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
Muchas gracias, por enseñarnos, por lo facil que nos haces entender. Un gusto haberte conocido, aunque sea por video. Un fuerte abrazo desde Lima – Peru,
¡Me alegra saber cuánto disfrutas las recetas! ¡Gracias por seguir y compartir sus alentadores comentarios!
This salmon is BOMB! been making it for over a year now, the lemon and garlic give it sooo much flavor but yummy tangy flavor!!! Yumm. Don’t want salmon in any other way now 🙂 usually I make it in 1 piece and leave for a couple extra minutes.
I’m glad you enjoy the recipe so much Lexie! Thanks for sharing your excellent review!
We loved this! A great change from the usual teriyaki glazed salmon that we usually do.
Lisa, thank you for the great review on the recipe 😀
This was so soooooo yummmmmmy!!
I pretty much tripled the sauce I loved it so much😁
Thank you for sharing!
You’re welcome Brandi! I’m glad you love the recipe. Thanks so much for sharing! 🙂
Made this tonight and it was delicious! I only had dried parsley so I mixed it together, added a bit lemon juice to help the parsley hydrate and let it sit for a few minutes before cooking. This is a keeper, thanks.
You’re welcome Vanessa! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers!
Tried this tonight and loved it. Bumped up the Dijon just a bit. Thanks !
You are very welcome Terri and thank you for the great review 😀
Best salmon recipe ever!! I love recipes that use simple ingredients that you have on hand to make a clean, gluten free dinner!! Thank you Natasha!
My pleasure Jill! I’m happy to hear how much you enjoy the recipe. Thanks for following and sharing your fantastic review!
I’m a college student, and finding recipes that are taste, healthy, and easy on the budget is hard. Plus, I am always on the go and don’t have time to make something too intensive. Luckily, I was making a grocery list and stumbled upon this recipe! I made it for dinner and it’s amazing!! Not only does the apartment smell phenomenal, but I have leftovers for lunch tomorrow!!
I’m glad to hear how much you enjoy the recipe Tessa! Thanks for following and sharing your fantastic review!
Well I planned on doing this with Salmon but when I opened my salmon it just smelled to fishy. I already prepared the ingredients in a bowl so I improvised. I had some chicken tenderloins, so it was chicken with garlic and dejon instead. It still came out fabulous. I can’t wait to try it again with salmon.
I’m glad the recipe was a success Sheri! Thanks for sharing!
This is one of go-to recipes when baking salmon. I also use this on prawns. I use the Grey Poupon country dijon as I prefer the one with grains. Love love love this recipe! Thanks Natasha! 😘
You’re welcome Norelle! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review!
This came out beautifully. I used one large slice of salmon instead of the individual pieces. Needed to bake an extra 4 minutes.
I’m happy to hear that Patrick! Thanks for sharing your review with other readers!
Hi Natasha,
This recipe looks amazing, and I’m planning it for a light dinner on New Year’s Day for a small family gathering. This may be a silly question, but I’m curious about why you suggest to not use extra virgin olive oil.
I’m just now discovering your website and will be a frequent visitor! Thank you for your great work.
Hi David, I’m so glad you are enjoying our blog!! 🙂 Extra virgin olive oil has a low smoke point so it is best used on salads and not ideal for high heat cooking. Extra virgin can cause your oven to get smoky at high heat.
Delicious, fast and easy! I lone everything about this recipe. Thank you, Natasha!
You’re welcome Lexi! I’m happy to hear how much you enjoy the recipe. Thanks for sharing!
Can you use fresh dill instead of parsley
Yes that would work great!
Can I prepare a half salmon the same way?
Hi Lynn, yes you could use half the amount of salmon and cut the remaining ingredients in half. I hope you love it!
Do I wrap the salmon in the foil or do I just let it cook unwrapped?
Hi Cheryl, bake uncovered 🙂
Hi Natasha!!!
This salmon recipe was absolutely amazing. This will be the ONLY way I cook salmon from now on. Thank you so much for this recipe. I will be trying more of your recipes.
Hello Stacy! My pleasure, I’m happy to hear how much you love this recipe! Thanks for sharing your excellent review!
Well – that was wonderful! And so easy! Thanks for another winner, Natasha!
You’re welcome Mary! I’m glad you love it. Thanks for sharing your great review!
Delicious and Easy~! Thank you~!!!
You’re welcome! I’m glad you love it!
Fantastic!!
I will be making this time and time again! This recipe is delicious and so simple. The ingredients pair perfectly with the salmon.
Thanks so much for sharing.
You’re welcome! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your wonderful review Rosaleigha!