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
Is the nutrition guide for the whole fish ?
Hi Olga, The nutritional facts would be per serving. This recipe serves 4 to 6 (depending on thickness of slices). Hope this helps 🙂
Wow! Made it as instructed, minus lemon slices. Even my picky 95 year old father liked it. Anyone tried this with trout?
That’s so great, Mark! I’m happy you & your Dad enjoyed this recipe! I haven’t tried this with trout myself but one of my readers wrote “Love this recipe!! I use trout instead of salmon and it comes out delicious!! Thanks!!” Hope this helps!
I’ve made this recipe so many times. Very tasty, easy and healthy. Thank you so much!
You are welcome Dawn and thank you for making it 😀
I make this recipe all the time and I often use EVOO when it is all I have, and it seems to work fine. I will lower the temp to 425 and cook for just a minute or so longer if I use EVOO. But it is also delightful with butter. AND, I have also subbed dried parsley. A-OK.
I am going to try this one tonight but I missed it needs light olive oil. We only have extra virgin and no chance to go to the store. How can I substitute it?
Hi Yelena, I would use butter instead or avocado oil. Canola will work as well.
Thank you soooo much! I was thinking about butter as well:) Will bake it for dinner
I didn’t realize it was light olive oil! I used EVOO and it tasted great 🙂
I’m so happy you enjoyed that!
This recipe is a winner. I substituted fresh dill because we had no parsley and it was amazing.
I steamed pea pods in foil with the salmon while it cooked. It was a great dinner!
Yay, I’m happy to hear you enjoy the recipe as much as I do! Thanks for sharing your excellent review Robin!
This recipe is delicious and sooo easy. I make it for my family all the time. I’ll have to try it when we have company. I’m sure they’ll love it just as much as me!!
I’m glad you like the recipe, I hope your friends and family enjoy it just as much as you do! Thanks for sharing your excellent review Nina!
Made this again tonite. Never disappoints😁
I’m glad you love this fan favorite recipe. Thanks for sharing Cathy!
I made this recipe yesterday and it was so flavourful, with flavours exploding in my mouth.
We live in a condo and today a neighbour asked me what I was cooking last night. She walked by our door and noted the delicious smell. She now has your blog address!
BTW I am a new subscriber and can’t wait to try more of your appealing recipes.
You asked how we cook our salmon… I usually cook mine with a mixture of fresh orange and lemon peel, with a bit of salt and a bit more pepper. Once cooked, I take the hot dish out of the oven and pour some fresh lemon juice, mixed with white wine vinegar. It sizzles and forms a nice glaze. Et voila!
I’m happy to hear how much you (and your neighbor, lol) enjoy the recipe! Thanks for following and sharing your outstanding review Francine!
Thank you for sharing this unbelievably superb recipe! it is my new go-to. I’m eating salmon more often because of it. And I’ll be sure to share your brilliance with my friends! : )
My pleasure Jennifer! I’m happy to hear how much you love this recipe. Thanks for sharing your excellent review!
This recipe is absolutely delicious as are all of your recipes I have tried and I’ve tried many! I did substitute chives for the parsley (not a fan) and it tasted great. I tell all my friends they need to be following you!
I’m happy to hear how much you’re enjoying the recipes Diane! Thanks for following and sharing your encouraging, thoughtful comments! It means a lot!
Absolutely the best salmon recipe EVER.
That’s quite the review! Thanks so much for sharing Nicole!
I have tried a lot of salmon recipies. This one is AWESOME. The best I’ve ever had. Added a little basil and oregano (couldn’t help it – I’m Italian).
Wow, that’s quite the compliment! I’m glad to hear how much you love this recipe. Thanks for sharing your excellent review!
Wow……Thos recipe is fabulous, just rite. Had a Sunday dinner with guest and wife wanted something different and non expecting. I came across the this meal and this was a huge hit. Key is pre heating oven for sure, and time was rite on. I will be trying more salmon recipes from this site. Thank you for making a simple Sunday dinner a real feast.
My pleasure Don! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review with other readers!
What can I substitute Dijon mustard with? I tried it with I loved it but I’m out right now and don’t have time to go to the store. 😬
Hi Olga, I haven’t tried substituting, but just browsing the other comments, people have reported using grainy mustard, sweet mustard, horseradish mustard and some reported great results without mustard but I wonder if regular mustard will be too strong in flavor – maybe cut it down if using regular mustard.
Thanks, what I did was used regular mustard and added mayo to it cuz I didn’t want it to be so strong. It tasted amazing!!! My husband went back for 3rds 😁 Love this recipe! ThAnk you!
My pleasure Olga! I’m happy to hear the recipe was such a success, thanks for sharing!
Would frozen skinless salmon portions work for this?
Hi Liz, yes they would, just be sure to thaw according to package instructions first and pat dry with paper towels.
Hi Natasha! I’m new here, but I already love your recipes. Any salad suggestion for this delicious salmon?
Thank you for the compliment and for visiting our site 😀. This Tomato Avocado Salad never disappoints and will go well with salmon.
Thanks so much! Everything was lovely and delicious on my Valentine’s dinner! ❤️👌🏼I also made the mini cheesecakes! Just great! 😋
My pleasure Yas! I’m glad you enjoyed the recipes so much. Thanks for sharing!
I added some mayo to mine, it makes it a bit creamier, and if you make extra, pour some on top when it comes out!!
Great recipe, full flavor.
Yum, great suggestion Kevin! I’m glad you enjoy the recipe. Thanks for sharing!
The salmon dish was delicious. I’ve been trying different recipes and, not only was this easy to prepare, but it had the best taste. I will be back for more recipes!
I’m happy to hear how much you enjoy the recipe Dale! Thanks for sharing your great review!
Excellent….wonderful! I made this Salmon recipe tonight and also added in a couple of pieces of Halibut. My husband is not fish lover, but this, he loved it and asked if I would make it again!
Thank you Natasha!
You’re welcome Sherry! I’m glad you both love the recipe. Thanks for sharing your excellent review!