This Baked Salmon recipe is juicy, flaky, and full of flavor from the zesty fresh lemon and tangy Dijon marinade. My recipe is quick and easy to make with just a handful of ingredients, and it has been one of the most popular salmon recipes on my blog.
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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.
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.
The Best Baked Salmon Recipe
I 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. 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.
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! It’s safe to say that this is the recipe to try if you are new to cooking fish.
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 (I 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. I 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.
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
The Best Baked Salmon Recipe
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
Filed Under
I came across this recipe (and your blog!) from Googling Easy Dijon Salmon and it was a hit! I served it with frozen peas and couscous for a super easy weeknight meal and my husband said it was perfect! I agree. It’s definitely going to become a regular in our house. I buy the big Costco salmon filets and freeze them in portions for 2, so we always have it on hand. Thanks so much! I’m excited to check out some of your other recipes.
Welcome to my site Emily. I’m glad that your family loved the recipe 🙂 I should freeze salmon filets as well, tnx for the tip.
My friend told me he doesn’t like salmon because of its “very fishy taste” but when he tried this, he loved it. Thank you
I felt the same way! I’m so glad you and your friend loved it 🙂 Thanks for letting me know.
I made this for dinner last night. It was my first time making fish and I was so nervous. BUT this came out delicious! It was easy and I’ll definitely be making it again. Thank you!
You are very welcome Sarah 🙂
Ive been looking for a recipe for salmon! This one looks great! I hope it taste as good as it looks. I’m a novice with salmon, I want sooo bad to like it baked instead of salmon patties!!!! LOL thanks!
I hope you love it!!! It’s my favorite way to make baked salmon (well, obviously) 🙂
For years I was convinced that I did not like any kind of baked fish. Well today I made this salmon and WOW it was delicious. Quoting my hubby ” I had this fish many times in restaurants, it NEVER tasted as good as this”.
Oh that just made my evening. Thank you so much Natasha 🙂
Hi Natasha,
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! Oh, btw, congrats on passing your nursing exam………..
Thank you! I’ll have to try your suggestion for grilling in foil. Do you close the foil completely over the salmon and veggies?
Great recipe, love it!!! Thank you Natasha!
You’re welcome Natasha. Great name by the way! 😉
:)) .. Thanks for sharing your recipes and great photo’s, very helpful..
Great recipe:) when the salmon is baking, do I need to cover it with foil?
Just leave it uncovered. Hope you love it!
О, Наталочка! И надо было мне опять на твою страничку выйти! Обрызгала вот монитор рабочего компьютера слюной !!!
Но селмон будет подан к ужину по твоему рецепту…
Ha ha. I laughed reading your comment. The drooling on the screen sounds extra funny in Russian. Thanks. Ha ha ha
My son, my husband and my father-in-law were delited! Great recipe!
Thank you, dear!!!
If three generations of guys liked it, it must be good! 😉 you are very welcome
Finally a salmon recipe, one of my fave things ever! Thanks tushi
Sveta it’s so good!! Make sure to try it with shrimp too!
CONGRATULATIONS!!!!! on the exam. Very proud of you and I’m sure your Family is too.
What a great recipe….looks absolutely delicious. Will make this for sure. Thanks for sharing your recipes and great photo’s. Iryna.
Erica, thank you! 🙂 Yes my family is thrilled that I now talk about something besides the NCLEX test.
Congrats on the exam!!! super proud of you!!! That salmon looks delicious
Thanks Inna. It feels so great to be done!!!
Congratulations on passing the boards! What a relief. I can totally relate. I kept the screen up for days and just so I could look at every every once in a while:).
Your salmon looks delicious. I am a big fan of seafood and especially salmon. It’s so simple to prepare and always seems so elegant. I love making it with lemon and dijon mustard too. It’s such a perfect combination.
I even checked in the middle of the night for two nights in a row. I kept waking up at night; I was so stressed out! Thanks Olga! 🙂
Congrats on passing! So exciting I’m sure 🙂
This looks so delicious, I can’t wait to try this recipe, sounds simple and so perfect and what better way to serve dinner?!
Thank you Maria 🙂
Congratulations! Been a student, wife, mom and an employee before and I don’t miss it! Life is good on this side of the river 😉
Ha ha the grass is definitely greener on this side!
congratulations on passing your exam!!! I know what a relief this is!!!
Thank you! Yes it’s a huge load of stress that just fizzled away
CONGRATULATIONS! Looking forward to all your scrumptious recipes…this one looks like a winner for sure….will try as soon as we complete our move from inland and closer to the beach at the end of June…..now I’m stressing…..LOL!
Moving closer to the beach sounds like a nice change. Before you know it you’ll be all done and lounging with your toes in the sand 🙂
Congratulation with exam!!!
Delicious salmon you made there; I love fish. In fact I am making my specialty today Tulapia . I will post it soon.
Thanks Natasha.
Oh I like tilapia as well. I love seafood in general! I’ll have to check out your recipe when it’s posted.
First of all, Congratulations on passing your exam !!!!!!!!!
And thank you for such a good recipe 🙂
Thank you Tanya 🙂
My dad loves anything with salmon! Will be making this soon! : thanks for the recipe, looks DELICIOUS!
You’re so welcome. I hope you and your dad love it! 🙂