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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

4.96 from 450 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
Cuisine: American
Course: Main Course
Calories: 314
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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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

Read comments/reviewsAdd comment/review

  • TT
    October 8, 2021

    I love the flavor profile of this recipe.
    Any advice on adding a panko crust? Thanks!

    Reply

    • Natasha's Kitchen
      October 8, 2021

      Hello there, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Oxana
    September 29, 2021

    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 😊

    Reply

    • Natashas Kitchen
      September 29, 2021

      I’m so glad you found a favorite recipe on my blog, Oxana! Thank you so much for sharing that with me.

      Reply

  • Lu
    September 29, 2021

    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.

    Reply

    • Natashas Kitchen
      September 29, 2021

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

      Reply

  • Rhonda
    September 15, 2021

    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.

    Reply

    • Natasha's Kitchen
      September 16, 2021

      Thanks for your awesome review, Rhonda. I’m so glad you loved this recipe and every recipe that you have tried!

      Reply

  • Ellie
    September 14, 2021

    I am trying the salmon recipe using Rainbow Trout. Your recipes are delicious. Thank you.

    Reply

    • Natashas Kitchen
      September 14, 2021

      I hope you love it with rainbow trout, Ellie!

      Reply

  • Lydia
    September 9, 2021

    Wonderful. Lookingg forward to trying your other recipes. Thank you

    Reply

    • Natashas Kitchen
      September 9, 2021

      I hope you get to try more of my recipes soon, Lydia!

      Reply

  • Maureen
    August 21, 2021

    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!

    Reply

    • Natashas Kitchen
      August 21, 2021

      Thank you so much for your lovely comment and review, Maureen! I’m glad to hear you enjoyed this recipe!

      Reply

  • Zj
    August 18, 2021

    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. 🙂

    Reply

    • Natashas Kitchen
      August 18, 2021

      I’m so glad you found a new favorite, Zj! Thank you for your great review!

      Reply

      • monika
        August 31, 2021

        Hello Natashas,
        do cook this skin down or up when you bake it?

        Reply

        • Natashas Kitchen
          August 31, 2021

          Hi Monika, I hope you saw the images in the recipe, but skin down would be the right way 🙂

          Reply

  • Mary
    July 18, 2021

    Hubby and I loved this recipe! I won’t be trying any other salmon recipes, this is our favourite!

    Reply

    • Natasha's Kitchen
      July 18, 2021

      That’s wonderful to hear, Mary! I’m glad you both loved this recipe.

      Reply

  • Stella
    July 16, 2021

    What is your reason for not using extra virgin olive oil, because of the high temp? It’s the only oil I have.

    Reply

    • Natashas Kitchen
      July 16, 2021

      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.

      Reply

  • Judy
    July 12, 2021

    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.

    Reply

    • Natasha's Kitchen
      July 13, 2021

      That’s awesome, Judy! Happy to know that you and your family loved this recipe.

      Reply

  • Debdutta Nath
    July 5, 2021

    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

    Reply

    • Natashas Kitchen
      July 5, 2021

      Thank you so much for sharing that with me, Debdutta! I’m so glad you enjoyed it!

      Reply

  • Chin
    July 3, 2021

    Hi natasha, Can i substitute parsley to basil?

    Reply

    • Natashas Kitchen
      July 3, 2021

      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!

      Reply

  • Marina
    June 30, 2021

    Hi Natasha,
    Have you ever cooked frozen salmon?
    Thanks

    Reply

    • Natashas Kitchen
      June 30, 2021

      Hi Marina, if frozen, we thaw before cooking. I haven’t tried cooking from frozen.

      Reply

  • Patricia
    June 30, 2021

    Can I use coriander instead of parsley?

    Reply

    • Natasha's Kitchen
      June 30, 2021

      Hi Patricia, I think that will work just fine

      Reply

  • Maureen
    June 28, 2021

    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.

    Reply

    • Natashas Kitchen
      June 28, 2021

      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.

      Reply

  • Pamela Prieto
    June 28, 2021

    Which is the mildest salmon?

    Reply

    • Natasha's Kitchen
      June 28, 2021

      Hi Pamela, I think coho or silver but let’s see what others recommend here too.

      Reply

  • Jodi Kennett
    June 25, 2021

    The best salmon I have ever made! Really easy and delicious recipe… Huge hit

    Reply

    • Natashas Kitchen
      June 26, 2021

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

      Reply

  • Sabrina
    June 22, 2021

    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.

    Reply

    • Natashas Kitchen
      June 22, 2021

      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.

      Reply

  • Tellinor
    June 12, 2021

    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!

    Reply

    • Natashas Kitchen
      June 12, 2021

      I’m so glad you enjoyed it, Tellinor!

      Reply

  • Rena
    June 3, 2021

    Great, tasty, easy and quick recipe. Thank you!

