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
Just made this Sunday Dinner and my most finicky eaters, my grandkids enjoyed and requested more salmon.
Wooohoo!! That’s awesome! I’m so glad the grandkids enjoyed the recipe 🙂
Im going to try that cilantro & lime way tonight cause im in the same boat.
Make sure to report back and let me know what you thought of it! 😉
Hi!! So if I’m using whole salmon.. instead of slices, how long should I cook it in the oven for? I don’t want to dry it out…
Unless it’s a thicker cut of salmon, it should bake for the same amount of time. If you are concerned, add 2-3 min more 🙂
I have been using this recipe for a while. It’s absolutely fantastic! My boyfriend can’t get over how amazing it tastes and wants me to make it all the time! I have never had salmon that I like before but this tastes incredible. Thanks for the recipe Natasha!
You’re welcome! Thank you for the great review!! 🙂
So excited to try this tomorrow night for a big family dinner! Thanks for the great recipe and the beautiful pics Natasha!!!
I hope you all LOVE it! 🙂
We made this tonight. SO GOOD!
Awesome, I’m so glad you loved it :).
Just made this and it tastes great! Simple, clean and healthy! I love the little tang from the mustard and lemon which does not overwhelm the flavor of the fish! Next time I will lower the baking temperature because it is easy to make it dry at 450 degrees. Thank you for the recipe! Definitely keeping it on repeat!
Hi Anita. You definitely want to keep an eye on it; especially if you have a thinner piece of fish. I’m so glad you enjoyed it 🙂
Amazing!!!! I am making it for a second time.
Can’t wait to serve it to my guests.
That’s fantastic! Thanks Fay 🙂
Back here, Natasha. Just checking on this dish to share this with a friend we’ve met in Asia. He’s looking for easy recipes that can be done without a fuss. This elegant dish would simply delight him.
Loved this recipe – very easy and straightforward. I substituted limes for lemons (what I had to hand) and the result was a hit all round. My mother-in-law asked me to make it again!
Its great to know that lime works just as well! Thank you!
So a friend of mine told me she always tries recipes from your website. I thought why not try it out? You have super easy directions and the pictures are an awesome addition. I made a cake…totally loved it….made the baked sweet and spicy chicken…loved it…and now the salmon…can I say you are an amazing cook Natasha? Thank you for all your recipes and the time you take to post your recipes. I definitely appreciate it very much and so does everyone’s stomachs 🙂 God’s blessings to you and your family!
Thank you so much, you are wonderful and I appreciate the great reviews :D.
I love love love this recipe!!! I CRAVE this salmon…. Thank you for the best salmon recipe I have ever had 🙂
AWESOME!! I’m so glad you loved it 🙂
Great! Had to adjust recipe for 2.5 lbs. salmon. Pieces were far from even cuts and came out absolutely moist and flakey…PERFECT!
I’m so glad you enjoyed it. And now I want salmon… 😉
I have tried many delicious salmon recipes in the past, but this was my first time trying this one. After the very first bite, my boyfriend exclaimed “OMG! What’s in this?? This is the best salmon you’ve ever made!!” So, thank you for the fabulous, amazingly delicious recipe!! This might be the only salmon I ever make again!
Erin, you are music to my ears, thank you :D.
Recipe sounds great. When you mention line with foil, do you mean wrap the salmon completely in foil or just the bottom? Thanks in advance for the response
Just on the bottom Sharva :). Let me know how it turns out.
Natasha, I’m making this tonight for dinner. I have a question. If I replace the fresh parsley with dry, will it make much of a difference in taste? I do know I have to use less of the dried parsley because the taste is more concentrated.
You could use dried parsley if you don’t have fresh. It will still taste great, but yes, do use a little less than you would if it were fresh 🙂
No, it will NOT taste great with dried parsley, which is the most useless product on the planet.
Looks like you feel pretty strongly about that. Fresh parsley is always best, but I do keep dried parsley on hand just in case 🙂
Salmon with garlic and dijon with the splash of lemon wonderful.
My wife arrived home with a fresh wild sockeye salmon fillet. How should I cook this? Do an internet search and up pops your receipe for sockeye salmon.
I liked the simple marinade with great flavour and I had all the ingrediants on hand. Used parchment paper instead of foil. I do not like to use foil when lemon is involved. Great tip about linning the pan. Just wanted to say thank you for taking the time to post your receipe with excellent directions. Especially liked the photos.
I like your idea for using parchment paper. I think that would work even better. Thank you Stephen! And thank you for the great review! 🙂
Just made this tonight for dinner. Fantastic! A definite keeper 🙂
Woohoo!!! Thanks for the great review 🙂
Excellent and easy receipe to make. I made it for dinner and it was fantastic.
Woohoo!! I’m glad you enjoyed the salmon. 🙂
It is my first time on this site, was looking for salmon recipes and this one sounded awesome! will be making this real soon!
I know you’ll love it!! 🙂