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
This dish is fabulous even though it’s very simple!
Made this tonight for guests. Loved it. Will same recipe work for other kinds of fish like cod or tilapia? I added a little hot sauce for extra flavor. Yum!
Hi Mary! Sure, you could use this recipe for other fish. The baking time may differ.
How is this delish looking Salmon served cold?
Hello! You can cook it as per normal, let is cool to room temperature, once its cooked and refrigerate the salmon for 1-2 hrs and it’s ready! You can serve it cold on top of your salad, as a filling for your sandwich or wrap or as appetizers. Enjoy!
Easy and so delicious! I bought a pound of wild salmon for dinner and followed this recipe exactly and it was so full of flavor. Will definitely make this again.
Fantastic. I left it in for a minute or two longer and the consistency was jut perfect!
I’m new to your site but I came home with a beautiful piece of fresh wild salmon from Costco and I didn’t know what to do with it. Your simple but delicious recipe will be the one I use from now on. Thank you
That was *really* bad. No taste of mustard at all, just garlic taste. No sauce, no mustard, no lemon. Not making again
Hi Maria, this has been one of my most popular recipes for years and normally it has plenty of flavor. Did you omit anything? There is plenty of garlic and dijon in the recipe. Also make sure you don’t skip the lemon juice (and use freshly squeezed, not concentrate) for the best flavor. That acidity is necessary to balance the flavors.
That’s weird!
I’ve been making this for a while and always comes out great.
It’s one of my favorites, actually that’s what I’ll cook tonight .
Simple, delicious recipe. Will make again, thank you!
Sounds really good, can’t wait to try it. It would be great if you suggested some sides to go with your recipes. Cooks used to do that so we don’t end up with the same boring dinner each week. Flavorful but you get tired of the same dishes every week.
Hi Adrienne. I did make suggestions. See the section in the post above, “what to serve with baked salmon”.
Can I use dried parsley since I don’t have fresh pardkey
That will work too or you can substitute it with fresh fresh chives or basil as it can provide a fresh and vibrant touch to your dish!
I’ve made this recipe 4 times so far and it always comes out perfect. So delicious. We absolutely love it. Thank you so much.
Do you have a version of this for the airfryer?
Hi Richard! Yes, I do have this adapted for Air Fryer Salmon.
So easy and so delicious! Thanks so much for sharing. I used a whole filet of wild Alaskan caught that I bought from Costco. I used it on a sheet pan with parchment paper, then mushrooms and tomatoes in foil and garlic wedged potatoes in the air fryer.
Excellent! My husband & I loved this recipe. Best baked salmon.
I’m so glad you enjoyed it, Linda!
As always your recipes are concise and easy for any level of home cook. Many thanks for sharing all your great recipes 💕
The best baked salmon I ever had – and I am 90 years old!!!!!
The marinade is everything! I love this recipe. I use the marinade on chicken, fish and even steak! Yum!,,,,
It truly is the best, I’m glad you enjoyed it, K!
Delicious as is, but next time I will double the sauce and add capers
I made this for a group of 14 people for Easter and everyone absolutely loved it! I think but not only made it amazing because of all the magnificent flavors, it was that everything was already in a one person portion size and beautiful with the sliced lemon to make it special.
This was excellent. I will be putting this recipe on replay!😋
This is now my favorite way to make salmon! The fresh ingredients take the flavors up a notch, and another added bonus is it ends up looking lovely. Thank you for this tasty way to make salmon!
You’re so very welcome!
Delicious! We love this recipe. So fresh and clean ingredients.