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.
This post may contain affiliate links. Read my disclosure policy.
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
Hi,there Ya definitely can cook ,,My old friend James Beard ,,,Jimmy to his friends ,,,,,would approve ,,,4 stars because ,the thinner part towards the belly can be removed and pan seared for a great sandwich tomorrow ,or dressed folded over to create one thickness ,,,thats if no skin is left on , and one should also look for Norway steelhead trout ,farm raised ,but in the cold water fiords. Good Apatite J. and how about Gravlox ??
Thank you so much for sharing that with me, Joseph!
Where do you get 1.5 lb of salmon for $12? I just paid CAD34 (USD26) for 1.25lb.
Hi Waldo, we are in the U.S. and I find Salmon at our local grocery store or Costco.
Would this recipe work for haddock as well?
Hi Jocylen, I haven’t tested it with haddock, but I think it could work well.
I am trying it tonight. Will give a full report!
I’ll admit. I cheated on the recipe. I put garlic POWDER, lemon juice from CONCENTRATE, yellow mustard and recipe was still fantastic! My kids – not always fans of salmon – raved about it and asked for seconds. Thank you!
Isn’t it the best when kids love what we moms make! That’s so great!
Great, go-to salmon recipe! Turns out perfect every time.
Hi Carina, I’m so glad you loved the salmon.
This is so good! It’s moist and flavorful and smell so good one is baking in the oven and it’s not dried out if amazing thank you so much for this recipe.
You’re welcome! I’m so happy you enjoyed it, Carol!
Greetings from Ottawa, Canada ! Amazing recipe, Natasha! This will be for sure my favorite salmon recipe. It is so delicious ! I love the Dijon- Lemon- Garlic combination! I’ve added 2 tsp of mayo too and dill to the mix. As a side dish I’ve prepared one of your potato salads! Wonderful!
Thank you for that nice and thoughtful feedback, Kalina! I’m so glad you found a favorite on our blog.
I love this recipe! It’s so easy and flavorful. I added a touch of white wine and it tastes amazing. I cooked the salmon in the air fryer (400 degrees for 13 min, mine doesn’t go up to 450). I will use this recipe again and again!
That’s so great! It sounds like you have a new favorite, Donna!
Hi this is my second time cooking this and I used the air fryer. Do i use the lifter (metal rack) or just lay the fish right on the regular bottom?
Hi Cheryl, It sounds like you are using a different type of air fryer. I think typically you would just put it on the regular bottom of the air fryer.
Here’s a little tip for baking or bbqing salmon! Put the salmon on a sheet of aluminum foil. Do NOT oil the foil! When the salmon is done, just run a thin pancake turner over the skin and below the meat. The skin sticks to the foil and the meat scoops up perfectly! Beautiful served with no skin!
Thank you so much for sharing that with us.
This baked salmon is such a delight to eat it has the perfect balance of flavors, that is just scrumptious!
Hi Veronica! I’m so glad you enjoyed that! Thank you for that awesome feedback!
This recipe is muy delicioso! I subbed cilantro for the parsley and brown mustard for the dijon since it was what I had on hand. I also left off the lemon on top. My entire family loved it! My husband and daughter caught fresh Coho yesterday and this was a great way to serve it. Thank you for the wonderful recipe!
I’m so happy to hear that! Thank you for sharing your great review, Jenn!
You need to revisit the lemon and garlic ratios. With 2 tablespoons of lemon juice and the extra lemon slices, it vastly overpowers everything with the taste of lemon. The Dijon mustard amount should be increased and 3 whole cloves of garlic on this amount of fish when baking (and not pan searing) is overkill.
Hi Bev, we have found this to be the perfect balance of garlic to lemon to herb. Make sure to use fresh lemon juice and not from concentrate or it would taste off. You can definitely use more garlic if you love garlic but be careful adding more mustard because that would overpower the overall dish.
Love this recipe but would like to try it on the BBQ. Any suggestions?
Hi Rosie, I haven’t tested that but one of my readers wrote in with the following “I absolutely love salmon, and it’s so good for you, especially the Sockeye salmon! I can’t wait to try your recipe. I often make salmon on the grill, in heavy-duty foil with lots of fresh veggies on top of it, drizzled with EV Olive Oil. It’s also delicious” I hope that helps.
I also love to cook salmon on the grill, but I use the cedar plank method. I do not see why this recipe would not work with a cedar plank.
Thank you for sharing that with us, Ema!
Did the cedar plank today. Result was wonderful.
That’s so great, Ema! Thank you for sharing that awesome review!
This recipe is absolutely delicious. I have made it several times and my husband and I love it! I pair it with a tossed salad and it’s the perfect meal.
That’s so great! Thank you for sharing that with us!
Simple and delicious! Making tonight for the second time within a couple of weeks. A new favorite!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Delicious! I used to make teriyaki salmon but this recipe is better 😋
I’m so happy you enjoyed that. Thank you for sharing that with us, Debby!
Hi, I have made this recipe many times to highest praise every time. Now I would like to try it with a different fish. Which fish do you think would work the best? I was thinking maybe turbot or halibut?
Thank you
This will work with most fish, some of our readers left amazing feedback in the post comments I recommend checking there as well. Halibut sounds delicious!
I used to always grill salmon but now I tend to bake it. This is a lovely method for a simple and elegant meal. You might want to tag this as Keto friendly as 3 g carbs is certainly ideal for low-carb and keto dieters.
That’s so great! Thank you for sharing that!
❤️❤️❤️love this recipe, easy to make too! Thank you !
You’re welcome! I’m so happy you enjoyed it!
I wonder if this recipe would work with orange juice? I have CKD and 🍋 is a no-no for me…
Hi Anamit! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Thanks for replying..I certainly shall let you know how it turned out once I make it…
Anamit
You can use the spice sumac as a lemon sub. It is good for you as well.
tried it for dinner .. easy and delicious. will repeat it for sure
I’m so happy you enjoyed that. Thank you for sharing that with us!