps.
Deliscioso! This recipe is a keeper!
I’m so happy you liked it! Thank you for the great review Debra!
My family (includes 2 kids – 9yo & 5yo) love salmon and I usually cook it simply (pan fry with olive oil after seasoning the fish) and serve with vegetables. I decided to try your recipe for something a little different and they loved it! Thanks for posting this recipe. It was so easy to do.
That’s so awesome Kim! I’m so happy your family loved that!
Natasha – the lemon seems to overpower everything. I can taste the mustard but then the lemon just takes over. Am I doing something wrong?
It shouldn’t over power it. I would recommend lessening the amount if it is too much. Are you using fresh lemon?
Made this recipe last night and my family loved it! I didn’t have olive oil so I substituted with vegetable oil, also substituted lemon juice for lime, and parsley flakes instead of fresh parsley and it was wonderful! Oh and I also used regular mustard instead because I didn’t have Dijon mustard on hand. So happy that it tasted great even though I had all those substitutions! Great recipe
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi! Could I cook this on a cedar plank?
I honestly haven’t tried that but would love to know if anyone has and how they liked it. Maybe our readers can share some insight. If you experiment please let mw know how you like this recipe.
Is the nutrition guide for the whole fish ?
Hi Olga, The nutritional facts would be per serving. This recipe serves 4 to 6 (depending on thickness of slices). Hope this helps 🙂
Wow! Made it as instructed, minus lemon slices. Even my picky 95 year old father liked it. Anyone tried this with trout?
That’s so great, Mark! I’m happy you & your Dad enjoyed this recipe! I haven’t tried this with trout myself but one of my readers wrote “Love this recipe!! I use trout instead of salmon and it comes out delicious!! Thanks!!” Hope this helps!
I’ve made this recipe so many times. Very tasty, easy and healthy. Thank you so much!
You are welcome Dawn and thank you for making it 😀
I make this recipe all the time and I often use EVOO when it is all I have, and it seems to work fine. I will lower the temp to 425 and cook for just a minute or so longer if I use EVOO. But it is also delightful with butter. AND, I have also subbed dried parsley. A-OK.
I am going to try this one tonight but I missed it needs light olive oil. We only have extra virgin and no chance to go to the store. How can I substitute it?
Hi Yelena, I would use butter instead or avocado oil. Canola will work as well.
Thank you soooo much! I was thinking about butter as well:) Will bake it for dinner
I didn’t realize it was light olive oil! I used EVOO and it tasted great 🙂
I’m so happy you enjoyed that!
This recipe is a winner. I substituted fresh dill because we had no parsley and it was amazing.
I steamed pea pods in foil with the salmon while it cooked. It was a great dinner!
Yay, I’m happy to hear you enjoy the recipe as much as I do! Thanks for sharing your excellent review Robin!
This recipe is delicious and sooo easy. I make it for my family all the time. I’ll have to try it when we have company. I’m sure they’ll love it just as much as me!!
I’m glad you like the recipe, I hope your friends and family enjoy it just as much as you do! Thanks for sharing your excellent review Nina!
Made this again tonite. Never disappoints😁
I’m glad you love this fan favorite recipe. Thanks for sharing Cathy!
I made this recipe yesterday and it was so flavourful, with flavours exploding in my mouth.
We live in a condo and today a neighbour asked me what I was cooking last night. She walked by our door and noted the delicious smell. She now has your blog address!
BTW I am a new subscriber and can’t wait to try more of your appealing recipes.
You asked how we cook our salmon… I usually cook mine with a mixture of fresh orange and lemon peel, with a bit of salt and a bit more pepper. Once cooked, I take the hot dish out of the oven and pour some fresh lemon juice, mixed with white wine vinegar. It sizzles and forms a nice glaze. Et voila!
I’m happy to hear how much you (and your neighbor, lol) enjoy the recipe! Thanks for following and sharing your outstanding review Francine!
Thank you for sharing this unbelievably superb recipe! it is my new go-to. I’m eating salmon more often because of it. And I’ll be sure to share your brilliance with my friends! : )
My pleasure Jennifer! I’m happy to hear how much you love this recipe. Thanks for sharing your excellent review!
