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
I have made this recipe several times and it is delicious every time!
Yay, that is fantastic! Thank you for sharing your great feedback with us.
Hi Natasha
Curious? If I make this on a Sunday for Monday lunch how do your recommend re-hearing or serving at room temp the next day
Hi Michael, we found it is best fresh. Salmon tends to be drier when it is reheated.
This recipe, which I followed as written, is one of the best I’ve followed for salmon. The salmon came out moist and perfect. The flavor provided by the garlic, lemon and other ingredients was delicious. My husband and I loved it. Will definitely keep this recipe & make again.
I’m so glad you enjoyed it, Ayuso!
OMG! I made this Wednesday night exactly as written and tonight (Friday…2 days later)
I made it again but swapped the parsley for fresh dill.
I cannot describe how delicious this is!
I love salmon and eat it every week (this week; twice!).
I cooked it on a foil lined baking sheet and surrounded both portions of salmon with fresh asparagus then poured the marinade (sauce) over all. Cooked at 375° for 16 minutes… PERFECTION!
Thank you so much for such an awesome recipe! 🙂
That’s just awesome, Joanne! Thank you so much for sharing that lovely review with me.
I’ve made this recipe multiple times and it gets devoured every time. I do add extra garlic cloves for a more garlicky flavor. It’s moist and flavorful.
I’m so glad you all enjoyed it!
Delicious salmon recipe, simple and easy to make. My son went back for seconds, which speaks volumes…many thanks!
Sounds perfect, glad he loved this recipe!
I have made this many times for my husband (I don’t eat/like fish) and he loves it. Says it’s perfect and just what you’d get in a restaurant. I will have to take his word for it 😉
That is awesome feedback from your husband. Thanks for sharing that with us, Sandra!
First salmon my baby (now 18 mo old) has liked! I think I’ll be making it regularly now. Thanks!
I’m so happy to hear that! It sounds like you have a new favorite!
Can I let the salmon and ingredients marinate in the fridge for a little?
Hi Natalie, it’s best NOT to marinate because the lemon juice can start to cook the fish. You can premake the sauce and just spread it on before baking.
I’ve been looking for a fool proof recipe for salmon. Finally, a recipe that fits the bill. Thanks it was awesome. Jeff
That’s so great! It sounds like you have a new favorite!
Delicious! I have tried this and it is so delicious. Thank you very much for your show. Love it.
I’m so glad you enjoyed it! Thank you so much for sharing that wonderful review with me.
Thank you, Natasha! Wonderful recipe that was so easy to make! Salmon was delicious!
I’m so happy you enjoyed this recipe, Christine! Thank you for sharing that wonderful review with me.
Do you remove the long flexible bones in the salmon?
Hi Kim, yes I do use tweezers to remove any stray bones left in a salmon filet.
My 20 yr old daughter just said- this is the best salmon you’ve ever made. I have been making salmon (aka pink chicken) for years…
Thank you:)
Wow! That’s so great! That is the best when kids love what we moms make, no matter the age.
Best baked salmon I’ve ever tasted hands down! One of my kids hates salmon but she tried it and said it was great and ate the whole piece! Thanks Natasha for your wonderful, easy and delicious recipes!
Wow, so great to hear that! Thank you for sharing your good feedback and review with us, Tania.
Why can’t you use extra virgin olive oil? Just curious … I have Dr. Gundry’s extra virgin olive oil. Recipe sounds amazing. I’ll be trying it soon. Thank you!
Hi Connie, 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.
Simple recipe to follow that came out delicious.
Also made your potato wedges, which the kids love.
Thank you so much for your great feedback, Hanna!
This has become one of our regular meals. Nice and fresh and easy to make. I usually add washed capers if I have them. I have also started cooking all salmon dishes at a lower 250 degrees for around 25 minutes instead of the higher temps. This makes it so the “perfect” cooking time is about plus or minus two minutes instead of a difficult to hit 20 seconds like it is on higher temps. More consistent finished product for me. Love this recipe! Thanks!
You’re welcome, Pjay! Thanks for sharing your great feedback with us.
Absolutely delicious!
Thank you, Carolyn. Glad you liked it!
I enjoy ur cooking wish I can cook as good as u.
Hi Zilena, You’re so nice! Thank you! I hope our videos and recipes are helpful!