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 salmon was delicious! We resolved to eat healthier this and to include more fish in our diet. This recipe fit the bill! Perfect as is, no changes made. Thank you,
I’m so glad you enjoyed the recipe! Thanks Bobbie! 🙂
I’ve been putting off making this recipe for so long now. Finally made it this afternoon for a group of guys helping my husband outside. They all loved it so much!! I forgot to start the timer so not sure exactly how long it baked. It was amazing. Definitely a keeper. Thank you Natasha. I posted my pic on IG for you to see!!
Marina, thank you for the nice review and I’ll look for the picture on the Instagram 😃
Made this recipe the other night (found you on Pinterest) It was so yummy! I will be making it again for sure! I shared it on my blog too 🙂
http://caffeinatedbcmom.blogspot.ca/2016/01/oven-baked-salmon-3-ways.html
I’m so happy you loved it and thank you so much for sharing! 🙂
Would skinless salmon fillets work for this recipe too?
Yes that should work fine 🙂
That’s what I always use, Brittany. They work fine, and they are always moist and delicious. Just be sure not to overcook.
This dish was amazing! My husband was very impressed at how quick it was to make and how amazing it tasted. Thank you for sharing.
I’m so happy to hear that! Thanks Heather 🙂
Served this dish up tonight for my in-laws…propably the best baked Salmon recipe I’ve made. The combination of fresh parsley and other seasonings enhanced the flavor of the fish. It wasn’t too heavy. This will become our new family favorite and go-to dish when entertaining.
Katherine, thank for such a nice review, what a compliment 😊.
I’ve made salmon a hundred ways but this has got to be one of my top 10 now! The flavors in this are wonderful! We like ours a little more done so I cooked a bit longer than 15 minutes but followed everything else perfectly! This was even loved by my 9 and 11 year old who typically aren’t fond of salmon. Definite keeper!! LOVED IT!
Susan, thank you for such a wonderful review, it’s quiet a compliment 😀.
My husband and I loved it! It is hands down our favorite salmon recipe. Thank you!
Amy, thank you for the nice review 😁 and you are welcome.
Hey Natasha,
Your recipe sounds great and I am going to make it tomorrow.
Sorry to be the bearer (no pun intended coming to you from here in bear country) but if the photo of the salmon you have here is what you used, it ain’t wild sockeye. Colour is way to pink and way too much fat.
Check your source… unfortunately it happens – supermarkets sometimes buy fish products and believe they are something they are not.
Thanks for the recipe though – it’s inspiring.
Correction; the first photo of salmon by the bottle of Dijon – the 4 pieces of salmon on the tray look wild.
Yes, that’s when I re-photographed and that was wild caught salmon from Costco 🙂
Thanks Stacey, I suspect it was really steelhead when I photographed it. It works really well for either though 🙂
hI Natasha
Do you have a recipe for a whole baked/rosted salmon say 2kg?
I don’t. If you make this recipe, you’d have to filet it or it wouldn’t cook through properly.
Third time I make it! My boyfriend’s favorite so far!! I love your website. Thank you!
I’m so happy you both love it. Thank you Veronica for the awesome review!
This wa amazing! Thank you for sharing.
You are welcome Shari, I’m glad you enjoyed it 😀 .
Очень вкусно. Спасибо за отличный рецепт
Thank you Helena, I’m glad you like it 🙂 .
So, so, so delicious! Not a dijon fan but tried it anyway and was so glad we did – will be in the rotation now for sure 🙂 Thank you!!
I’m so happy you liked it! 🙂
Hi Natasha, I’m going to try this tonight – report back later. Tony
I hope you LOVE it! 🙂
I have used this multiple times (15-20 maybe?). For family and to serve at dinner parties. Easy. Always works. No changes to recipe. Perfect
Thank you so much Melissa! I really appreciate the awesome review! 🙂
Forgot to rate it 5 stars! So had to comment again.
You’re so nice. Thanks Greg 🙂
Terrific recipe. Thanks for sharing Natasha! Followed it to the T and was great. Will have again for sure. Lucky husband you have. Beautiful girl that cooks tasty food. Just like my wife! 😉
Thank you for the wonderful compliment. I’ll make sure to read it to my husband. ;). It sounds like you are blessed with a wonderful wife 🙂
Going to try this tonight. Sounds great!
My wife hates mustard. Will this dish have any mustard taste to it?
You really can’t taste much mustard at all and if someone didn’t know it was in there, they probably wouldn’t be able to guess.
She didn’t notice it. It was a hit 😉
YESSSSS!! That’s awesome! Thanks for reporting back 🙂
I made this a couple of nights ago but I forgot to put the Dijon in. I did however use Persian Lime infused olive oil….OMG! We were wondering why we ever go out to eat. It was delicious! I will try it again with the mustard but it is good either way!
Wow that Persian lime infused olive oil sounds so good! Where did you get it?