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
Why does this recipe have 94mg of cholesterol??
Hi Dawn, that is what salmon contains, but keep in mind salmon is a healthy kind of cholesterol.
Delicious! Did mine in the air fryer and it was a huge hit! Simple and fresh marinade. Definitely a keeper this recipe.
Hello Debbie, thanks for sharing your great feedback with us. I’m happy to hear that you enjoyed it!
I love all her recipes. they never fail!
You’re so nice! Thank you!
What sides would you recommend? Rice, pita, salad, …?
Hi Aliah, yes! All of those are great; we also enjoy this with mashed potatoes.
Oh my made last night and it came out so delicious. Super easy and so full of flavor. It warmed up well in oven for lunch today. 🤩
I’m so happy you enjoyed that. Thank you for sharing that with us!
I love this recipe!!
I’m so glad you enjoyed it!
This is exactly what I was searching for – I accidentally purchased two and a half kilo’s of salmon (thought I was buying 4). Froze them but wanted to do something more than BBQ…which I’ll do anyway.
I hope you love this recipe, Tom! We look forward to your feedback!
So good, first on salmon and then on prawns, cuz I was out of chicken, which I will def try. I added fresh ginger. Otherwise followed the recipe exactly, both times. Thank you
You’re welcome, Lana! I’m so glad you enjoyed this recipe.
This looks delicious and also healthy. If I used steelhead trout, can I bake/airfry at the same time and temperature?
Hi Rosa, yes, that will work great.
So easy and so tasty!
I’m so glad you enjoyed it!
Easy to make and so yummy;
it was a hit!☆
Plus such a pretty presentation♡
Thank you for that great review, Stephanie!
I am NOT a fan of salmon, or really any fish, BUT I know I have to eat it for nutrition’s sake so I made this recipe. It was fabulous! Call it filet or fillet(lol), it was truly delicious. We had it with cauliflower mash- also very good- and asparagus. Will definitely make this again and again. Thank you!
Great, I’m glad you loved it! Thank you so much for your awesome review, we appreciate it.
Best salmon I’ve ever fixed! This recipe is easy and simple, but tastes like it’s been fixed in a 5-star restaurant!
That is so awesome, Vicki. Thank you for your wonderful comments and review.
We tried your garlic/lemon/Dijon recipe on chicken thighs rather than legs and were blown away by how flavorful it was. Tonight it’s on tenders, but I can’t wait to taste it on salmon. This one is a keeper!
Perfect! Thanks for your wonderful review, Katie. I’m glad you loved this recipe!
This looks delish! Would stone ground mustard (maybe with a touch of honey added) work instead, as I do not have any dijon?
Hi Sara, I haven’t tested that substitution, but I think it could work. If you experiment, let me know how you liked the recipe
Made this tonight and many times before! All the fresh ingredients makes the salmon outstanding. It’s still a favorite 🙂 Really enjoy your recipes Natasha!
Thank you for sharing that wonderful review with me, Val!
Making this tonight, sub the parsley for cilantro ( already tried it with chicken & it was DELICIOUS! )
I’m so glad you enjoyed it!
Made this and it was awesome…a keeper for sure. Very easy to prepare.. family loved it.
That’s just awesome! Thank you for sharing your wonderful review!
A definite repeat 👌🏼😋
Awesome, thank you!
why not extra verging olive oil?
Hi Marsha, 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.