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
Hi Natasha,
I cooked this dish last night and it was a hit with everyone. It was easy and delicious. You have a wonderful blog and easy to follow recipes. I’m looking forward to try more of your recipes .
Thank you so much for the great feedback 🙂
Thank you so much for the wonderful recipe! I used wild Alaskan salmon and it turned out delicious! My 2-yea old loved it too! so happy I discovered your web site with so many fantastic recipes. I will be trying a lot of those. Every weekend will try something new!
I’m so happy you discovered it too 🙂 I love it when kids love a recipe. That is the best feeling! 🙂
Love this recipe!! I use trout instead of salmon and it comes out delicious!! Thanks!!
Ooh yum! I actually haven’t tried it on trout but we definitely eat trout more the salmon. Thanks for the tip!
I love this recipe! I use it all the time now. Thanks!
What an amazing recipe, loved it
Thanks for the great review! 🙂
Going to try tonight! As far as cleaning the pan, I put water in it and put back on the stove burner. Heat to boiling. It will loosen up the burnt on pieces and they wash off easily. OR, use Easy Off Oven Cleaner on the pan.
Thanks so much! 🙂
Natasha,
I want to try your recipe for a special dinner I’m hosting next week. If I make it for 12 persons (3 times the number your recipe is written for), how should I adjust the amount of the various ingredients so it comes out perfectly?
Thanks!
June
Just use the same amount of ingredients for each salmon half/fillet that you have. If you are making 3 salmon fillets, triple the recipe.
Won’t tripling all the ingredients lead to too much garlic and salt? or are you suggesting making a SEPARATE batch of sauce for each multiple of salmon above your original recipe?
If you are making 3 large fillets, you’ll want a batch of marinade for each fish. You can make separate batches if you want to be more precise. 🙂 I probably would do that too.
Congratulations on passing your nursing exam. I passed mine 32-33 years ago. Still practicing.
I’ll be preparing this meal tonight. Looks and sounds delicious. Good luck in your career and your married and family life.
Wow you’ve been a nurse for a long time! That’s fantastic! I hope you love the salmon. It’s definitely a reader (and family) favorite!
I am from western WA where WA caught salmon is a regular in our household. Spray your pans when baking or broiling fish. Grilling is great too, on a piece of foil with edges rolled up. Skin side down so it sticks to the foil. Edges tolled up. Turn over, keeping skin attached to the foil. When the fish easily , remove from grill by using a hot mitt and or tongs, sliding the foil onto a flat baking sheet. Keep turned edges of foil intact so liquids do not run off.
Thank you so much for sharing! That sound delicious!
I don’t ever comment after trying a recipe, even if I do love it but I just had to for this one as it was SO delicious! I love salmon but have never really found a good recipe for it but this one will be my “go to” now – Thank you!
I’m so happy you loved it! Thank you so much for a great review! 🙂
I have never left a negative comment before, butI feel I have to because I am amazed with the good reviews. Did not like this at all. Followed the recipe to a T. My salmon came out moist and cooked perfectly, but the sauce on top did nothing at all for me or any family member. I am going to stick to my honey, soy sauce and garlic marinade! Being a salmon connoisseur myself, and having it prepared in several dozen different ways, this flavor is by far the worst. I am sorry…. but at least I was able to scrape most of the sauce off and still enjoy the salmon. It was tender!
Your’s is the first negative review I’ve received on the salmon as far as I can remember. I wonder if you maybe used a different kind of mustard? I’m sorry you didn’t like it. Your marinade sounds good too! What proportions do you use?
Can’t please all the ppl all of the time. I know in advance I will enjoy this. While at the super today, I noted some 10 kinds of mustard to select from. I thought about choosing a spicy one but Dijon has never let me down.
I have only tried dijon for this recipe and I agree; it’s never let me down. The flavor is just right and complements the fish and other seasonings perfectly 🙂
Absolutley delicious! So happy that dinner options have increased with this quick, easy and tasty recipe. Thank you.
That’s awesome! Thanks for sharing you experience 🙂
Love, love this. Such an easy and tasty way to do salmon.
I’m so happy to hear that you loved it. Thank you so much for a great review
This is outstanding! Made it last night for friends and we all raved about it. Not a smidgen left. Used very fresh wild sockeye salmon and it was beautiful as well as delicious.
That’s awesome! We had salmon for dinner at my sisters house last night too. I just love salmon 🙂
I really don’t know how to cook fish, but thought I would at least try. I’ve made salmon using this recipe a few times this past year and it is ABSOLUTELY DELICIOUS! I just have remember to go easy on the parsley in the future. I’ve made the mistake of putting too much of it on the fish because it looks so pretty. Between the parsley overload and lemon, the fish was a little overpowered (but still very tasty). I’ve recommended this recipe to at least a dozen people! It’s too good to not share.
Thank you so much for a great review and for sharing the recipe with the people you love. I sure appreciate it. You are awesome, Tarha! 🙂
OMG!!!! this is a simple yet outstanding recipe. I have made it for myself and for the family WOW!!
That’s awesome! I’m so happy to hear you and your family enjoyed it. Thanks for the great review!
I am using fresh Alaskan salmon, (my husband caught it) … I need to cook it longer than 15 min? Just making sure 🙂
Anna, check for doneness at 15 minutes. If the fillet is much thicker, than I would recommend leaving it in the oven for few extra minutes.
Saw your post and thought if pass along something that changed my life when it comes to scrubbing.
Take a pan, or casserole dish or skillet, etc that has awful cooked on, burnt stuff and soak it normally with dish soap. Then.
Drop a used or new dryer sheet in it. Within 20-30 minute (sometimes I just let it soak all night if I got the lazies) you can grab the sheet and use it to wipe/easy scrub the baked on crud….
With really burnt like this pic- you may want it to soak all night.
It works like magic – no joke.
Take care,
David
Im intrigued! Thanks so much for sharing! I will definitely give that a try 🙂
THIS MADE MY DAY, SUBSCRIBED.
As a bachelor I don’t cook much. But this recipe is so fool-proof even I can do it, and so delicious that I no longer go to restaurants for salmon any more. This is better than any restaurant. Thank you so much for sharing this Natasha!
You’re so welcome! I’m so happy you enjoyed it 🙂 Thanks for your fantastic review!