Baked Salmon with Garlic and Dijon
Baked Salmon is juicy and flaky with a flavorful garlic, dijon, lemon glaze. We used the same marinade on our succulent Broiled Lobster Tails. Find out why this is one of the most popular baked salmon recipes around!
When it comes to parties and entertaining, this 20-minute roasted salmon is one of our go-to seafood recipes along with Shrimp Scampi, the best Fish Tacos, and Creamy Shrimp Pasta. P.S. We included air fryer instructions which cuts the bake time in half.
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Baked Salmon Recipe:
I hope you fall in love with this tasty Baked Salmon! We absolutely love salmon recipes and this is consistently our favorite for years. According to my readers, it has saved marriages, impressed in-laws, and had many picky eaters smiling.
The Best Salmon Marinade:
You don’t need any fancy ingredients to make the best baked salmon. This is a healthy salmon marinade, but is definitely not lacking in flavor. The best part is – there is no marinating required! All you need is:
- Dijon mustard
- Fresh lemon juice (not from concentrate)
- Parsley
- Plenty of pressed garlic
- Pantry Basics: olive oil, salt and pepper
I am convinced this is the best marinade for seafood. It works on shrimp, lobster, fancy salmon skewers and all kinds of fish (we also snuck it onto these chicken legs and didn’t regret it for a second)! It’s fresh, vibrant and easy; simply combine all of the ingredients in a bowl, spread it over the salmon filets and bake.
How Long to Bake Salmon:
This proven roasting method always produces excellent results. 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.
- Roast at 450˚F for 12 -15 minutes
- Salmon internal temperature should reach 145˚F (remove it from the oven at 140˚F since the temperature will continue to rise as it rests).
The Best Types of Salmon:
Wild caught salmon (not farmed) is best. Any of these types of salmon will work: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon.
Since salmon filets can vary in size, Keep an eye on the salmon towards the end since a thinner fillet will roast faster and a thicker filet such as a fattier farmed salmon, or a thick wild King salmon fillet may take longer to roast.
How to Make Air Fryer Salmon:
Place salmon on the wire basket, skin-side-down, and keeping it spaced just so the pieces are not touching. Air Fry at 450˚F for 5-7 minutes, depending on thickness of the salmon. As usual, there is no need to preheat the air fryer. I
love how the top becomes slightly caramelized in an airfryer – it is my new favorite way to make “bake” salmon. Read more about our air fryer here.
Mmm… flaky, juicy and incredibly flavorful salmon. This is truly an absolutely delicious salmon recipe and the #1 salmon recipe on our blog!
More Top Rated 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 – with a homemade glaze
- Salmon Patties – don’t skip the homemade tartar sauce
- Pan-Seared Salmon – in lemon brown butter sauce
- Salmon and Asparagus – easy one-pan dinner
- Salmon Avocado Salad – with excellent lemon dill dressing
Watch How to Bake Salmon:
With hundreds of five-star reviews, this baked salmon recipe is sure to become a staple in your home. It’s not only a reader favorite but a family favorite – my children enjoy healthy portions of this flavorful salmon which means they are getting their Omega 3’s, protein and so many other health benefits.
Baked Salmon with Garlic and Dijon
Baked salmon with garlic and dijon is juicy, flaky and flavorful. An easy, excellent 20-minute salmon recipe. Learn how to bake perfect salmon every time!
Ingredients
- 1 1/2 lb salmon filet
- 2 Tbsp fresh parsley chopped
- 2 Tbsp light olive oil not extra virgin
- 2 Tbsp fresh lemon juice
- 3 garlic cloves pressed
- 1/2 Tbsp Dijon mustard
- 1/2 tsp salt we use sea salt
- 1/8 tsp black pepper
- 1/2 Lemon sliced into 4 rings
Instructions
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Preheat oven to 450˚F and line a rimmed baking sheet with silpat or foil. Slice salmon into 4 portions and arrange them on a lined baking sheet, skin-side-down.
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In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 2 Tbsp oil and 2 Tbsp lemon juice, 1/2 Tbsp Dijon, 1/2 tsp salt, and 1/8 tsp pepper.
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Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon.
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Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook.
Recipe Notes
Air Fryer Salmon: place salmon pieces on the wire basket, spread marinade over the top and air fry at 450˚F for 6-7 minutes or just until cooked through.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This baked salmon was first published in 2012. We updated the photos and added air fryer salmon instructions. The recipe is the same; timeless and excellent! Here is what it looked like previously.
