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.
This post may contain affiliate links. Read my disclosure policy.
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
Love it!
This was AMAZING! Cooked in just 15 minutes, nice and moist, and very flavorful! This is a keeper!
I’m so glad you loved it 🙂
I cooked this last night using Atlantic Salmon pieces and it was delicious, the whole family cleaned their plates. Given that it’s summer I substituted the vegetables for a mixed green salad with a Balsamic Vinaigrette dressing. This made for a wonderfully light and refreshing dinner for a hot Summers night. We will definitely be having this again.
I bet this was delicious with the mixed greens. You’re making me hungry! 🙂
I googled “best salmon recipe baked” and I picked your recipe for my lunch today. It was deeeelicious!! I sticked to the recipe with changing the amount of garlic, salt and pepper. This recipe will be one of my fixed recipies. Thanx Natasha!
Fantastic! I’m so happy you loved it 🙂
My wife loves this. I cooked this for the 3rd time today. I did it without the mustard and it’s still delicious.
It’s great to know that it still works without the Mustard! Thanks for sharing and I’m so glad the recipe is a success for you 🙂
Hey Natasha,
Just made this recipe tonight and let me tell you, I am no expert cook but this was simple to make and very delicious.
Thanks so much for a great review! 🙂
Congrats on passing your exam!! This recipe is delicious!!! I made it for my boyfriend and I. I prefer cilantro over parsley, so I swapped them out, and the salmon came out beautiful!! And tasted amazing. He loved it also. Thanks for the easy recipe!
You aren’t the first to mention that cilantro works well. It must be amazing and I’ll have to try it 🙂
I love it
Hi Natasha!
I didn’t have any fresh parsley but I did have some dill. I used that and threw in a handful of capers and a few drops of Tobasco. Was yum. Thanks!
Thank you for the good report :).
omigoooooooooood, this was so good and so fast and easy to make!!! and within 5 minutes my kitchen was smelling awesome too!
thank you thank you thank you, I’ll be making this regularly for the rest of my life! (p.s. I didn’t have parsley so I chopped up some kale and it was soooooooo yummy!!)
For the rest of your life? Wow! lol. It’s great to know it works with kale if you’re in a pickle! Thanks so much for sharing your tip! 🙂
Amazing recipe! One of the best salmon dishes I’ve ever experienced. Well done!
Thanks so much for a fantastic review! 🙂
I am a cooking novice, and this was very easy to make! Thank you so much for a great recipe that is not only easy, but incredibly good!!
Thank you Jamie! I’m so glad you enjoyed it and thanks for stopping by and sharing that with me 🙂
This is delicious!! was looking for a way to spice up some Salmon and this was it.
Thanks Jeff and I’m so so so so so so happy you liked it 😉
Good recipe! Made it today with some sock eye fillets. Easy and relish!
Oooh sock eye fillets… sounds delicous! 🙂
I try this recipe tonight for my boss supper, simple ingredients and look yummy,
I hope you LOVE it 🙂
Congratulations on passing the exam, but nursing, being a Mom, cooking? How do you do it all? Your recipes are just too good for words. THANK YOU.
Thank you for your awesome encouraging words 🙂 It’s a whirlwind most days, but its also a labor of love 🙂
Hi there. I don’t have Dijon and am too lazy to honour and buy some. I’ve got horseradish mustard, can it be substituted with this?
I don’t think it would taste different and a little strong with a horseradish mustard, but to be honest, I haven’t tried that one. If you do give it a whirl, let me know how it works out. 🙂
Wow!!! This recipe rocks! Hubby brought home some fresh wild caught Coho salmon this evening. I googled for recipes, and of the four I looked at, this was exactly what I was looking for. We’re not parsley fans, but love massive amounts of fresh dill or dill weed on our fish. I used 2 Tbs. dill weed in place of the fresh parsley and dumped in some garlic powder instead of fresh garlic because I was in a hurry. It was starting to flake at 12 minutes, so I shut off the oven, and let it sit for another 5 minutes. It was perfectly juicy and flaky. This is our go-to recipe for salmon from now on. Thanks so much for including the tip about lining the pan with foil.
I bet it was heavenly with the dill. I too love massive amounts of dill. 😉 Yeah, about the foil. Lessons learned, for sure!
definitely a keeper
I made this earlier today and it was awesome. I never really cook fish because I thought it would be difficult or somehow I’d mess it up, but this was pretty fool proof.
This is definitely my most popular fish recipe 🙂 I’m so glad you loved it 🙂