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
Since the recipe was first published in 2012, this is the only way I cook salmon, and we eat it often. Now that summer is approaching, be aware that this salmon is even more delicious served cold, as part of a salad. I make a Nicoise-type salad with salmon and it is scrumptious. Thanks again, Natasha!
Thank you for sharing that tip with us! We love it in salads also! Perfect especially for left overs!
Leftovers? We have never had leftovers with this amazing recipe! Perhaps I need to double the recipe next time. It is to die for.
Doubling it sounds like a great idea!
Hi natasha I was wondering could you grill the fish and could I substitute salmon with cod fish love your recipes your the best
Such an awesome recipe. Full of flavor and delicious!
Thank you Becky! I’m so happy you loved it!
Wowwwwwww
It just work very good . Voodoo Divan.
Thank you
I’m so happy you enjoyed that Khaled!
Our fav! We love..all your salmon recipes. But this, is da bomb!
Thanks Natasha!
Barbi from, Lakeland, FL
Hi Barbara! I’m so happy you loved the recipe! Thank you for sharing your wonderful review.
OK …not a five… however… I did like the marinade.
When you cook Salmon, on a wire rack, perhaps leaving the skin on is desirable. On the other hand, I remove the skin as it tends to change the taste of the meat. If I bake the Salmon I remove the skin. I’ve also found that Salmon sliced and diced can be quickly cooked in Olive oil in a skillet … never dry, but almost as good as Sashimi, raw Salmon.
Hi Robert, I haven’t noticed a difference in flavor when the skin is removed, but if removing the skin, it does bake up slightly faster. I wonder if maybe that was the culprit. Glad you enjoyed the marinade!
Hi Natasha, this is for sure a 5 star salmon recipe. I’ve done it sooo many times and it’s just perfection. Thank you for so many beautiful and flavourful recipes!!! Nico
YOu’re so welcome Nico! I’m so happy you enjoyed that and thank you for that awesome feedback!
Nothing quite like salmon in the spring! Looks perfectly light and flavorful; looking forward to making this tomorrow for dinner!
I hope you love it, Sara! Thank you for that awesome review!
I’m picky about salmon recipes, but this is amazing! The garlic and Dijon sauce is a great addition to the salmon!
That’s so great! It sounds like you have a new favorite!
This is such an amazing salmon recipe!
I’m so happy you enjoyed that Valentina!
This is our favorite! Quick question: how long should I bake if I use a big salmon filet?
Thanks!!
Hi Ruhama, it depends on the thickness of the salmon I would check the temperature towards the end to be sure.
This is amazing! Have made it twice and hubby and I love it. I made small adjustments: cut the salt in half (hubby and I don’t use a lot of salt in our cooking) and used dry parsley as I didn’t have fresh handy.
Small (hopefully) request: could you upload or link your recipes to myfitnesspal.com somehow? For some reason, I couldn’t find your recipe nutritional information linked there and am tracking my calories so this would be helpful for an accurate capture.
Thank you so much for your lovely recipes and love for the Lord! God bless you and your beautiful family!
Aww that’s the best. I’m so happy you are enjoying our blog and recipes! Thank you for sharing your thoughtful comment with me!
My all time favorite salmon recipe. I’ve tried many and I always go back to this one.
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Can you use a glass dish to cook or nonstick copper sheet ? I do not like to use foil if possible
Hi Margo! I few of our readers have made this in a glass dish and enjoyed that. I hope that works for you!
Thank you! Plant make this tonight👏
Instead of Dijon can I use honey mustard?
Hi Nancy! I have not tested that but one of our readers has and here is what they wrote “I’ve made this recipe 3 times and each time has been an absolute success! Everyone LOVED it. I did make a small change for the last two times that I will continue to do: instead of Dijon mustard, I used honey mustard. I really like this sweet version better than the tangy version of Dijon mustard. Anyway, this will forever be my go-to salmon recipe!”I hope this helps!
I just made it for our first Friday of Lent…My husband usually hates salmon and I have never attempted to make it because I thought it was one of those too complicated recipes I could not handle…the plates are licked clean. Great reviews from my husband and my two children! They especially liked the mustard-flavor.
Hi Sana! I’m so happy to hear that! Thank you for sharing your great review!
Awesome! This will be our new favorite salmon recipe. The mustard is not too strong which I am thankful for. It was so delicious.
I’m so happy you enjoyed that, Bridget! Thank you for sharing that with us!
Made this for my wife and kids last night… It was amazing!! Thanks for sharing it with us!!
Best,
Rob
Thank you for sharing that with us, Rob!! I’m so happy you all enjoyed that!
Could this same recipe be applied to trout? I’m trying to make a simple baked trout fillet.
Thank you!
I haven’t tried that but yes I think it would. I do have another trout recipe posted – have you tried that?
I made this last night for dinner for my wife and I. I didn’t have the Dijon mustard so used a ground (wet) mustard and I doubled the quantity.
It was a wonderful meal. My wife commented it would be like what we would have in a “fancy” restaurant. I agree but it was all because of a great recipe to start with.
Thanks Natasha.
That’s so great! Thank you for sharing your wonderful review with us!
Best Salmon Recipe! The only recipe my family will eat with salmon. We’ve been using the same recipe for over a year. Thank you Natasha! I love my salmon med. raw. I’m so glad you give a range of time for some that love them well done and some who like them med.
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!