    Reply

    • Natashas Kitchen
      June 3, 2021

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

      Reply

  • Steve Coyner
    May 24, 2021

    Natasha, I have a convection oven and was wondering if it would work for the air frying recipe?

    Reply

    • Natashas Kitchen
      May 24, 2021

      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.

      Reply

  • Deb burton
    May 23, 2021

    This salmon was perfectly cooked, moist, delicious!! Amazing!! Love your recipes

    Reply

    • Natasha's Kitchen
      May 23, 2021

      Hi Deb, glad you loved it! Thanks for sharing your good review with us.

      Reply

  • Liz
    May 21, 2021

    I was wondering can you use other fish besides salmon?
    Thank you
    Liz

    Reply

    • Natasha's Kitchen
      May 21, 2021

      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.

      Reply

  • Wilma
    May 18, 2021

    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!

    Reply

    • Natashas Kitchen
      May 18, 2021

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

      Reply

  • Sandy Wiebe
    May 15, 2021

    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.

    Reply

    • Natasha
      May 15, 2021

      I’m so glad you loved the baked salmon. This is also our favorite salmon recipe.

      Reply

  • Kim DS
    May 12, 2021

    I love this recipe and make it often. Used it on turkey chops, turkey/chicken breasts. Very easy and YUMMY

    Reply

    • Natasha's Kitchen
      May 12, 2021

      Hello Kim, great to hear that this recipe is now one of your favorites. Thanks for your good comments and feedback with us!

      Reply

  • Joanne
    May 11, 2021

    I made this twice in one week! Really delicious. Thank you Natasha for an easy, healthy and delicious dinner!!!

    Reply

    • Natasha's Kitchen
      May 11, 2021

      You’re very welcome, Joanne. Glad you found a new favorite!

      Reply

  • D
    May 10, 2021

    I have made this recipe several times and it is delicious every time!

    Reply

    • Natasha's Kitchen
      May 10, 2021

      Yay, that is fantastic! Thank you for sharing your great feedback with us.

      Reply

  • Michael M
    May 10, 2021

    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

    Reply

    • Natashas Kitchen
      May 10, 2021

      Hi Michael, we found it is best fresh. Salmon tends to be drier when it is reheated.

      Reply

  • Ayuso
    May 7, 2021

    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.

    Reply

    • Natashas Kitchen
      May 7, 2021

      I’m so glad you enjoyed it, Ayuso!

      Reply

  • Joanne
    May 7, 2021

    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! 🙂

    Reply

    • Natashas Kitchen
      May 7, 2021

      That’s just awesome, Joanne! Thank you so much for sharing that lovely review with me.

      Reply

  • Baila
    May 7, 2021

    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.

    Reply

    • Natashas Kitchen
      May 7, 2021

      I’m so glad you all enjoyed it!

      Reply

  • Becky
    May 6, 2021

    Delicious salmon recipe, simple and easy to make. My son went back for seconds, which speaks volumes…many thanks!

    Reply

    • Natasha's Kitchen
      May 6, 2021

      Sounds perfect, glad he loved this recipe!

      Reply

  • Sandra
    May 3, 2021

    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 😉

    Reply

    • Natasha's Kitchen
      May 3, 2021

      That is awesome feedback from your husband. Thanks for sharing that with us, Sandra!

      Reply

  • Marissa
    April 28, 2021

    First salmon my baby (now 18 mo old) has liked! I think I’ll be making it regularly now. Thanks!

    Reply

    • Natashas Kitchen
      April 28, 2021

      I’m so happy to hear that! It sounds like you have a new favorite!

      Reply

  • Natalie
    April 26, 2021

    Can I let the salmon and ingredients marinate in the fridge for a little?

    Reply

    • Natasha
      April 26, 2021

      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.

      Reply

  • Jeff Hebebrand
    April 21, 2021

    I’ve been looking for a fool proof recipe for salmon. Finally, a recipe that fits the bill. Thanks it was awesome. Jeff

    Reply

    • Natashas Kitchen
      April 21, 2021

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

      Reply

  • Litia Tam
    April 19, 2021

    Delicious! I have tried this and it is so delicious. Thank you very much for your show. Love it.

    Reply

    • Natashas Kitchen
      April 19, 2021

      I’m so glad you enjoyed it! Thank you so much for sharing that wonderful review with me.

      Reply

  • Christine
    April 16, 2021

    Thank you, Natasha! Wonderful recipe that was so easy to make! Salmon was delicious!

    Reply

    • Natashas Kitchen
      April 16, 2021

      I’m so happy you enjoyed this recipe, Christine! Thank you for sharing that wonderful review with me.

      Reply

  • Kim McGrothers
    April 14, 2021

    Do you remove the long flexible bones in the salmon?

