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
I made this recipe In the air fryer tonight and it was delicious! My husband said it was “restaurant quality”, my 5 year old son asked me to make it again tomorrow night and my 9 month old daughter licked her tray clean!! I’ve never had salmon taste this moist and delicious. Thank you!!
Aww that’s the best Fivi! Thank you for that amazing review!
Would lime work well instead of the lemon?
Hi Jason, One of our readers wrote in with a great review. Here’s what they wrote: “Loved this recipe – very easy and straightforward. I substituted limes for lemons (what I had to hand) and the result was a hit all round. My mother-in-law asked me to make it again!” I hope this is helpful!
Can I use that recipe to prepare salmon on BBQ? Should I marinade first for a while ?
Hi Agnes, 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 love so many of your recipes Natasha but our very favourite is this lemon salmon. It is just delicious. 12 minutes in the air fryer is perfect for my family. Our second fav is the banana bread. That doesnt last long in my house. Thank you for your delicious recipes.
Both of those are popular on our blog for good reason! I’m so glad you’re enjoying these recipes!
These recipes are so delicious,Thank you for sharing them with us. I’m going to start with the pasta dishes then work my way through to your fantastic salmon dishes.
Thank you so much for showing us how to make great tasting restaurant quality food.😊
Sounds like a great plan. I hope you love every recipe that you try, Sharon!
Made it exactly as instructed. It was absolutely delicious! Thank you!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, Brenda!
I just made this. The suggested cooking time of 12-15 minutes is way too long. I prefer my salmon medium rare, I baked it for 8 minutes and its cooked all the way through, but very moist.
Really yummy!
Thank you so much for sharing that with me! I’m so glad you enjoyed this recipe!
Love this recipe including the amount of garlic it’s my go to!
Isn’t it so good! I’m happy you enjoyed that Kat!
Made this last night. Used less parsley and added fresh rosemary. It was absolutely delicious! Thank you for this new favorite.
Yay so great to hear that you loved this recipe. Thank you!
Way too much garlic. You end up with garlic sewer breath. Powdered garlic would be a better choice, because the minced garlic does not cook down. Instead, just mix a few tablespoons of Dijon mustard with some oil, honey, salt and pepper and spread it over the salmon. SO much better.
Thanks for the tip. We love garlic by the way so we don’t mind. lol
Thank you for the recipes fo the air fryer . I haven’t had much success with mine. Every thing was over cooked Now I know why
You’re welcome! I hope this was helpful!
What temperature for the air fryer?
Hi Lydia, check out the air fryer instructions section above.
Wow delicious and easy! Salmon had the perfect texture, and I’m glad I didn’t have to spend time mincing any garlic. Will definitely make this again.
One question though: Do the nutrition facts shown reflect the entire recipe (1.5 pounds salmon)? Or are they for one serving size? If the latter, how many pounds of salmon is considered one serving? Thank you
I’m so happy you enjoyed this recipe, Mahsheed! The nutritional facts are per serving. This recipe uses a 1.5 lb salmon filet so 1/4 of that would be a serving size.
I make a lot of my fish dishes in an aluminium pouch/envelope on the grill. I think this recipe would work every well that way. I’ve made quite a few of your recipes, especially chicken. You can never have enough children recipes. Thanks, I really enjoy your videos and taste test.
You’re welcome! Good idea and thanks for sharing that with us.
Love this recipe. Added capers which we love. Delicious.
I’m so happy you enjoyed that Joan!
Love this recipe for salmon.
The outcome is juicy and delicious.
Super! Thanks for sharing that with us.
This is my go-to for salmon. Always delicious
I’m so happy you found a go-to on our website Saffron!
My husband and I are a lover of salmon and have tried countless salmon recipes over the years, but we have mutually agreed that this was by far the best that we have ever had! I used my air fryer instead of my oven and it came out so juicy and flavorful! Thank you for such a gem of a recipe!
That’s just awesome Crissy! I’m so happy to hear you’re enjoying this recipe! Thank you for that wonderful review!
This was the best salmon I’ve ever had, everyone loved it. Thank you!
Awesome! Thanks for your lovely feedback.
This was so easy with fresh flavours and I will definitely be making this again. Thanks for sharing this keeper!
My pleasure! Thanks for sharing some good feedback with us.