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
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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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!!
Hello Debbie, thank you for your detailed comments and suggestion. We truly appreciate it that you took the time to share this with us!
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.
Hi Sandy! You could just leave it out. I also have other salmon recipes HERE. There might be another one you enjoy.
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!!
That’s so great! It sounds like you have a new favorite, Beth! Thank you for your awesome review!
This sounds delicious! I am prepping ahead for Thanksgiving travel. Can I freeze it after baking, thaw and reheat? Thank you
Hi Steph, I have not tried freezing this to advise. I have tried refrigerating this the night before and it works just fine!
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.
Thank you, we’re happy to see your good comments and feedback, Paul!
This is sooooo delish! Followed recipe exactly and was not disappointed. Thank you!
I’m glad to hear that, Laura! Thank you for your great comments and feedback.
Looks delicious, can I ask what sauce you have on the side?
Thanks!
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.
I just tried this today. It was so amazing! I’ll be using this recipe again very soon. Thank you for sharing this 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us, Christie!
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.
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. 🙂
Perfect in every way, Natasha! Thank you for this easy recipe and delicious ticket to satisying smiles all around the table!
Aaaw, thank you! We appreciate your comments and review, Robin.
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.
Thank you for sharing that with us, Robert. 🙂
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!
I’m so happy you loved the salmon recipe!
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.
That sounds wonderful, Laura! Thank you for the review, I’m so glad you and your husband enjoyed this recipe.
I added some chopped artichoke hearts on top to roast in the last half and it was delish!
Thank you so much for sharing that with me, Marion! I’m so glad you enjoyed it!
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?
Hi Robbie, light olive oil has a more neutral taste and a higher smoke point of 465–470℉.
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
So glad to hear that, Rosie!
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.
Thank you so much for sharing that with me, Ella! I’m so happy you enjoyed that!
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
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!
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.
Thank you, I appreciate the great feedback!
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.
So glad to hear it was enjoyed! Thank you for sharing.
Hi Natasha. Love your recipes! This one is excellent. How long can you keep the marinade? Thank you
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).
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!
That makes me really happy, thanks a lot for sharing!
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.
So glad to hear that! Thanks for sharing, Eileen! 🙂
I Love the recipe my family enjoyed it. Planning on making it again.
That’s wonderful! 🙂
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
Hi there, I imagine that should be fine. I hope you love it!
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.
Hi is this good for parties? Planning to make on Sunday, should it be single portions or slab would work? Thanks!
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!
It was delicious! Had with a green salad and homemade rolls. Yumm
Yum indeed! I’m so happy you enjoyed that. Thank you for sharing that with us, Dorothy!
Made it for dinner today. Super delicious, super easy. Thank you!
So glad you enjoyed it!
Just tried this recipe for a quick lunch and it was just amazing. Can’t wait to try more of your recipes.
That’s wonderful, Honour! So glad you enjoyed this recipe and I hope you find many others you’ll love as well.
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!
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.
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
That is the best when kids love what we moms make. I’m so glad you all loved it, Rebecca!
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. 😉
Thanks for the info and reminder, Nicole. We’ll be sure to check that out.
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. 😝
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.
That’s just awesome! Thank you for sharing your wonderful review!
If making on Friday for Sunday lunch, at what temp and for how long would you reheat it before serving
Hi Michael, we found it is best fresh. Salmon tends to be drier when it is reheated.
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!
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.
This is a wonderful recipe! I plan to use some of my be leftovers (3# for two persons = leftovers 😁) for onigiri 🍙
Sounds like a plan !
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.
Thanks, Marg. I’m happy to know that you enjoyed it!
Absolutely the best salmon recipe I’ve tried. I had to use lemon concentrate but won’t next time. It was too strong.
I’m so glad you enjoyed it!
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.
That’s so great, Norma! Thank you so much for sharing that with me!
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.
Thank you, Diane! I’m so glad you enjoy my recipes.
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
I’m so glad you enjoyed it!
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!
You’re welcome, Vic. Great to hear that the recipe is always a huge hit!