    Reply

    • Natasha
      April 14, 2021

      Hi Kim, yes I do use tweezers to remove any stray bones left in a salmon filet.

      Reply

  • Patty
    April 8, 2021

    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:)

    Reply

    • Natashas Kitchen
      April 8, 2021

      Wow! That’s so great! That is the best when kids love what we moms make, no matter the age.

      Reply

  • Tania M
    April 6, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 6, 2021

      Wow, so great to hear that! Thank you for sharing your good feedback and review with us, Tania.

      Reply

  • Connie
    April 5, 2021

    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!

    Reply

    • Natashas Kitchen
      April 5, 2021

      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.

      Reply

  • Hanna
    April 4, 2021

    Simple recipe to follow that came out delicious.
    Also made your potato wedges, which the kids love.

    Reply

    • Natasha's Kitchen
      April 5, 2021

      Thank you so much for your great feedback, Hanna!

      Reply

  • Pjay
    April 4, 2021

    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!

    Reply

    • Natasha's Kitchen
      April 4, 2021

      You’re welcome, Pjay! Thanks for sharing your great feedback with us.

      Reply

  • Carolyn Smyth
    April 4, 2021

    Absolutely delicious!

    Reply

    • Natasha's Kitchen
      April 4, 2021

      Thank you, Carolyn. Glad you liked it!

      Reply

  • Zilena
    April 2, 2021

    I enjoy ur cooking wish I can cook as good as u.

    Reply

    • Natashas Kitchen
      April 2, 2021

      Hi Zilena, You’re so nice! Thank you! I hope our videos and recipes are helpful!

      Reply

  • Dawn Reynolds
    March 30, 2021

    Why does this recipe have 94mg of cholesterol??

    Reply

    • Natasha
      March 30, 2021

      Hi Dawn, that is what salmon contains, but keep in mind salmon is a healthy kind of cholesterol.

      Reply

  • Debby
    March 29, 2021

    Delicious! Did mine in the air fryer and it was a huge hit! Simple and fresh marinade. Definitely a keeper this recipe.

    Reply

    • Natasha's Kitchen
      March 29, 2021

      Hello Debbie, thanks for sharing your great feedback with us. I’m happy to hear that you enjoyed it!

      Reply

  • genie Schlegel
    March 27, 2021

    I love all her recipes. they never fail!

    Reply

    • Natashas Kitchen
      March 27, 2021

      You’re so nice! Thank you!

      Reply

  • Aliah Akbari
    March 26, 2021

    What sides would you recommend? Rice, pita, salad, …?

    Reply

    • Natashas Kitchen
      March 27, 2021

      Hi Aliah, yes! All of those are great; we also enjoy this with mashed potatoes.

      Reply

  • Anisha Barber
    March 24, 2021

    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. 🤩

    Reply

    • Natashas Kitchen
      March 24, 2021

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

      Reply

  • Meela
    March 20, 2021

    I love this recipe!!

    Reply

    • Natashas Kitchen
      March 20, 2021

      I’m so glad you enjoyed it!

      Reply

  • Tom Storm
    March 16, 2021

    This is exactly what I was searching for – I accidentally purchased two and a half kilo’s of salmon (thought I was buying 4). Froze them but wanted to do something more than BBQ…which I’ll do anyway.

    Reply

    • Natashas Kitchen
      March 16, 2021

      I hope you love this recipe, Tom! We look forward to your feedback!

      Reply

  • Lana
    March 16, 2021

    So good, first on salmon and then on prawns, cuz I was out of chicken, which I will def try. I added fresh ginger. Otherwise followed the recipe exactly, both times. Thank you

    Reply

    • Natashas Kitchen
      March 16, 2021

      You’re welcome, Lana! I’m so glad you enjoyed this recipe.

      Reply

  • Rosa Gonzalez
    March 15, 2021

    This looks delicious and also healthy. If I used steelhead trout, can I bake/airfry at the same time and temperature?

    Reply

    • Natashas Kitchen
      March 15, 2021

      Hi Rosa, yes, that will work great.

      Reply

  • Anna
    March 11, 2021

    So easy and so tasty!

    Reply

    • Natashas Kitchen
      March 11, 2021

      I’m so glad you enjoyed it!

      Reply

  • Stephanie
    March 4, 2021

    Easy to make and so yummy;
    it was a hit!☆
    Plus such a pretty presentation♡

    Reply

    • Natashas Kitchen
      March 4, 2021

      Thank you for that great review, Stephanie!

      Reply

  • WMR
    March 2, 2021

    I am NOT a fan of salmon, or really any fish, BUT I know I have to eat it for nutrition’s sake so I made this recipe. It was fabulous! Call it filet or fillet(lol), it was truly delicious. We had it with cauliflower mash- also very good- and asparagus. Will definitely make this again and again. Thank you!

