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
Easy to prepare, looks good. But tastes pungent. Fish is fresh. Not sure if the dijion was bad, but Ive never known mustard to spoil. Will edit ratios and try again.
Hi Candice, that mmay be the culptit. Ours tasted very fresh! To keep the dijon fresh be sure it is refrigerated.
Delicious!
I’m happy you enjoyed that!
We just tried this tonight–and it was absolutely perfect! After having been disappointed by many salmon recipes in the past, I can safely say our search for a recipe is over! Thank you, Natasha, for sharing your obviously love for the Lord through the gift of cooking! We’re blessed!
Awww that’s the best! It sounds like you have a new favorite! Thank you so much for sharing that with me :). I’m all smiles!
This was a winner in our house. Everyone ate every bit on their plate, including the kids. Great recipe! I cooked a large 2 lb salmon instead of portion pieces, it worked great. Serving this again for our New Years dinner. Thanks!
I’m so happy to hear that! Thank you for sharing your great review!
Very tasty. The lemon and dijon mustard give it the kick. I also tried adding some good quality honey and it turned out fine as well. I’m going to serve this for our family Christmas dinner!
That’s so great! I’m so happy you enjoyed it
I’m not much for fish, but even I am going to do this for dinner on Sunday. This looks absolutely magnificent!
This is quite a popular one! I hope you love it!
Best salmon recipe ever! Thank you!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Hi! I’m in the process of making the marinade and realizing that I don’t have light olive oil, only extra virgin will it ruin it
Hi Brittney, 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.
This is by far my favourite salmon recipe….EVER! I’ve tried so many other recipes but this one is so flavourful and comes out so juicy. My son is a super picky eater and he LOVED it. He gave it two thumbs up 😉 Thanks for this amazing recipe!
Thank you for the wonderful review! I’m so happy you enjoyed that, Lee. That is the best when kids love what we parents make!
I made this for company last night and everyone loved it! This recipe is a keeper!
That’s so great! Thanks for sharing the awesome review with us, Jill!
Amazing! My kids, husband and I loved this recipe and I’ll be sure to use it over and over again!
I love that your entire family enjoyed this recipe, Kim! Thank you for this amazing feedback!
Absolutely delicious! You make this, your family and friends will think they are in a five star restaurant. Followed all directions. No need to change anything.
Wow! Thank you for this awesome review, Lisa! I’m so happy you you enjoyed this recipe!
My husband always wants more fish and salmon…I am not big fish lover…found this recipe and it was amazing…..best salmon I ever tasted….adding to my recipe file…
I’m so glad you enjoyed it! Thank you for the wonderful review!
This is my go-to salmon recipe – I’ve made it dozens of times & it never disappoints – thank you, Natasha! One small suggestion, if you don’t mind: adding the salt to the dijon mix may not be necessary. Mustard & salmon can be salty, & the lemon juice & garlic flavor are rich enough to mask the need for salt. I’ve never added salt to this & I love it!
That is so great to know, especially for folks who are on a cardiac or restricted salt diet. Thank you so much for sharing! 🙂
Made this tonight for my daughter and I. We both loved it, will definitely make it again!
I’m so glad you enjoyed it!
This is so delicious! I make it once a week. It’s the only way my husband will eat salmon!
I’m so happy you found a favorite Mona!
I was looking at the most liked recipes of 2017 and lost it and cannot get back to it. Please help. I just found your website and LOVE it!!! I subscribed.
Hi Janet. You can follow this link here 🙂 Hope this helps.
Deliscioso! This recipe is a keeper!
I’m so happy you liked it! Thank you for the great review Debra!
My family (includes 2 kids – 9yo & 5yo) love salmon and I usually cook it simply (pan fry with olive oil after seasoning the fish) and serve with vegetables. I decided to try your recipe for something a little different and they loved it! Thanks for posting this recipe. It was so easy to do.
That’s so awesome Kim! I’m so happy your family loved that!
Natasha – the lemon seems to overpower everything. I can taste the mustard but then the lemon just takes over. Am I doing something wrong?
It shouldn’t over power it. I would recommend lessening the amount if it is too much. Are you using fresh lemon?
Made this recipe last night and my family loved it! I didn’t have olive oil so I substituted with vegetable oil, also substituted lemon juice for lime, and parsley flakes instead of fresh parsley and it was wonderful! Oh and I also used regular mustard instead because I didn’t have Dijon mustard on hand. So happy that it tasted great even though I had all those substitutions! Great recipe
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi! Could I cook this on a cedar plank?
I honestly haven’t tried that but would love to know if anyone has and how they liked it. Maybe our readers can share some insight. If you experiment please let mw know how you like this recipe.