This recipe is absolutely delicious as are all of your recipes I have tried and I’ve tried many! I did substitute chives for the parsley (not a fan) and it tasted great. I tell all my friends they need to be following you!
I’m happy to hear how much you’re enjoying the recipes Diane! Thanks for following and sharing your encouraging, thoughtful comments! It means a lot!
Absolutely the best salmon recipe EVER.
That’s quite the review! Thanks so much for sharing Nicole!
I have tried a lot of salmon recipies. This one is AWESOME. The best I’ve ever had. Added a little basil and oregano (couldn’t help it – I’m Italian).
Wow, that’s quite the compliment! I’m glad to hear how much you love this recipe. Thanks for sharing your excellent review!
Wow……Thos recipe is fabulous, just rite. Had a Sunday dinner with guest and wife wanted something different and non expecting. I came across the this meal and this was a huge hit. Key is pre heating oven for sure, and time was rite on. I will be trying more salmon recipes from this site. Thank you for making a simple Sunday dinner a real feast.
My pleasure Don! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review with other readers!
What can I substitute Dijon mustard with? I tried it with I loved it but I’m out right now and don’t have time to go to the store. 😬
Hi Olga, I haven’t tried substituting, but just browsing the other comments, people have reported using grainy mustard, sweet mustard, horseradish mustard and some reported great results without mustard but I wonder if regular mustard will be too strong in flavor – maybe cut it down if using regular mustard.
Thanks, what I did was used regular mustard and added mayo to it cuz I didn’t want it to be so strong. It tasted amazing!!! My husband went back for 3rds 😁 Love this recipe! ThAnk you!
My pleasure Olga! I’m happy to hear the recipe was such a success, thanks for sharing!
Would frozen skinless salmon portions work for this?
Hi Liz, yes they would, just be sure to thaw according to package instructions first and pat dry with paper towels.
Hi Natasha! I’m new here, but I already love your recipes. Any salad suggestion for this delicious salmon?
Thank you for the compliment and for visiting our site 😀. This Tomato Avocado Salad never disappoints and will go well with salmon.
Thanks so much! Everything was lovely and delicious on my Valentine’s dinner! ❤️👌🏼I also made the mini cheesecakes! Just great! 😋
My pleasure Yas! I’m glad you enjoyed the recipes so much. Thanks for sharing!
I added some mayo to mine, it makes it a bit creamier, and if you make extra, pour some on top when it comes out!!
Great recipe, full flavor.
Yum, great suggestion Kevin! I’m glad you enjoy the recipe. Thanks for sharing!
The salmon dish was delicious. I’ve been trying different recipes and, not only was this easy to prepare, but it had the best taste. I will be back for more recipes!
I’m happy to hear how much you enjoy the recipe Dale! Thanks for sharing your great review!
Excellent….wonderful! I made this Salmon recipe tonight and also added in a couple of pieces of Halibut. My husband is not fish lover, but this, he loved it and asked if I would make it again!
Thank you Natasha!
You’re welcome Sherry! I’m glad you both love the recipe. Thanks for sharing your excellent review!
Muchas gracias, por enseñarnos, por lo facil que nos haces entender. Un gusto haberte conocido, aunque sea por video. Un fuerte abrazo desde Lima – Peru,
¡Me alegra saber cuánto disfrutas las recetas! ¡Gracias por seguir y compartir sus alentadores comentarios!
This salmon is BOMB! been making it for over a year now, the lemon and garlic give it sooo much flavor but yummy tangy flavor!!! Yumm. Don’t want salmon in any other way now 🙂 usually I make it in 1 piece and leave for a couple extra minutes.
I’m glad you enjoy the recipe so much Lexie! Thanks for sharing your excellent review!
We loved this! A great change from the usual teriyaki glazed salmon that we usually do.
Lisa, thank you for the great review on the recipe 😀
This was so soooooo yummmmmmy!!
I pretty much tripled the sauce I loved it so much😁
Thank you for sharing!
You’re welcome Brandi! I’m glad you love the recipe. Thanks so much for sharing! 🙂
Made this tonight and it was delicious! I only had dried parsley so I mixed it together, added a bit lemon juice to help the parsley hydrate and let it sit for a few minutes before cooking. This is a keeper, thanks.
You’re welcome Vanessa! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers!
