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
I needed a recipe for salmon last minute. I didn’t even have the parsley but made this recipe without it. My husband and I devoured it! SO good! And easy! Cook time was perfect. Thank you! Will definitely be using this again.
You are welcome Kari, we never have any leftovers from this dish :).
I made this with some changes. I used lavendar vinegar in place of the dijon and lemon. Also, used dill instead of the parsley. Served with a side of wild rice & wild mushrooms and heart of romaine w/ a strawberry viniagrette.
To clarify, that’s wild rice & wild mushroom. And a Heart of Romaine salad, dress w/ strawberry viniagrette
oh yum!! Thanks for sharing!
It has been one year since you posted this wonderful recipe. I just found it tonight and made it. very easy and so delicious. you are a great cook. Thank you for this great recipe. By the way, how is your job? What kind of nursing are you doing? I hope you are enjoying it. Nursing is a great profession. I am a nurse and love it since day one.
I work in Telemetry and it’s TOUGH! It’s been a huge learning curve. How about you?
This was wonderful, Natasha, thank you! Paired this with a NY Times recipe for spinach salad with seared shiitake mushrooms…whole meal took less than 30 minutes and was super easy but guests were totally impressed! Thanks again.
I love to hear a good report, thank you Sally :).
I am so-o-o-o very grateful to you for this recipe. I eat vegan and find cooking meat/fish/dairy for my partner a challenge but he raved over this so much, we have had it three times in the past week! I baked it on parchment paper so there was no cleanup at all. I did use mustard seeds (they come ground to a fine powder) instead of Dijon, but that was the only change to your wonderfully elegant recipe. Thank you so much!
I’ll have to try with the mustard seeds. I do have whole mustard seeds I could grind up. Thanks for the tip and I’m so glad you enjoyed the recipe!
Im not really a good but i always wanted to learn.. im currently working with an Australian family as a helper.. Was trying to find a good recipe for abked salmon when i came to cross ur recipe. 🙂 i was so eager to try it coz it looks yummy and i was right.. ‘ that fish was AMAZING!! ‘ was what i got from my employers!!
Thanks so much for sharing this recipe!!
You are very welcome Khaye, I love to hear a good report :D.
I just wanted to thank you for this recipe. My husband and I love this one!! I’ve never really been a fan of cooked salmon. I’ve always loved salmon sushi, but when cooked, I hated the fishy flavor. This has made me change my mind! I only cook 12 minutes, so that it stays very soft. Delicious! And so easy – I’m a disaster in the kitchen, but I can make this recipe successfully every time.
Thank you!!
I’m so glad you had great success with the recipe 🙂 I love salmon so much, I just can’t get enough of it. I’m waiting for the prices to go down a little!
Made this recipe with wild caught coho salmon, and it was delicious.
Oh that sounds soooo good!
Great website. Your instructions are clear, concise and you put your personal touch on them. Excellent photography!
Thank you so much 🙂
Mmmmm. I made this for lunch last weekend – mucho tasty. This is now my favourite go-to fish sauce for salmon. I bet it would be good with trout as well. Grey Poupon is bit too strong for my preference so I use Maille dijon mustard. Outstanding. Can’t wait to make it again this weekend. Thanks for sharing this recipe, Natasha. Love the food photos on your blog.
You are welcome Marina, I’m glad you love the recipe :).
Yum! This is my new “go to” recipe for baked salmon. Really really delicious and full of flavor. Thanks for sharing…. Can’t wait to try out your other recipes!
That’s fantastic! I’m so glad you enjoyed it 🙂
Fantastic recipe!! Tastes great and super easy and quick! Thanks for sharing!
You’re welcome 🙂 I’m glad you enjoyed the salmon!!
am from singapore. cooked this for tonight’s dinner. it was indeed a great recipe. the salmon taste very good. and it is easy to make this dish. thumbs up!!!
just came out of the oven and cant wait to dig in the smell is awessome!!
I’ve been craving salmon all day long. I got to the cafeteria at work too late and they were all out. 🙁
Is that parsley you use? In your pictures it looks like cilantro!
It’s from the first baby sprigs of parsley from my yard 🙂
Sounds awesome! This will be a great topping to my salad tonight! Oh and congrats on passing the exam! Woohoo
Thank you, Natasha! I wanted to learn a quick baked salmon recipe and your recipe looks great. I´ve got salmon (caught it yesterday myself) in the oven and am eager to try it 🙂
I bet fresh caught salmon would be amazing. Let me know what you thought of the recipe!
It turned our great! I found your website by chance and am really glad. I already saw many useful recipes. Thank you 🙂
Thanks Alex 🙂
can i use any type of djon mustard?
Yep; use your favorite!
I, just like Carly, came across your blog looking for a good/simple salmon recipe. This one was SO easy and the best salmon I have ever had! Thank you so much, I have just started living alone and am a full time student. The transition has been hard, especially having time to cook quality food for myself. This recipe has given me hope! 🙂
Thank you so much for writing in. I’m super thrilled that you enjoyed the recipe and that it gave you hope 🙂
I came across your blog while looking for a good salmon recipe, and this one was amazing! I am not Russian or Ukrainian, but I do love to cook and really enjoyed your site/blog! I look forward to trying out some of your other recipes!
Hi Carly, Welcome to the blog and I’m so glad you enjoyed the recipe!