This Baked Salmon recipe is juicy, flaky, and full of flavor from the zesty fresh lemon and tangy Dijon marinade. This recipe sounds fancy, but it is so quick and easy to make with just a handful of ingredients!

According to my readers, this easy Oven-Baked Salmon has impressed in-laws, saved marriages, and has even left picky eaters smiling, so watch the video tutorial below and find out why everyone loves it.

fillets of baked salmon in a frying pan topped with lemon slices and parsley

This post may contain affiliate links. Read my disclosure policy.

The Best Baked Salmon Recipe

When it comes to parties and entertaining, this 20-minute roasted salmon is one of our go-to seafood recipes along with the best Fish Tacos and Creamy Shrimp Pasta.

We have so many incredible baked salmon recipes on our site, from Pan-Seared Salmon to Air Fryer Salmon, but this is by far the crowd favorite. With more than a thousand 5-star reviews and my own kids’ stamp of approval (they always ask for seconds), this Baked Salmon with Garlic and Dijon recipe had to grace the pages of my cookbook, Natasha’s Kitchen! It’s safe to say that this is the recipe to try if you are new to cooking fish.

Baked Salmon Video

Watch Natasha make Baked Salmon. It might sound intimidating, but it is so simple and flavorful, and the presentation is impressive. The marinade keeps the salmon so moist, that the fish just flakes right onto your fork with each bite.

Why You’ll Love This Salmon Recipe

  • Quick – You’ll have an amazing dinner in just 20 minutes, from start to finish.
  • Easy- Simply combine the garlic dijon ingredients for an aromatic and tangy flavor, and pop your sheet pan into the oven.
  • Flavor-packed – The garlic dijon and lemon glaze adds tons of flavor to every bite without any marinating time.

Ingredients

The flavorful garlic, dijon, and lemon glaze is what truly sets this Baked Salmon recipe apart. This is a light and feel good salmon recipe but is definitely not lacking in flavor.

  • Salmon – 1 1/2 lb. fillet, pin bones removed. See our tips below for removing the bones and how to shop for salmon.
  • Lemon – 1/2 lemon, sliced into 4 rings
ingredients for baked salmon including fillets of fish, lemon, pepper, olive oil, salt, dijon mustard, garlic and parsley

Pro Tip:

To remove the tiny pin bones from your salmon, run your fingers across the surface of the fillet to feel for bones. They are difficult to see, so feeling for them is the best way to locate them. Use kitchen tweezers to remove the little bones, pulling in the direction that they lie.

The Best Marinade for Baked Salmon

I am convinced this is the best marinade for seafood. It works on shrimp, Lobster Tails, Salmon Skewers, and all kinds of fish (we also snuck it onto these Chicken Legs)! The best part is – there is very little prep time and no waiting time required, just brush it on and bake.

  • Dijon Mustard – Creamy Dijon compliments the rich salmon and adds a tangy flavor
  • Fresh Lemon Juice – Fresh squeezed, adds a citrusy flavor that compliments fish so well
  • Fresh Parsley – finely chopped
  • Olive Oil – Adds rich moisture to the marinade to help prevent the salmon from drying out while baking
  • Salt & Pepper – Fine sea or kosher salt and freshly ground black pepper enhance the natural flavor of the salmon

How to Make Oven-Baked Salmon

It’s so simple to learn how to bake salmon in the oven in just a few easy steps. It’s sure to become a go-to recipe for your family!

  • Prepare – Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper, aluminum foil, or a Silpat mat. Slice salmon into 4 portions and arrange them on the baking sheet, skin-side-down.
  • Make Marinade – In a small bowl, combine chopped parsley, pressed garlic cloves, olive oil, lemon juice, Dijon mustard, salt, and pepper.
  • Baste – Divide the marinade evenly between the four pieces and brush over the top and sides of the salmon. Top each piece with a slice of lemon.
  • Bake – Bake at 450°F for 12-15 mins or until just cooked through and flaky.

Pro Tip:

Once the glaze is on, bake right away, otherwise the acid in the lemon juice will start to cook the fish and make it tough. Trust me, slathering the glaze on just before baking gives this dish plenty of flavor.

Should you Bake Salmon Covered or Uncovered?

