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
Can’t seem to do salmon any other way. Very addicting recipe!
Thank you so much for the great review. I love to hear things like that!
Looking forward to making this salmon tonight for my dinner party, looks delicious 🙂
I hope you absolutely love it!
Hi! I’m excited to try this recipe for Valentines Day! I have so much trouble cooking salmon for some reason (I always get those white bubbles), so I can’t wait to try this! Question- is there a reason not to use extra virgin olive oil? I only ever buy EVOO but could buy mild if it’s nesessary.
It helps to thaw the salmon in the fridge to avoid those white bubbles and make sure it’s fully thawed. If you start cooking a partially frozen piece of fish, it creates more residue. Extra virgin is not ideal to bake at such high temperatures. It burns at really high temperatures and can become smoky.
Hi Natasha! Just like Rachel, I’m planning to make this for valentines day too! But I’m faced with the same question as all I can find in my location is extra virgin olive oil which is pretty inconvenient. I have vegetable oil at home.. will this work as a substitute? or will it not taste as good?
Irene, vegetable oil will work as a substitute. It’s very mild and flavorless. I hope you’ll love it :).
Thanks for your response! Makes total sense! I used butter instead and it turned out great! So delicious! I have always had to buy frozen salmon to get wild caught (and end up cooking it frozen becase I forget to thaw it) but just found a place that carries fresh wild caught salmon! Flavor was great and cooking method was perfect!
I’m so glad you liked it! Thanks Rachel 🙂
This recipe is fantastic loved it. The only change I made is I used melted butter as I did not have olive oil.
Katherine, thank you for the great review, enjoy :).
This recipe was so easy to make and so incredibly delicious. This past weekend, I was searching for recipes and came across your website– I am so impressed! I also used the roasted red potatoes and one of the asparagus recipes. My fiance was so thrilled with dinner. I can’t wait to try another one of your recipes.
I am a newbie in the kitchen and I really appreciate how detailed your recipes are and the pictures– LOVE the pictures. Thank you for sharing your website!
I’m so happy you both loved the salmon :). That is music to my ears. Thanks so much for an awesome review! 🙂
Hi Natasha – just wanted to say I LOVE your website. 🙂
I used this recipe and it was quite good, but my hubby wasn’t much of a fan of all the lemon juice, so I used your recipe as a guideline but created my own twist the 2nd & 3rd times around (actually enjoying it right now :)) I hope you try this way and let me know what you think! It is soooo yummy!
1.5 lbs salmon fillet
2 Tbsp chives (or if none, then use parsley, like you suggested)
5 large garlic cloves, pressed
3 TBSP Dijon mustard
3 TBSP Mayo
1/2 tsp salt
1/8 tsp ground black pepper
1/8 cup avocado oil
8 Lemon slices for the top
I slather the top with everything mixed together so the salmon is fully covered and put a little bit of avocado oil in the pan to lessen the burning (since it is at 450 deg). Avocado oil is high heat oil up to 500 deg and super healthy. Top of course with the lemon slices.
With my oven, I have to leave it in for about 20 min. During the last 10 min, I sprinkle Panko bread crumbs on the top (don’t be shy with the sprinkling – make sure it is mostly covered) and then in the last 3-4 min, turn it on broil so the top gets toasty. Wa-lah! You get an awesome tasting salmon. Hope you enjoy!
Thank you for sharing! I think the Avocado oil is a great idea! I should try that next time 🙂 I sure appreciate that you shared so much details in your version. You’re awesome!
I made this salmon recipe the other night and it was fantastic! I will not use another recipe ever again, this is the one. I also like how it doesn’t call for a bunch of butter or cream sauce and its still moist and delicious. Thanks for sharing.
I’m so happy you loved it! Thanks Ava 🙂
So good family favorite.
Thank you for writing in Julianne, I’m glad you enjoying it :).
Wow! I made this tonight for my “picky” sons…holy cow, it was simply outstanding!! Seriously delicious and so very easy to prepare…
Sandra thank you so much for the great review, I’m glad you guys love the recipe :).
I don’t recall when I came across this recipe (perhaps some time last year?), but I’ve made it numerous times and now it’s my go-to for salmon (you’d think by now I’d remember it). I’m actually making it tonight for the umpteenth time, and I thought it would be good of me to finally comment on this. I’ve also realized that I’ve never checked out the rest of your recipes or website … just have this recipe link saved in my email. SO, I must browse your other dishes. Thanks for sharing this simple, yet very delicious way to make salmon. P.S. In your directions when you say “smell it”, I totally did that the first few times I made this, and it’s simply amazing as you say. Thanks for sharing!
I’m so happy you have really enjoyed the salmon :). That’s wonderful! Thanks so much for the great review 🙂
Salmon, well really any fish in general, is one of my favorite ingredients. It is so light and so healthy for you. I love seeing you showcase a recipe featuring it!
Thank you so much Shelby! 🙂
It was good. Very easy salmon reciepe.
Thank you for a good review Erik, I’m glad you liked it :).
Absolutely outstanding “Baked Salmon with Garlic and Dijon” recipe. Thank you so much for sharing it.
I’m so happy you loved it! Thanks Ruth-Anne! 🙂
Thanks for this great recipe. I had people to dinner to celebrate my sister and her husband’s 50th wedding anniversary and the salmon was just gorgeous. We had the red potatoes as well. Most yummy.
Thats wonderful! It would pair so nicely with the red potatoes. Yum!!! Thanks for sharing 🙂
Thank you for sharing. I liked the freshness that the lemon and the fresh parsley gave this dish. It went together very quick.
You are welcome Dorothy, your comment is making me hungry :).
I am 23 weeks pregnant with twins an my new craving is seafood (weird because before I was pregnant I didn’t really like fish all that much). Anyway my mom and I thought we would try this recipe and all I have to say is, it’s the most amazing salmon I’ve ever tasted in my entire life. I even crave it as soon as I wake up in the morning, like this morning (hahaha h pregnancy!). thank you so much for this recipe!!
Congratulations on twins! That is so so very exciting! I am actually going to be 23 weeks in a couple of days and we’re expecting a girl :). I’m so happy you enjoyed the salmon 🙂
Delicious and moist! I tried it with cilantro instead of pasley and it as geat!
Great to know it works well with cilantro. Thanks so much Cindy! 🙂
Wow, you weren’t kidding. I expected “pretty good salmon” but instead I got the best salmon I’ve ever eaten! Minimum effort, tons of flavor,completely fresh and light ingredients- this one is a keeper!
Emily, thank you very much for a great review, your comment is music to my ears :D.
This is the first rating I have ever done for a recipe. I just had to do it because it was absolutely delicious. The only thing different I did was lay my fish on parchment paper with skin on top and in addition sprinkled some lemon pepper seasoning. Thank you for this great recipe.
Thank you Peggy for the great review! I sure appreciate it 🙂
My father in law made this for me this summer, the first time I ever enjoyed salmon. Thank you so much! 🙂 How do I know when the fish is done?
It should be flaky when it’s cooked. Pierce the thickest section with a fork and it should flake when pierced and should be a light, peachy pink outside and inside. You’ll be able to tell if the inside is not fully cooked. Some thicker fish can take a little longer, but no worries, if it’s not fully cooked, just return it to the oven for a few more minutes 🙂