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.
This post may contain affiliate links. Read my disclosure policy.
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
AMAZING FLAVOR and so easy! My new favorite salmon recipe. Sockeye is definitely the best choice. Thank you!
You’re welcome Nancy! I’m happy to hear how much you love the recipe! Thanks for sharing your excellent review!
Best salmon recipe ever! Ever since I tried this, I never make salmon any other way. Thanks, Natasha!
You’re welcome Liz! I’m glad you love the recipe so much! Thanks for sharing your wonderful review!
Love this! I add about 3 T fresh dill. Yum!
I’m glad you enjoy the recipe Regina! Thanks for sharing!
Very delicious with garlic, mustard, pepper and lemon. Yumyum
That does sound delicious Jane!
Wild caught salmon is very healthy for everybody my daughter in law hates fish but when she smelled this she tried it and found out she really doesn’t hate all fish. A great recipe even when you have picky family. It’s a keeper and my son thanks you too. I’ll be looking at all of you recipes to see if miss picky will eat others
LOL! I’m glad to hear that everyone enjoys the recipe! Thanks for sharing your great review June!
Amazing recipe. Best salmon I’ve ever made.
Wow, I’m so happy to hear that Lindy! Thanks for sharing your excellent review!
In learning how to cook later in life and after getting married, this has just been a fantastic recipe for me. After finding out I had gestational diabetes when I got pregnant, this recipe became even more valuable.
Thank you for sharing and giving me some confidence in making something well for dinner. 🙂
My pleasure JJ! I’m happy to hear how much you are enjoying the recipe! Thanks for sharing your incredible review and encouraging, thoughtful comments!
So delicious! I halved the lemon juice and doubled the dijon. It’s now our new favorite salmon recipe!
Awesome! I’m happy to hear that Kate! Thanks for sharing your great reviw!
Am trying to become a salmon lover….working hard at it! This was delicious! And so easy! Thank you for sharing….will make it again soon.
You’re welcome Lynda! I’m glad to hear you enjoy the recipe! Thanks for sharing your great review!
I have made this recipe once a week since finding it – my husband would be thrilled if I made it even more frequently! It is a wonderful combination of flavors and I actually used fresh chives instead of parsley once and the sauce still rocked! Thank you, Natasha.
My pleasure Carol! I’m happy to hear how much you and your husband enjoy the recipe! Thanks for sharing your excellent review!
This has been my go to salmon recipe….never fail, always delicious, and very easy. So glad I found this recipe.
I’m glad you love the recipe! Thanks for sharing your great review Mary!
I have baked salmon before using basic spices or lemon with soy souse. Eventually I wanted something new and found your baking steps on-line. The recipe looked different, I would say: unique. I followed every single step that you posted and received many compliments from my husband! In addition, the fish was very presentable and delicious. Thank you very much for this wonderful recipe.
You’re welcome Natalya! I’m glad to hear you both enjoy the recipe! Thanks for sharing your wonderful review!
The best salmon recipe and requires very little prep time. It is definitely our go to meal on a busy week day!
I’m glad you love the recipe Lily! Thanks for sharing your great review!
I had used this recipie twice. It was amazing and super easy. The dijon was subtle and lovely fish was perfect almost no cleanup with tin foil. I didnt have yhe parsley or fresh garlic. Used powder the first time and minced garlic the second the dish was superb and was a five of five without proper ingredients so once get em still a five of five cant go higher well done.
I’m glad you enjoy the recipe as much as I do! Thanks for sharing your excellent review! 🙂
The most flavor salmon I ever tasted. In my opinion number one recipe !!! Thank you very much Natasha.
You’re welcome Barbara! I’m glad you like the recipe so much! Thanks for sharing your excellent review!
hey Natasha, can I exclude the olive oil and just make it with the rest of the ingredients? or will it turn out dry? I don’t use any kind of oils right now. I made this recipe many times before adding the oil when I was able to have it and everyone absolutely loved it. I just need to make sure it won’t go dry without it
Hi Olya, I haven’t tried it without oil so I’m not sure how that would work. I think it’s worth an experiment! Salmon has a good amount of natural oils so that may be sufficient for baking. I’m assuming you are also not using butter? A pat of butter would be nice if that is ok with your diet.
Excellent! Easy and tasty. Will make this again.
Awesome! I’m happy to hear you like the recipe Carolyn! Thanks for sharing 😀
Delicious recipe, definitely a keeper – so flaky and juicy! Picky husband loved it and so did my 1 year old! Easy to prep with simple ingredients and no-fuss cleanup after with the foil 🙂 Thank you!
You’re welcome Lottie! I’m happy to hear your family enjoys the recipe as much as mine does! Thanks for sharing your fantastic review!
Amazing sauce! Going to save that recipe for everything!
I’m glad to hear you love it James! Thanks for sharing 🙂
This was my husband’s and my favorite salmon we’ve made in 40 years! Thanks so much!
You’re welcome Ginger! What an excellent review! I’m so glad to hear how much you both love this recipe! Thanks for sharing 😀