Tried this tonight and loved it. Bumped up the Dijon just a bit. Thanks !
You are very welcome Terri and thank you for the great review 😀
Best salmon recipe ever!! I love recipes that use simple ingredients that you have on hand to make a clean, gluten free dinner!! Thank you Natasha!
My pleasure Jill! I’m happy to hear how much you enjoy the recipe. Thanks for following and sharing your fantastic review!
I’m a college student, and finding recipes that are taste, healthy, and easy on the budget is hard. Plus, I am always on the go and don’t have time to make something too intensive. Luckily, I was making a grocery list and stumbled upon this recipe! I made it for dinner and it’s amazing!! Not only does the apartment smell phenomenal, but I have leftovers for lunch tomorrow!!
I’m glad to hear how much you enjoy the recipe Tessa! Thanks for following and sharing your fantastic review!
Well I planned on doing this with Salmon but when I opened my salmon it just smelled to fishy. I already prepared the ingredients in a bowl so I improvised. I had some chicken tenderloins, so it was chicken with garlic and dejon instead. It still came out fabulous. I can’t wait to try it again with salmon.
I’m glad the recipe was a success Sheri! Thanks for sharing!
This is one of go-to recipes when baking salmon. I also use this on prawns. I use the Grey Poupon country dijon as I prefer the one with grains. Love love love this recipe! Thanks Natasha! 😘
You’re welcome Norelle! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review!
This came out beautifully. I used one large slice of salmon instead of the individual pieces. Needed to bake an extra 4 minutes.
I’m happy to hear that Patrick! Thanks for sharing your review with other readers!
Hi Natasha,
This recipe looks amazing, and I’m planning it for a light dinner on New Year’s Day for a small family gathering. This may be a silly question, but I’m curious about why you suggest to not use extra virgin olive oil.
I’m just now discovering your website and will be a frequent visitor! Thank you for your great work.
Hi David, I’m so glad you are enjoying our blog!! 🙂 Extra virgin olive oil has a low smoke point so it is best used on salads and not ideal for high heat cooking. Extra virgin can cause your oven to get smoky at high heat.
Delicious, fast and easy! I lone everything about this recipe. Thank you, Natasha!
You’re welcome Lexi! I’m happy to hear how much you enjoy the recipe. Thanks for sharing!
Can you use fresh dill instead of parsley
Yes that would work great!
Can I prepare a half salmon the same way?
Hi Lynn, yes you could use half the amount of salmon and cut the remaining ingredients in half. I hope you love it!
Do I wrap the salmon in the foil or do I just let it cook unwrapped?
Hi Cheryl, bake uncovered 🙂
Hi Natasha!!!
This salmon recipe was absolutely amazing. This will be the ONLY way I cook salmon from now on. Thank you so much for this recipe. I will be trying more of your recipes.
Hello Stacy! My pleasure, I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review!
Well – that was wonderful! And so easy! Thanks for another winner, Natasha!
You’re welcome Mary! I’m glad you love it. Thanks for sharing your great review!
Delicious and Easy~! Thank you~!!!
You’re welcome! I’m glad you love it!
Fantastic!!
I will be making this time and time again! This recipe is delicious and so simple. The ingredients pair perfectly with the salmon.
Thanks so much for sharing.
You’re welcome! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your wonderful review Rosaleigha!
AMAZING FLAVOR and so easy! My new favorite salmon recipe. Sockeye is definitely the best choice. Thank you!
You’re welcome Nancy! I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review!
Best salmon recipe ever! Ever since I tried this, I never make salmon any other way. Thanks, Natasha!
You’re welcome Liz! I’m glad you love the recipe so much! Thanks for sharing your wonderful review!
Love this! I add about 3 T fresh dill. Yum!
I’m glad you enjoy the recipe Regina! Thanks for sharing!
Very delicious with garlic, mustard, pepper and lemon. Yumyum
That does sound delicious Jane!
Wild caught salmon is very healthy for everybody my daughter in law hates fish but when she smelled this she tried it and found out she really doesn’t hate all fish. A great recipe even when you have picky family. It’s a keeper and my son thanks you too. I’ll be looking at all of you recipes to see if miss picky will eat others
LOL! I’m glad to hear that everyone enjoys the recipe! Thanks for sharing your great review June!