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Baked Salmon Recipe (VIDEO)

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

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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
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.

Baked Salmon with the Best Marinade

4.98 from 1109 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's Kitchen Cookbook

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

Read more posts by Natasha

4.98 from 1109 votes (572 ratings without comment)

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Recipe Rating




Comments

  • Marta
    December 2, 2024

    Hi Natasha,
    Any mustard substitute you can recommend? I simply do not like mustard. Think you’re hilarious!
    Marta

    Reply

    • Natasha's Kitchen
      December 2, 2024

      Hi Marta! I have not tried omitting it from the recipe. It depends but for me, I think it’s an important part of the recipe so I don’t recomment omitting it.

      Reply

  • Deems
    October 15, 2024

    Your great recipe yielded great results. Thank you Natasha.

    Nice clear instructions and attention to detail make the difference.

    Reply

    • Natashas Kitchen
      October 15, 2024

      You’re so nice! Thank you, Deems! I’m so glad you enjoyed it!

      Reply

  • Linda
    October 6, 2024

    Absolutely delicious and so easy to make! The whole family loved it. I’ll definitely be making this again!

    Reply

  • Debbie
    September 17, 2024

    This is my go to for salmon… so delicious and easy. We love it! Thank you Natasha.

    Reply

  • Tami
    September 14, 2024

    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!!

    Reply

  • Jeanne
    September 3, 2024

    Can you use dried parsley instead of fresh parsley?

    Reply

    • Natashas Kitchen
      September 3, 2024

      Hi Jeanne, fresh parsley is always best, but I do keep dried parsley on hand just in case and it may work here.

      Reply

  • Cheryl
    August 28, 2024

    One word. DELICIOUS!! How can a recipe be so easy and taste restaurant quality.

    Reply

    • NatashasKitchen.com
      August 28, 2024

      I’m so happy you loved it!

      Reply

  • Connie S Foster
    August 14, 2024

    So delish! I may like salmon again! Used this recipe for sockeye salmon — superb!

    Reply

  • Katrina
    August 12, 2024

    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

    Reply

  • Diane
    August 10, 2024

    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

    Reply

    • NatashasKitchen.com
      August 10, 2024

      Thank you so much, Diane!

      Reply

  • lucien auger
    July 31, 2024

    can you use salmon loin for this recipe by adjusting the cooking time for the extra thickness?

    Reply

    • Natashas Kitchen
      July 31, 2024

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

      Reply

  • Kryxx
    July 29, 2024

    I just made this and it was amazing! It really is the best Thank you!!

    Reply

    • NatashasKitchen.com
      July 29, 2024

      That’s wonderful to hear!

      Reply

  • Mary Ellen
    July 28, 2024

    This looks so good! My husband is not a fan of mustard. Is the mustard taste noticeable?
    Thank you!

    Reply

    • Natasha's Kitchen
      July 28, 2024

      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.

      Reply

    • M
      August 19, 2024

      My husband also can’t stand mustard and he didn’t even notice there was mustard in this

      Reply

      • Natashas Kitchen
        August 19, 2024

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

        Reply

  • I have a weird name
    July 20, 2024

    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.

    Reply

    • NatashasKitchen.com
      July 20, 2024

      I sure do hope you love the recipe! Be sure to check out my Eastern European category for some additional recipe ideas.

      Reply

      • Nicole
        October 20, 2024

        Oh my goodness I’m so happy you shared that part! I LOVE your recipes and when I’m looking for a recipe on Google and you come up, I definitely check it out because I know I can count on whatever I make of yours to be good. I’ve been following you for years. I just saw you have a pierogi recipe (I have Polish in me) and I am so excited to try it! Thank you!

        Reply

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