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
Absolutely delicious! The whole family loved this. I prefer more mustard flavor so I increased it a little.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I use recipes off your site at least twice a week. They’re great!!!! Keep it up.
Tonight was this Salmon with Garlic and Dijon. Exceptional!!!
Thanks!!!
I’m so inspired reading this! Thank you for sharing that Bob!
This is by far the best recipe for salmon! It was easy to make and will be added to our favorites!
That’s just awesome Joanne! I’m so glad you found a favorite on our blog!
First, I want to say that I tried a similar recipe a year ago with the lobster tails and it was a hit. I was looking for a recipe for salmon and did not realize that I made something like this sauce before!! The salmon was a amazing but it was a little too bland but that was my fault as I did not expand the sauce to fit the amount of salmon that I had ( 8 pieces instead of 4). Overall, it was still a hit! I love your recipes!
Thank you so much for sharing that great feedback with us Keia!
Made for supper!! Excellent recipe and I loved it!! Would appreciate more diabetic friendly recipes like this in the future!! Thank you!!
Thanks for your awesome feedback and good suggestion, Mary Lou!
Question – if I bake the 1.5lb salmon whole (like, not cut into 4 portions), does the cook time change?
Hi Traci, it make take slightly longer to cook. I recommend checking it with a thermometer to be sure it is cooked through.
Air fryers only go to 400 degrees typically. How can I cook at 450 as your recipe calls for?
Hi Kat, our goes above temperature but that’s okay, here’s what one of our readers wrote “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!” I hope that helps
I have tried HUNDREDS of recipes from the internet… this is the first one EVER I have made multiple times. So simple and easy and flavorful!
That is an awesome feedback, thank you so much!
Hi there:
I am looking forward to try your recipe – I only have frozen salmon. How long should I cook it for?
Thanks!
Hi Manon, It helps to thaw the salmon in the fridge and make sure it’s fully thawed before cooking. I haven’t tried baking a fully frozen salmon but even partially frozen since it burns at really high temperatures and can become smoky.
This sauce is none other than perfection! Made this last night and got rave reviews. It will definitely be my go-to sauce for my salmon. So easy, so delish – perfect combination!
Thank you for sharing that wonderful review Paula!
Hi. I want to make this tomorrow and see that you say light olive oil not extra virgin, which is what I have. Will the recipe be okay with extra virgin olive oil and if so, curious why you recommended light instead. I’m new to cooking and looking to learn. Thank you.
Hi Carolyn, 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.
I’m going to give this a try but I think I will replace the parsley with dill since I have lots of fresh dill growing in my garden.
That sounds amazing Sonya! I hope you love this recipe!
Hi!
If I use shrimp instead of salmon
Can I just do them on the stove top and not bake them?
Hi Lani, I haven’t tested that but I think it could work!
Made this for lunch today. It is sooooooo sooooo good and flavorful, I was sure about dijon mustard and salmon but I’m glad I tried it
I wasn’t *
I’m so glad you enjoyed that Kudzie!
Delicious Recipe. Sauce goes perfectly with Salmon and stayed Juicy. Thank you for sharing definitely a keeper in my recipe bookmarks.
Thanks for trying out this recipe, Noemi! I’m glad you loved it.
Delicious and so easy! Thank you. Loved it.
Thank you so much! So great to know that you loved this recipe.
I would not recommend. This was too tangy for my taste. The Honey Dijon mustard actually ruined it and I love Honey Djon mustard and my #1 recommended Salmon recipe is your lemon buerre blanc salmon recipe so I was surprised this didn’t taste very good and came so highly rated…
Hi Ashley, this one is our best-rated and reviewed salmon. Did you possibly change the recipe and use honey dijon or a different kind of mustard. There is no honey in this recipe.
Can I use dried parsley? How much?
Hi Lani, I would use the same amount (the bottle should show the conversion amount from fresh to dry).
Wow this recipe is amazing, my famliy love it
That’s so great Adriana! Thank you for that wonderful review!
Loooove this recipe! Can’t wait to make it again! Made in my air fryer which can only heat up to 400 degrees so air fried it at 400 degrees for 10 minutes. Came out lovely.
Wonderful to hear that, Diana. Thank you for your great feedback!
I wanted to try this recipe but also have an air fryer that only goes to 400. Thank you for including this info in your comment! I’m very new to air fryer cooking and I can’t wait to try this.
I hope you love this recipe Kristin!
I make this recipe every weekend, 5 portions, to eat as my lunch during the week. I have been doing this for at least 3 months now. I am still not tired of it. It’s amazing!
Wow! That’s just awesome! Sounds like you definitely found a favorite!