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 followed the recipe to the letter (cooking it in the air fryer). My husband and I found this recipe to be very bland. We usually cook salmon on the grill (on a cedar plank with a Tequila Lime rub) – so we may just be used to more smoky, robust flavors. I won’t be making this again, though.
No air fryer! BAKE the salmon!
Follow the recipe! Why comment if you did not cook as directed!
Hello?? Air fryer directions are included, so this was perfectly “kosher” just for your info!!
I was never much of a fish lover until I used this recipe and now I’m a convert. It is absolutely delicious. I usually make a too large portion and make the leftover fish and sauce into a fish pie which is just as tasty.
I’m so glad this recipe converted you, Llynn! Thank you so much for sharing that with me.
Natasha, I cook this salmon in my wood-fired oven. I followed all of the instructions exactly. It was excellent. I’m still amazed that every single one of your recipes that I’ve tried has turned out spectacularly. Delicious!
Great to hear that you loved the recipe! Thank you for the review, we appreciate it.
This is the best salmon I’ve ever made! Easy ingredients and instructions. This is my go to from now on. Thank you!
That’s so great! It sounds like you have a new favorite, Janet!
I used to make a similar recipe, and decided to give this one a try. This will be my go to recipe from now on. Who could have guessed the addition of Dijon would make such a difference? Absolutely delicious!
It gives it that perfect balance! I’m so glad you enjoyed it!
Excellent excellent recipe. My husband loved it. It was light and tasty.
Glad to hear that it was a hit! Thank you for the review, Rosie.
This was a quick and delicious recipe! We were running late getting home and I had dinner on the table in less than a half hour!
3 kids (4, 2 and 9 months gobled it up!) And hubby.
Will definitely make again!
Yay, that’s fantastic feedback! Thank you for sharing that with us, glad you and your family enjoyed this recipe.
Great recipe and tasty. Just for kicks, I added a bit of white wine/vermouth to the marinade and it gave it a zing, probably complimented the dijon which has wine. Enjoy your recipes and we are primarily fish eaters in the house (Alaska).
Thank you for sharing that with us, Paul! I’m glad you enjoyed it.
Delicious and easy! Even my picky son gave it a thumbs up. Your instructions were simple to follow. Thanks, I will definitely make this again.
I’m so happy you enjoyed that. Thank you for sharing that with us, Diana!
This fish is delicious!!! I followed the recipe and it was a success!!! Thank you!
You’re welcome! I’m so happy you enjoyed it, Edna!
Thank you Natasha for the yummy salmon recipe! My oven cooks hot, so at 450 degrees I cooked for 12 minutes however my fillets were a little overcooked but still delicious! Next time I will pull them at 9-10 minutes and check for doneness.
Sounds great, Cindy! I’m happy to know that you enjoyed this recipe.
I thank you very much for your recipes and I have used and enjoyed them. Peace, John
You’re welcome, John. I hope you’ll love all the recipes that you will try!
Super easy and very tasty. I usually just put a pat of butter and slice of lemon on top when cooking salmon, but this simple glaze elevated the flavour. I’ve used it with salmon and rainbow trout and it’s a keeper!
Easy and tasty recipes are the best! I’m so glad you loved this one, Kim! Thank you so much for sharing that with me.
Hi! My air fryer only goes up to 400 degrees, will using EVOO be okay? Also how long would I have to cook for? Thank you !
Hi Angelina, evoo is best used for salads and cold preparations since it doesn’t have a high smoke point like a light olive oil would. Technically extra virgin will heat up to 400˚F so it should be ok at 400˚F in the oven.
I love the flavor profile of this recipe.
Any advice on adding a panko crust? Thanks!
Hello there, I honestly haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
This recipe is my new favorite! So easy, and the salmon is just perfect: juicy, flaky, and infused all the way with the taste of the marinade. Thank you, Natasha, for all your amazing recipes 😊
I’m so glad you found a favorite recipe on my blog, Oxana! Thank you so much for sharing that with me.
Hi Natasha! This was by far the BEST salmon I have ever made. The flavors of the garlic, Dijon and lemon were so perfect with the salmon. Thanks for the recipe.
I’m so happy you enjoyed that. Thank you for sharing that with us, Lu!
Natasha, I usually make your salmon with lime/garlic butter on the grill, but tonight I found myself without lime and dill so came to your site to look for an alternative. Found this and followed the directions to the letter. It was outstanding. I continue to marvel at the fact that every single recipe of yours I have tried has turned out spectacular. Carry on.
Thanks for your awesome review, Rhonda. I’m so glad you loved this recipe and every recipe that you have tried!
I am trying the salmon recipe using Rainbow Trout. Your recipes are delicious. Thank you.
I hope you love it with rainbow trout, Ellie!
Wonderful. Lookingg forward to trying your other recipes. Thank you
I hope you get to try more of my recipes soon, Lydia!
I am compelled to comment on this recipe after using it as my go to for a few years now. It’s the best recipe for salmon bar none and I’ve tried a lot of them. Thanks Natasha!
Thank you so much for your lovely comment and review, Maureen! I’m glad to hear you enjoyed this recipe!
Absolutely loved this recipe. The marinade could be tasted right through the salmon and I baked 2 large fillets in the oven. Skin was nice and crispy with lovely soft flaky fish. Easy, quick and delicious. Definitely my go-to recipe for salmon now. 🙂
I’m so glad you found a new favorite, Zj! Thank you for your great review!
Hello Natashas,
do cook this skin down or up when you bake it?
Hi Monika, I hope you saw the images in the recipe, but skin down would be the right way 🙂