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
fantastic!
I made this tonight and loved it. I didn’t have a lemon so I used 2 drops of lemon oil and it worked perfectly. Thank you for the recipe 🙂
You’re welcome Karen! I’m glad you enjoy the recipe! Thanks for sharing your great review!
Just made it for dinner, loved it😀
Thanks for the great recipe
You’re welcome Jaya! I’m glad you enjoy the recipe! Thanks for sharing 🙂
This is the only way I bake salmon now.
That’s great, I’m so glad to hear that! Thanks for sharing 🙂
Same here. A simply outstanding recipe!!
Made this tonight with jusy a couple modifications and we loved it! Didn’t have any fresh parsley so used a mixture of dried parsley, fresh basil,fresh mint & green onion to top & gatnish. Also used honey mustard dressing as part of the marinade. Wrapped in foil & fixed on the grill for 12 minutes at 375. Had left over dill sauce and toppef it to eat. Delicious and soooo moist! Thank you!!!
My pleasure Pam! That sounds delicious! Thanks for sharing your review with other readers!
I made this wonderful recipe a few days ago, and I make it every few weeks. It is my husband’s favorite meal, along with some rice pilaf and asparagus. This time of year, I always make extra, and use the leftovers for salad the next day. As moist and delicious as it is served straight from the oven, it is even better cold, especially in the summer.
Wow, what a fantastic review! I’m glad to hear how much you enjoy the recipe! Thanks for sharing Karen 😀
Great recipe – simple ingredients, great taste.
The whole family loved it, even the little ones! Thank you!
That’s great to hear Rebecca! I’m glad to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review 😀
I have made this before with the fresh parsley and it was to die for. Today, I am going to have to use fresh chives as it is what is on hand. Wish me luck!
I’m glad you love it Carol! Thanks for sharing 🙂
I made this recipe tonight for my husband and we both loved it! The combination of ingredients easy with very little prep. The baking time and temperature perfect! I will make this again!
I’m glad you both love the recipe Ginny! Thanks for sharing your fantastic review 🙂
Made this tonight for my grand daughter’s Birthday. She loved it. Probably the best salmon recipe I have found. Thank you.
My pleasure Rhonda! I’m happy to hear you both love it! Thanks for sharing your wonderful review 🙂
It’s our Shavuot Holiday today and made your salmon recipe with cheddar topped baked potatoes and snow peas. It was a huge hit! Everybody complemented on the salmon. I will definitely make it again soon! A big thank you from Israel.
That’s so nice to hear! I’m glad everyone loved the recipe! Thanks for sharing Linda 🙂
I made this last night for dinner! DELICIOUS. My boyfriend and I both loved it. I’m not a huge fish fan because I don’t like when it tastes fishy. The sauce you put on top makes it so delicious and not fishy at all. I served it with mashed potatoes and green beans just like you have in the picture. Thanks for this great recipe. So glad I came across your blog! Not to mention left overs were just as good today! My next recipe of yours I plan to make is your Golubtsi recipe. My boyfriends mom makes them and they are so delicious. Can’t wait to try your recipe.
That’s so great to hear! Thanks for following and sharing your fantastic review! 🙂
trying this…sounds good…waiting on oven to preheat. 🙂
Please let me know what you think Betty!
Another delicious dish! I love all of your recipes. I’ve made several of your desserts/dishes and they always come out fantastic! Congrats on passing your nursing exam. That’s awesome!
Thank you Sarah for the nice review and the congrats 😬!
I made this salmon dish for my husband and father-in-law on the weekend. It was a huge hit, and I am now a rock star! Thank you so much. It is a definite keeper.
You’re welcome! Your review put a huge smile on my face! Thanks for sharing your fantastic review 😀
Do you think avocado oil would work in this recipe?
Hi Marina, yes absolutely!! 🙂
I used avocado oil just this week because I was out of olive oil. It worked just fine.
I only have extra virgin olive oil, canola oil, and coconut oil. Please advise which one would work best for this recipe. Im leaning toward the coconut oil. I plan to make it for dinner tomorrow. Sounds fabulous and I love all the great reviews!
I would probably go with canola oil because it has the highest smoke point. It will work fine 🙂
Thank you Natasha! The salmon came out great! I’ve since used the same marinade on chicken thighs and it was just as amazing!
I’m happy to hear that Priscilla! Thanks for sharing 😀
Not to challenge your cooking or anything but are you sure 12-15 minutes is enough time? I’m like paranoid of raw fish eww lol
Hi Natasha, at that high of cooking temperature, it is ample time unless your salmon is ultra thick 🙂
Delicious dish! It was easy to make using ingredients I had on hand.
That’s great to hear! Thanks for sharing 🙂
Amazing!!! So easy and delicious!!! My family LOVES saucy salmon so I brushed the salmon tops with dijon mustard generously before adding the parsely/lemon/mustard mix on top of that. So tasty!!! Definitely a new staple recipe!!
I love to hear reviews like this! Thank you for sharing your awesome review Kelsey!
Best tasting dish I have ever made and oh, so easy! Thanks so much for sharing, a definite keeper;Ly
That’s wonderful Lynn! Thanks for sharing your review 😀