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Baked Salmon with Garlic and Dijon

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

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

Oven Baked Salmon in Roasting Pan garnished with parsley

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Baked Salmon Recipe:

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

Flaked Baked Salmon Recipe

The Best Salmon Marinade:

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

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

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

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

Ingredients for the best salmon marinade

How Long to Bake Salmon:

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

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

How long to bake salmon with before and after baking

The Best Types of Salmon:

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

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

Baked Salmon Filet up close

How to Make Air Fryer Salmon:

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

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

Air Fryer Salmon on wire rack

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

Oven Baked Salmon garnished with lemon slices and parsley

More Top Rated Salmon Recipes:

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

Watch How to Bake Salmon:

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

Baked Salmon with Garlic and Dijon

4.94 from 314 votes
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Oven Baked Salmon garnished with lemon slices

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

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

Ingredients

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

Instructions

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

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

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

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

Recipe Notes

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

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

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

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

 

 

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natashaskitchen

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

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Read comments/reviewsAdd comment/review

  • Joe thompson
    April 2, 2020

    Another winner! You continue to amaze Reply

    • Natashas Kitchen
      April 2, 2020

      You’re so nice! Thank you! Reply

  • Ann
    March 23, 2020

    Thank you, Natasha, for another great recipe!! I have been following another recipe for salmon for months; my family was getting bored. This recipe re-sparked our love for salmon night!! Fresh & light tasting & so easy!! All ingredients I had in the house, which was appreciated! Thank you! Reply

    • Natashas Kitchen
      March 23, 2020

      Aww, that’s the best, Ann! Thank you so much for sharing that with me. I’m so glad your family enjoyed this recipe. Reply

  • Lauren
    March 18, 2020

    Thank you SO much. I have been trying to learn to cook salmon for years. This is the BEST recipe I have ever tried. My husband said, “This is restaurant quality fish!” NOW I know how to cook salmon. Reply

    • Natasha's Kitchen
      March 18, 2020

      That is such awesome feedback and review. I’m glad you both loved this recipe! Reply

  • Andrew Skaab
    March 16, 2020

    Vony ye nezmeerno dobry! Reply

  • Sitwat
    March 15, 2020

    Thank you so much for this recipe. My 6 year old is craaaazy for it. His favourite food used to be poutine- he dreamed of poutine- literally!…he now tells me he likes this salmon more! I couldn’t believe it. It’s a staple in our family now. Thanks again for this recipe…it’s one of the best! Reply

    • Natasha's Kitchen
      March 15, 2020

      Wow sounds like your 6-year-old found his favorite dish! Your comment really makes me so happy and inspired so thank you for such an amazing review! Reply

  • Mona
    March 11, 2020

    I am not much of a salmon person, but you have just changed my life..now i crave it!! i made this recipe (did my very best to divide the ingredients for one person) and now i am looking at the rest of your salmon recipes to try!!
    i live with a picky vegetarian and kids who think life orbits around cereal and milk…so i am left alone to try new recipes…thank you so much!!! i loved that one Reply

    • Natashas Kitchen
      March 11, 2020

      You’re welcome! I’m so happy you enjoyed this recipe, Mona! Reply

  • Barb
    March 11, 2020

    I am picky about my salmon, usually broil it in the winter, and grill the rest of the year. I decided to try this recipe as an ongoing introduction into cooking with my air fryer. I cut the thick salmon in 2” chunks and rolled in the marinade, then put some on top and finished with 1/3 of a lemon slice. I was impressed with the juicy tender flavor of the salmon, I can see this is going to be repeated often, I paired the salmon chunks with garlic mashed potatoes and vermouth creamed peas. Excellent dinner, Thank you for the recipe! Reply

    • Natasha's Kitchen
      March 11, 2020

      So great to hear that you loved the recipe, Barb. Thank you so much for your wonderful review and for sharing your own experience trying out this dish. I hope that you love all the recipes that you try! Reply

  • Fran
    March 8, 2020

    I tried this today. Family loved it. It is so simple. I didn’t have any lemons, so I used a large lime instead. I am also accustomed to marinating fish and meat for a few hours so I marinated the salmon with just garlic, black pepper and salt from the morning and then in the evening I made the sauce per the recipe. I served it with a sweet potato salad and green beans. I am definitely saving this recipe. Thanks Natasha! Reply