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.
Sounds great, Ellie! Thank you for your wonderful feedback and review, we appreciate it.
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?
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.
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.
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.
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!!
Thank you so much for sharing that with me, Lucy! I’m so glad you loved this recipe!
I’ve only ever cookes frozen salmon, should we just cook it for however long it says on the packaging?
Hi Selina, if the salmon is frozen, I would thaw it before cooking. I haven’t tried cooking from frozen.
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! 😊
Hi Christi, you are so welcome. I’m happy that you’re enjoying the recipes. Thanks for watching that tour, we appreciate that!
I’m now a salmon lover due to this great recipe. Thanks for another winner Natasha.
Yay love it! I hope you’ll love all the recipes that you will try from my website.
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!
I bet this will be so good on salmon! I hope you love it, Connie!
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!!
That’s wonderful to hear, Pat! Thank you so much for sharing your feedback with us, so glad you loved it!
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?
So glad you enjoyed it, Bob! yes, that will work just fine.
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!
Hi Natalia! I am so happy you enjoy this recipe. Thank you for letting me know that.
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!!!!
Wonderful, thank you for sharing, Kim! So glad you enjoyed this recipe.
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.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Enza! It sounds like you found a new favorite!
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!
Thank you for your awesome feedback and review, Kathryn. I’m happy to know that you enjoyed the recipe!
Seriously the best salmon I’ve ever had. It really was very, very good and had such a great flavor.
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!
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!
Hello Lynn, thanks for the awesome feedback and review. I’m glad you’re enjoying the recipes!
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.
Sounds great and nice to know that the substitutions that you used worked well too! Thank you for sharing that with us, Jaye.
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!
You’re welcome! I’m so happy you enjoyed it, Leah!
Can you substitute dried parsley for fresh with good results?
Hi Arlene, we prefer fresh parsley, but one of our readers mentioned great results using dried. I hope you love this recipe.
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!
Hi MDM, I would recommend ensuring it doesn’t dry out. I hope you love this recipe!
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!!!
Hello Lena, vegetable oil is a good substitute and I’m glad it turned out great!
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!
Thank you so much for your good comments. I hope you’ll love all the recipes that you will try!
My husband and myself love the baked salmon.We will cook it when we have visitors so easy to prepare.
Great to hear that you both enjoyed it! I hope your visitors will enjoy them too.
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.
No air fryer! BAKE the salmon!
Follow the recipe! Why comment if you did not cook as directed!
Hello?? Air fryer directions are included, so this was perfectly “kosher” just for your info!!
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.
I’m so glad this recipe converted you, Llynn! Thank you so much for sharing that with me.
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!
Great to hear that you loved the recipe! Thank you for the review, we appreciate it.
This is the best salmon I’ve ever made! Easy ingredients and instructions. This is my go to from now on. Thank you!
That’s so great! It sounds like you have a new favorite, Janet!
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!
It gives it that perfect balance! I’m so glad you enjoyed it!
Excellent excellent recipe. My husband loved it. It was light and tasty.
Glad to hear that it was a hit! Thank you for the review, Rosie.
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!
Yay, that’s fantastic feedback! Thank you for sharing that with us, glad you and your family enjoyed this recipe.
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).
Thank you for sharing that with us, Paul! I’m glad you enjoyed it.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Diana!
This fish is delicious!!! I followed the recipe and it was a success!!! Thank you!
You’re welcome! I’m so happy you enjoyed it, Edna!
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.
Sounds great, Cindy! I’m happy to know that you enjoyed this recipe.
I thank you very much for your recipes and I have used and enjoyed them. Peace, John
You’re welcome, John. I hope you’ll love all the recipes that you will try!
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!
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.
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 !
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.
I love the flavor profile of this recipe.
Any advice on adding a panko crust? Thanks!
Hello there, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
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 😊
I’m so glad you found a favorite recipe on my blog, Oxana! Thank you so much for sharing that with me.
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.
I’m so happy you enjoyed that. Thank you for sharing that with us, Lu!
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!