    Reply

    • Natasha's Kitchen
      March 2, 2021

      Great, I’m glad you loved it! Thank you so much for your awesome review, we appreciate it.

      Reply

  • Vicki
    March 1, 2021

    Best salmon I’ve ever fixed! This recipe is easy and simple, but tastes like it’s been fixed in a 5-star restaurant!

    Reply

    • Natasha's Kitchen
      March 2, 2021

      That is so awesome, Vicki. Thank you for your wonderful comments and review.

      Reply

  • Katie
    February 27, 2021

    We tried your garlic/lemon/Dijon recipe on chicken thighs rather than legs and were blown away by how flavorful it was. Tonight it’s on tenders, but I can’t wait to taste it on salmon. This one is a keeper!

    Reply

    • Natasha's Kitchen
      February 28, 2021

      Perfect! Thanks for your wonderful review, Katie. I’m glad you loved this recipe!

      Reply

  • Sara R
    February 27, 2021

    This looks delish! Would stone ground mustard (maybe with a touch of honey added) work instead, as I do not have any dijon?

    Reply

    • Natashas Kitchen
      February 27, 2021

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

      Reply

  • Val R.
    February 26, 2021

    Made this tonight and many times before! All the fresh ingredients makes the salmon outstanding. It’s still a favorite 🙂 Really enjoy your recipes Natasha!

    Reply

    • Natashas Kitchen
      February 26, 2021

      Thank you for sharing that wonderful review with me, Val!

      Reply

  • Iris
    February 26, 2021

    Making this tonight, sub the parsley for cilantro ( already tried it with chicken & it was DELICIOUS! )

    Reply

    • Natashas Kitchen
      February 26, 2021

      I’m so glad you enjoyed it!

      Reply

  • Kerry
    February 23, 2021

    Made this and it was awesome…a keeper for sure. Very easy to prepare.. family loved it.

    Reply

    • Natashas Kitchen
      February 23, 2021

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

      Reply

  • So easy, so delicious
    February 17, 2021

    A definite repeat 👌🏼😋

    Reply

    • Natasha's Kitchen
      February 18, 2021

      Awesome, thank you!

      Reply

  • Marsha
    February 11, 2021

    why not extra verging olive oil?

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Hi Marsha, 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.

      Reply

  • Connie
    February 10, 2021

    This is really tasty. It’s a close second to the One Pan Salmon and Asparagus with Garlic Herb which we loved! Your salmon recipes will make a salmon lover out of my husband yet!! Thanks Natasha for helping me out on that…with this easy but flavorful recipe.

    Reply

    • Natashas Kitchen
      February 10, 2021

      You’re welcome, Connie! I’m so happy to hear you enjoyed this recipe!

      Reply

  • Kim G
    February 2, 2021

    So quick & easy! I baked for about 12 minutes- then put under the broiler for just long enough to crisp the top a little- yummy 😋

    Reply

    • Natashas Kitchen
      February 2, 2021

      Yum indeed – craving this now! Thank you for sharing this wonderful review with me, Kim!

      Reply

  • Monique
    February 2, 2021

    Family really enjoyed this simple, tasty salmon!! Thank you!!

    Reply

    • Natashas Kitchen
      February 2, 2021

      You’re welcome, Monique. Thank you for that wonderful review.

      Reply

  • Barbara Winter
    February 1, 2021

    This recipe is so good, but it is Salmon Fillet not Filet. Filet is used as in Beef Filet Mignon.

    Reply

    • Carol Briers
      February 2, 2021

      Wow. Just wow.

      Reply

    • marge
      February 16, 2021

      someone needs a hobby

      Reply

    • William
      March 13, 2021

      Filet is French, Fillet is most everyone else.
      Both words have the same definition IE: a strip of boneless meat.
      Quite often used interchangeably.

      Reply

  • Greg
    February 1, 2021

    My wife loves salmon, but does not like the skin on them, will this recipe work the same with salmon without the skin? I have made a lot of your recipes and have loved all of them so far.

    Reply

    • Natashas Kitchen
      February 1, 2021

      Hi Greg, I haven’t noticed a difference in flavor when the skin is removed, but if removing the skin, it does bake up slightly faster.

      Reply

      • Liz Avrutov
        March 15, 2021

        LOVE this recipe! I do add some sriracha to give the marinade a bit of a kick but it’s lovely just the way it is too. Made this 5 times so far and will forever be an easy, flavourful go-to.

        Reply

        • Natasha's Kitchen
          March 15, 2021

          Hi Liz, thanks for sharing your wonderful review with us. Great to hear that you loved the recipe!

          Reply

  • Joan
    January 30, 2021

    We enjoyed this salmon recipe tonight. Definitely one of the best coatings that I’ve tried. I did sub the parsley for dill,on hand. Wil be doing it over and over again.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      So nice to know that, Joan! Thanks for sharing that with us.

