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
YUMMY
This recipe is AMAZING! I have made it so many times I have lost count…with baby oven roasted potatoes it is the best……thank you so much for this recipe 🙂
Mmmm that is a perfect combination! I’m so happy you love the recipe 🙂
Hi Natasha, this recipe is a winner. Having salmon for dinner is a real treat in our home and one needs to know that the finished result will be worth the investment in ingredients. Each time I have made your recipe, the result has been so tasty and enjoyable. I should have thought to take a snap of last night’s meal – the salmon fillets were accompanied by roasted new potatoes and a green bean, Beetroot and kumara salad with pumpkin seeds – great food and great company, a great night. Thankyou for your recipe!
That sounds like a fantastic menu! I’m so happy you love this recipe. Thank you for the awesome review! 🙂
Any idea how many calories in this delicious looking meal? My husband and I are counting calories on my fitness pal 🙂
Hi Tiffany, I don’t provide nutrition facts normally, but if you go to caloriecount.com and plug-in the ingredients, you will get the information you’re looking for pretty easily. I hope that helps!
I just made this for dinner and it was sooooo delicious!! I can’t wait to make it again! Thank you for the amazing recipe!!
I’m so happy you enjoyed the recipe Tiffany. Thank you for sharing that with us!
I love this recipe! So simple to make and turns out yummy and it is healthy. Win-win! I have made this for my family a couple of times and everyone loved it. Thanks so much for sharing.
Thank you so much for sharing your awesome review! I’m so happy to hear your family loved it 🙂
Delicious, thank you!
Just finished dinner – love the recipe. I did cook at 400, under foil for the first 15 minutes – then took the foil off until it looked like it was done.
I went a little berserk with the parsley, and added a bit of fresh rosemary.
Now to explain to my wife, when she gets home, why the kids and I ate everything and didn’t leave her any…
Ha ha! Except probably not so funny for your wife. LOL I’m so happy you loved the recipe 🙂
I just made this and it was AMAZING! So easy and delicious. I didn’t change a thing. This recipe is perfect as is!
Karen, I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha,
I cooked this tonight. I do most of my baking in glass dishes, no need to scrub, just pop in dishwasher or spray with vinegar, let stand for 5 and rinse off.
Anyway, I loved it. I don’t normally cook with olive oil, but I still enjoyed it. I paired it off with a love avocado/tomato/cucumber/red onion/parsley with lemon juice salad. Just yummy !!
Karen, thank you for the nice review on a salmon recipe and for the cleaning tip 😀
I don’t have Dijon! Any suggestions as to a substitute?
I think Dijon works best but you may be able to substitute with another grainy mustard. What substitutes do you have available?
Hi Natasha,
Just wanted to say thank you for the Kale recipe. I’m on my 3 rd batch and just love it.My blood gluecose readngs have droped 40 poins since I started eating this
and now are in a very good normal range.
I’m dibetic and those numbers and those numbers are importent.
The last time I fixed it I added some some smoked kalbasa and it made a complete meal. Thanks again for your great recipes. Ed
Wow, you just made my day, thank you for sharing that with me 😁. You are the second person to mention improvement in health using this recipe.
What Kale recipe?
https://natashaskitchen.com/2016/01/15/kale-salad-recipe/
Thank you!
So happy I found this recipe. It sounds simple yet delicious. My question is this though – I only have EVOO – could I use it? Or melted butter maybe? I guess I have canola oil too… Thanks!
Hi Nicole, EVOO isn’t great for high heat cooking. I think it could work if you lowered the temperature to 400 or 425 but you would have to bake a little longer.
I almost always use EVOO if that’s all I have, but I lower the temp as suggested. Because I cook it in a convection oven, I don’t have to cook it any longer, however. Works out fine for me.
Sounds perfect! 🙂
This is so stinking GOOD! I even got my husband to eat this and he doesn’t like fish of any kind! Thank you so much for this simple and easy recipe.
That’s just awesome! I’m so happy to hear that 🙂
OMG AMAZING!!! I made this for Vday last night and not only was it my first time making my own salmon but it was the best salmon I’ve ever had! And I’m a salmon whore I order it everytime I go to a nice restaurant. THANK YOU for making me look like a kitchen hero lol. I used fresh never frozen wild caught fillets and made no changes or substitutes to the recipe except for I like my salmon cooked through so I left it in for about 17mins. It went great with asparagus and an earthy mushroom rice but honestly…I could have gotten rid of the sides for another 2 salmons lol. amazing!!!
Stephanie, that’s just awesome!! Thank you for sharing your wonderful review 😁
Thank you for sharing this amazing recipe Natasha! I made it for Valentines Day for my husband of 26 years and it made for a very special meal. It’s a keeper, I will make this many more times.
Kathy, that’s so great! It sounds like you have a new favorite! 😃
Wow! What a nice and easy recipe. The salmon was moist and absolutely delicious. Thank you!
David, thank for the nice review and you are welcome 😁.
I baked for 15 minutes and it was undercooked in the middle. Any suggestions? The salmon fillets were not very uniform so I’m thinking that’s the issue. What did cook was delicious!
Hi Dana, that is most likely the reason if you had thicker fillets, you would want to bake them longer.
Thank for this recipe. It was super easy and will be added to my weekly rotation. 🙂
That’s so great Anna! It sounds like you have a new favorite! 😁
Natasha, this recipe is soooo delicious! Love it! And I use so much of ur recipes to cook and bake! Keep up the good work👍🏻 and delicious recipes👌🏻
Tatyana, thank you for such a sweet comment and a nice review 😀.
Tried it twice, one with parsley and the other dill, both are flavorful! Thanks for the recipe!
I’m so happy you liked it! 🙂
Served this over a simple spinach salad…delish! New family favorite. Thanks for sharing
That sounds like such a tasty and healthy combination. Yum!