Natasha Kravchuk
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Garlic Dijon Chicken and Brussels Sprouts Recipe 
Grilled Salmon Skewers with Garlic and Dijon 
Apricot Dijon Salmon and Broccoli (VIDEO) 
Pan Seared Salmon with Lemon Butter (VIDEO) 
Baked Chicken Legs with Garlic and Dijon 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Thank you so much for this recipe. My 6 year old is craaaazy for it. His favourite food used to be poutine- he dreamed of poutine- literally!…he now tells me he likes this salmon more! I couldn’t believe it. It’s a staple in our family now. Thanks again for this recipe…it’s one of the best!
Wow sounds like your 6-year-old found his favorite dish! Your comment really makes me so happy and inspired so thank you for such an amazing review!
I absolutely love the recipe I tried it today with your mashed potato and it was a hit in my house I will be trying more of your recipes Oh and I can’t wait to try the chicken marsala Thank you Natash
You’re welcome, Renee! I’m happy you liked that!
I am not much of a salmon person, but you have just changed my life..now i crave it!! i made this recipe (did my very best to divide the ingredients for one person) and now i am looking at the rest of your salmon recipes to try!!
i live with a picky vegetarian and kids who think life orbits around cereal and milk…so i am left alone to try new recipes…thank you so much!!! i loved that one
You’re welcome! I’m so happy you enjoyed this recipe, Mona!
I am picky about my salmon, usually broil it in the winter, and grill the rest of the year. I decided to try this recipe as an ongoing introduction into cooking with my air fryer. I cut the thick salmon in 2” chunks and rolled in the marinade, then put some on top and finished with 1/3 of a lemon slice. I was impressed with the juicy tender flavor of the salmon, I can see this is going to be repeated often, I paired the salmon chunks with garlic mashed potatoes and vermouth creamed peas. Excellent dinner, Thank you for the recipe!
So great to hear that you loved the recipe, Barb. Thank you so much for your wonderful review and for sharing your own experience trying out this dish. I hope that you love all the recipes that you try!
I followed the ingredients and directions to the recipe…except I added an extra clove of garlic (I love garlic a lot.). And do you know what? It was excellent. I made the recipe yesterday for my in-laws and they liked it very much. Today, we went over to my mother’s house and I made the recipe…again. My mom, my brother, and my brother’s wife liked it a lot as well.
Wow, that is so awesome! Thanks for sharing your good comments about this recipe, Elizabeth. We appreciate it.
I tried this today. Family loved it. It is so simple. I didn’t have any lemons, so I used a large lime instead. I am also accustomed to marinating fish and meat for a few hours so I marinated the salmon with just garlic, black pepper and salt from the morning and then in the evening I made the sauce per the recipe. I served it with a sweet potato salad and green beans. I am definitely saving this recipe. Thanks Natasha!
Hello Fran, thank you for your amazing review. I think those are really some good tips thanks for sharing that with us.
My family loved it. Easy, quick and healthy. Salmon came out perfectly. Not dry. Thank you!
Glad they loved the recipe, Susan! Thank you for sharing that with us and I hope you love every recipe that you try.
Beautiful, easy, and SO GOOD.
I’m so glad you enjoyed that Crystal!
Thanks for the great feedback!
Yummy recipe! Thank you! I didn’t have parsley so I chopped up some spinach leaves and I was out of lemons so I used an orange. So tasty!
I’m so glad you enjoyed that, Alyson! That’s so great!
Hi- what if you only have exra virgin olive oil at home? can you sub canola or avocado oil in this recipe? Thanks Susieie
Hi Susie, I would probably go with canola oil because it has the highest smoke point.
Such a coincedence! I am glad you had advice on that! Do you think if I used beef chuncks instead of lamb it would be good?
Hi Kayla, it is possible I have bot tested that however. If you experiment I hope you love it!
Hi Natasha,
I was wondering,I think salmon is real great with Dijon but would Honey Mustard work?Would it taste as good?Thanks for all your recipes!
Hi Kayla, I have not tested that but one of our readers has and here is what they wrote “I’ve made this recipe 3 times and each time has been an absolute success! Everyone LOVED it. I did make a small change for the last two times that I will continue to do: instead of Dijon mustard, I used honey mustard. I really like this sweet version better than the tangy version of Dijon mustard. Anyway, this will forever be my go-to salmon recipe!”I hope this helps!
