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
I’ve loved several of Natasha’s recipes, but this one was a miss for us. (We like salmon too!) It was fine, but underwhelming compared to the description. I’m obviously the odd man out here 🙂
HI Kacie, this is one of our top rated and most made recipes. I even put it in our cookbook because it’s such a favorite, which makes me wonder if maybe there was a substitution made or if something was omitted in the sauce? It’s normally quite flavorful.
Hi you mentioned not extra virgin olive oil? I have extra virgin at home, so if not that one, then which one can be used? Thank you.
Hi Janiece, 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.
Yum yum yum! Simple and just sooo delicious! Herbaceous and lemony. Thank you for a great recipe!
So glad you love it!
Made this for the first time a few days ago and my husband said, “Please make this one again!”. Since I was only cooking for two people, I only had to salmon filets, but made the whole recipe for the glaze… honestly that glaze is so delicious you could eat it on sawdust and be happy! I smothered those two filets with all of the glaze and could have still used more!!
Can’t wait to try the other salmon recipes you show here. Thank you from the bottom of my heart!!
Thanks for the great review, Gee. Good to hear that your husband loved our recipe a lot!
Thanks for this recipe.. I’m vegan & have never cooked fish but tried this for my son. He absolutely loves it. I’m a novice cook so really relied on your instructions. Thanks so much ❤️
That’s wonderful to hear! Thank you for sharing!
love this recipe, always come back to it when it comes to cooking salmon. any suggestions on good side dishes?
Hi Ana! So glad yo love it. We like to serve it with mashed or roasted potatoes, even rice.
I never leave reviews, but this salmon recipe deserves one! This is a weekly staple in our house!
I’m so glad you loved it, Bella! Thank you for the wonderful feedback.
So good! Very flavorful. Also simple and easy cleanup! Will make again.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sarah!
A real winner!!!! Simple, delicious, satisfying! Thank you for a great recipe!
You’re welcome! I’m so happy you enjoyed it, Janet!
So delicious! I used red sockeye salmon freshly caught by me from Alaska! This recipe was so tasty and the marinade was super fresh and light tasting! Instead of baking in the oven I foil wrapped it and steamed on the stove top for 12 minutes. Poured the leftover sauce over rice, yum! Will definitely make again!
Awesome, so glad that you enjoyed it!
I made the Baked Salmon tonight, and it was very easy, and such a hit! I used to get bored cooking, until I found NK. I absolutely adore your Cranberry Orange Loaf, and the 5 or 6 others I have cooked. You are an inspiration and a saviour!
Thank you for you awesome comments and feedback. It means a lot to us!
I recently got married and one of my biggest fears was cooking haha. I grew up in a big family, am the middle child and have never needed to cook. On top of that, my husband doesn’t really eat carbs or gluten.
My first ever meal was after the honeymoon, we finally settled in and I found lemons we brought back from Florida for whatever reason. I also happened to buy salmon and came upon this recipe. It was so easy to follow! Incredibly fast and incredibly good!! My husband was pleasantly surprised and did not complain haha. I paired the salmon with fried zucchini, so good 👍🏼.
Thanks Natasha! I continue to use your recipes on a daily basis, and not a single one has failed me!! : )
That’s amazing, Darcy! Thank you. I’m so glad you are finding these recipes helpful.
Absolutely delicious! I literally stood over my kitchen sink eating a piece (couldn’t wait until dinner). I will be making this again. I also oven-roasted some asparagus with the marinade. YUM. Thank you for such a lovely recipe!
You’re welcome, Brenda! I’m so glad you loved it!
One of the best recipes for baked salmon. I made it few times and is always a success.
Ho Edna! I’m so glad you hear that. Thank you for the feedback.
This was delicious! Quick and easy, just the way I like my dinner.
Wonderful, Nikki! thank you for trying my recipe.
Forgot to say 5 stars. Would give it more if I could! I’m now looking for more of your recipes – maybe I can get him to eat liver and onions!
( there is NO WAY)
Thank you for the review!
My husband dislikes most fish, but salmon was a special dislike! Wouldn’t taste it. I tried this recipe once when he wasn’t home & loved it. I made it again for both of us (with a backup just in case) and he asked for more! Thank you for getting him to eat my favorite fish.
That’s amazing, Linda! I’m so glad to hear that!
Wow! I’ve made this before using salmon. Tonight, I tried it with Rockfish (tastes a bit like Red Snapper, but less expensive). It was magnificent! I reduced the cooking time and temperature a bit to accommodate the skinless filets, and they are so delicious! I think that this marinade could be used for any seafood. Next, I will try it with scallops.
Hi Jane! That’s great to know. Thanks for sharing your experiment with the recipe. 🙂
I added butter to the marinade and it turned out incredible. My son ate all of his food.
That’s great! 🙂
I made this last night after reading numerous reviews to see if anyone had used dried parsley…I didn’t find where they had and gave it a whirl anyway and all I can say is DElisous!! I cut the recipe in half since there are only two of us and will definately be using this on various fish in the future. I don’t remember if anyone grilled it, but will be trying that with this as well. Fantastic flavors, really is ‘the best’. Thank you for sharing with us!
Hi Liza! Thank you for trying my recipe. I’m so glad you loved it!