      Reply

  • Tony Paglia
    January 30, 2021

    Excellent recipe! I normally do not modify recipes, but this time I used fresh dill instead of fresh parsley. It was delicious! Have you ever substituted dill for parsley for this recipe?

    I love your videos too! Thanks for the recipe.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hello Tony, I haven’t tried using parsley but I imagine that would be a great substitute. I’m glad you liked it, thank for your good feedback!

      Reply

  • Taisa
    January 26, 2021

    So many of your recipes are in our regular dinner rotation, so I can’t remember if I ever left a review for this one, but it is my favorite way to eat salmon. It comes out delicious and perfect every time.

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Perfect! Thank you for your wonderful review, Taisa.

      Reply

  • Debbie
    January 24, 2021

    I made this salmon for dinner. It was delicious. So flavourful and the salmon was nice a tender. Keeping this recipe.

    Reply

    • Natasha's Kitchen
      January 24, 2021

      I’m glad you enjoyed this recipe, Debbie!

      Reply

  • Meredith
    January 24, 2021

    I followed the recipe exactly but used 12 oz of salmon (two large fillets). I used wild Alaskan sockeye, and oh my gosh, this was DELICIOUS. This is my favorite salmon recipe now, and it’s so easy!

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Sounds great. Meredith! Thank you for sharing your good review with us.

      Reply

  • Amanda
    January 23, 2021

    This has been my go to recipe for salmon for the last 8 years! Thank you!! It’s literally the best!!

    Reply

    • Natashas Kitchen
      January 23, 2021

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

      Reply

  • Sheila
    January 22, 2021

    First time doing this recipe, and it was really delicious. Definetly will keep doing it. Highly Recommended!

    Reply

    • Natashas Kitchen
      January 22, 2021

      I’m so glad you enjoyed it!

      Reply

    • Megan J Grab
      March 11, 2021

      I want to make this tonight but I do not have any fresh herbs on hand. Is the parsley a must?

      Reply

      • Natashas Kitchen
        March 11, 2021

        Hi Megan, I think that could work without it.

        Reply

  • Nina
    January 20, 2021

    My 8 year old daughter followed your recipe tonight. It is still in the oven but looks already good!!

    Reply

    • Natashas Kitchen
      January 20, 2021

      I hope you love this recipe, Nina!

      Reply

  • Tazeen
    January 17, 2021

    Can I use extra virgin olive oil or coconut oil?

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Tazeen, I haven’t tried this with coconut oil. Does the coconut oil say what the smoke point is of your coconut oil? It’s safe if it’s at least the temperature that you are baking at. 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.

      Reply

  • Mel
    January 15, 2021

    Would love to make this tonight but i dont have lemon, would limes work?

    Reply

    • Natashas Kitchen
      January 15, 2021

      Hi Mel, that’s a great question, one of our readers wrote in with a great review. Here’s what they wrote: “Loved this recipe – very easy and straightforward. I substituted limes for lemons (what I had to hand) and the result was a hit all round. My mother-in-law asked me to make it again!” I hope this is helpful!

      Reply

  • Sally Simpson
    January 4, 2021

    I can’t wait to try this salmon tonight. It looks delicious! Thank You Natasha for all you are doing. I love your recipes.

    Reply

    • Natashas Kitchen
      January 4, 2021

      You’re welcome! I’m so happy you’re enjoying our recipes!

      Reply

  • Chrystyna Wowk
    January 2, 2021

    Love all your recipes and videos, even from afar (Australia). I will have to convert the temperatures to C not F degrees (would be nice for your overseas’ fans). I am Ukrainian and will be having (only 5 people/family) over on 6/1. Love the baked salmon recipe and will use this for our “Svjat Vechir”. Even though all my children are married and have children, some are vegan, vegetarian etc., and sometimes it’s really hard to cater for all (even my 2 sons in law hate the smell of tuna).
    Bye for now. Bring on your fabulous cooking.

    Reply

  • CoastalBreeze
    January 1, 2021

    Easy and delicious. I made this recipe last night and it’s a keeper. Out of parsley so used a heaping tbsp of dried basil. Also used grapeseed oil in place of olive. Versatile and elegant.

    Reply

    • Natashas Kitchen
      January 1, 2021

      I’m so glad you enjoyed it!

      Reply

  • Faye Kiessling
    December 29, 2020

    Hi Natasha I made this Salmon dish tonight. It was fabulous. Thank you so much.

    Reply

    • Natasha's Kitchen
      December 30, 2020

      I’m glad you loved it, Faye. Thank you for sharing!

      Reply

  • Kelly
    December 29, 2020

    This is always my go to for salmon since Natasha posted it.
    Easy peasy & yummy.

