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 recipe is delicious!
Thank you Laura, I’m glad you enjoyed it :).
Hi Natasha, I was looking through instagram and I’m following “meat_cookroom”. I saw this recipe posted. They used all of your pictures but non of them have your logo/website. there is no mention of you at all. its all in Russian too. I just thought i would let you know…
Thank you so much for letting me know. Unfortunately so many Russian sites and facebook pages and Instagram feeds do nothing but steal other peoples recipes and profit from it. My husband sent them a few nasty grams. Thanks for taking the time to point that out. I sure appreciate you! 🙂
Thanks Natasha,
I will attempt to cook this in a couple of days for my family. I was wondering could I use dill instead of parsley or would that be too much flavor? I am so excited to try this as I don’t cook often but I do enjoy it plus I love Salmon.
Jess
I think dill would work well with the salmon. I hope you love it. It is one of the most popular recipes on my site.
Absolutely delicious! Made tonight and followed the recipe ingredients exactly. Put the salmon in a foil pouch, topped with marinade and lemon slices, and grilled for 20 minutes. It was perfect!
I love that idea! Thank you so much for sharing!!
Over the years we have tried many salmon recipes only to throw them out. This one is a keeper! Easy to prepare and yummy.
That’s such a sad thing too; to throw out salmon. I’m so happy you enjoyed this! 🙂
Hi there, this looks nice and moist, I will try tonight. but with one change; I always bake “room temperatured wild salmon” at 350 for 15 minutes, no more, and always comes out great. I also put sliced red onions on top of the thinner edges.
Cheers,
Tansu
I really like the onion tip! I bet it would add some nice flavor 🙂
I found this recipe from Google and recognized your blog because you made my syrniki once after I was on the Martha Stewart Show. This recipe is amazing and so flavorful, so happy I came across your blog again!
Danielle Dolinsky
It’s so awesome to hear from you! How have you been Danielle? We’ve enjoyed your Syrniki so many times and it’s a favorite in my family. Keep those recipes coming! 😉
This recipe is delicious! I’ve been looking for a good alternative to my go-to salmon recipe, and I’ve now found it. I’ll be making this again and again! Thanks Natasha!
That’s fantastic Kevin! I’m so happy you loved it 🙂
This is the first baked salmon recipe I’m attempting. I’ve read all the great reviews about this recipe and I will let you know how it turns out. Wish me luck
Kenia, I hope you love it! It’s definitely a reader favorite; probably in the top 5 out of over 400 recipes on my blog 🙂
Did this today with the pomegranate cake for my hubbys birthday and it was hit with my hubby n kids. I didn’t have some of the items listed (I used whole grain mustard and coriander leave) but it was just amazing! Ill write the Pom cake review on its page.
Thanks for this wonderful recipe!
You’re welcome! I’m so glad you enjoyed it 🙂
One word: SCRUMPTIOUS! Lol Tried it for the first time last month and let’s say my picky fiancé fell in love; he literally bragged to his whole family! (Brownie points for me :D)… I’m planning to make it again soon for my future parents in law. Great recipe! Thank you.
Way to go on scoring major brownie points! Your review is music to my ears. Thanks Cristal! 🙂
This was AH-mazing! I made this tonight.. I didn’t have parsley but I added a little bit of honey and it was great. Perfect temperature and cooking time instructions. Definitely making this a staple!
The honey sounds nice. Honey and Dijon salmon; yum!
Excellant recipe, we all loved this! Thanks so much and it was so easy!
I just got done making this and it was absolutely fabulous!! This will be on our dinner table many more times for sure. Thank You.
That’s so great! Thanks for a fantastic review 🙂
This is the BEST SALMON RECIPE I have ever tried, thank you so so so much for sharing. All your recipes look amazing and I alredy made this recipe 4 times!
My husband loves it!
Thank you for a great review Anny, I’m glad you love it :).
I tried this salmon today, it was delicious!!!
Thank you for sharing this recipe. 🙂
Thanks so much Luba for taking the time to leave a great review! You are awesome! 🙂
This is my “go-to” salmon recipe! I absolutely love it. It’s so flavorful but not too heavy. Love love love!
Thank you for such a great review Galina, your comment is music to my ears :).
Can I pan fry or grill instead of baking the salmon?
Yeah I think either one would work, but I like the baking method because it gives the salmon a chance to really soak up the crazy good marinade 🙂
Thank you for sharing your culinary expertise. 🙂
Made this tonight for company and it was so easy and good!! I prepared the lemon mixture before and stuck it in the fridge so it was easy to top the salmon and bake when we were about to eat. Will have to make again just so my fam so I can take pics. The company loved this too. So great, thanks!
That’s awesome! I’m so glad you and your guests loved it! Music to my ears. P.S. You have a great blog! Keep up the great work 🙂
thank you so much for taking the time to share this recipe. I really appreciate it.
Here’s back at you. Check out www.elboricua.com for authenticate Puerto Rican recipes which I use frequently. I hope you find something you like.
🙂
Elgranpagan
Thanks for sharing that! I’m always happy to try new cuisines! 🙂 What is your favorite recipe? What should I start with?