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
Natasha once again you have hit a home run with this recipe for salmon. I have never found a salmon recipe that has so much flavor and zing to it. It left me with the feeling of wanting to eat this 3 times a week. The dijon and lemon give it such a wonderful flavor. Thanks so much for the recipe. Heck, I may cook it again tonight.
Thank you, we’re happy to see your good comments and feedback, Paul!
This is sooooo delish! Followed recipe exactly and was not disappointed. Thank you!
I’m glad to hear that, Laura! Thank you for your great comments and feedback.
Looks delicious, can I ask what sauce you have on the side?
Thanks!
Hi Kendra! I did not have sauce on the side with this Salmon, just the marinade which is what I topped it with before baking. I served it with mashed potatoes and a side of veggies.
I just tried this today. It was so amazing! I’ll be using this recipe again very soon. Thank you for sharing this 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us, Christie!
Your photography is impressive. Love the browned bits on the lemon slices! Do any of these methods produce a crisp salmon skin? Thank you for all your hard work.
Hi DB! Thank you. I do not have a method or specific instructions for this. Crispy skin requires dry skin, so my guess would be to pat it down well to remove moisture and make sure there is enough oil to crisp it. You may try searching for some methods on google. 🙂
Perfect in every way, Natasha! Thank you for this easy recipe and delicious ticket to satisying smiles all around the table!
Aaaw, thank you! We appreciate your comments and review, Robin.
Using our air fryer, I recently tried your marinade recipe with skin-on, 1-inch thick fresh salmon fillets. It was quite flavorful and the Dijon mustard, which really enhanced the taste. After marinating, I covered the salmon with plastic wrap and refrigerated for 15 minutes, to marry the flavors.
Since a majority of standard air fryers only allow a maximum of 400 degrees F, and that was my cooking temperature. The fillets were flaky and moist at 10 minutes, with that temp. At 7 minutes, I brushed the fillets with melted butter, which I thought really added to the flavor.
Thank you for sharing that with us, Robert. 🙂
I just made this baked salmon dinner this evening and it was super delicious. It was a dinner for one and I just cut the recipe accordingly. Yummy!
I’m so happy you loved the salmon recipe!
My husband and I really enjoyed this easy-to-prepare recipe. My husband enjoyed it so much, he had a second helping. I served it with oven-roasted broccoli and cauliflower and air fryer rosemary potatoes. Thank you for sharing.
That sounds wonderful, Laura! Thank you for the review, I’m so glad you and your husband enjoyed this recipe.
I added some chopped artichoke hearts on top to roast in the last half and it was delish!
Thank you so much for sharing that with me, Marion! I’m so glad you enjoyed it!
In your receipe, baked salmon with garlic and Dijon. Why can’t you use extra virgin instead of light olive oil. What’s the difference?
Hi Robbie, light olive oil has a more neutral taste and a higher smoke point of 465–470℉.
I have made this recipe a couple of times now. Its my favorite way to make salmon. Sorry, I don’t have any pictures of my finished product. It was so inviting, it got eaten up before I could even think of taking pictures. Lol
So glad to hear that, Rosie!
This is a never fail, perfect recipe. We like salmon on the rare side so the 12 minute (or slightly less) cooking time is perfect. The sauce comes together quickly as the oven preheats, and then the cook time is perfect for prepping and sautéing a bed of healthy greens in which I lay the salmon. It is infallible, healthy, and delicious.
Thank you so much for sharing that with me, Ella! I’m so happy you enjoyed that!
I love your website. It is my go to. Your videos have so much energy and you inspire great enthusiasm. Is there a way to save recipes on your website?
Oh BTW, I made your recipe with the croutons but I made them with 100% whole grain bread. Lovely!
regards, Veronica Graver RMT
Thank you for that wonderful compliment, Veronica! I’m so happy you’re enjoying my recipes and videos! I hope you get to try more recipes soon!
OMG! This is the best receipe ever for salmon. I had salmon steaks and used this recipe . However, I did fried them 2 minutes each side and then put them in the oven for 15 minutes. My husband said that it’s the best salmon we ever had. This recipe is definitely stays with me. The salmon was amazingly juicy inside and well cooked. I had quite thick pieces.
Thank you, I appreciate the great feedback!
Hi Natasha,
Did this twice. So delicious and very easy quick recipe. Did same amount of sauce for 2 and accompanied with brocoli and rice.
So glad to hear it was enjoyed! Thank you for sharing.
Hi Natasha. Love your recipes! This one is excellent. How long can you keep the marinade? Thank you
Hi Doreen! Thank you! I’m glad to hear that. I have not stored the marinade. I make it fresh when I need it and use it up. I assume it would hold well, there really isn’t anything in there to spoil quickly (except maybe the parsley).
Thank you so much! I found this recipe a long time ago when my favorite YouTuber recommended it to her viewers! I was finally able to make it and we loved it! My dad liked it the most, which made me really happy because he isn’t a salmon fanatic. He even ate the last piece that was left, which he never does! Will definitely make it again!
That makes me really happy, thanks a lot for sharing!
My husband never liked salmon until I made your recipe. We both crave it now and have to have it every week. Thank you for a wonderful recipe.
So glad to hear that! Thanks for sharing, Eileen! 🙂
I Love the recipe my family enjoyed it. Planning on making it again.
That’s wonderful! 🙂