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 looks fantastic! I don’t have salmon on hand, but I do have mahi mahi. Do you think it’ll work with this fish? I think so, but wanted your thoughts. All the ingredients listed go so well together. I think I might add a few capers too. Thanks for all the delicious recipes and videos. I’ve made quite a few and commented here about how wonderful they all are. Nothing I’ve made of yours disappoints and I always get compliments on your dishes.
Hi Lucy! So glad you enjoy my recipes. I think it could work, but you may have to research and see how to adjust the taking time or temperature for mahi mahi fish. I have not tested this.
Thank you! Wanted to let you know the mahi mahi was same thickness as your salmon steak pics, but loins were shorter. I went by your cook time, and it was the *first time* my fish turned out perfect! Moist and flakey. I always have trouble cooking fish, as I seem to overcook. Recipe was excellent. I omitted capers, so made as is except for fish type. I used the frozen mahi from Costco. They are really good. Thanks so much for the tutorial on cooking fish. I will make this again, but use salmon. I served it over fettuccini with a salad, spooned a little sauce over the noodles that was left in pan. A delicious meal. You ROCK!!
Thank you so much for sharing that with me, Lucy! I’m so glad you loved this recipe!
I’ve only ever cookes frozen salmon, should we just cook it for however long it says on the packaging?
Hi Selina, if the salmon is frozen, I would thaw it before cooking. I haven’t tried cooking from frozen.
I’ve tried so many of your recipes and they have all been fantastic! I love all the fresh ingredients you use and how you make healthy food taste so good.
Thank you for everything! And btw, I watched your kitchen remodel tour multiple times to get tips when I was remodeling! 😊
Hi Christi, you are so welcome. I’m happy that you’re enjoying the recipes. Thanks for watching that tour, we appreciate that!
I’m now a salmon lover due to this great recipe. Thanks for another winner Natasha.
Yay love it! I hope you’ll love all the recipes that you will try from my website.
My husband doesn’t normally care for salmon, but he liked this recipe. I had some left over and will put it on top of a salad tomorrow. It’s very good and now I am anxious to try out your other salmon recipes. Thanks Natasha!
I bet this will be so good on salmon! I hope you love it, Connie!
Outstanding! I tried salmon about 10 years ago and did not like it. Came across this recipe which has two of my favorite ingredients lemon and garlic. Along with the dijon mustard this “marinate” is to die for. I now will be eating more salmon in the future. Thank You!!
That’s wonderful to hear, Pat! Thank you so much for sharing your feedback with us, so glad you loved it!
Awesome!! You did it again. Just finished cooking and sat down to eat. Taste is marvelous. I cooked a 6oz. Portion for me with a side of medium cheddar cheese grits, (yes I’m a southern boy).
Next question, can I put in refrigerator and finish eating tomorrow?
So glad you enjoyed it, Bob! yes, that will work just fine.
Hi Natasha, My name is Mason and I’m ten and I really love your fish it’s amazingly delicious. I ask my mom to cook almost every week.Thank you!
Hi Natalia! I am so happy you enjoy this recipe. Thank you for letting me know that.
I’m trying to get more fish into my diet. This recipe is definitely one I’ll be saving. I took the advice of another who posted here and used dill instead of parsley. Very good!!!!
Wonderful, thank you for sharing, Kim! So glad you enjoyed this recipe.
This is the best salmon recipe I’ve ever tried. I served by family and they all raved on about it. Had to make copies for them. Wish I bought more because they finished it in no time. Thank you for all your wonderful and delicious recipes.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Enza! It sounds like you found a new favorite!
Natasha, the Garlic Dijon salmon was absolutely delicious! I sprinkled capers on the salmon for the extra kick of flavor. Loved it. I know this will be my new “go to” salmon recipe. You are the best!
Thank you for your awesome feedback and review, Kathryn. I’m happy to know that you enjoyed the recipe!
Seriously the best salmon I’ve ever had. It really was very, very good and had such a great flavor.
I’m so glad it was a hit, Brittnay! I LOVE the flavor also! So tasty! Thank you for sharing your awesome review with me!
This is just the best recipe ever. I don’t think I will make salmon any other way. Served with smashed potatoes (boiled and then baked) and baked veggies. Your recipes are so satisfyingly good!
Hello Lynn, thanks for the awesome feedback and review. I’m glad you’re enjoying the recipes!
easy tasty and quick
I used avocado oil because all I had was EVOO.
I didn’t have parsley so I used cilantro. I have a real problem following a recipe HA! It was excellent! I served the salmon over cauliflower mash and steamed broccoli on the side. Definitely will make again especially when the kids are in town.
Sounds great and nice to know that the substitutions that you used worked well too! Thank you for sharing that with us, Jaye.
Made this last week for some friends but with a blue cheese and herb mustard. It was a huge hit and we’ll definitely be making it again!
I’ve since used the marinade/dressing for a couple salads because I loved it so much. Thanks!
You’re welcome! I’m so happy you enjoyed it, Leah!
Can you substitute dried parsley for fresh with good results?
Hi Arlene, we prefer fresh parsley, but one of our readers mentioned great results using dried. I hope you love this recipe.
I love this recipe! It’s delicious!
I just have a question; if I am using skinless, bonless fish, would I need to adjust the temperature of the oven and the amount of time the fish cooks in there?
Thanks!
Hi MDM, I would recommend ensuring it doesn’t dry out. I hope you love this recipe!
Hi Natasha! I made this today. Didn’t have olive oil so I used vegetable oil. Still came out delicious and the whole family enjoyed it. Thank you!!!
Hello Lena, vegetable oil is a good substitute and I’m glad it turned out great!
Will add to rest of folks! Easy and delicious. Will do often, next time, just because I have a lot growing – will chop fresh dill. Can’t go wrong with that combo either! New subscriber….but very impressed with Ms Natashas. Hubbies FUN as well!
Thank you so much for your good comments. I hope you’ll love all the recipes that you will try!
My husband and myself love the baked salmon.We will cook it when we have visitors so easy to prepare.
Great to hear that you both enjoyed it! I hope your visitors will enjoy them too.