Salmon cooks quickly at high temperatures. We prefer baking uncovered so it doesn’t steam cook.

How Long to Bake Salmon

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. This proven roasting method always produces excellent results:

  • Time: Roast at 450°F for 12 -15 minutes
  • Internal Temperature: According to the USDA, the salmon should reach 145°F at the thickest part of the fillet on an instant-read thermometer. It also should flake easily with a fork.

Since salmon varies in size depending on species, keep an eye on your fillets towards the end of baking. Thinner fillets will roast faster while thicker fillets may take longer to bake.

baked salmon fillets on a sheet pan with lemon slices

How to Buy Salmon

There are many types of salmon out there and I always recommend buying the best you can afford.

  • Salmon appearance – should have silver, shiny skin. Wild-caught salmon is (bright pink/red) and farm-raised is naturally greyish.
  • Thickness – Choose a plump fillet that does not appear dry or bruised. Thick and fatty fillets such as Alaska King Salmon are more forgiving if overcooked.
  • Smell test – Salmon should not smell fishy. It should smell more like salt water than a strong, fishy odor. I always smell the fish at the fish counter to ensure freshness.
  • Buy it when you need it – based on USDA guidance, fresh salmon should be cooked within 1-2 days of purchase.
  • Skin-on vs. skinless salmon – we have made baked salmon with the skin on and skinless. Baking with the skin-on creates a natural barrier between the hot pan and seals in the natural oils and flavors.

What to serve with Baked Salmon

Baked Salmon pairs nicely with nearly any starch (such as Mashed Potatoes, Quinoa, or Rice), vegetable, or fresh salad. Here are some of our favorites to make a complete lunch or dinner:

a fork cutting into baked salmon

Storage

  • To Refrigerate: Once the salmon is cooled to room temperature, refrigerate immediately in an airtight container for up to 3-4 days.
  • Freezing: Tightly wrap individual cooled portions in plastic wrap and then place them into a freezer-safe container or bag. Store for up to 3 months. Defrost in the refrigerator overnight before reheating.
  • To Reheat: Reheating salmon can be a delicate process so reheat “low and slow” to keep your salmon moist. Keep your oven, stovetop, or air-fryer temperature low, and slowly bring it back to temperature. I don’t recommend microwaving salmon. You can also transform leftovers into Salmon Cakes or Salmon Cobb Salad.

More of Our Best 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.

Natasha's Kitchen Cookbook

Baked Salmon with the Best Marinade

4.98 from 1094 votes
Author: Natasha Kravchuk
fillets of baked salmon flaked with a fork
This juicy, flaky, Baked Salmon recipe is full of flavor with a zesty citrus and tangy dijon mustard marinade. An easy, 20-minute meal for perfectly cooked salmon every time!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients 

Servings: 4 people

Instructions

  • Preheat oven to 450°F and line a rimmed baking sheet with a silicone liner, parchment, or foil. Arrange salmon fillets on the prepared baking sheet, skin-side-down.
  • In a small bowl, add the marinade ingredients: parsley, garlic, oil, lemon juice, Dijon mustard, salt and pepper. Stir to combine.
  • Generously spread the marinade, brushing over the top and sides of the salmon then top each piece with a slice of lemon.*
  • Bake uncovered at 450°F for 12-15 min or until just cooked through, flaky, and the salmon reaches an internal temperature of 145˚F at the thickest portion on an instant-read thermometer. Do not over-cook.

Notes

*Once the glaze is applied, bake right away or the lemon juice will start to ‘cook’ the salmon, making it tough. There is no need for lengthy marinating in this recipe, just brush on the glaze and bake. 

