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
We made this Salmon last night, we followed the recipe exactly. It was terrific. We will definitely make this again.
Thank you for the great recipes.
You’re welcome! I’m so happy you enjoyed it, Melanie!
Hi Natasha,
I have 2 standard recipes for doing salmon, and since it’s healthy to eat at least 2X/week, I needed to try a different recipe. Boy, this recipe is sooo good, Hubby says to dump my other recipes (the nerve!) Thanks for sharing a fantastically easy and tasty alternative. I just love watching you, and wish I had your energy and expertise. Your Philly Cheese steak Sandwich is awesome, too. Love your new kitchen; I’m jealous!
That’s so great! It sounds like you have a new favorite, Ginny! Thank you so much for sharing your lovely review.
Made this recipe tonight, great flavor, everyone really enjoyed it. i was wondering why the recipe calls for light olive oil and says not to use extra virgin olive oil.
Hi Eileen! Light olive oil has a higher smoke point.
I’m glad you loved the recipe! 🙂
This is the ONLY way I make my salmon! It’s soooo delicious. I even use some of the extra marinade on my fresh asparagus before roasting! (Another hit….😊)
Wonderful to hear, Amy! I’m so glad you like the recipe.
I slid my asparagus onto the foil next to the salmon and cooked them together. Like you, I brushed some of the marinade over the asparagus. Second time, I sprinkled some garlic salt over the asparagus as well. Perfect. Virtually no cleanup either – just toss the foil.
Thank you for sharing, Kenneth! 🙂
Hi Natasha, Iam a fan of yours for sure. I made your pizza recipe and set my oven to 550 degrees like the recipe said any where from 500 to 550 degrees. I looked in the oven to get ready to take it out and my pizza Stone cracked in 2 places. I was able to save the pizza but I guess I have to get another pizza stone? It was a pampered chef one. Maybe my stone was a little old? The warranty. Was over. Probably should have only baked at 500 degrees . Keep on cooking. I love it❤️
Oh no, Diane! I’m sorry to hear that. That can happen if the stone experiences a drastic temperature change from cold to hot.
Hi! Any other Varieties of fish that would go good with this recipe?
Hi Diane! I haven’t tested any others but I’m sure it could work with other fish as well.
Will frozen salmon be ok to
use ?
I enjoy your recipes.. we’ve made your cinnamon rolls ..
Going to try the chicken stir fry tonight ..
Looking forward to your cookbook.. 👩🍳
Hi Leslie! Yes, you can use frozen fillets. But I would let them thaw first then proceed with the recipe. 🙂
Love this!! I’ve made it in the oven several times. The color always comes out a little pale though… Any tips on getting a more appetizing color on the filets, while keeping the same perfect texture?
Hi CB, that may be the type of salmon used, causing it to be a bit paler. Mine looks slightly pale in photos too, but it still had amazing flavor!
I made this last night in the air fryer. It was perfect! Love all your recipes. You are my total go to!
Thank you
Ah, thank you, Nancy! I’m so glad you love my recipes.
Why do you specify light olive oil? I only used extra virgin olive oil, is there some reason not to use it in this recipe? Thank you for your recipes!
Hi Lisa! Light olive oil has a higher smoke point, this is often why we bake with it.
Hi. I’m searching for light olive oil but I can’t seem to find anything but extra virgin olive oil. Can you share a picture or name of the one you use? Would it be okay to use EVO?
Hi Halley, Light olive oil has a higher smoke point; this is often why we bake with it. I wouldn’t recommend EVO since it will likely smoke up your oven and kitchen once it hits a certain heat point. However, technically extra virgin will heat up to 400˚F, so it should be ok at 400˚F in the oven. I don’t recall the exact brand I used, but I purchased it at my local grocery store. I would ask the store associates where they keep it, or you can order some online. I hope this helps
In my grocery store we find EVOO near the salad ingredients and light olive oil in a completely different place – in the baking aisle.