    Reply

    • Natasha's Kitchen
      December 29, 2020

      So great to hear that! Thanks for sharing that with us, Kelly!

      Reply

  • Sala Mauinatu
    December 29, 2020

    Thanks for this salmon recipe I will try it

    Reply

    • Natasha's Kitchen
      December 29, 2020

      Sounds good, enjoy!

      Reply

  • Donna
    December 26, 2020

    I did not check smoke point of butter till now..won’t use in lieu of light olive oil again.
    My guardian angel must have stepped in, butter did not smoke or burn at all.

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m glad it worked out this time, Donna!

      Reply

    • Sue
      January 22, 2021

      Is there a substitute to use for the mustard? Not a fan.

      Reply

      • Natasha
        January 23, 2021

        Hi Sue, I always use dijon, but someone mentioned great results using honey mustard.

        Reply

  • Donna
    December 26, 2020

    Another delicious meal!
    I used oven method with a whole filet. Substituted butter as I did not have light olive oil, it turned out great.

    Reply

    • Natashas Kitchen
      December 26, 2020

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

      Reply

  • Cheryl Foster
    December 26, 2020

    Natasha, do you find that your brand of air fryer cooks hot? Some other reviewers have mentioned they reduce heat by 50 degrees. Thank you – can’t wait to try this salmon.

    Reply

    • Natasha
      December 26, 2020

      Hi Cheryl, mine seems to work fine compared to other air fryers. You definitely have to adjust recipes compared to regular oven cooking as the air fryer option will cook foods about twice as fast. Sometimes I will lower the temperature on some foods and let them cook a little longer to prevent burning foods since the air fryer is remarkably fast.

      Reply

  • Charlotte Baterdok
    December 22, 2020

    Your recipes are beyond amazing. So happy that I discovered your site. One question. Why not use extra virgin olive oil>

    Reply

    • Natashas Kitchen
      December 22, 2020

      I’m so happy you discovered our blog. Welcome! 🙂 You can use avocado oil or vegetable oil. You need something with a higher smoke point than extra virgin since you bake at a high temp.

      Reply

  • Lynnell Ruttan
    December 21, 2020

    Sounds absolutely delicious! The marinade has the perfect ingredients.
    I am inclined to try this using my sous vide because of the varying thicknesses.

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Thanks for your feedback, Lynell. I hope this becomes your favorite!

      Reply

  • Inga
    December 18, 2020

    So Tasty! My salmon lately has been a flop but my husband loves fish so I decided to try again. Made lunch using this recipe and the fish turned out delicious! Thank you.

    Reply

    • Natashas Kitchen
      December 19, 2020

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

      Reply

  • Rachel
    December 14, 2020

    Staying here in Sint Maarten, I chose your recipe because of the simple and “on hand” ingredients I had in the fridge. It was FANTASTIC and anything but simple in taste!! Thank you a million times, I cooked just as instructed and loved, loved it.

    Reply

    • Natashas Kitchen
      December 14, 2020

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

      Reply

  • Lucy
    December 14, 2020

    Hi Natasha I can’t wait to try this recipe tonight. However I don’t have Dijon Mustard. Can I use any mustard I have? What’s you recommendation? Thank you.

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Hello Lucy, someone commented this “instead of Dijon mustard, I used honey mustard. I really like this sweet version better than the tangy version of Dijon mustard.” I hope that helps

      Reply

  • Tony Paglia
    December 13, 2020

    I made the salmon for dinner tonight and it was excellent! I usually make salmon on the grill, but since it’s cold here in the Northeast, I wanted to cook inside. The only change I made was I added some dill since I figured it would pair well with the other ingredients. It was flaky and perfectly cooked! As always, you recipes are always great and the videos are entertaining! Thanks for the recipe and I will definitely make again!

    Reply

    • Natasha's Kitchen
      December 14, 2020

      Love it! Thanks for your detailed feedback, Toni. I’m so glad you loved this recipe!

      Reply

  • Amada
    December 13, 2020

    Simply delicious! Thank you for a simple but delicious recipe! It was wiped out! I used frozen salmon and it was still yummy!

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Yay, so awesome! I’m glad you enjoyed it!

      Reply

  • Sam
    December 10, 2020

    This recipe is amazing! So simple and so delicious! Thank you so much!!!

    Reply

    • Natasha's Kitchen
      December 10, 2020

      Yay, thank you Sam for your awesome comments and feedback!

      Reply

  • Ashley
    December 8, 2020

    Please don’t recommend using sockeye salmon they are an endangered species here in British Columbia and a huge part of our ecosystem. The chum, coho and pink are doing much better. I made this recipe with freshwater trout and it turned out amazing!

    Reply

    • Natashas Kitchen
      December 8, 2020

      Thank you for sharing that with us, Ashley!