Nutrition Per Serving

314kcal Calories3g Carbs34g Protein18g Fat3g Saturated Fat5g Polyunsaturated Fat9g Monounsaturated Fat94mg Cholesterol388mg Sodium884mg Potassium1g Fiber1g Sugar242IU Vitamin A13mg Vitamin C33mg Calcium2mg Iron
Nutrition Facts
Baked Salmon with the Best Marinade
Amount per Serving
Calories
314
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
9
g
Cholesterol
 
94
mg
31
%
Sodium
 
388
mg
17
%
Potassium
 
884
mg
25
%
Carbohydrates
 
3
g
1
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
34
g
68
%
Vitamin A
 
242
IU
5
%
Vitamin C
 
13
mg
16
%
Calcium
 
33
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: baked salmon
Skill Level: Easy
Cost to Make: $$
Calories: 314

Natasha Kravchuk

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

Read more posts by Natasha

Leave a Comment

Recipe Rating




Comments

  • Alex
    May 24, 2024

    Question
    Is this marinade okay for me to use on the salmon and then grill it?

    Reply

    • Natasha
      May 24, 2024

      Hi Alex, yes but grill right away just like you would with baking. If you leave the sauce on for too long, it can start to cook the surface of the salmon from the lemon juice. You can follow the cooking instructions from our Grilled Salmon post.

      Reply

  • SAM
    May 22, 2024

    Thank you for sharing this receipe
    It is delecious I used dill and add honey
    Loved it.

    Reply

    • Natashas Kitchen
      May 22, 2024

      I’m so glad you enjoyed it, Sam!

      Reply

  • Chey
    May 21, 2024

    Golly!!! That was SO delicious. SO perfect! SO simple! I have gone without salmon because I’m the only one in the house that LOVES it. Tonight the hubby grilled his steak and I cooked my filet in the Ninja Foodi at the temp and 12 min bake. It was perfect and I am looking forward to the next time. Thank you for sharing this keeper!

    Reply

    • Natasha's Kitchen
      May 21, 2024

      You’re so welcome! I’m glad you love it!

      Reply

  • Dee
    May 21, 2024

    Yum! It really is among the best salmon recipes I’ve ever made. My family loves it! Super quick and easy.

    Reply

    • Natashas Kitchen
      May 21, 2024

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

      Reply

  • Monica
    May 20, 2024

    This recipe is one of the best salmon recipe I’ve ever made. Husband and daughter both loved it! I do want to know tho can the marinade be made a few hours beforehand or is it best to make it right away? I have my handful with twin infants so I’m just trying to time my cooking just right.

    Reply

    • Natashas Kitchen
      May 20, 2024

      Hi Monica, we’ve always made it fresh, but I imagine it may keep for a couple hours. If you experiment, let me know how you liked the recipe.

      Reply

  • Violet
    May 14, 2024

    I made this today for the first time, and it came out juicy & delicious. I usually bake at 375 degrees in foil, but this was so much better. Yum!

    Reply

    • Natasha's Kitchen
      May 15, 2024

      Good to know that you enjoyed this recipe!

      Reply

  • Shines
    May 10, 2024

    Kept the fish in the marinade for a little bit. Just delicious. All I have to say. Simple and only took 14 or so minutes in the air fryer.

    Reply

    • Natashas Kitchen
      May 10, 2024

      Thank you so much for sharing that with me, Shines!

      Reply

  • Caroline
    May 8, 2024

    So good. Made it for my grandkids and they loved it. My son even liked it and he considers himself quite the chef. (hahaha). It was great. Will be making it again.

    Reply

    • NatashasKitchen.com
      May 8, 2024

      That’s wonderful, Caroline!

      Reply

  • Rick L
    April 29, 2024

    What a nice recipe. Delicious with mashed potatoes and veggies. The key for me was cooking to 145° as I usually have over cooked it in the past. Will make often in the future.

    Reply

    • Natasha's Kitchen
      April 29, 2024

      Sounds great! I’m so glad you loved our Baked Salmon recipe!

      Reply

  • Elise
    April 25, 2024

    This is my salmon go to recipe…we love it! Going to try on chicken tonight. Thanks for sharing such great recipes…you have become my go to for so many dishes!!!

    Reply

  • Mary Matulis
    April 15, 2024

    I love your recipes, especially your videos. I have your cookbook and through it all I’ve learned many tips and made delicious meals. Thanks for sharing.❤️

    Reply

  • Rbar
    April 14, 2024

    Made this for a dinner party last night and it got rave reviews! I used evoo since it was what I had so baked at 425 until done to avoid smoking at a higher temp. People liked it so much they asked for the recipe. So simple and so tasty.

    Reply

As Featured On

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.