    • Natasha's Kitchen
      March 9, 2020

      Hello Fran, thank you for your amazing review. I think those are really some good tips thanks for sharing that with us. Reply

  • Susan
    March 7, 2020

    My family loved it. Easy, quick and healthy. Salmon came out perfectly. Not dry. Thank you! Reply

    • Natasha's Kitchen
      March 7, 2020

      Glad they loved the recipe, Susan! Thank you for sharing that with us and I hope you love every recipe that you try. Reply

  • Crystal ann Clements
    February 29, 2020

    Beautiful, easy, and SO GOOD. Reply

    • Natashas Kitchen
      February 29, 2020

      I’m so glad you enjoyed that Crystal! Reply

    • Natasha's Kitchen
      February 29, 2020

      Thanks for the great feedback! Reply

    • Alyson
      March 20, 2020

      Yummy recipe! Thank you! I didn’t have parsley so I chopped up some spinach leaves and I was out of lemons so I used an orange. So tasty! Reply

      • Natashas Kitchen
        March 20, 2020

        I’m so glad you enjoyed that, Alyson! That’s so great! Reply

  • Susie B
    February 23, 2020

    Hi- what if you only have exra virgin olive oil at home? can you sub canola or avocado oil in this recipe? Thanks Susieie Reply

    • Natashas Kitchen
      February 24, 2020

      Hi Susie, I would probably go with canola oil because it has the highest smoke point. Reply

  • Kayla Johnson
    February 22, 2020

    Such a coincedence! I am glad you had advice on that! Do you think if I used beef chuncks instead of lamb it would be good?

     Reply

    • Natashas Kitchen
      February 22, 2020

      Hi Kayla, it is possible I have bot tested that however. If you experiment I hope you love it! Reply

  • Kayla Johnson
    February 21, 2020

    Hi Natasha,
    I was wondering,I think salmon is real great with Dijon but would Honey Mustard work?Would it taste as good?Thanks for all your recipes!  Reply

    • Natashas Kitchen
      February 21, 2020

      Hi Kayla, 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! Reply

  • Katie
    February 20, 2020

    I don’t ever leave reviews on recipes, but this one is worth it. I love this salmon SO MUCH. I add it to a salad, eat it on its own, add it to zoodles. It’s great hot or cold. I always use avocado oil and it turns out perfectly. I really love it. Reply

    • Natasha's Kitchen
      February 20, 2020

      Thank you so much for sharing that with us, Katie. I love hearing good reviews like this it’s inspiring! Reply

  • Terry
    February 8, 2020

    So easy and tasted fantastic, love all your recipes I have cooked and really enjoy the videos Reply

    • Natashas Kitchen
      February 8, 2020

      Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles Reply

  • Jess
    February 8, 2020

    This is so yummy! Also very easy. I rarely eat seafood, when I do it’s just fish n’ chips. Yet here I am devouring this salmon…I might have made it twice this week  Reply

    • Natashas Kitchen
      February 8, 2020

      Isn’t the flavor amazing Jess! Thank you for sharing your wonderful review! Reply

  • Amy Osroff
    February 7, 2020

    I absolutely love this recipe! It is now the only way I make my salmon. I also use a little of the sauce on my fresh asparagus before I roast them. Yumminess!!! 😊 Reply

    • Natasha's Kitchen
      February 7, 2020

      Hello Amy so happy to read your wonderful comment. Thank you so much for your review and I’m happy that you love this recipe! Reply

  • Nina
    February 6, 2020

    Hi! Love your website. Do you think this recipe with work en papillote style? Thank You. Reply

    • Natasha's Kitchen
      February 6, 2020

      I haven’t personally tried that Nina. Let me know how it goes if you decide to try it out and experiment. Reply

  • Jennifer Henderson
    February 4, 2020

    Oh so good….but left my filet whole and cooked mine at 375 for 15 minutes…it was perfect and very juicy!!! Reply

    • Natasha's Kitchen
      February 4, 2020

      Awesome thank you for sharing and for your feedback Jennifer. Reply

  • Amber
    January 30, 2020

    I’ve made this recipe a few times all have been delicious. When I made it for christmas, I grilled it on the grill on a cedar plank as we didn’t have room in the oven for it. The salmon was the first dish finished and I had many requests to make it a yearly addition to the menu! Reply

    • Natashas Kitchen
      January 30, 2020

      That’s just awesome, Amber! This recipe is always popular at get-togethers. Reply