I don’t ever leave reviews on recipes, but this one is worth it. I love this salmon SO MUCH. I add it to a salad, eat it on its own, add it to zoodles. It’s great hot or cold. I always use avocado oil and it turns out perfectly. I really love it.
Thank you so much for sharing that with us, Katie. I love hearing good reviews like this it’s inspiring!
So easy and tasted fantastic, love all your recipes I have cooked and really enjoy the videos
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles
This is so yummy! Also very easy. I rarely eat seafood, when I do it’s just fish n’ chips. Yet here I am devouring this salmon…I might have made it twice this week
Isn’t the flavor amazing Jess! Thank you for sharing your wonderful review!
I absolutely love this recipe! It is now the only way I make my salmon. I also use a little of the sauce on my fresh asparagus before I roast them. Yumminess!!! 😊
Hello Amy so happy to read your wonderful comment. Thank you so much for your review and I’m happy that you love this recipe!
Hi! Love your website. Do you think this recipe with work en papillote style? Thank You.
I haven’t personally tried that Nina. Let me know how it goes if you decide to try it out and experiment.
Oh so good….but left my filet whole and cooked mine at 375 for 15 minutes…it was perfect and very juicy!!!
Awesome thank you for sharing and for your feedback Jennifer.
I’ve made this recipe a few times all have been delicious. When I made it for christmas, I grilled it on the grill on a cedar plank as we didn’t have room in the oven for it. The salmon was the first dish finished and I had many requests to make it a yearly addition to the menu!
That’s just awesome, Amber! This recipe is always popular at get-togethers.
Made this for the family and it was a hit!
That’s so great, Katie! Thank you for that wonderful review!
This recipe has convinced me to make salmon more often for my family. Thank you!
You’re welcome, Emily! Isn’t the flavor amazing!
Obsessed with baked salmon! Can’t wait to try your recipe!
I hope you love this recipe, Katie!
thank you for this AMAZING recipe … I usually dont enjoy eating salmon I like white fish more but this recipe was balance and taste good and i think it will be stable in my kitchen
thank you from kuwait
You’re welcome!! Thank you for sharing your wonderful review
Thank you so much for sharing this recipe. I am new at cooking and this was very easy to make and also delicious. I look forward to trying some of your other recipes!
Aren’t the flavors amazing for such a simple recipe!
Made this recipe tonight and LOVED it! Absolutely perfect. Can’t wait to have guests over and make this for them!
That’s just awesome!! Thank you for sharing your wonderful review!
I have made this salmon recipe twice now, second time for 10 guests. Rave reviews!
So easy, moist and delicious.
Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review!
Hi Natasha,
This looks great but I only have EVOO, or grapeseed or coconut oil- not olive oil. Which oil should I use? Thank you
Hi Stefany, Extra virgin olive oil has a low smoke point so it is best used on salads and not ideal for high heat cooking. It can cause your oven to get smoky at high heat. Grapeseed would be the next best option.
I mentioned that I did this conventionally. You said you air fried it. How long and at what temperature for the convection oven?
This is the greatest recipe ever.
Hi Art, Here is what one of our readers wrote “I also cook this in a convection oven and place the salmon on a rack (after I’ve lined the pan with foil. It cooks in about 12 minutes at 400 in the small convection oven.” I hope that helps.
This recipe and the one for lobster tails look fabulous. Planning on doing tails for Christmas dinner. Can the sauce be made in advanced (& larger quantities) and stored?
Hi Bill, I haven’t tested with storing that more than a day. If you experiment, let me know how you liked the recipe
It looks awesome! I liked your recipe of Pecan Cranberry dip very much and would make it soon.
I hope you love it! Are you planning on making that for Christmas!
I have reviewed this recipe before, noting that it is our absolute favorite best-ever way to cook and serve and eat salmon. I make it 2-3 times a month. This week, however, I was OUT of olive oil. How did I let that happen? I used melted butter instead – 1/4 cup. It was outrageously good. I think we will always make it that way. Just an idea…
I love that idea! Thank you for sharing!
Thank you for this delicious recipe. My entire family has enjoyed it for years.
I want to adapt this recipe to serve to a group of 10. What would you recommend the cooking temperature and time to bake a whole filet( or 2) instead of individual portions?
