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
Thaks for great recipe. Congratulations on nursing ! Been a nurse since 1976 and teach NCLEX prep. Know firsthand the pathway of your journey. Cleaning pan …I mix baking soda with water to make a paste….let it sit… rinse….voila! almost like shiny and new.
Thanks for the tip: I’ll have to try it next time with baking soda
Natasha, thank you so much for sharing this delicious recipe. Just made it for my husband and two college sons and they were fighting over the last bite! I will make this again for sure! Congratulations on your accomplishments while raising your family! Many thanks!!!
Thank you Donna, I’m glad your family enjoyed the recipe :).
I have made this recipe twice now (in one week) and it is sooo good. The men in my house who aren’t big fish eaters practically licked their plates. It is so simple and so tasty. I did omit the parsley because I am not a fan, but it was still great without it. I also marinated the fish in the sauce before baking, not sure if that makes a difference, but it can’t hurt. Salmon is now in my regular rotation, thank you for the great recipe!
Awww that’s awesome! Thanks for sharing that with me 🙂 I’ll have to try marinating it too!
Marinating fish in anything with lemon juice in it beforehand will cook the fish. Then if you bake it in addition, it will be dry. Never use anything acidic to marinate fish or seafood before cooking.
The acidity of the sauce is pretty low, so no cooking occurs while marinating and the salmon still comes out super moist and tender, hence why it was such a hit for us. If it ended up dried out I certainly would not have suggested it. I have done it both ways and it turns out great regardless, I just prefer to marinate if I have time to prep in advance.
I am a working mother with 3 boys and sometimes it’s really hard to stop and enjoy a home cooked meal. My husband has been begging me to make him Salmon. I am trying this recipe of yours tonight. It looks great and simple enough for me to try. Thanks for the post, I’m sure we all will enjoy this tonight.
I would love to hear your feedback on how it turns out :).
Making this tonight:) looks fancy:)))thanx
Thank you, let me know how it turns out :).
Made this today; didn’t have specifically Dijon, but had this spicy Russian “gorchitsa” from the European deli – it was fabulous! My husband & I enjoyed it and will be making again. 😀 Thanks!!
Oooh I bet gorchitsa would be good! 🙂 Glad you loved it!
I just made this for my fiancé who was convinced that he disliked salmon … He scarfed down 3 fillets ! Awesome recipe , thanks for sharing !
Awesome :)!
I am making this now. I bought Salmon and didn’t have dijon. I didn’t want to go to the store. I used parley organic in the tube and jar chopped garlic, organic lemon in bottle. Oh well, I am sure it will be fine for me. Senior Citizen in a hurry! LOL Just me, and I wanted something fast . Thank you so much.
That will probably taste great too! Mmm salmon sounds good right now!
Thank you for posting this recipe Natasha! I made it when my family was over and everybody loved it!
Awesome! Thanks for letting me know 🙂
I had some salmon but didn’t know what to do with it until I saw this recipe. Looks like this is what I’ll be having tonight.
Let me know how it will turn out 🙂
I made the salmon and it was delicious. Such a simple yet elegant dish. Thanks for sharing this recipe!
Would any brand Dijon mustard work?
yes, any Dijon should work.
Thank you for this recipe! Its baking as i type and smells amazing! thank you all of the time and energy you put into this blog. You’ve transformed me into a person that actually makes good food & i THANK YOU! 🙂
I hope you love it as much as we did 🙂 Salmon sounds so good right now!
Hi There! Came across this recipe via www.foodgawker.com. I made it tonight and it was so good! Thanks for sharing.
Woohoo! I love foodgawker and I’m so glad you enjoyed the recipe 🙂
Hey! Just curious..would this taste ok if I didn’t use parsley? Totally forgot to pick some up from the store ugh! 🙁
It will taste OK :).
I was looking for a juicy salmon recipe for the longest time and this one hit the spot! Made it last night for dinner,, we thought we’d take the left overs to my in-laws but very quickly changed our minds after trying it! 🙂 thanks Natasha for all your hard work! I recently found your blog and it beats all
The other ones I used so far!!! 😉 I find myself on your blog every time I have a spare minute. Cant wait to be trying all those other delicious recipes you have!
Oh so glad you all loved it! 🙂
Hi Natasha, I tried making salmon today and it came out perfect! Thanks for sharing the recipe;)
I tried this recipe today, it was delicious!!!
I had horseradish mustard, but salmon turned out amazing! Thank you, Natasha for posting, it’s easy to make ( and clean up) and delicious;)
You are welcome Lana 🙂
Natasha, I made this last weekend for family and friends, it was delicious!!! And yes, the sauce smells divine, even uncooked it tastes amazing. I just made the recipe last night using chicken drumsticks instead of salmon, and the came out amazing, best chicken ever! Cooked the drumsticks at 400 degrees for 30 minutes, perfect. Thanks for this great recipe, and it’s simple! All the best:).
Niko
Oh my gosh, I want to try the same! Why didn’t I think of that? Thanks for giving the baking time/temp. You are awesome!
Just now made the salmon. It was very tasty! Thank you Natasha.
You are welcome Anzhela, I’m glad that you liked it.