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
congrats for the exam…. i have made this meal for my lovely wife lunch at work… it taste wonderful… will update to you on how she feel about it…. thanks for the wonderful recipe…. cheers….
You are welcome Ahthur, I hope she is not disappointed :).
this is awesome!!!! it was so flavorful! i’m so glad i saw this recipe… thank you! i’m sure to try your other recipes, too!
I’m so happy you enjoyed the salmon. I hope you love the other recipes you find. 🙂
FABULOUS recipe!!! I finally have my “go to” salmon recipe. My husband, who could eat salmon 5 days a week couldn’t belive how good this was. I’m so glad you passed your nursing final but I hope you keep on cooking, cause you are good at it, girl!! Thanks Mucho! Carolyn
Thank you so much! I think I’m cooking more now than ever. I love it! I’m so glad you both enjoyed the salmon recipe. It sounds like you found a new favorite. 🙂
Hello Natasha!
I’d love to try this recipe, I have some frozen salmon I caught earlier this summer, but I also have never cooked with fish. Should I skin the salmon first, or does it matter much? I heard it is easier to take the skin off after cooking. What do you think?
It’s definitely much easier to take the skin off after baking. That is what I always do. I hope you enjoy this recipe!
Thank you!
Your baked garlic Dijon salmon recipe is absolutely a 10 star at our house. My husband will not barbecue salmon any more after tasting this recipe. Thank you so much, this is the only way we eat baked salmon or any salmon. It is so easy and so delicious!
Chris
Your comment is a music to my ears Chris :). That’s awesome! I’m so glad you all enjoy it.
use cold water to clean your oven dishes. the burned stuff will come off easily.
do not use hot soap and water until you have cleaned burned residue with cold water. works every time. love this recipe! thanks
Thank you for the tip Gail and you are welcome :).
Hi there!
I was wondering if you think cilantro will work just as well? Or chives/green onions? I don’t have parsley on hand.
Thanks,
Mila
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You know I haven’t tried with cilantro, but I know cilantro and parsley are interchanged often. I think some finely chopped green onion would probably be nice 🙂
I was very glad to stumble upon this very easy and tasty recipe! I am new to cooking fish and this was a hit! Thanks for the detailed instructions and clear pictures! I look forward to using some of your other tasty recipes in the future!
Welcome to the site Neve, I’m glad you like the recipe and hope that you will many new favorites :).
The best salmon ever!! The Sockeye is in the stores and this receipe made it taste so Delish- this will become a family favorite. Thanks so much!
You are welcome Susan, I’m happy that your family loved the recipe and welcome to the site :).
I made this tonight for dinner. AMAZING. Already thinking of other uses for the sauce!
Great, I’m glad you like the recipe Laurie :).
I made this tonight – for one – and it was delicious. I highly recommend it.
Great, I’m glad you like it :).
This was awesome! My hubby tolerates salmon when I fix it and this recipe got a great review from him and it was easy!
Woohoo!! Thanks for the great review! 🙂
thanks for the tip it was simple , well explained and really good . merci beaucoup
I made it last night and used the only Dijon mustard I had, with mustard seeds. I think I overdid on it a bit but overall was delicious and I loved how simple this was for someone who doesn’t cook that often or that well.
WOW! Made this for dinner tonight. Delicious! Thx for the recipe.
I tried your recipe it was delicious and wonderful very very moist and tender. keep up the good work I use some Pam cooking spray so it didn’t stick. so try that instead of oil
I’ll definitely need to buy a can of Pam; people have been giving it great reviews! 🙂 Thanks Ronnie!
This will be my next Salmon dinner…looks yummy!
Let me know how it turns out 🙂
I have made this 3 times in 2 weeks. Love it !
I’m glad you live the recipe, thank you for sharing :).
Looks awesome! Would I be able to use the sauce for cedar planked salmon?
I don’t see why not! 🙂
Great recipe – my mom and boyfriend loved it! Turned out amazing – thanks for sharing.
Awesome! So glad everyone enjoyed the salmon 🙂