Thank you
Great question, Patricia! If you click “Jump to Recipe” at the of the recipe post that will take you to the printable option that will adjust your measurement based on how many servings you need. It may take slightly longer to cook two at the same time but I have not tested that to advise on specific times.
I bought one of the big salmolns at Costco $35, sliced the thick part off the salmon horizontally, in sections and put those sections under where the salmon was thinner and I baked the whole salmon w/marinade spread on top for 35 minutes at 350 and was cooked to perfection!. I have a gas stove.
Great to hear that Tina! Thank you for sharing.
This recipe is so delicious! I roasted the salmon alongside some fresh asparagus, and put the marinade on everything. It cooked perfectly together and tasted amazing! Served it with some wild rice and small salad. It was a huge hit. I plan on using the marinade on chicken thighs, I think it will be yummy too.
I’m so glad you enjoyed it! Thank you for the wonderful review!
Yum! Yum! Made it and loved it! I substituted rice vinegar for lemon (didn’t have any and sprinkled pecans on top, used half amount of dried parsley) and still excellent!!! I really hate when people review with changes but it was too yummy not to review!!!!
Hi Betsey, that’s so great! It sounds like you have a new favorite!
I like to make it for a crowd and serve and room temperature. I have a person with mustard allergies and like a suggestion to replace mustard for all so not to put that one person in any danger.
Hi Vera, We always make it the same way because it’s our favorite so I haven’t experimented much. The first thing that comes to mind is maybe mayo instead.
Doing your salmon tonight. As with all your posts, it will be great. This time of the year in the Midwest my fresh parsley is done for. Used dried and added a touch of white wine to rehydrate. I’m sure it will add a tad extra flavor to this dish. Love your stuff.
Ken in Cold Iowa
I hope you love this recipe! Thank you for sharing that with us, Ken!
Love this recipe! Natasha~ would it taste good served at room temperature?
Hi Ellen, we do like it fresh and warm but I bet it would still taste okay cooler. If you tested that out we’d love to hear your feedback.
hi i really want to try this recipe but i have frozen fillets should i thaw first or cook from frozen ????
Hi Dough, I would definitely thaw first and pat dry with a papertowel.
This is delicious!! Both of my picky kids loved it and one said it tasted like what they would get at a restaurant. And as a bonus it is very easy to make!
That’s just awesome, Jeff! Isn’t that the best when kids love what us parents make! That’s so great!
Hey! My air fryer only goes up to 390 degrees. Do you think I would still be able to use this method, if so how many minutes do you recommend at 390? Also, are the salmon pieces a specific weight(oz)? Is there a general rule of cooking time in proportion to oz? Thanks!
Btw I made your lobster tails with this marinade and it was amazing!
Hi Victoria, I haven’t tried this recipe in an air fryer to advice. I’d assume the cook time will be longer. If you experiment please let me know how you like that.
Thanks for the great recipe! I made it with cilantro instead of parsley; salmon was juicy and delicious!
I’m so glad you enjoyed it, Beth! Thank you for the wonderful review!
Thanks for the tips Natasha! Slava Ukraini)))
You’re welcome! I’m so glad you enjoyed that.
This looks so good, thanks for sharing! Can’t wait to try it!
I hope you give it a try soon, Lucas!
I made this salmon recipe tonight for dinner and it was delicious! I will definitely be using this for other fish dishes also for sure!!! Spot on Natasha!! Thank you!!
Isn’t it the best! Thank you for sharing that awesome feedback with me, Marianne!
Hi Natasha! I’m curious as to why you call for plain olive oil ( not extra virgin). That’s all I have. Can I use it? If not, will vegetable oil work?
Extra virgin olive oil has a low smoke point so it is best used on salads and not ideal for high heat cooking. Extra virgin can cause your oven to get smoky at high heat.
Another oil that Americans don’t frequently use but that will withstand high heat is grapeseed oil. It is very “light” — adding no additional flavor to the food during cooking.
That is a great tip – thank you!
Hi I made this tonight for dinner, and enjoyed it very much ! Thank you so much, I will definitely use this recipe again and try another of your recipes
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha, cooked this salmon recipe for dinner tonight, it was a great success, great done in the Air-fryer, thanks … all the way from Auckland New Zealand.
You’re welcome! I’m so happy you enjoyed it, Liz!
