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
This was delicious! The only change I made was melted butter instead of olive oil. Thank you for sharing!
Haley, thank you for the great review and you are welcome :).
Natasha! You are hot! I’m going to try this recipe just because you are such a cutie.
Kevin
Wow, lol, I’ll have you know my husband read your comment and he thinks so too :).
I too love this recipe & all the variations you find. My tip ~ to avoid the ‘scrubbing’ dilemma line with parchment paper (my favourite kitchen helper & environmentally friendly.)
If you do end up with a ‘mess’ ~ combine a sprinkle of baking soda, a dash of vinegar & pour hot water over it ~ presto just clean and you can use a metal scrub pad (any hardware store).
Thanks again
Joanne, thank you for sharing your cleaning tips and you are welcome.
excited to try your baked Salmon recipe tonight. Sounds so yummy
I would love to hear your feedback, enjoy :).
Guess what I just had for dinner? Love this recipe, so easy, so flavorful and healthy… Thank you so much for posting the recipes step by step, makes it a less intimidating.
I have bookmarked several of your recipes and have shared your website with friends :-).
Thank you for the great review Aura and for spreading the word :).
made this many times, It also tastes great on grill, with the same ingredients as suggested
Salmon has to be wild, preferably atlantic sockeye salmon, don’t waste the amazing smell on farm bred salmon,
Lemons on top are a bit over bearing, fish tastes better without extra lemons
Finally, its the best salmon recipe ever
thanks Natasha
This recipe is amazing! No smell whatsoever in the house of fish thanks to the short, high-heat cooking method. Definitely line your baking sheet or oven proof dish with foil. I did and clean up was super easy, not mention the salmon was perfect! Cooked for 15 mins, i like mine medium-well, and it was just right. I’ll be making this again.
Would it be horrible if I used limes instead of lemons
To be honest I have not tried with limes so I’m not sure how that would affect the flavor. Do you mean to top it with limes or use lime juice? Or both?
A lovely recipe. Thank you Natasha.
Wow!!! Made this salmon twice this week. So eventually I ran out of salmon but we liked the marinade so much that I decided to marinade chicken tenders in it. And boy it was good. Thanks for a flavorful recipe. PS we grilled the chicken amazing!!!
I hadn’t thought to use it on chicken. That sounds great! Thank you so much for sharing that with me 🙂
I’m going to make this tonight!! Since I’m buying store bought salmon, what store do you recommend?
Sofiya, we get ours at Costco. I prefer wild caught because it doesn’t have any artificial coloring.
I made this tonight for dinner and man was it good!!! So simple but yet so much flavor and delicious!
Thank you Tanya for the great review, I’m so happy that you enjoyed it :).
Hello, I was searching the internet for a baked mustard salmon & came across your recipe. When I was perusing the blog related to it I began to jump & shout (smack dab in the middle of the street), “This is the salmon I’m supposed to make!” Please don’t be alarmed, I read that you had just graduated from nursing school when you posted the recipe & I could totally relate to your experience. I just graduated from nursing school a week ago & now I’m prepping for the boards. What a terribly grueling process. Unless you’ve gone though it yourself, it’s really hard to grasp how draining it can be. But we did it! Along w/ all the other amazing nurses that have come before us. I hope since this blog entry you have found a fulfilling nursing career. & as for the recipe, it was delish! I added some grainy mustard b/c I like the texture & sharp bite to it. I paired it w/ dill & garlic roasted potato, carrot, & fennel. What a beautiful marriage. Thank you again for your recipe & I’ll be visiting back for more inspiration. Take care!
I love the idea of adding grainy mustard – sounds fantastic! Thinking about this salmon and your pairings is making me sooo hungry!! Just so you know, everyone always feels like they’ve failed the boards, but soon it will be just a distant memory :).
Thank you for this recipe! I’ve made it about 4 times now and it is my main recipe when I cook salmon.
Thank you for the great review Lydia and you are welcome :).
Out of this world!
We cook fish a lot and parchment paper is the best bedding.
Love the recipe, thanks!
Thank you Heather for the great review and for the tip on using parchment paper as a bedding :).
Hi natasha, do you use salmon that has skin on it? i saw both with skin and without skin at sams club and didn’t know which one to get
Either one works fine. I’ve done it both ways 🙂
After more than one year of not seeing my parents, I finally could hug them a month ago. And for this special moment I made your recipe. They loved it. Thank you for making my dinner a great one. Kisses all the way from Germany.
What a wonderful story and I’m totally honored that you picked my recipe 🙂
Sounds delicious! Will be trying it out for tonight’s dinner. I will it be okay if I use wild Alaskan salmon?
Yes that salmon will work great! That’s what I used last week. Delicious! 🙂
The only kind of olive oil I have is EVOO. Can I use another kind of oil?
You can use avocado oil or a vegetable oil. You need something with a higher smoke point than extra virgin since you bake at a high temp.
Thank you! I made this tonight. Easy and delicious!! I’m definitely adding this to my rotation.
My whole family thought this was the best salmon that I’ve ever made and better than most restaurants – everyone from the 5 year old up! Delicious!
That’s great news! Thank you so much for sharing your awesome review.