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
So glad I found this! So flavorful yet simple. Just before the salmon was done I added blanched broccoli crowns, drizzling the little bit of remaining marinade. So good!
Thank you Natasha!
Looking forward to trying other recipes here!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I try to cook salmon regularly for my family because it is healthy but we all sit at the dining room table and force it down with miserable expressions on our faces. I tried this recipe for the first time tonight and the family LOVED it! My husband called it incredible and restaurant quality. This recipe is now printed off and I’ll be using it every time. Natasha thank you. Yummy!!!
WOW what an awesome feedback, Claire. Your comments made me smile thank you for sharing that with us! I’m so glad that you found a great salmon recipe that you can serve your family.
Natasha!!
I made this recipe last week…. it’s just mmmmm…. amazing!!! Fantastis taste!! love it!
I’m so glad you enjoyed it!
What can I substitute for the dijon?
Hi Kim, someone commented this “instead of Dijon mustard, I used honey mustard. I really like this sweet version better than the tangy version of Dijon mustard.” I hope that helps!
I’ve been trying so many recipes for salmon and this one is by far the best! My adult daughter, who is not easy to please, took one bite and said “Wow!”
Super! I love your feedback, thanks for sharing that with us.
Can we let it marinate in this mixture? If yes, how long do we marinate for?
Hello Linda, someone also commented this “I am also accustomed to marinating fish and meat for a few hours so I marinated the salmon with just garlic, black pepper and salt from the morning and then in the evening I made the sauce per the recipe. I served it with a sweet potato salad and green beans. I am definitely saving this recipe. Thanks Natasha!”
Really enjoyed this recipe! Full of favour – I tend to go a bit heavy on the garlic 🙂 Served with red potatoes and carrots and white sauce.
Love garlic too! Thanks for sharing that with us and for giving a good feedback.
I had a go to salmon recipe, but then came across this one. An instant winner! New favorite and so easy to make that kids were able to put it all together. Thank you for delicious new ideas!
You’re welcome! I’m so happy you enjoyed it Tatyana!
Excellent recipe! It’s definitely a keeper. We loved it! Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Top notch and easy to make. I will definitely be using this recipe again regularly. Thank you for sharing!
Thank you so much for your wonderful feedback, Andy! Love it.
This is the best salmon recipe that I have ever had! My family loved it! Delicious! We will be using this recipe for our salmon from now on and adding it to our weekly rotation. Thank you Natasha for sharing.
You’re very welcome, Andrea. I am happy to know that your family loved this recipe! I hope that you will love every recipe that you try. Stay safe and healthy.
I tried this recipe today. Thank you so much. This is the best salmon recipe my family have ever tried.
It’s easy, healthy, juicy and incredible flavorful.Thanks again for the #1 salmon recipe in the planet.
That’s just awesome!! Thank you for sharing your wonderful review, Pedro!
Another winner! You continue to amaze
You’re so nice! Thank you!
Thank you, Natasha, for another great recipe!! I have been following another recipe for salmon for months; my family was getting bored. This recipe re-sparked our love for salmon night!! Fresh & light tasting & so easy!! All ingredients I had in the house, which was appreciated! Thank you!
Aww, that’s the best, Ann! Thank you so much for sharing that with me. I’m so glad your family enjoyed this recipe.
Thank you SO much. I have been trying to learn to cook salmon for years. This is the BEST recipe I have ever tried. My husband said, “This is restaurant quality fish!” NOW I know how to cook salmon.
That is such awesome feedback and review. I’m glad you both loved this recipe!
Vony ye nezmeerno dobry!
Hi Andry, I’m so glad you enjoyed the salmon recipe.
Thank you so much for this recipe. My 6 year old is craaaazy for it. His favourite food used to be poutine- he dreamed of poutine- literally!…he now tells me he likes this salmon more! I couldn’t believe it. It’s a staple in our family now. Thanks again for this recipe…it’s one of the best!
Wow sounds like your 6-year-old found his favorite dish! Your comment really makes me so happy and inspired so thank you for such an amazing review!
I absolutely love the recipe I tried it today with your mashed potato and it was a hit in my house I will be trying more of your recipes Oh and I can’t wait to try the chicken marsala Thank you Natash
You’re welcome, Renee! I’m happy you liked that!
I am not much of a salmon person, but you have just changed my life..now i crave it!! i made this recipe (did my very best to divide the ingredients for one person) and now i am looking at the rest of your salmon recipes to try!!
i live with a picky vegetarian and kids who think life orbits around cereal and milk…so i am left alone to try new recipes…thank you so much!!! i loved that one
You’re welcome! I’m so happy you enjoyed this recipe, Mona!
I am picky about my salmon, usually broil it in the winter, and grill the rest of the year. I decided to try this recipe as an ongoing introduction into cooking with my air fryer. I cut the thick salmon in 2” chunks and rolled in the marinade, then put some on top and finished with 1/3 of a lemon slice. I was impressed with the juicy tender flavor of the salmon, I can see this is going to be repeated often, I paired the salmon chunks with garlic mashed potatoes and vermouth creamed peas. Excellent dinner, Thank you for the recipe!
So great to hear that you loved the recipe, Barb. Thank you so much for your wonderful review and for sharing your own experience trying out this dish. I hope that you love all the recipes that you try!
I followed the ingredients and directions to the recipe…except I added an extra clove of garlic (I love garlic a lot.). And do you know what? It was excellent. I made the recipe yesterday for my in-laws and they liked it very much. Today, we went over to my mother’s house and I made the recipe…again. My mom, my brother, and my brother’s wife liked it a lot as well.
Wow, that is so awesome! Thanks for sharing your good comments about this recipe, Elizabeth. We appreciate it.
I tried this today. Family loved it. It is so simple. I didn’t have any lemons, so I used a large lime instead. I am also accustomed to marinating fish and meat for a few hours so I marinated the salmon with just garlic, black pepper and salt from the morning and then in the evening I made the sauce per the recipe. I served it with a sweet potato salad and green beans. I am definitely saving this recipe. Thanks Natasha!
Hello Fran, thank you for your amazing review. I think those are really some good tips thanks for sharing that with us.
My family loved it. Easy, quick and healthy. Salmon came out perfectly. Not dry. Thank you!
Glad they loved the recipe, Susan! Thank you for sharing that with us and I hope you love every recipe that you try.