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.
This post may contain affiliate links. Read my disclosure policy.
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
Hi, I don’t know if anyone has asked this question;
since I can not do the preparation at the time of cooking, can I prepare everything but leave it in the fridge fora few hours before cooking? Thanks
Hi there, I imagine that should be fine. I hope you love it!
I’m also a believer on saving with prep time. However, from my experience, I’d suggest storing the prepared marinade in the fridge, along with the salmon in separate covered dishes. Do not marinate the salmon until ready to cook.
Just before cooking time, I always marinate my salmon and then cover/store it in the fridge for 15 to 20 minutes to marry the flavors. I do this with with any “acid-based” marinade. Acids in a marinade can break down the salmon, resulting it to become very mushy before cooking. Even with some shellfish, such as shrimp, the acids will actually cook the food when you marinate in advance and store for extended periods.
My suggestion only pertains to acid-based marinades.
Hi is this good for parties? Planning to make on Sunday, should it be single portions or slab would work? Thanks!
Hi Trina, I think it’s a great recipe for company! If you choose to make it a slab, you may need to adjust your bake time! I hope everyone loves it!
It was delicious! Had with a green salad and homemade rolls. Yumm
Yum indeed! I’m so happy you enjoyed that. Thank you for sharing that with us, Dorothy!
Made it for dinner today. Super delicious, super easy. Thank you!
So glad you enjoyed it!
Just tried this recipe for a quick lunch and it was just amazing. Can’t wait to try more of your recipes.
That’s wonderful, Honour! So glad you enjoyed this recipe and I hope you find many others you’ll love as well.
Hi Natasha: Can this recipe be cooked on the grill in foil packets? I’ve done this in the oven and it’s become one of my favorites!
Hi Nanette, I haven’t tested that but one of my readers wrote in with the following “I absolutely love salmon, and it’s so good for you, especially the Sockeye salmon! I can’t wait to try your recipe. I often make salmon on the grill, in heavy-duty foil with lots of fresh veggies on top of it, drizzled with EV Olive Oil. It’s also delicious” I hope that helps.
This turned out delicious! I made the recipe exactly as is, and served it with brown rice and green beans. My 3-year-old even enjoyed it, and my “not-a-huge-fan-of-salmon” husband ate it too 🙂 plus it looked so pretty with the lemon slice on top
That is the best when kids love what we moms make. I’m so glad you all loved it, Rebecca!
Hi Natasha,
I come from a commercial fishing family and I just wanted you to be aware that Atlantic Salmon is just a sneaky way of selling farmed fish. Atlantic salmon is actually from commercial farms. All the restaurants selling it under the guise of Atlantics Salmon? Yep, farmed. Dye pellets and all that mess. Love your recipes but stay away from that Atlantic stuff. They’re sneaky. Seriously, do some research & check it out. 😉
Thanks for the info and reminder, Nicole. We’ll be sure to check that out.
I live in Alaska where we take our salmon very seriously. 😊Atlantic Salmon is indeed farmed – not sure how they get away with that. Farmed salmon is not only terrible for you, but threatens the wild salmon population. I agree, steer clear of Farmed &/or “Atlantic” salmon. 😝
I have been cooking salmon for a long time and I tried this recipe. It was awesome and everyone simply loved it. Thank you for sharing this with us.
That’s just awesome! Thank you for sharing your wonderful review!
If making on Friday for Sunday lunch, at what temp and for how long would you reheat it before serving
Hi Michael, we found it is best fresh. Salmon tends to be drier when it is reheated.
What do you think about subbing dill instead of parsley?
Have you tried both?
Do you prefer it with parsley?
Don’t get me wrong, I LOVE parsley especially in soups.
I’m open to trying it.
It’s just that usually I use dill with salmon and they are a match made in heaven. Your thoughts? Thanks!
Hi Denise! That would be fine. I love dill and I agree, that it goes well with Salmon. I also love parsley and use it often, but salmon is so versatile that you can eat it with so many different herbs and seasonings.
This is a wonderful recipe! I plan to use some of my be leftovers (3# for two persons = leftovers 😁) for onigiri 🍙
Sounds like a plan !
Another great dish! So good but had to sequester my cats in Another room so I could enjoy it! Definitely another rotational meal added in.
Thanks, Marg. I’m happy to know that you enjoyed it!
Absolutely the best salmon recipe I’ve tried. I had to use lemon concentrate but won’t next time. It was too strong.
I’m so glad you enjoyed it!
Hands down the best salmon I’ve ever had! This will be my go to salmon recipe from now on. Thank you for this recipe.
That’s so great, Norma! Thank you so much for sharing that with me!
Oh my gosh. So good! Natasha you’re recipes are making me a much better cook than I’ve ever been. You make it easy with your videos. Thank you.
Thank you, Diane! I’m so glad you enjoy my recipes.
I made this a few days ago and my husband loves it.I don’t know how to take pictures to put them on this sorry but it looked just like the picture you showed
I’m so glad you enjoyed it!
Love this recipe!! Super easy and light! Thank you for sharing!! Everyone I’ve made this for loves it and raves about it. !! This one goes in the vault!
You’re welcome, Vic. Great to hear that the recipe is always a huge hit!
My favourite way to have roast salmon! I have made it with and without the parsley as I couldn’t find it at one point, and it still tastes amazing.
I let the salmon marinate for 30 mins before baking for extra flavour.
Sounds great, Ellie! Thank you for your wonderful feedback and review, we appreciate it.
Love the recipe, but your mention of caramelization has me wondering if I can use my convection oven and wire basket at 450 and get the same result as your air fryer?
Hi Tami, I have not tested this but here is what one of my other readers wrote, “I also cook this in a convection oven and place the salmon on a rack (after I’ve lined the pan with foil). It cooks in about 12 minutes at 400 in the small convection oven.” I hope that helps.