This Baked Salmon recipe is juicy, flaky, and full of flavor from the zesty fresh lemon and tangy Dijon marinade. This recipe sounds fancy, but it is so quick and easy to make with just a handful of ingredients!
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.
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The Best Baked Salmon Recipe
When it comes to parties and entertaining, this 20-minute roasted salmon is one of our go-to seafood recipes along withthe bestFish Tacos andCreamy Shrimp Pasta.
We 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. 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, Natasha’s Kitchen! It’s safe to say that this is the recipe to try if you are new to cooking fish.
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.
Why You’ll Love This Salmon Recipe
- Quick – You’ll have an amazing dinner in just 20 minutes, from start to finish.
- Easy- Simply combine the garlic dijon ingredients for an aromatic and tangy flavor, and pop your sheet pan into the oven.
- Flavor-packed – The garlic dijon and lemon glaze adds tons of flavor to every bite without any marinating time.
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 (we 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. We 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.
How to Buy Salmon
There are many types of salmon out there and I always recommend buying the best you can afford.
- Salmon appearance – should have silver, shiny skin. Wild-caught salmon is (bright pink/red) and farm-raised is naturally greyish.
- Thickness – Choose a plump fillet that does not appear dry or bruised. Thick and fatty fillets such as Alaska King Salmon are more forgiving if overcooked.
- Smell test – Salmon should not smell fishy. It should smell more like salt water than a strong, fishy odor. I always smell the fish at the fish counter to ensure freshness.
- Buy it when you need it – based on USDA guidance, fresh salmon should be cooked within 1-2 days of purchase.
- Skin-on vs. skinless salmon – we have made baked salmon with the skin on and skinless. Baking with the skin-on creates a natural barrier between the hot pan and seals in the natural oils and flavors.
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:
- Roasted Potatoes
- Caesar Salad
- Green Beans Almondine
- Creamy Cucumber Salad
- Roasted Asparagus
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
Baked Salmon with the Best Marinade
4.98 from 1080 votes
Author: Natasha Kravchuk
This juicy, flaky, Baked Salmon recipe is full of flavor with a zesty citrus and tangy dijon mustard marinade. An easy, 20-minute meal for perfectly cooked salmon every time!
Prep Time: 5 minutes mins
Cook Time: 15 minutes mins
Total Time: 20 minutes mins
Ingredients
Servings: 4 people
- 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
*Once the glaze is applied, bake right away or the lemon juice will start to ‘cook’ the salmon, making it tough. There is no need for lengthy marinating in this recipe, just brush on the glaze and bake.
Nutrition Per Serving
314kcal Calories3g Carbs34g Protein18g Fat3g Saturated Fat5g Polyunsaturated Fat9g Monounsaturated Fat94mg Cholesterol388mg Sodium884mg Potassium1g Fiber1g Sugar242IU Vitamin A13mg Vitamin C33mg Calcium2mg Iron
- Full Nutrition Label
- Nutrition Disclosure
Nutrition Facts
Baked Salmon with the Best Marinade
Amount per Serving
Calories
314
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
9
g
Cholesterol
94
mg
31
%
Potassium
884
mg
25
%
Carbohydrates
3
g
1
%
Fiber
1
g
4
%
Sugar
1
g
1
%
Protein
34
g
68
%
Vitamin A
242
IU
5
%
Vitamin C
13
mg
16
%
Calcium
33
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: baked salmon
Skill Level: Easy
Cost to Make: $$
Calories: 314
Natasha Kravchuk
