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
Tonight I’am putting your recipe to the test. My family loves salmon, from what
I could see from your video, I think it will be a hit.
Thanks TPB
I hope you all love it! 🙂
Made this for my boyfriend and he absolutely loved it! He even said it was better than his moms!
That’s pretty awesome!! 🙂
This is easily my favorite salmon recipe for week nights. Everyone in the house loves this recipe including my “I don’t like fish” husband. It goes perfectly with some steamed asparagus and a side salad. Thank you, thank you, thank you!
Christina, thank you for such a nice review 😀. I’m craving salmon after reading your comment 😋.
This recipe has become a regular in our house! Once or twice a week I will make this and my husband devours it (so do I!). Even my picky 1 year old will go to town on it. He’s never refused another bite…who knows how much of this he could eat! Thank you for the best salmon I’ve ever tasted. I tell everyone about this recipe!
Tiffany, I’m so happy to hear that it became favorite in your home 😁 Thank you so much for the wonderful review and for sharing the recipe with others, I really appreciate that.
Any chance i can use regular mustard till i can get out to store?
HI Del, I’ve never tried with regular mustard and just browsing the other comments, I have only seen people using grainy mustard, sweet mustard, horseradish mustard and some reported great results without mustard but I wonder if regular mustard will be too strong in flavor – maybe cut it down if using regular mustard.
Just saw this comment, left by Del. I’m using regular (russian) mustard for this recipe and it just works great. Although, I use slightly less, because it stronger. Natasha, thank you so much for such a great recipe! It’s my family favorite.
My pleasure Elena! Thanks for following and sharing your helpful tip with other readers!
Awesome recipe! My daughter was concerned about my wanting to try some new flavors on salmon. She loved it! Keeper!
Eric, that’s so great! It sounds like you have a new favorite 😀.
My husband and I thought we didn’t like salmon, but this recipe makes it delicious!!
Tia, thank you for sharing your wonderful review, I’m glad you liked it 🙂
Love this recipe! I’ve made it several times now, and my family always love it. Only change is I wrap each piece individually in foil….helps keep the juices (and flavour) in!
Thank you for the nice review, I’m glad you love it .😀
I LOVED THIS RECIPE
It was so easy with excellent flavors. I made one change. I added some bread crumbs for a little crunch, about 2 tablespoons. It was thick and a little hard to spread but the taste was great.
I had been looking for a simple and delicious recipe that I could make for guests. I definitely found it. ❤🌞
Hi Amber! I’m so glad you enjoyed it! 🙂
Amazing Salmon recipe…juicy, full of flavor, and fast. It took under 30 minutes to make including prep work.
Candice, thank you for such a nice review, looks like you might have a new favorite 😀.
Delicious and easy. I substituted dried for fresh parsley.
Jeff, thank you for the nice review, I’m glad you liked it 😀.
Would the fish turn out the same if I lined my baking sheet with parchment paper, instead of foil? I’m trying to reduce my aluminum intake but don’t want to spoil the dish.
Hi Diane, yes it will still taste the same. The only concern with parchment is having it in the oven with too high of heat (fire hazard) but at this baking temperature, If you try it, definitely make sure your paper is not touching the burners.
Hi, do you brush under the salmon too with the sauce?
Hi M, I only brush over the top and sides. Did you get a chance to watch my video tutorial?
Must have missed it, I will watch it and then make it but first I have a question. I need this recipe for only 2 servings, will there be any changes to the sauce that needs to be adjusteded?
You can definitely cut the marinade in half for just two portions and keep the baking time the same. 🙂 Enjoy!
Hi again Natasha, I can’t seem to find Olive Oil that’s not extra virgin nor light. Is there another word for it,or can I substitute with something else for it?
Any high heat oil would work but the healthiest substitute would be avocado oil.
Best salmon recipe I have ever tried. Everyone loves it. Have made this many times, now.
Thanks Natasha!!
Liz, I’m so happy to hear that! Thank you for sharing your great review!
That was the best salmon I ever ate in my life) Spasibo bolshoe)
I’m so glad you loved it! Thanks for sharing your awesome review 🙂
Thanks for the super awesome recipe Natasha. I added a dash of siracha to the sauce as I had the sweeter honey mustard instead of Dijon and used cilantro instead of Parsley. Served it with garlic mashed potatoes and pan roasted veggies. It was the best tasting Salmon dinner I have had in a very long time. All done in under 30 mins. This is going to be a regular on my weekday dinner menu
Yum that sounds like a fantastic dinner! I love your idea of using Sriracha sauce for some heat. Thank you so much for sharing.
My son and I just made your amazing recipe! I will say it will be put into our monthly menu, as we all loved it!
Thank you 😋
Maritza, That’s so great! It sounds like you have a new favorite!
I have made this 3 times in the last 3 weeks! I double the ingredients so that there’s enough for 2 suppers. Thanks for the recipe!
I’m so glad you’re enjoying the recipe! It sounds like you’ve found a new favorite 🙂
I should mention that neither my husband nor I like parsley so I subbed it with fresh thyme and it was perfect!
Any tips for doing these on the grill? They look delicious!
Hi Kris, I have done these on the grill as skewers and they were wonderful! Click here for the grilled salmon skewers recipe.
Used this recipe for the first night of Passover. It was a big success.
I’m so happy to hear that! Thank you for your wonderful review! 🙂