  • Katie
    January 27, 2020

    Made this for the family and it was a hit! Reply

    • Natashas Kitchen
      January 28, 2020

      That’s so great, Katie! Thank you for that wonderful review! Reply

  • Emily
    January 27, 2020

    This recipe has convinced me to make salmon more often for my family. Thank you! Reply

    • Natashas Kitchen
      January 28, 2020

      You’re welcome, Emily! Isn’t the flavor amazing! Reply

  • Katie
    January 27, 2020

    Obsessed with baked salmon! Can’t wait to try your recipe! Reply

    • Natashas Kitchen
      January 27, 2020

      I hope you love this recipe, Katie! Reply

  • bent el deera
    January 16, 2020

    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 Reply

    • Natashas Kitchen
      January 16, 2020

      You’re welcome!! Thank you for sharing your wonderful review Reply

  • Jazmin
    January 15, 2020

    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! Reply

    • Natashas Kitchen
      January 16, 2020

      Aren’t the flavors amazing for such a simple recipe! Reply

  • Cassie
    January 14, 2020

    Made this recipe tonight and LOVED it! Absolutely perfect. Can’t wait to have guests over and make this for them! Reply

    • Natashas Kitchen
      January 14, 2020

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

  • Marjorie
    January 11, 2020

    I have made this salmon recipe twice now, second time for 10 guests. Rave reviews!
    So easy, moist and delicious.
    Thank you for sharing! Reply

    • Natashas Kitchen
      January 11, 2020

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • stefany
    January 7, 2020

    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 Reply

    • Natasha
      January 7, 2020

      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. Reply

  • Art |Pietropaolo
    December 26, 2019

    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. Reply

    • Natashas Kitchen
      December 26, 2019

      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. Reply

  • Bill Carter
    December 22, 2019

    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? Reply

    • Natashas Kitchen
      December 23, 2019

      Hi Bill, I haven’t tested with storing that more than a day. If you experiment, let me know how you liked the recipe Reply

  • Hrelate
    December 20, 2019

    It looks awesome! I liked your recipe of Pecan Cranberry dip very much and would make it soon. Reply

    • Natashas Kitchen
      December 20, 2019

      I hope you love it! Are you planning on making that for Christmas! Reply

  • Karen Knapp
    December 13, 2019

    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… Reply

  • Patricia
    December 11, 2019

    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 Reply

    • Natashas Kitchen
      December 11, 2019

      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. Reply

      • Tina L O'Brien
        February 2, 2020

        I bought one of the big salmolns at Costco $35, sliced the thick part off the salmon horizontally, in sections and put those sections under where the salmon was thinner and I baked the whole salmon w/marinade spread on top for 35 minutes at 350 and was cooked to perfection!. I have a gas stove. Reply

        • Natasha's Kitchen
          February 2, 2020

          Great to hear that Tina! Thank you for sharing. Reply

  • Nykki
    December 8, 2019

    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. Reply

    • Natashas Kitchen
      December 9, 2019

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Betsey
    December 1, 2019

    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!!!! Reply

    • Natashas Kitchen
      December 2, 2019

      Hi Betsey, that’s so great! It sounds like you have a new favorite! Reply

  • Vera
    November 29, 2019

    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. Reply

    • Natasha
      November 29, 2019

      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. Reply

  • Ken
    November 25, 2019

    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 Reply

    • Natashas Kitchen
      November 26, 2019

      I hope you love this recipe! Thank you for sharing that with us, Ken! Reply

  • Ellen
    November 23, 2019

    Love this recipe! Natasha~ would it taste good served at room temperature? Reply

    • Natashas Kitchen
      November 23, 2019

      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. Reply

  • Doug Stallworthy
    November 20, 2019

    hi i really want to try this recipe but i have frozen fillets should i thaw first or cook from frozen ???? Reply

    • Natasha
      November 20, 2019

      Hi Dough, I would definitely thaw first and pat dry with a papertowel. Reply

  • Jeff
    November 19, 2019

    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! Reply

    • Natashas Kitchen
      November 19, 2019

      That’s just awesome, Jeff! Isn’t that the best when kids love what us parents make! That’s so great! Reply

  • Victoria
    November 15, 2019

    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! Reply

    • Natashas Kitchen
      November 15, 2019

      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. Reply

  • Beth Patterson
    November 11, 2019

    Thanks for the great recipe! I made it with cilantro instead of parsley; salmon was juicy and delicious! Reply