      Reply

  • Maura
    December 4, 2020

    I made it with honey mustard and it was fantastic . Thanks for sharing I love watching you all.

    Reply

    • Natashas Kitchen
      December 4, 2020

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

      Reply

  • DB
    December 3, 2020

    This recipe is amazing! I only had two pieces of salmon and it came out so delicious! I tweaked to less ingredients since it was only two. So good! Thank you!

    Reply

    • Natashas Kitchen
      December 3, 2020

      You’re welcome! I’m so happy you enjoyed this salmon recipe, DB!

      Reply

  • Sandy
    November 30, 2020

    Made this recipe for dinner and it was more delicious than expected. Followed recipe as instructed but added a little more salt (I had 6 sockeye salmon filets). My husband took the first bite and said, “This is really good!” This was so easy and delicious that it will be my new “go-to” weeknight salmon recipe! Thank you!

    Reply

    • Natasha's Kitchen
      December 1, 2020

      Yay, that is fantastic! Thanks for your awesome comments and feedback, I’m glad you loved it.

      Reply

  • DW
    November 25, 2020

    Can you bake the full salmon piece with the same marinade without cutting it?

    Reply

    • Natasha
      November 25, 2020

      Hi, yes we often do that and it works great. We keep the baking time about the same depending on the thickness of the salmon filet.

      Reply

  • Susan giangioppo
    November 16, 2020

    Love your recipes.
    Please tell me which food processor you recommend

    Reply

  • Beth H.
    November 12, 2020

    Really good! My daughter found it a little too tart for her taste with the lemon, but I thought it was great. It definitely took longer to cook than the recipe stated, though, so I guess my pieces were thicker.

    Reply

    • Natasha's Kitchen
      November 13, 2020

      Yes, that could be it, Beth. But I’m still glad that you enjoyed it!

      Reply

  • Sonia
    November 11, 2020

    Hi Natasha, I love your recipes!
    What are your favorite sides for this?

    Reply

    • Natasha's Kitchen
      November 11, 2020

      Thank you, Sonia. A good side dish would be grilled asparagus, herb roasted potatoes and so much more!

      Reply

  • Nikolai
    November 8, 2020

    Another great and simple recipe. The fish is so moist–perhaps too most for my taste. I lower the oven rack to low and broil the salmon which still comes out juicy without being wet.
    This marinate is just perfect! Thanks again Natasha.
    P.S. Could you email me your family top 10 family most loved dishes you make.

    Reply

    • Natashas Kitchen
      November 9, 2020

      Thank you, Nikolai! I’m so glad you’re enjoying our recipes! You can find our top ten lists HERE.

      Reply

  • Nate
    November 7, 2020

    The wife absolutely loved this one and thinks I’m a salmon God.

    I used this recipe with a 2.65 lb. farmed salmon filet from Costco cut into 6 pieces, and doubled the marinade ingredients. Wow is it good, and so easy.

    Also, I have to confess I often don’t have the patience for fresh garlic and used minced garlic from a jar for this one, and it still tasted great.

    Reply

    • Natashas Kitchen
      November 7, 2020

      I’m so glad you enjoyed that Nate! Thank you for that wonderful review!

      Reply

  • Janice
    November 5, 2020

    I absolutely love your recipes. Maybe you can help me. My husband came home with gourmet smoked salmon (very expensive), and since we never had salmon before, I was wondering if I could incorporate this in your recipe. Or do you have any advice?! Thank You.

    Reply

  • Sandra
    November 1, 2020

    I don’t eat fish…I really don’t like fish. My husband came home last night with a package of salmon and just handed it to me and smiled because I am a good cook. I found your recipe and made it today because I have never in my life cooked salmon…well he couldn’t stop raving about how delicious it was. He was eating it as he was putting the leftovers away LOL. He even said the lemon slices on the fish were fantastic. I’ll take his word for it as I had chicken 🙂

    Reply

    • Natasha's Kitchen
      November 1, 2020

      Awesome! So happy to hear that your husband loved this recipe. Thanks for sharing that with us.

      Reply

  • Diane Gaylord
    October 28, 2020

    Awesome Recipe! Family loved it and wanted more. Delicious!! TY

    Reply

    • Natashas Kitchen
      October 28, 2020

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

      Reply

  • Dale C
    October 28, 2020

    Hi Natasha, I’ve made a variation of this for many years. I stir the mustard, lemon and oil together briskly to create an emulsion. Sometimes I’ll use less lemon juice and add a little white wine. The sauce forms a nice coating as the salmon bakes. I’ll be trying your recipe as well.

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Thanks for sharing that with us, Dale. That sounds great too. Thanks for sharing that with us!

      Reply

  • Carrie
    October 27, 2020

    So easy, and so good. Didn’t change a thing. Thank you!

