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
Another great and simple recipe. The fish is so moist–perhaps too most for my taste. I lower the oven rack to low and broil the salmon which still comes out juicy without being wet.
This marinate is just perfect! Thanks again Natasha.
P.S. Could you email me your family top 10 family most loved dishes you make.
Thank you, Nikolai! I’m so glad you’re enjoying our recipes! You can find our top ten lists HERE.
The wife absolutely loved this one and thinks I’m a salmon God.
I used this recipe with a 2.65 lb. farmed salmon filet from Costco cut into 6 pieces, and doubled the marinade ingredients. Wow is it good, and so easy.
Also, I have to confess I often don’t have the patience for fresh garlic and used minced garlic from a jar for this one, and it still tasted great.
I’m so glad you enjoyed that Nate! Thank you for that wonderful review!
I absolutely love your recipes. Maybe you can help me. My husband came home with gourmet smoked salmon (very expensive), and since we never had salmon before, I was wondering if I could incorporate this in your recipe. Or do you have any advice?! Thank You.
Hi Janice, please check out our smoked salmon recipes here.
I don’t eat fish…I really don’t like fish. My husband came home last night with a package of salmon and just handed it to me and smiled because I am a good cook. I found your recipe and made it today because I have never in my life cooked salmon…well he couldn’t stop raving about how delicious it was. He was eating it as he was putting the leftovers away LOL. He even said the lemon slices on the fish were fantastic. I’ll take his word for it as I had chicken 🙂
Awesome! So happy to hear that your husband loved this recipe. Thanks for sharing that with us.
Awesome Recipe! Family loved it and wanted more. Delicious!! TY
I’m so glad you enjoyed it, Diane! Thank you for the wonderful review!
Hi Natasha, I’ve made a variation of this for many years. I stir the mustard, lemon and oil together briskly to create an emulsion. Sometimes I’ll use less lemon juice and add a little white wine. The sauce forms a nice coating as the salmon bakes. I’ll be trying your recipe as well.
Thanks for sharing that with us, Dale. That sounds great too. Thanks for sharing that with us!
So easy, and so good. Didn’t change a thing. Thank you!
Thank you so much for sharing that with us, Carrie!
This has been my go to recipe for YEARS and I always get compliments. Thanks Natasha for introducing me to such a great and easy recipe.
Hello Olivia, you are so welcome. It’s my pleasure to share amazing recipes like this.
YUM! I always used to just add garlic and lemon juice to my salmon but not anymore! This is the perfect savory dish. Thanks for sharing it with us!
That’s so great! I’m so happy you like this recipe Brittany!
Hi Natasha I have been trying out your recipes and all of them have come out so amazing. I had one question pertaining to this one. Can I use frozen salmon that is thawed for this recipe? or does it absolutely have to be fresh?
Hi Kayla, 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.
Hello Natasha! Looking forward to making this marinade for salmon!
I am sure it will become a favourite!!
I have recently learned to do Parchment Packet Salmon and love how the salmon and some veggies cook together. Do you think it would work the same?
Without tested that I can’t advise, Lorie! I’d be interested in knowing how you like this method if you experiment!
Hi Natasha,
All your recipes are amazing. What sides do you usually serve with this salmon?
Hi Stephanie, we love it with asparagus and potatoes. Rice goes really well with it also!
This is simply the best salmon recipe I have ever had – and I’ve had a lot of salmon!!
I tell everyone I know about this recipe and I share it whenever I can.
Thank you so much for being a marvelous cook! : )
You’re welcome! I’m so happy you enjoyed that!
Juiciest and tastiest salmon I have ever made! Winner in my house. Thanks for sharing
You are much welcome! I hope you love every recipe that you try.
Hey Natasha,
I have so many of your recipes on my phone like Perfect Burger, Oven Roasted Potatoes, Fish Tacos with amazing sauce, and Baked Salmon work Dijon and Garlic.
Now I need a simple dessert recipe.
Thanks
So great to hear that, Richard. Thanks for trusting my recipes. You can check out my Dessert Recipes.
Family loved it!
Lovely recipe! I just have to add one thing because I’m a fish bio haha. Chinook and King salmon are the same, the species you are missing in your list is Chum. Thanks for the wild salmon plug! Wild caught Alaskan salmon is not only so much more delicious and healthier than farmed, but the fishery is carefully managed for sustainability. Support our local fishermen and buy wild-caught!
Thanks, Mariel, for your comments and for that useful information. We appreciate it!
I live in Nova Scotia and we love wild Alaskan salmon. Making it tonight using this recipe 🙂
What? No dill?
your salmon garlic and dijon mustard recipe was so good I felt like I was dining at a 5 star restauant.It was delicious I just had to share my experience.
That’s just awesome, Armentha! I’m so happy you enjoyed this recipe!
This is our favorite salmon recipe, we have it at least once a week. It’s hard trying new salmon recipes because this one is killer. I’ve shared this link with co-workers, family and in-laws. Everyone that tries it loves it. Thanks so much.
You’re welcome, Nancy! I’m happy to hear you enjoyed this recipe!