    • Natashas Kitchen
      November 11, 2019

      I’m so glad you enjoyed it, Beth! Thank you for the wonderful review! Reply

  • Hana Pinard
    November 8, 2019

    Thanks for the tips Natasha! Slava Ukraini))) Reply

    • Natashas Kitchen
      November 8, 2019

      You’re welcome! I’m so glad you enjoyed that. Reply

  • Lucas
    November 5, 2019

    This looks so good, thanks for sharing! Can’t wait to try it! Reply

    • Natashas Kitchen
      November 5, 2019

      I hope you give it a try soon, Lucas! Reply

  • Marianne Spychalski
    November 4, 2019

    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!! Reply

    • Natashas Kitchen
      November 4, 2019

      Isn’t it the best! Thank you for sharing that awesome feedback with me, Marianne! Reply

  • L
    November 2, 2019

    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? Reply

    • Natashas Kitchen
      November 2, 2019

      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. Reply

      • Cheryl Keith
        December 7, 2019

        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. Reply

  • Sarah
    October 22, 2019

    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  Reply

    • Natashas Kitchen
      October 22, 2019

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

  • Liz linnell
    October 20, 2019

    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. Reply

    • Natashas Kitchen
      October 21, 2019

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

  • Jeannine Duval
    September 26, 2019

    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.
    Reply

    • Natashas Kitchen
      September 26, 2019

      Thank you for the wonderful review! I’m so happy you enjoyed that. Reply

  • Joseph
    September 23, 2019

    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 ?? Reply

    • Natashas Kitchen
      September 23, 2019

      Thank you so much for sharing that with me, Joseph! Reply

  • Waldo
    September 19, 2019

    Where do you get 1.5 lb of salmon for $12? I just paid CAD34 (USD26) for 1.25lb. Reply

    • Natashas Kitchen
      September 20, 2019

      Hi Waldo, we are in the U.S. and I find Salmon at our local grocery store or Costco. Reply

  • Jocylen A.
    September 18, 2019

    Would this recipe work for haddock as well? Reply

    • Natasha
      September 18, 2019

      Hi Jocylen, I haven’t tested it with haddock, but I think it could work well. Reply

      • Jocylen A.
        September 19, 2019

        I am trying it tonight. Will give a full report! Reply

  • Miriam
    September 16, 2019

    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! Reply

    • Natashas Kitchen
      September 16, 2019

      Isn’t it the best when kids love what we moms make! That’s so great! Reply

  • Carina Z
    September 14, 2019

    Great, go-to salmon recipe! Turns out perfect every time. Reply

  • Carol D
    September 13, 2019

    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. Reply

    • Natashas Kitchen
      September 13, 2019

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

  • Kalina
    September 10, 2019

    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!  Reply

    • Natashas Kitchen
      September 10, 2019

      Thank you for that nice and thoughtful feedback, Kalina! I’m so glad you found a favorite on our blog. Reply

  • Donna Sutton
    September 10, 2019

    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! Reply

    • Natashas Kitchen
      September 10, 2019

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

  • Linde
    September 9, 2019

    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! Reply

    • Natashas Kitchen
      September 9, 2019

      Thank you so much for sharing that with us. Reply

  • Veronica
    September 9, 2019

    This baked salmon is such a delight to eat it has the perfect balance of flavors, that is just scrumptious! Reply

    • Natashas Kitchen
      September 9, 2019

      Hi Veronica! I’m so glad you enjoyed that! Thank you for that awesome feedback! Reply

  • Jenn M.
    August 30, 2019

    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! Reply

    • Natashas Kitchen
      August 31, 2019

      I’m so happy to hear that! Thank you for sharing your great review, Jenn! Reply

  • Bev Law
    August 3, 2019

    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. Reply

    • Natasha
      August 4, 2019

      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. Reply

  • Rosie
    July 24, 2019

    Love this recipe but would like to try it on the BBQ. Any suggestions? Reply

    • Natashas Kitchen
      July 24, 2019

      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. Reply

      • ema39
        September 9, 2019

        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. Reply

        • Natashas Kitchen
          September 9, 2019

          Thank you for sharing that with us, Ema! Reply

          • ema
            September 10, 2019

            Did the cedar plank today. Result was wonderful.