Hi Natasha
Made Salmon with Dijon Mustard and Garlic….Super….My husband is a very fussy eater and he enjoyed this very much.
Will be trying a lot more of your receipies. They are so easy to make.
Also I enjoy your videos very much.
l
Thank you for the wonderful review! I’m so happy you enjoyed that.
Hi,there Ya definitely can cook ,,My old friend James Beard ,,,Jimmy to his friends ,,,,,would approve ,,,4 stars because ,the thinner part towards the belly can be removed and pan seared for a great sandwich tomorrow ,or dressed folded over to create one thickness ,,,thats if no skin is left on , and one should also look for Norway steelhead trout ,farm raised ,but in the cold water fiords. Good Apatite J. and how about Gravlox ??
Thank you so much for sharing that with me, Joseph!
Where do you get 1.5 lb of salmon for $12? I just paid CAD34 (USD26) for 1.25lb.
Hi Waldo, we are in the U.S. and I find Salmon at our local grocery store or Costco.
Would this recipe work for haddock as well?
Hi Jocylen, I haven’t tested it with haddock, but I think it could work well.
I am trying it tonight. Will give a full report!
I’ll admit. I cheated on the recipe. I put garlic POWDER, lemon juice from CONCENTRATE, yellow mustard and recipe was still fantastic! My kids – not always fans of salmon – raved about it and asked for seconds. Thank you!
Isn’t it the best when kids love what we moms make! That’s so great!
Great, go-to salmon recipe! Turns out perfect every time.
Hi Carina, I’m so glad you loved the salmon.
This is so good! It’s moist and flavorful and smell so good one is baking in the oven and it’s not dried out if amazing thank you so much for this recipe.
You’re welcome! I’m so happy you enjoyed it, Carol!
Greetings from Ottawa, Canada ! Amazing recipe, Natasha! This will be for sure my favorite salmon recipe. It is so delicious ! I love the Dijon- Lemon- Garlic combination! I’ve added 2 tsp of mayo too and dill to the mix. As a side dish I’ve prepared one of your potato salads! Wonderful!
Thank you for that nice and thoughtful feedback, Kalina! I’m so glad you found a favorite on our blog.
I love this recipe! It’s so easy and flavorful. I added a touch of white wine and it tastes amazing. I cooked the salmon in the air fryer (400 degrees for 13 min, mine doesn’t go up to 450). I will use this recipe again and again!
That’s so great! It sounds like you have a new favorite, Donna!
Hi this is my second time cooking this and I used the air fryer. Do i use the lifter (metal rack) or just lay the fish right on the regular bottom?
Hi Cheryl, It sounds like you are using a different type of air fryer. I think typically you would just put it on the regular bottom of the air fryer.
Here’s a little tip for baking or bbqing salmon! Put the salmon on a sheet of aluminum foil. Do NOT oil the foil! When the salmon is done, just run a thin pancake turner over the skin and below the meat. The skin sticks to the foil and the meat scoops up perfectly! Beautiful served with no skin!
Thank you so much for sharing that with us.
This baked salmon is such a delight to eat it has the perfect balance of flavors, that is just scrumptious!
Hi Veronica! I’m so glad you enjoyed that! Thank you for that awesome feedback!
This recipe is muy delicioso! I subbed cilantro for the parsley and brown mustard for the dijon since it was what I had on hand. I also left off the lemon on top. My entire family loved it! My husband and daughter caught fresh Coho yesterday and this was a great way to serve it. Thank you for the wonderful recipe!
I’m so happy to hear that! Thank you for sharing your great review, Jenn!
You need to revisit the lemon and garlic ratios. With 2 tablespoons of lemon juice and the extra lemon slices, it vastly overpowers everything with the taste of lemon. The Dijon mustard amount should be increased and 3 whole cloves of garlic on this amount of fish when baking (and not pan searing) is overkill.
Hi Bev, we have found this to be the perfect balance of garlic to lemon to herb. Make sure to use fresh lemon juice and not from concentrate or it would taste off. You can definitely use more garlic if you love garlic but be careful adding more mustard because that would overpower the overall dish.
Love this recipe but would like to try it on the BBQ. Any suggestions?
Hi Rosie, I haven’t tested that but one of my readers wrote in with the following “I absolutely love salmon, and it’s so good for you, especially the Sockeye salmon! I can’t wait to try your recipe. I often make salmon on the grill, in heavy-duty foil with lots of fresh veggies on top of it, drizzled with EV Olive Oil. It’s also delicious” I hope that helps.
