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
Made this last night and my former salmon hating self loved it, along with my husband and 10 month old! yum! Served with green beans and roasted potatoes.
That’s just awesome!! I’m so happy you liked it 🙂
I make this dish once a week…..its a family favorite…so delicious and easy to make.
Marti, I’m so happy to hear that, thank you for awesome review :).
I tried your recipe today with glazed carrots and herb boiled potatoes and OMG, yummy in my tummy my husband and I really loved the salmon recipe. I’ve tried a few before but this one is by far the best
Yummy! That sounds like a fantastic dinner!
This was really delicious – thank you for posting! I’m not a huge fan of parsley, so I subbed fresh dill and tarragon, and it turned out great! I’ll definitely be trying your borscht recipe, too <3
I’m so happy you loved it! It’s great to know it works well with those substitutions. I haven’t tried that yet. Thanks Rose!
I make this salmon at least 2-3 times a month and it is the only way we want salmon anymore. I do sometimes sub dried parsley for fresh, but I have not considered subbing dill. I’ll try it. I also cook this in a convection oven and place the salmon on a rack (after I’ve lined the pan with foil. It cooks in about 12 minutes at 400 in the small convection oven. I always make one extra because it is so good cold, in a salad, for lunch the next day. Thanks, Natasha, for teaching me a new way of making salmon after I have been cooking for about 60 years!
Karen, you are so welcome, your comment made me smile :).
Hi,
I’m going to make this salmon tonight but realize I didn’t get parsley, can I make it without the parsley? Or what can I use instead of it?
Dill might be a good substitute if you have that. Otherwise, you could probably just omit it. It won’t have the same depth of flavor, but it will still taste good.
This is fantastic! We made it tonight. I had some already toasted panko bread crumbs made up, so lightly dusted the tops of the fish….so yummy! Thanks so much for the recipe!! A new favorite for sure!!
Adding the Panko crumbs is a great idea! Did you add them before or after baking? If before, did they burn at the high temperature?
I have made this dish multiple times. Every time I make it it tastes even better. Thank you for the recipe.
That’s awesome!! Thank you for such an amazing review!
Hi Natasha, just a quick question would this recipe work with a different fish like Trout?
I haven’t tried that but yes I think it would. I do have another trout recipe posted – have you tried that?
Great recipe my Husband Loved it! ThankYou!
Inesa, thank you for the great review, I’m so happy that he loved it :).
BEST salmon recipe ever! It is absolutely perfect. The only way we’ve been making salmon for about 2 years now.
That’s just fantastic! Thank you for sharing that with me. That’s quite a compliment! 🙂
i used arugula instead of parsley and it gave it a boost, plus a little more lemon juice.
Karen, I never tried that combination but that sounds interesting, thanks for sharing :).
Hey Natasha. I’m about to make this delicious looking salmon. Can I omit the olive oil and just make it with the rest of the ingredients? ?? I don’t use oils or butters in anything
Olga, to be honest, I never tried this as the fat free version. What do you normally use instead of oil?
I’m going to make this today…Looks so yummy!!! I have grapeseed oil, would this work? I checked it and it says on bottle good for high smoke, like stir-fry, deep frying. Thank you for this recipe!!! 🙂
Yes, grapeseed oil would work fine. 🙂 enjoy!
So excited to try this recipe. I am a nurse and will be starting my first job in the next two weeks. I am trying to meal prep for the next few weeks and was wondering if there was a good way of freezing this (i.e., freezing raw with sauce in a vacuum pack, or baking it then freezing)? Thanks for the delicious looking recipe!
I don’t think I’d recommend pre-making this because lemon juice tends to cook seafood when it’s left on for too long (that’s why there is no pre-marinating required in this recipe). Thankfully it’s quick and easy to make the topping 🙂
I tried this recipe last night and as a sister nurse, found it to be very quick to throw together. I didn’t have non-virgin olive oil so I used sunflower oil and a little drizzle of extra virgin olive oil, which seemed fine. I also layed a few strips of some mild sweet red peppers I had roasted and peeled. This added a bit of sweet roasted flavor on top of the garlic/lemon/dijon taste.
Suzanne, great job in improvising :). I love that this recipe takes so little time to prep.
I made this to go with a salad for dinner…and wow!!! Thank you so very much. The salmon is outstanding. the only thing I did different was cut some fresh lemon balm out of my herb garden and I placed the salmon on top of it when I cooked it. Thanks again for a great recipe.
Oh wow I’ve never tried cooking with fresh lemon balm. Sounds so exotic and wonderful! 🙂
I made this for dinner last night, and my husband and I loved it! Thank you so much!
I’m so happy you both loved it. Thanks for the awesome review! 🙂
Hi Natasha (or anyone can he who can help)
I would love to make this tomorrow night for a special occasion but only have extra virgin olive oil and coconut oil. I know coconut oil has a high smoke point and am wondering if I could just use that instead without altering the dish’s flavor too dramatically. I’d love to not have to buy light olive oil if possible since I know I’ll never use it again . Please let me know!
Thanks,
Jen
Does the coconut oil say what the smoke point is of your coconut oil? It’s safe if it’s at least the temperature that you are baking at.
This has been our “go to” recipe for salmon since we found it over a year ago. It really has been the best for us (and we’ve tried quite a few)! I always use butter from grass fed cows and sometimes use dill instead of parsley 🙂 Thank you so much for posting!
Kara, you’re very welcome and thank you for the great review :).