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
Beautiful, easy, and SO GOOD.
I’m so glad you enjoyed that Crystal!
Thanks for the great feedback!
Yummy recipe! Thank you! I didn’t have parsley so I chopped up some spinach leaves and I was out of lemons so I used an orange. So tasty!
I’m so glad you enjoyed that, Alyson! That’s so great!
Hi- what if you only have exra virgin olive oil at home? can you sub canola or avocado oil in this recipe? Thanks Susieie
Hi Susie, I would probably go with canola oil because it has the highest smoke point.
Such a coincedence! I am glad you had advice on that! Do you think if I used beef chuncks instead of lamb it would be good?
Hi Kayla, it is possible I have bot tested that however. If you experiment I hope you love it!
Hi Natasha,
I was wondering,I think salmon is real great with Dijon but would Honey Mustard work?Would it taste as good?Thanks for all your recipes!
Hi Kayla, 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 don’t ever leave reviews on recipes, but this one is worth it. I love this salmon SO MUCH. I add it to a salad, eat it on its own, add it to zoodles. It’s great hot or cold. I always use avocado oil and it turns out perfectly. I really love it.
Thank you so much for sharing that with us, Katie. I love hearing good reviews like this it’s inspiring!
So easy and tasted fantastic, love all your recipes I have cooked and really enjoy the videos
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
This is so yummy! Also very easy. I rarely eat seafood, when I do it’s just fish n’ chips. Yet here I am devouring this salmon…I might have made it twice this week
Isn’t the flavor amazing Jess! Thank you for sharing your wonderful review!
I absolutely love this recipe! It is now the only way I make my salmon. I also use a little of the sauce on my fresh asparagus before I roast them. Yumminess!!! 😊
Hello Amy so happy to read your wonderful comment. Thank you so much for your review and I’m happy that you love this recipe!
Hi! Love your website. Do you think this recipe with work en papillote style? Thank You.
I haven’t personally tried that Nina. Let me know how it goes if you decide to try it out and experiment.
Oh so good….but left my filet whole and cooked mine at 375 for 15 minutes…it was perfect and very juicy!!!
Awesome thank you for sharing and for your feedback Jennifer.
I’ve made this recipe a few times all have been delicious. When I made it for christmas, I grilled it on the grill on a cedar plank as we didn’t have room in the oven for it. The salmon was the first dish finished and I had many requests to make it a yearly addition to the menu!
That’s just awesome, Amber! This recipe is always popular at get-togethers.
Made this for the family and it was a hit!
That’s so great, Katie! Thank you for that wonderful review!
This recipe has convinced me to make salmon more often for my family. Thank you!
You’re welcome, Emily! Isn’t the flavor amazing!
Obsessed with baked salmon! Can’t wait to try your recipe!
I hope you love this recipe, Katie!
thank you for this AMAZING recipe … I usually dont enjoy eating salmon I like white fish more but this recipe was balance and taste good and i think it will be stable in my kitchen
thank you from kuwait
You’re welcome!! Thank you for sharing your wonderful review
Thank you so much for sharing this recipe. I am new at cooking and this was very easy to make and also delicious. I look forward to trying some of your other recipes!
Aren’t the flavors amazing for such a simple recipe!
Made this recipe tonight and LOVED it! Absolutely perfect. Can’t wait to have guests over and make this for them!
That’s just awesome!! Thank you for sharing your wonderful review!
I have made this salmon recipe twice now, second time for 10 guests. Rave reviews!
So easy, moist and delicious.
Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha,
This looks great but I only have EVOO, or grapeseed or coconut oil- not olive oil. Which oil should I use? Thank you
Hi Stefany, Extra virgin olive oil has a low smoke point so it is best used on salads and not ideal for high heat cooking. It can cause your oven to get smoky at high heat. Grapeseed would be the next best option.
I mentioned that I did this conventionally. You said you air fried it. How long and at what temperature for the convection oven?
This is the greatest recipe ever.
Hi Art, Here is what one of our readers wrote “I also cook this in a convection oven and place the salmon on a rack (after I’ve lined the pan with foil. It cooks in about 12 minutes at 400 in the small convection oven.” I hope that helps.