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
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Me: this is simple enough, it’s worth a try.
Kids: 😳this is the best salmon you ever made mom! Can you make this again?
I used this recipe tonight to make salmon and it was so good I almost couldn’t believe I made it! This one is a keeper! Thanks!
This is absolutely delicious.
Easy to do.
I keep making and making it…….so good!
Thank you! This recipe made a Salmon lover out of my husband. Excellent!
That’s amazing!
Made this for dinner tonight, absolutely phenomenal! Thanks for the recipe.
This was by far the best salmon recipe I’ve ever used! Just perfect and will literally be a staple now! Thanks for sharing!!
You’re welcome! I’m so happy you enjoyed it, Nicole!
This salmon recipe is amazing! I made it today and I am thrilled. Thank you for sharing! I love your recipes.
Ugh. I accidentally bought steelhead trout instead of salmon can I substitute?
Hi Myra, I think that will work but just watch out for the timing.
It turned out great. The whole family loved it will definitely make it again
I’m so happy you enjoyed that. Thank you for sharing that with us, Myra!
Question
Is this marinade okay for me to use on the salmon and then grill it?
Hi Alex, yes but grill right away just like you would with baking. If you leave the sauce on for too long, it can start to cook the surface of the salmon from the lemon juice. You can follow the cooking instructions from our Grilled Salmon post.
Thank you for sharing this receipe
It is delecious I used dill and add honey
Loved it.
I’m so glad you enjoyed it, Sam!
Golly!!! That was SO delicious. SO perfect! SO simple! I have gone without salmon because I’m the only one in the house that LOVES it. Tonight the hubby grilled his steak and I cooked my filet in the Ninja Foodi at the temp and 12 min bake. It was perfect and I am looking forward to the next time. Thank you for sharing this keeper!
You’re so welcome! I’m glad you love it!
Yum! It really is among the best salmon recipes I’ve ever made. My family loves it! Super quick and easy.
That’s just awesome! Thank you for sharing your wonderful review, Dee!
This recipe is one of the best salmon recipe I’ve ever made. Husband and daughter both loved it! I do want to know tho can the marinade be made a few hours beforehand or is it best to make it right away? I have my handful with twin infants so I’m just trying to time my cooking just right.
Hi Monica, we’ve always made it fresh, but I imagine it may keep for a couple hours. If you experiment, let me know how you liked the recipe.
I made this today for the first time, and it came out juicy & delicious. I usually bake at 375 degrees in foil, but this was so much better. Yum!
Good to know that you enjoyed this recipe!
Kept the fish in the marinade for a little bit. Just delicious. All I have to say. Simple and only took 14 or so minutes in the air fryer.
Thank you so much for sharing that with me, Shines!
So good. Made it for my grandkids and they loved it. My son even liked it and he considers himself quite the chef. (hahaha). It was great. Will be making it again.
That’s wonderful, Caroline!
What a nice recipe. Delicious with mashed potatoes and veggies. The key for me was cooking to 145° as I usually have over cooked it in the past. Will make often in the future.
Sounds great! I’m so glad you loved our Baked Salmon recipe!
This is my salmon go to recipe…we love it! Going to try on chicken tonight. Thanks for sharing such great recipes…you have become my go to for so many dishes!!!
I love your recipes, especially your videos. I have your cookbook and through it all I’ve learned many tips and made delicious meals. Thanks for sharing.❤️
Made this for a dinner party last night and it got rave reviews! I used evoo since it was what I had so baked at 425 until done to avoid smoking at a higher temp. People liked it so much they asked for the recipe. So simple and so tasty.