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.
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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
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.
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:
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.
- Teriyaki Salmon
- Honey Glazed Salmon
- Tuscan Salmon
- Salmon and Asparagus
- Brown Sugar Salmon
- Smoked Salmon Dip
Baked Salmon with the Best Marinade
Ingredients
- 1 1/2 lb salmon fillet, cut into 4 filets
- 2 Tbsp fresh parsley, finely chopped
- 2 Tbsp extra light olive oil, or vegetable oil
- 2 Tbsp fresh lemon juice
- 3 garlic cloves, minced, pressed, or grated
- 1/2 Tbsp Dijon mustard
- 1/2 tsp fine sea salt
- 1/8 tsp black pepper, freshly cracked
- 1/2 lemon, sliced into 4 rings for garnish
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
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Absolutely delicious and so easy to make! The whole family loved it. I’ll definitely be making this again!
This is my go to for salmon… so delicious and easy. We love it! Thank you Natasha.
This was so good! I didn’t have fresh parsley so used dried. I also used an extra slice of lemon on each piece. Delicious!!
Can you use dried parsley instead of fresh parsley?
Hi Jeanne, fresh parsley is always best, but I do keep dried parsley on hand just in case and it may work here.
One word. DELICIOUS!! How can a recipe be so easy and taste restaurant quality.
I’m so happy you loved it!
So delish! I may like salmon again! Used this recipe for sockeye salmon — superb!
Hello Natasha,
I have made this recipe before as directed and it was perfection! I recently invested in an air fryer. Do you or or any of your readers know how long to cook this recipe in the air fryer?
Thanks a million!
Katrina
Hi Katrina! Thanks dor sharing that with us. I have another recipe the Air Fryer Salmon with the Best Glaze.
We love your way of presenting your recipies! You are full of energy and your description is very explicit. We are Canadian /from Quebec and we follow you because your choice of meals is a mix of class and every day meals. Thank you!
Diane et Richard
Thank you so much, Diane!
can you use salmon loin for this recipe by adjusting the cooking time for the extra thickness?
I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe, Lucien.
I just made this and it was amazing! It really is the best Thank you!!
That’s wonderful to hear!
This looks so good! My husband is not a fan of mustard. Is the mustard taste noticeable?
Thank you!
Hi Mary, I have not tried omitting it from the recipe. It depends but for me, I think it’m an important part of the recipe so I don’t recomment omitting it.
My husband also can’t stand mustard and he didn’t even notice there was mustard in this
Thank you so much for sharing that with me, M!
I’m going to make this tonight. Because of a recent health scare, I now have to eat to live instead of living to eat. But this recipe looks so good; I hope that turns this around for me.
By the way, you said you take recipe requests, and since you’re originally from Ukraine, I’d love to try Ukrainian dishes.
I sure do hope you love the recipe! Be sure to check out my Eastern European category for some additional recipe ideas.