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
Hi there, great recipe! Can we substitute Parsley with some other herb? Say Coriander or Mint? needless to say that’s what i have right now 😉
Hmmm… I think it might work with cilantro, but probably not mint. Enjoy it! We just baked this today and even recorded a video (coming soon). It’s our favorite salmon recipe. I hope you love it!
it was amazing!!! i loved it!!!
I’m so happy you loved it! 🙂
Just made this recipe and it is DELISH! I followed the advice to use foil and glad I did 😛 Will make this again and again, thank you!
Yay!! I’m so happy you loved it! And, yes good thing you used the foil! 🙂
Hi Natasha, stumbled on this recipe by accident and got so excited reading all the great comments that decided to jump on the bandwagon and start cooking it immediately! Thanks for sharing it!
Hi Dan! Welcome to the site and I hope you absolutely love the salmon. 🙂
Loved it.. made it for my in laws they were so impressed.. just delicious.. natashas kitchen is getting me to like cooking so much.. I used to hate it now I can’t wait to try new recipes
Thank you for the great review Anna, your comment is music to my ears :).
I just made this – very easy, quick prep time and delicious! One of the best salmon dishes I’ve ever had! I suggest getting a garlic press or at least having a very large knife to crush the cloves with. Thanks for the recipe!
Pat, You’re welcome and thank you for the great review :).
Best salmon recipe! Thanks for sharing!
Anytime, thanks Ellie! 🙂
Delicious! Made for myself with single portion of salmon & three shrimp. Had to sub fresh cilantro for parsley since I did not have fresh parsley. Served with a spinach & kale salad. Nice to eat healthy when my picky hubby is away!
The substitutions you made sound very good! Thanks for sharing 🙂
ahh so delicious!
I’m so happy you loved it! 😉
Been there done that and it isn’t easy. I was a nursing student while being a wife and mother…four very long years. That said…we did it!!! We eat a lot of fish/seafood so I am going to try your recipe this evening. This is my first time on your site so I’m looking forward to giving your recipes a shot!
I hope you love this recipe! It’s definitely a reader favorite on my blog :). So true, it isn’t easy, but that time still goes fast and then all the troubles are forgotten 🙂
I was delighted to find most simple and amazingly delicious salmon recipe.Its not just speedy and moist its also sooooo flavoursome. Thank you so much for sharing it. looking forward to more meal ideas from you.
I’m so happy you enjoyed it! Thank you Lucy 🙂
Love this fish. I try today first time and I love it
I’m so glad you enjoyed the recipe! Thanks for the great review 🙂
I’ve made this recipe 3 times and each times has been an absolute success! Everyone LOVED it. I did make a small change for the last two times that I will continue to do: instead of Dijon mustard, I used honey mustard. I really like this sweet version better than the tangy version of Dijon mustard. Anyway, this will forever be my go-to salmon recipe!
Thank you for the great review Rebecca and great job on improvising with honey mustard. I would be trying your version next time :).
Great, easy recipe. We have made it twice this month.
I’m so happy you’re enjoying the recipe! Thanks for sharing your great review.
Excellent easy delicious. I am afraid of salmon in the oven because I don’t want it to dry out but this was delicious and juicy.
Thank you for the great review Emilia! After reading your comment, I’m really craving baked salmon :).
Found this recipe on Pinterest – We are trying to eat more fish, and was looking for something new to try. I’ve made it twice – both times it was delicious and my husband really loves it. Thanks for posting it!
I’m so happy you both love the recipe. Thanks Kim 🙂
This is so delicious. I make it almost weekly. I’ve made it for company, and my kids love it, too.
I’m so happy to hear that. Thank you so much for sharing that with me. It’s music to my ears 🙂
This dish was very good, my husband and I used cod and wild salmon…do great with my weightwatchers too!!!
I’m so happy you enjoyed the recipe. It’s great to know that it works with cod also.
I have made this salmon so many times ! We just love it…it is my favorite salmon recipe. Thanks for such an easy delicious recipe !
I’m so happy you loved it! 🙂
The most amazing (and beautiful) salmon ever! It was incredibly easy to make as well. I can’t wait to make it again!
Thanks for the great review Brittany, your comment is music to my ears :).