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
This recipe and the one for lobster tails look fabulous. Planning on doing tails for Christmas dinner. Can the sauce be made in advanced (& larger quantities) and stored?
Hi Bill, I haven’t tested with storing that more than a day. If you experiment, let me know how you liked the recipe
It looks awesome! I liked your recipe of Pecan Cranberry dip very much and would make it soon.
I hope you love it! Are you planning on making that for Christmas!
I have reviewed this recipe before, noting that it is our absolute favorite best-ever way to cook and serve and eat salmon. I make it 2-3 times a month. This week, however, I was OUT of olive oil. How did I let that happen? I used melted butter instead – 1/4 cup. It was outrageously good. I think we will always make it that way. Just an idea…
I love that idea! Thank you for sharing!
Thank you for this delicious recipe. My entire family has enjoyed it for years.
I want to adapt this recipe to serve to a group of 10. What would you recommend the cooking temperature and time to bake a whole filet( or 2) instead of individual portions?
Thank you
Great question, Patricia! If you click “Jump to Recipe” at the of the recipe post that will take you to the printable option that will adjust your measurement based on how many servings you need. It may take slightly longer to cook two at the same time but I have not tested that to advise on specific times.
I bought one of the big salmolns at Costco $35, sliced the thick part off the salmon horizontally, in sections and put those sections under where the salmon was thinner and I baked the whole salmon w/marinade spread on top for 35 minutes at 350 and was cooked to perfection!. I have a gas stove.
Great to hear that Tina! Thank you for sharing.
This recipe is so delicious! I roasted the salmon alongside some fresh asparagus, and put the marinade on everything. It cooked perfectly together and tasted amazing! Served it with some wild rice and small salad. It was a huge hit. I plan on using the marinade on chicken thighs, I think it will be yummy too.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Yum! Yum! Made it and loved it! I substituted rice vinegar for lemon (didn’t have any and sprinkled pecans on top, used half amount of dried parsley) and still excellent!!! I really hate when people review with changes but it was too yummy not to review!!!!
Hi Betsey, that’s so great! It sounds like you have a new favorite!
I like to make it for a crowd and serve and room temperature. I have a person with mustard allergies and like a suggestion to replace mustard for all so not to put that one person in any danger.
Hi Vera, We always make it the same way because it’s our favorite so I haven’t experimented much. The first thing that comes to mind is maybe mayo instead.
Doing your salmon tonight. As with all your posts, it will be great. This time of the year in the Midwest my fresh parsley is done for. Used dried and added a touch of white wine to rehydrate. I’m sure it will add a tad extra flavor to this dish. Love your stuff.
Ken in Cold Iowa
I hope you love this recipe! Thank you for sharing that with us, Ken!
Love this recipe! Natasha~ would it taste good served at room temperature?
Hi Ellen, we do like it fresh and warm but I bet it would still taste okay cooler. If you tested that out we’d love to hear your feedback.
hi i really want to try this recipe but i have frozen fillets should i thaw first or cook from frozen ????
Hi Dough, I would definitely thaw first and pat dry with a papertowel.
This is delicious!! Both of my picky kids loved it and one said it tasted like what they would get at a restaurant. And as a bonus it is very easy to make!
That’s just awesome, Jeff! Isn’t that the best when kids love what us parents make! That’s so great!
Hey! My air fryer only goes up to 390 degrees. Do you think I would still be able to use this method, if so how many minutes do you recommend at 390? Also, are the salmon pieces a specific weight(oz)? Is there a general rule of cooking time in proportion to oz? Thanks!
Btw I made your lobster tails with this marinade and it was amazing!
Hi Victoria, I haven’t tried this recipe in an air fryer to advice. I’d assume the cook time will be longer. If you experiment please let me know how you like that.
Thanks for the great recipe! I made it with cilantro instead of parsley; salmon was juicy and delicious!
I’m so glad you enjoyed it, Beth! Thank you for the wonderful review!
Thanks for the tips Natasha! Slava Ukraini)))
You’re welcome! I’m so glad you enjoyed that.
This looks so good, thanks for sharing! Can’t wait to try it!
I hope you give it a try soon, Lucas!
I made this salmon recipe tonight for dinner and it was delicious! I will definitely be using this for other fish dishes also for sure!!! Spot on Natasha!! Thank you!!
Isn’t it the best! Thank you for sharing that awesome feedback with me, Marianne!
Hi Natasha! I’m curious as to why you call for plain olive oil ( not extra virgin). That’s all I have. Can I use it? If not, will vegetable oil work?
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.
Another oil that Americans don’t frequently use but that will withstand high heat is grapeseed oil. It is very “light” — adding no additional flavor to the food during cooking.
That is a great tip – thank you!
Hi I made this tonight for dinner, and enjoyed it very much ! Thank you so much, I will definitely use this recipe again and try another of your recipes
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, cooked this salmon recipe for dinner tonight, it was a great success, great done in the Air-fryer, thanks … all the way from Auckland New Zealand.
You’re welcome! I’m so happy you enjoyed it, Liz!
Hi Natasha
Made Salmon with Dijon Mustard and Garlic….Super….My husband is a very fussy eater and he enjoyed this very much.
Will be trying a lot more of your receipies. They are so easy to make.
Also I enjoy your videos very much.
l
Thank you for the wonderful review! I’m so happy you enjoyed that.