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
Best fish recipe ever….hands down! Found this recipe 2 weeks ago and have made it 4 times already. Absolutely love it! Well done! Thank you!!
Oh WOW! Sounds like you found a new favorite! Thanks for sharing Amanda 🙂
Thank you for this delicious recipe! When I first told my husband I’m trying a new recipe tonight he grumbled a little…but then when he tasted it he loved it 🙂 It was very easy to make too. I will definitely make again soon-awesome flavor and I love the healthy ingredients for the sauce. I took your advice and smelled the mixture-aromatherapy for sure! Thanks again 🙂
You’re welcome Michelle! I’m glad you both love the recipe! 😀
This recipe really was amazing! My picky eaters even liked it! Thank you for sharing this. I’ve been looking for tasty ways of baking salmon and had not had any luck finding anything tasty enough. This one exceeded my expectations! Yummm!
Mayra, thank you for such a wonderful review on the recipe and you are very welcome 😬.
Love this dish!!!!
I’m so glad to hear that Marianne! 🙂
The best salmon I’ve ever had and I’ve had so much salmon. 10/10 would definitely recommend. So easy and so delicious.
Awesome!! I love hearing reviews like this, thank you for sharing Ally! 🙂
We LOVE this recipe!! I’ve made it for family and guests and always a big hit!
Awesome!! Thank you for sharing your wonderful review Pam!
THIS IS THE BEST SALMON I HAVE EVER HAD! THANK YOU NATASHA! I am a college student and this was not very pricey nor challenging to make. I did want to add that if you choose to use no foil (I thought PAM would suffice instead of foil…..I was wrong) then you can clean your crusty pan ease. All you need to do lay the pan flat, coat it with dish soap, and pour some boiling water in it. I let it sit for a few minutes and the crud came right off for me.
Hi Mason! I’m so glad you enjoyed it so much! 🙂 Thank yo for sharing your amazing review!! You must have had a nicer pan than mine because mine was truly treacherous to clean. lol. But, that is a great tip and thank you for sharing!!
This recipe looks so drool worthy! Do you think I could use cilantro instead of parsley? I’d really hate to run to the store just for parsley! 😩
Hi Sasha, I haven’t tried that substitution myself but I have had several readers report great results using cilantro instead of parsley 🙂
I’ve been making this recipe for almost 2 years. It’s my go-to salmon recipe. It’s easy to make, delicious and well loved by my 4 year old daughter. She’ll eat this likes it’s candy. Best salmon recipe I’ve ever had. 5/5 for sure!
Awesome! Thank you for sharing such a wonderful review Jean! 🙂
My husband started a no carb diet and this recipe is exactly what I was looking for! It came out delicious and was so easy to prepare. I can’t wait to make it again!
I am so glad to hear you guys enjoyed it!
This is our favorite recipe of fish. I don’t want to try any other one.
Thank you so much! What a compliment!! 🙂
This recipe sounds simple and delicious. I’m going to try it soonest.
Can it be served chilled?
It still tastes great even when it’s chilled but I do love it warm or at room temperature if it cools down before I get to eat it. 🙂
Best salmon recipe ever! Easy to prepare with a limited amout of ingredients. Family gives it a thumbs up!
I’m glad you enjoy the recipe as much as I do! Thank you Lynn!
can it be eaten cold the next day?
Hi Barbara, I prefer it warm, but yes it would still taste good cold the next day 🙂
Barbara, I actually prefer it cold, but I live in a warm climate. I usually make an extra serving to eat for lunch in a salad the next day. Sometimes I even eat the cold salmon for breakfast! I love this recipe and make it over and over.
Thank you Karen!! 🙂
We don’t have salmon now, but we’re trying this out with a plump halibut and we bet it’ll taste delicious as well!:)
Great job guys!
We’ll be tweeting the result soon.
Thank you!
Panos and Mirella
Mmmm yes that would be great on halibut! Yum!! Thanks in advance for tweeting! You’re awesome 🙂
Terrific, easy & healthy …a weekly staple in our home. We served with ina gartens roasted Parmesan broccoli. Thank you!
You are welcome Patty and thank you for the great review 😁.
Made this salmon. My family loved it. Served it with mashed cauliflower and beans. Perfect combination. Definitely a keeper. Thank you for the recipe.
You are very welcome and thank you for the great review 😀.
This is a wonderful recipe, and so easy to do! I use the same amount of dried parsley, and it really didn’t matter. Everyone loves it!❤
I’m so happy to hear that!!! Thank you for the wonderful review! 🙂
I made for lunch today (double portion) it was so so so so good! Even without lemon juice (because I didn’t have any). Thank you for the recipe!
Natasha, thank you for such a nice review and you are welcome 😁.
I just made this tonight–and it is perfectly amazing! It will be my go-to salmon recipe. Thanks so much!
That’s wonderful! I’m so happy you loved it! 🙂
I’ve tried tonight this recipe and is just AWESOME! Easy to prepare, just a few ingredients and ta-daaaaaa!! 🙂
Thank you Natasha!!
Luis, I’m so happy to hear that! Thank you for sharing your great review and you are welcome!