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
Thanks for this salmon recipe I will try it
Sounds good, enjoy!
I did not check smoke point of butter till now..won’t use in lieu of light olive oil again.
My guardian angel must have stepped in, butter did not smoke or burn at all.
I’m glad it worked out this time, Donna!
Is there a substitute to use for the mustard? Not a fan.
Hi Sue, I always use dijon, but someone mentioned great results using honey mustard.
Another delicious meal!
I used oven method with a whole filet. Substituted butter as I did not have light olive oil, it turned out great.
I’m so happy to hear that! Thank you for sharing your great review, Donna!
Natasha, do you find that your brand of air fryer cooks hot? Some other reviewers have mentioned they reduce heat by 50 degrees. Thank you – can’t wait to try this salmon.
Hi Cheryl, mine seems to work fine compared to other air fryers. You definitely have to adjust recipes compared to regular oven cooking as the air fryer option will cook foods about twice as fast. Sometimes I will lower the temperature on some foods and let them cook a little longer to prevent burning foods since the air fryer is remarkably fast.
Your recipes are beyond amazing. So happy that I discovered your site. One question. Why not use extra virgin olive oil>
I’m so happy you discovered our blog. Welcome! 🙂 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.
Sounds absolutely delicious! The marinade has the perfect ingredients.
I am inclined to try this using my sous vide because of the varying thicknesses.
Thanks for your feedback, Lynell. I hope this becomes your favorite!
So Tasty! My salmon lately has been a flop but my husband loves fish so I decided to try again. Made lunch using this recipe and the fish turned out delicious! Thank you.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Staying here in Sint Maarten, I chose your recipe because of the simple and “on hand” ingredients I had in the fridge. It was FANTASTIC and anything but simple in taste!! Thank you a million times, I cooked just as instructed and loved, loved it.
You’re welcome! I’m so happy you enjoyed this recipe, Rachel!
Hi Natasha I can’t wait to try this recipe tonight. However I don’t have Dijon Mustard. Can I use any mustard I have? What’s you recommendation? Thank you.
Hello Lucy, someone commented this “instead of Dijon mustard, I used honey mustard. I really like this sweet version better than the tangy version of Dijon mustard.” I hope that helps
I made the salmon for dinner tonight and it was excellent! I usually make salmon on the grill, but since it’s cold here in the Northeast, I wanted to cook inside. The only change I made was I added some dill since I figured it would pair well with the other ingredients. It was flaky and perfectly cooked! As always, you recipes are always great and the videos are entertaining! Thanks for the recipe and I will definitely make again!
Love it! Thanks for your detailed feedback, Toni. I’m so glad you loved this recipe!
Simply delicious! Thank you for a simple but delicious recipe! It was wiped out! I used frozen salmon and it was still yummy!
Yay, so awesome! I’m glad you enjoyed it!
This recipe is amazing! So simple and so delicious! Thank you so much!!!
Yay, thank you Sam for your awesome comments and feedback!
Please don’t recommend using sockeye salmon they are an endangered species here in British Columbia and a huge part of our ecosystem. The chum, coho and pink are doing much better. I made this recipe with freshwater trout and it turned out amazing!
Thank you for sharing that with us, Ashley!
I made it with honey mustard and it was fantastic . Thanks for sharing I love watching you all.
You’re welcome! I’m so happy you enjoyed it!
This recipe is amazing! I only had two pieces of salmon and it came out so delicious! I tweaked to less ingredients since it was only two. So good! Thank you!
You’re welcome! I’m so happy you enjoyed this salmon recipe, DB!
Made this recipe for dinner and it was more delicious than expected. Followed recipe as instructed but added a little more salt (I had 6 sockeye salmon filets). My husband took the first bite and said, “This is really good!” This was so easy and delicious that it will be my new “go-to” weeknight salmon recipe! Thank you!
Yay, that is fantastic! Thanks for your awesome comments and feedback, I’m glad you loved it.
Can you bake the full salmon piece with the same marinade without cutting it?
Hi, yes we often do that and it works great. We keep the baking time about the same depending on the thickness of the salmon filet.
Love your recipes.
Please tell me which food processor you recommend
Hi Susan, we have our favorite kitchen tools in our Amazon Affiliate Shop HERE and our Blog Shop HERE.
Really good! My daughter found it a little too tart for her taste with the lemon, but I thought it was great. It definitely took longer to cook than the recipe stated, though, so I guess my pieces were thicker.
Yes, that could be it, Beth. But I’m still glad that you enjoyed it!
Hi Natasha, I love your recipes!
What are your favorite sides for this?
Thank you, Sonia. A good side dish would be grilled asparagus, herb roasted potatoes and so much more!