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
This is really tasty. It’s a close second to the One Pan Salmon and Asparagus with Garlic Herb which we loved! Your salmon recipes will make a salmon lover out of my husband yet!! Thanks Natasha for helping me out on that…with this easy but flavorful recipe.
You’re welcome, Connie! I’m so happy to hear you enjoyed this recipe!
So quick & easy! I baked for about 12 minutes- then put under the broiler for just long enough to crisp the top a little- yummy 😋
Yum indeed – craving this now! Thank you for sharing this wonderful review with me, Kim!
Family really enjoyed this simple, tasty salmon!! Thank you!!
You’re welcome, Monique. Thank you for that wonderful review.
This recipe is so good, but it is Salmon Fillet not Filet. Filet is used as in Beef Filet Mignon.
Wow. Just wow.
someone needs a hobby
Filet is French, Fillet is most everyone else.
Both words have the same definition IE: a strip of boneless meat.
Quite often used interchangeably.
My wife loves salmon, but does not like the skin on them, will this recipe work the same with salmon without the skin? I have made a lot of your recipes and have loved all of them so far.
Hi Greg, I haven’t noticed a difference in flavor when the skin is removed, but if removing the skin, it does bake up slightly faster.
LOVE this recipe! I do add some sriracha to give the marinade a bit of a kick but it’s lovely just the way it is too. Made this 5 times so far and will forever be an easy, flavourful go-to.
Hi Liz, thanks for sharing your wonderful review with us. Great to hear that you loved the recipe!
We enjoyed this salmon recipe tonight. Definitely one of the best coatings that I’ve tried. I did sub the parsley for dill,on hand. Wil be doing it over and over again.
So nice to know that, Joan! Thanks for sharing that with us.
Excellent recipe! I normally do not modify recipes, but this time I used fresh dill instead of fresh parsley. It was delicious! Have you ever substituted dill for parsley for this recipe?
I love your videos too! Thanks for the recipe.
Hello Tony, I haven’t tried using parsley but I imagine that would be a great substitute. I’m glad you liked it, thank for your good feedback!
So many of your recipes are in our regular dinner rotation, so I can’t remember if I ever left a review for this one, but it is my favorite way to eat salmon. It comes out delicious and perfect every time.
Perfect! Thank you for your wonderful review, Taisa.
I made this salmon for dinner. It was delicious. So flavourful and the salmon was nice a tender. Keeping this recipe.
I’m glad you enjoyed this recipe, Debbie!
I followed the recipe exactly but used 12 oz of salmon (two large fillets). I used wild Alaskan sockeye, and oh my gosh, this was DELICIOUS. This is my favorite salmon recipe now, and it’s so easy!
Sounds great. Meredith! Thank you for sharing your good review with us.
This has been my go to recipe for salmon for the last 8 years! Thank you!! It’s literally the best!!
That’s just awesome! Thank you for sharing your wonderful review!
First time doing this recipe, and it was really delicious. Definetly will keep doing it. Highly Recommended!
I’m so glad you enjoyed it!
I want to make this tonight but I do not have any fresh herbs on hand. Is the parsley a must?
Hi Megan, I think that could work without it.
My 8 year old daughter followed your recipe tonight. It is still in the oven but looks already good!!
I hope you love this recipe, Nina!
Can I use extra virgin olive oil or coconut oil?
Hi Tazeen, I haven’t tried this with coconut oil. Does the coconut oil say what the smoke point is of your coconut oil? It’s safe if it’s at least the temperature that you are baking at. You can use avocado oil or vegetable oil in this recipe. You need something with a higher smoke point than extra virgin since you bake at a high temp.
Would love to make this tonight but i dont have lemon, would limes work?
Hi Mel, that’s a great question, 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!
I can’t wait to try this salmon tonight. It looks delicious! Thank You Natasha for all you are doing. I love your recipes.
You’re welcome! I’m so happy you’re enjoying our recipes!
Love all your recipes and videos, even from afar (Australia). I will have to convert the temperatures to C not F degrees (would be nice for your overseas’ fans). I am Ukrainian and will be having (only 5 people/family) over on 6/1. Love the baked salmon recipe and will use this for our “Svjat Vechir”. Even though all my children are married and have children, some are vegan, vegetarian etc., and sometimes it’s really hard to cater for all (even my 2 sons in law hate the smell of tuna).
Bye for now. Bring on your fabulous cooking.
Easy and delicious. I made this recipe last night and it’s a keeper. Out of parsley so used a heaping tbsp of dried basil. Also used grapeseed oil in place of olive. Versatile and elegant.
I’m so glad you enjoyed it!
Hi Natasha I made this Salmon dish tonight. It was fabulous. Thank you so much.
I’m glad you loved it, Faye. Thank you for sharing!
This is always my go to for salmon since Natasha posted it.
Easy peasy & yummy.
So great to hear that! Thanks for sharing that with us, Kelly!