    Reply

    • Natasha's Kitchen
      October 27, 2020

      Thank you so much for sharing that with us, Carrie!

      Reply

  • Olivia M
    October 17, 2020

    This has been my go to recipe for YEARS and I always get compliments. Thanks Natasha for introducing me to such a great and easy recipe.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Hello Olivia, you are so welcome. It’s my pleasure to share amazing recipes like this.

      Reply

  • Brittany M
    October 14, 2020

    YUM! I always used to just add garlic and lemon juice to my salmon but not anymore! This is the perfect savory dish. Thanks for sharing it with us!

    Reply

    • Natashas Kitchen
      October 14, 2020

      That’s so great! I’m so happy you like this recipe Brittany!

      Reply

  • Kayla
    October 11, 2020

    Hi Natasha I have been trying out your recipes and all of them have come out so amazing. I had one question pertaining to this one. Can I use frozen salmon that is thawed for this recipe? or does it absolutely have to be fresh?

    Reply

    • Natashas Kitchen
      October 12, 2020

      Hi Kayla, It helps to thaw the salmon in the fridge and make sure it’s fully thawed before cooking. I haven’t tried baking a fully frozen salmon but even partially frozen since it burns at really high temperatures and can become smoky.

      Reply

  • Lorie Walker
    October 8, 2020

    Hello Natasha! Looking forward to making this marinade for salmon!
    I am sure it will become a favourite!!
    I have recently learned to do Parchment Packet Salmon and love how the salmon and some veggies cook together. Do you think it would work the same?

    Reply

    • Natashas Kitchen
      October 8, 2020

      Without tested that I can’t advise, Lorie! I’d be interested in knowing how you like this method if you experiment!

      Reply

  • Stephanie
    October 3, 2020

    Hi Natasha,
    All your recipes are amazing. What sides do you usually serve with this salmon?

    Reply

    • Natashas Kitchen
      October 3, 2020

      Hi Stephanie, we love it with asparagus and potatoes. Rice goes really well with it also!

      Reply

  • Jennifer Beauregard
    September 29, 2020

    This is simply the best salmon recipe I have ever had – and I’ve had a lot of salmon!!
    I tell everyone I know about this recipe and I share it whenever I can.
    Thank you so much for being a marvelous cook! : )

    Reply

    • Natashas Kitchen
      September 29, 2020

      You’re welcome! I’m so happy you enjoyed that!

      Reply

  • Shingie
    September 27, 2020

    Juiciest and tastiest salmon I have ever made! Winner in my house. Thanks for sharing

    Reply

    • Natasha's Kitchen
      September 27, 2020

      You are much welcome! I hope you love every recipe that you try.

      Reply

  • Richard Urquhart
    September 23, 2020

    Hey Natasha,
    I have so many of your recipes on my phone like Perfect Burger, Oven Roasted Potatoes, Fish Tacos with amazing sauce, and Baked Salmon work Dijon and Garlic.
    Now I need a simple dessert recipe.
    Thanks

    Reply

    • Natasha's Kitchen
      September 23, 2020

      So great to hear that, Richard. Thanks for trusting my recipes. You can check out my Dessert Recipes.

      Reply

  • Sandy
    September 21, 2020

    Family loved it!

    Reply

  • mariel
    September 15, 2020

    Lovely recipe! I just have to add one thing because I’m a fish bio haha. Chinook and King salmon are the same, the species you are missing in your list is Chum. Thanks for the wild salmon plug! Wild caught Alaskan salmon is not only so much more delicious and healthier than farmed, but the fishery is carefully managed for sustainability. Support our local fishermen and buy wild-caught!

    Reply

    • Natasha's Kitchen
      September 15, 2020

      Thanks, Mariel, for your comments and for that useful information. We appreciate it!

      Reply

    • Di
      September 23, 2020

      I live in Nova Scotia and we love wild Alaskan salmon. Making it tonight using this recipe 🙂

      Reply

  • Darcia
    September 10, 2020

    What? No dill?

    Reply

  • Armentha
    September 10, 2020

    your salmon garlic and dijon mustard recipe was so good I felt like I was dining at a 5 star restauant.It was delicious I just had to share my experience.

    Reply

    • Natashas Kitchen
      September 10, 2020

      That’s just awesome, Armentha! I’m so happy you enjoyed this recipe!

      Reply

  • Nancy
    September 9, 2020

    This is our favorite salmon recipe, we have it at least once a week. It’s hard trying new salmon recipes because this one is killer. I’ve shared this link with co-workers, family and in-laws. Everyone that tries it loves it. Thanks so much.

    Reply

    • Natashas Kitchen
      September 9, 2020

      You’re welcome, Nancy! I’m happy to hear you enjoyed this recipe!

      Reply

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