I also love to cook salmon on the grill, but I use the cedar plank method. I do not see why this recipe would not work with a cedar plank.
Thank you for sharing that with us, Ema!
Did the cedar plank today. Result was wonderful.
That’s so great, Ema! Thank you for sharing that awesome review!
This recipe is absolutely delicious. I have made it several times and my husband and I love it! I pair it with a tossed salad and it’s the perfect meal.
That’s so great! Thank you for sharing that with us!
Simple and delicious! Making tonight for the second time within a couple of weeks. A new favorite!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Delicious! I used to make teriyaki salmon but this recipe is better 😋
I’m so happy you enjoyed that. Thank you for sharing that with us, Debby!
Hi, I have made this recipe many times to highest praise every time. Now I would like to try it with a different fish. Which fish do you think would work the best? I was thinking maybe turbot or halibut?
Thank you
This will work with most fish, some of our readers left amazing feedback in the post comments I recommend checking there as well. Halibut sounds delicious!
I used to always grill salmon but now I tend to bake it. This is a lovely method for a simple and elegant meal. You might want to tag this as Keto friendly as 3 g carbs is certainly ideal for low-carb and keto dieters.
That’s so great! Thank you for sharing that!
❤️❤️❤️love this recipe, easy to make too! Thank you !
You’re welcome! I’m so happy you enjoyed it!
I wonder if this recipe would work with orange juice? I have CKD and 🍋 is a no-no for me…
Hi Anamit! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe
Thanks for replying..I certainly shall let you know how it turned out once I make it…
Anamit
You can use the spice sumac as a lemon sub. It is good for you as well.
tried it for dinner .. easy and delicious. will repeat it for sure
I’m so happy you enjoyed that. Thank you for sharing that with us!
Since the recipe was first published in 2012, this is the only way I cook salmon, and we eat it often. Now that summer is approaching, be aware that this salmon is even more delicious served cold, as part of a salad. I make a Nicoise-type salad with salmon and it is scrumptious. Thanks again, Natasha!
Thank you for sharing that tip with us! We love it in salads also! Perfect especially for left overs!
Leftovers? We have never had leftovers with this amazing recipe! Perhaps I need to double the recipe next time. It is to die for.
Doubling it sounds like a great idea!
Hi natasha I was wondering could you grill the fish and could I substitute salmon with cod fish love your recipes your the best
Such an awesome recipe. Full of flavor and delicious!
Thank you Becky! I’m so happy you loved it!
Wowwwwwww
It just work very good . Voodoo Divan.
Thank you
I’m so happy you enjoyed that Khaled!
Our fav! We love..all your salmon recipes. But this, is da bomb!
Thanks Natasha!
Barbi from, Lakeland, FL
Hi Barbara! I’m so happy you loved the recipe! Thank you for sharing your wonderful review.
OK …not a five… however… I did like the marinade.
When you cook Salmon, on a wire rack, perhaps leaving the skin on is desirable. On the other hand, I remove the skin as it tends to change the taste of the meat. If I bake the Salmon I remove the skin. I’ve also found that Salmon sliced and diced can be quickly cooked in Olive oil in a skillet … never dry, but almost as good as Sashimi, raw Salmon.
Hi Robert, I haven’t noticed a difference in flavor when the skin is removed, but if removing the skin, it does bake up slightly faster. I wonder if maybe that was the culprit. Glad you enjoyed the marinade!
Hi Natasha, this is for sure a 5 star salmon recipe. I’ve done it sooo many times and it’s just perfection. Thank you for so many beautiful and flavourful recipes!!! Nico
YOu’re so welcome Nico! I’m so happy you enjoyed that and thank you for that awesome feedback!
Nothing quite like salmon in the spring! Looks perfectly light and flavorful; looking forward to making this tomorrow for dinner!
I hope you love it, Sara! Thank you for that awesome review!
I’m picky about salmon recipes, but this is amazing! The garlic and Dijon sauce is a great addition to the salmon!
That’s so great! It sounds like you have a new favorite!
This is such an amazing salmon recipe!
I’m so happy you enjoyed that Valentina!
This is our favorite! Quick question: how long should I bake if I use a big salmon filet?
Thanks!!
Hi Ruhama, it depends on the thickness of the salmon I would check the temperature towards the end to be sure.