          • Natashas Kitchen
            September 10, 2019

            That’s so great, Ema! Thank you for sharing that awesome review!

  • Carolyn Frank
    July 21, 2019

    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. Reply

    • Natashas Kitchen
      July 21, 2019

      That’s so great! Thank you for sharing that with us! Reply

  • Susan
    July 13, 2019

    Simple and delicious! Making tonight for the second time within a couple of weeks. A new favorite! Reply

    • Natashas Kitchen
      July 13, 2019

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

  • Debby
    July 5, 2019

    Delicious! I used to make teriyaki salmon but this recipe is better 😋 Reply

    • Natashas Kitchen
      July 5, 2019

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

  • AILUY
    June 25, 2019

    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 Reply

    • Natashas Kitchen
      June 25, 2019

      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! Reply

  • mahlon
    June 19, 2019

    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. Reply

    • Natashas Kitchen
      June 20, 2019

      That’s so great! Thank you for sharing that! Reply

  • W K
    June 9, 2019

    ❤️❤️❤️love this recipe, easy to make too! Thank you ! Reply

    • Natashas Kitchen
      June 9, 2019

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

  • Anamit Sen
    June 7, 2019

    I wonder if this recipe would work with orange juice? I have CKD and 🍋 is a no-no for me… Reply

    • Natashas Kitchen
      June 8, 2019

      Hi Anamit! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

      • Anamit Sen
        June 8, 2019

        Thanks for replying..I certainly shall let you know how it turned out once I make it…
        Anamit Reply

    • Trina
      June 12, 2019

      You can use the spice sumac as a lemon sub. It is good for you as well. Reply

    • kartika
      August 26, 2019

      tried it for dinner .. easy and delicious. will repeat it for sure Reply

      • Natashas Kitchen
        August 26, 2019

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

  • Karen Knapp
    June 6, 2019

    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! Reply

    • Natashas Kitchen
      June 6, 2019

      Thank you for sharing that tip with us! We love it in salads also! Perfect especially for left overs! Reply

      • Carol Briers
        June 6, 2019

        Leftovers? We have never had leftovers with this amazing recipe! Perhaps I need to double the recipe next time. It is to die for. Reply

        • Natashas Kitchen
          June 6, 2019

          Doubling it sounds like a great idea! Reply

  • Becky Hardin
    June 5, 2019

    Such an awesome recipe. Full of flavor and delicious! Reply

  • KHALED
    June 5, 2019

    Wowwwwwww
    It just work very good . Voodoo Divan.
    Thank you Reply

    • Natashas Kitchen
      June 5, 2019

      I’m so happy you enjoyed that Khaled! Reply

  • Barbara
    June 5, 2019

    Our fav! We love..all your salmon recipes. But this, is da bomb!
    Thanks Natasha!
    Barbi from, Lakeland, FL Reply

    • Natasha
      June 5, 2019

      Hi Barbara! I’m so happy you loved the recipe! Thank you for sharing your wonderful review. Reply

  • Robert A. Hyduke
    June 5, 2019

    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. Reply

    • Natasha
      June 5, 2019

      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! Reply

  • Nico
    June 5, 2019

    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 Reply

    • Natashas Kitchen
      June 5, 2019

      YOu’re so welcome Nico! I’m so happy you enjoyed that and thank you for that awesome feedback! Reply

  • Sara Welch
    June 4, 2019

    Nothing quite like salmon in the spring! Looks perfectly light and flavorful; looking forward to making this tomorrow for dinner! Reply

    • Natashas Kitchen
      June 4, 2019

      I hope you love it, Sara! Thank you for that awesome review! Reply

  • Julie
    June 4, 2019

    I’m picky about salmon recipes, but this is amazing! The garlic and Dijon sauce is a great addition to the salmon! Reply

    • Natashas Kitchen
      June 4, 2019

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

  • Valentina
    June 4, 2019

    This is such an amazing salmon recipe! Reply

    • Natashas Kitchen
      June 4, 2019

      I’m so happy you enjoyed that Valentina! Reply

  • Ruhama
    May 16, 2019

    This is our favorite! Quick question: how long should I bake if I use a big salmon filet?
    Thanks!! Reply

    • Natashas Kitchen
      May 16, 2019

      Hi Ruhama, it depends on the thickness of the salmon I would check the temperature towards the end to be sure. Reply

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