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
Made this tonight with roasted asparagus and smashed potatoes. This was by far the best dinner in a long while. Everything was delicious. Thank you for all your wonderful recipes .
Hi David! I’m so glad to hear you loved it. Thank you for the feedback.
This is my go to salmon recipe. Didn’t change a thing. Perfection!!
Hi Carol! I’m so glad you love it!
This recipe is amazing! I made it two days in a row because it is so delicious and everyone loved it so much. Thank you Natasha, it will definitely be a new go to recipe
You’re very welcome, Danielle! I’m so glad you loved it.
This is such a hit! The marinade is remarkable! So fresh and bursting with flavors!
I’m so glad you love it, Sharina!
Amazing! The flavors were blended perfectly together. It was better than what you’d get a restaurant!
That’s great, Connie! Thank you.
This salmon turned out incredible! Perfectly cooked and seasoned. Goes great with rice.
Sounds great, Abby! So glad you loved it.
This recipe is both easy and delicious. Definitely a keeper recipe!
So happy to hear that, Sherrie!
This recipe was great. We did it in airfryer and results were amazing. Thank you Natasha! You are my first choice when I am looking for recipes.
THat’s so great, Khrystyna! I’m so happy to hear this was a hit!
Hi Natasha! I made this recipe tonight and it was a success. I made double marinade, asparagus and roasted potatoes. Oven at 425° potatoes 30min and salmon 15min after the first 15min. I think it is the first time I cook with lemon (except for desserts). And husband said “WOW, this is really a wonderful discovery” and I agree! Guess we found a recipe that we will repeat, repeat and repeat !!!!!!!
“Merci” Natasha !!!
You’re so very welcome, Ginette! I’m glad it was a hit!
Much too garlicky! One large clove of garlic in a garlic press should be sufficient.
Feel free to reduce the garlic according to your preference
This is my go-to salmon recipe! Never fails me. Thank you!!!
You’re very welcome, Elise! So glad you love it.
Hi!
I am wondering if I can prepare the salmon and spread on the marinade several hours before it goes in the oven? I am having guests and I would rather not have to do any prep after they arrive.
Hi Olwyn! That would be fine. I hope you love the recipe!
I made this wonderful recipe earlier using a little over half a pound of salmon, with full marinade, in the (gasp) toaster oven. I did not have light olive oil, so I used EVO and baked at 350 for about 20 minutes. Yes Chef!
Hello Deanie, thank you for sharing. So glad to hear that it was a success!
This looks so delicious, and just what I needed since my cholesterol is up and I’m watching my butter intake. Thanks again!!
You’re very welcome, Adrienne! Enjoy.
Oh yes, this is a keeper! Natasha, you are just such a blessing!
I’m hoping someone will gift your cookbook to me for Christmas…is my husband reading this?! 😂
I love what you did there lol. I hope he gets to read this!
Can you use steelhead trout instead of salmon? That is what I have on hand at the moment.
Hi Sue! I haven’t tested it myself, but I think so. Let us know how it turns out.
This was delicious using the steelhead trout!!! I absolutely loved it & will definitely be making it again!
Not sure how to include a pic. Lol
That’s great, Sue! Thank you so much for taking the time to leave an update. You can’t attach a picture here, but you can tag me on Instagram or Facebook. #natashaskitchen
Can I bake the side of salmon and then cut into portions rather than cut and bake?
Hi Vinny! Yes- you can if you’d like to. Just watch it in the oven, it will likely take a bit longer to cook through then individual fillets.
Why do you say not to use Extra Virgin Olive Oil in this recipe?
Hi Maggie, 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.
Thank you for your explanation and advice, Natasha.
Best- Maggie
Hi Natasha. I am very excited to try out this recipe! Just wanted to know if you have ever tried it with frozen salmon filets, and if so, if you have any recommendations for those? Thanks!
Hi Sarah, yes, you can use frozen fillets. But I would let them thaw first then proceed with the recipe.
Thank you Natasha, I can always count on you for a great tasting recipe. yummm.
Randy
Aww, you’re welcome Randy! Thank you for your lovely comment.
I already prepared this salmon and it was very delicious, thanks for your recipe
You’re welcome! Thanks so much for your good comments and feedback.