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
This is delicious. Seriously simple to make and it was SO GOOD. Even my kids inhaled it. I forgot about it in the oven (lol) so it was a little dry.. but that’s my bad! Nothing a little extra lemon couldn’t cure.
That is the best when kids love what we moms make. That’s so great!
This was amazing! So easy and super flavorful.
I’m so happy you enjoyed that Kristina!
Absolutely delicious! Made me a salmon lover. Today I used fresh dill instead of parsley. Wonderful, easy recipe. Good hit and cold.
That’s so great! Thank you so much for sharing that with us!
Can I marinade the day before?
Hi Lisa, since there is lemon juice in the marinade, I would not suggest marinating it in advance but you can stir together the marinade ahead and keep it in a separate dish refrigerated.
I sometimes get the salmon ready for the oven a half hour or so before roasting, and let it “marinate” while the oven is heating. I do think that improves the flavor.
I love salmon, and this is the best recipe that I’ve tried, quick, easy and most of all delicious
Thank you so much for sharing that with me.
Beautiful and simple recipe. Salmon was tasty and juicy, I was a little afraid of overcook it at 450f but it came out delicious . Many thanks
You’re welcome Mill! I’m so glad you enjoyed that!
The best salmon I’ve ever had and was so easy to make. Thank you so much for sharing the recipe!
You’re welcome, Dani! I’m so glad you’re enjoying this!
This was great and super easy with the air fryer. The texture of the salmon was perfect. I didn’t have fresh parsley, so I used dried.
Isn’t it so delicious! This is one of our most popular recipes, for good reason!
Delicious. Lovely bite from Dijon. I swapped the parsley out for dill because I love dill with salmon,-and rice bran oil because I only have EVOO olive oil lol. Beautiful easy recipe. 240’C for 6 mins was enough for my pieces. Thanks!
Sounds great, Kris. Thanks for sharing that with us!
Really good! I swapped out cilantro for parsley because my boyfriend accidentally bought cilantro, and it turned out really tasty. I’ll make it again soon.
I’m so happy you bother enjoyed this recipe! Thank you for that feedback!
Just made this for friends, and we all agreed it was the most perfect salmon ever. So easy, so good. Thank you!
That’s so great! It sounds like you have a new favorite!
This is the first salmon recipe that I have had any luck with and I have to say…”This was good!” Thanks for featuring this recipe!
You’re welcome! I’m so happy you enjoyed it!
OMG! This baked salmon recipe looks really amazing. Thanks for sharing this recipe with all of us. Even i have a special honey butter baked salmon recipe as well.
You’re welcome, Mickel! I hope you try and love it soon! Thank you for sharing that with us!
Hi Natasha, i was wondering could I grill it instead of baking it and could i use cod as a substitute. Thank you so much love your recipes so much
Hi Ayesha, Thank you for this wonderful review. I answered in the post below.
Hi natasha I was wondering could you grill the fish and could I substitute salmon with cod fish love your recipes your the best
Hi Ayesha, 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. Also, one of our readers did report using cod and enjoying that.
Just made this recipe and it will definitely be a go to! So easy and delicious. Thanks.
That’s so great Melissa! It sounds like you have a new favorite!
I’ve made other different recipes and either it turned out bland or dry. I made this recipe the first time and my husband and son loved it! I taught my son how to make the recipe so when he goes back to California. He’ll have a wonderful dish to make over there with his girlfriend. This is now our favorite go to recipe !
Hello Nancy, that is so wonderful to hear! It’s also a good idea to teach your son how to make this recipe that way he can do it too when he’s away from your home.
I think I’ve made this recipe five times since I found it only a month ago. My partner and I both love it and immediately put it into our weekly meal rotation! I’ve also shredded up the leftovers and mixed it into a salad with some chickpeas, fresh veggies and extra of the sauce as a dressing. Extremely satisfying!
So wonderful to hear that! Looks like this is going to be one of your favorite recipes!
would it be ok to substitute the olive oil for vegetable oil? I only have that or extra virgin, and dont really want to buy more olive oil for one recipe…
Hi Pete, You can use avocado oil or vegetable oil. You need something with a higher smoke point than extra virgin since you bake at a high temp.
Hi! I am 15 and I recently started how to cook meals (I only bake) so my parents wanted me to make dinner while they were at work. This is my first time making a real meal and lemme tell you it was AMAZING my family loved it and I’m so proud of myself. Thank you so much for this yummy recipe!! 🙂
You are so welcome, Ashley. Great job and keep up the good work!