Bertolli makes an Olive Oil specifically for high temp cooking.
I have never liked salmon, but I keep trying because I know it’s healthy. THIS recipe is THE BEST! Wo!w I actually enjoyed it snd then texted everyone I know the recipe. Are it with roasted broccoli. This is the first recipe of yours that I’m trying, and can’t wait to find more.
I also love that this recipe didn’t have dairy, bread crumbs, or tomatoes on it. Very simple, fast, and I had all the marinade ingredients on hand. Thanks!
Hi Belinda! You’re very welcome. Thank you for the wonderful feedback. I’m so glad you tried and loved my recipe.
I tried this recipe a few times, and while it tastes good, it often ends up being very greasy and leaves a bad feeling after eating. Any idea what I’m doing wrong?
Hi Tomer, I haven’t had the experience of this seeming greasy. Are you possibly crowding the salmon in a casserole dish rather than on a baking sheet? I don’t recall anyone saying this seemed greasy so I’m not sure what else it could be.
The marinade for the baked salmon – SO DELICIOUS! My mom doesn’t like salmon and she loved it! Definitely my GO TO every time now!
Hi Susie! That’s wonderful! I’m so glad she loved it. Thank you for sharing.
Hello. I am catching up on your recipes bc I have having treatments and scans and doctor appointments for almost 2 years now. I am loving all your recipes. I just saved your salmon recipe. Do you have also healthier recipes? I need to eat more on the healthier side but I want it to taste good to. That’s hard to find so I am hoping that you can help with that. Thank you so much. Merry Christmas
Hi Nanna, I hope you will be feeling better soon. I have some diet or healthy recipes here that you can check out. Take care!
Made this recipe over 50 times already. Occasionally I add a sprinkle of dill to the sauce to add another dimension. Any left over sauce goes on the asparagus side. Delicious.
Wow, love that you always make this recipe!
So easy and so delicious. No faffing around but delivers. Definitely a favourite and my family loves it. I make this regularly, now on my favourites list.
That’s great, Janet! I’m so glad your family loves the recipe.
Natasha, I have to say, I discovered your recipe maybe five years ago, and it is my family’s favorite. Whenever I bring to a potluck, it disappears immediately, to rave reviews. But I must give credit to where credit is due, so finally leaving a comment!
I would say, as long as you use the main ingredients in this recipe, no matter what variation you spin on it, it will taste awesome. Key is to not overcook (450 for 12 min is perfect, then let it sit outside oven to finish cooking with ambient heat) I’m someone who never measures things out (except when baking pastries, which is why i don’t bake pastries), so here’s what i do:
e.g. i load on the dijon (1/4c?), fresh lemon (straight off our tree is best!) and garlic (5-10 cloves? we LOOOOVE garlic). i use avocado or grapeseed oil, enough to make sure entire filet is covered. and instead of the other spices, i just shake on Montreal Steak Seasoning (my go-to for everything… try it with olive oil on chicken and bake, and it’s amazing), and then enough parsley and lemon slices just to make it look beautiful.
a winner each and every time. Thank you, Natasha!!
Hello Debbie, thank you for your detailed comments and suggestion. We truly appreciate it that you took the time to share this with us!
What substitute and how much could be used for the garlic. I would love to make this for my Dad but he can’t eat garlic.
Hi Sandy! You could just leave it out. I also have other salmon recipes HERE. There might be another one you enjoy.
Oh My Gosh!! I hate to admit it but I’m a bit of a salmon snob. Hands Down this is truly THE BEST salmon recipe I have ever made!! It was super easy and every bite packs a punch of flavor! Thank you so much for sharing!!
That’s so great! It sounds like you have a new favorite, Beth! Thank you for your awesome review!
This sounds delicious! I am prepping ahead for Thanksgiving travel. Can I freeze it after baking, thaw and reheat? Thank you
Hi Steph, I have not tried freezing this to advise. I have tried refrigerating this the night before and it works just fine!