This Baked salmon the recipe is juicy, flaky and full of flavor thanks to the zesty fresh lemon and tangy Dijon marinade. This recipe sounds fancy, but it’s so quick and easy to be made with very few ingredients!
According to my readers, this simple baked salmon has impressed in-laws, saved marriages, and even made picky eaters smile, 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 favorite seafood recipes, along with the best fish tacos and creamy shrimp pasta.
We have so many amazing baked salmon recipes on our site, from pan-seared salmon to air fryer salmon, but this is by far a crowd favorite. With over a thousand 5-star reviews and the stamp of approval from my kids (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 it is THE recipe to try if you are new to cooking fish.
Video about baked salmon
Watch Natasha prepare baked salmon. It might look intimidating, but it’s so simple and tasty and the presentation is impressive. The marinade keeps the salmon so moist that the fish flakes right on your fork with each bite.
Why you’ll love this salmon recipe
- Soon – You’ll have an amazing dinner in just 20 minutes, from start to finish.
- Easy- Simply combine the Dijon garlic ingredients for an aromatic, tangy flavor and place the pan in the oven.
- Rich in flavour – Dijon garlic and lemon glaze adds tons of flavor to every bite without any marinating time.
ingredients
The flavorful garlic, Dijon, and lemon glaze is what really sets this baked salmon recipe apart. This is a light and enjoyable salmon recipe but definitely not lacking in flavour.
- Salmon – 1 1/2 pound fillet, bones removed. See our tips below on how to remove bones and how to purchase salmon.
- Lemon – 1/2 lemon, cut into 4 rings
Pro Tip:
To remove tiny bones from salmon, run your fingers over the surface of the fillet to feel the bones. They are difficult to see, so palpating them is the best way to spot them. Use kitchen tweezers to remove the bones, pulling them in the direction they are located.
The best marinade for baked salmon
I am convinced that this is the best marinade for seafood. It works on shrimp, lobster tails, salmon skewers, and all types of fish (we even slipped it onto these chicken thighs)! The best part is that there is very little prep time and no waiting time required, just brush it on and bake.
- Dijon mustard – Creamy Dijon pairs with the rich salmon and adds a tangy flavor
- Fresh Lemon Juice – Freshly squeezed, it adds a citrus flavor that pairs so well with the fish
- Fresh Parsley – chopped
- Olive oil – Adds rich moisture to the marinade to prevent the salmon from drying out during cooking
- Salt and pepper – Fine or kosher sea salt and freshly ground black pepper enhance the natural flavor of the salmon
How to Prepare Baked Salmon
It’s very easy to learn how to cook salmon in the oven in just a few simple steps. This will definitely become a favorite recipe for your family!
- Prepare – Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper, aluminum foil, or a Silpat mat. Cut the salmon into 4 portions and place them on the baking tray, skin side down.
- Prepare the marinade – In a small bowl, combine the 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 the top and sides of the salmon. Top each piece with a slice of lemon.
- Baking – Bake at 450°F for 12 to 15 minutes or until cooked through and flaky.
Pro Tip:
Once the glaze is ready, bake immediately, otherwise the acid in the lemon juice will start to cook the fish and make it tough. Trust me, spreading the glaze right before baking gives this dish tons of flavor.
Should you cook salmon covered or uncovered?
Salmon cooks quickly at high temperatures. We prefer cooking uncovered so that it doesn’t steam.
How long to cook salmon
Cooking salmon at a high temperature quickly roasts the outside and seals in the salmon’s natural juiciness, making it flaky, tender and moist. This proven roasting method always produces excellent results:
- Time: Roast at 450°F for 12 to 15 minutes
- Internal temperature: According to USDAsalmon should reach 145°F at the thickest part of the fillet on a plate instant read thermometer. It should also flake easily with a fork.
Since the size of salmon varies depending on the species, keep an eye on the fillets towards the end of cooking. Thinner fillets it will roast faster while more often fillets it may take longer to cook.
How to buy salmon
There are many types of salmon on the market and I always recommend buying the best you can afford.
- Salmon appearance – should have silver and shiny skin. Wild salmon is (bright pink/red) while farm raised salmon is naturally greyish.
- Thickness – Choose a meaty fillet that doesn’t appear dry or bruised. Thick, fatty fillets like Alaskan king salmon are more forgiving if overcooked.
- Smell test – Salmon must not have a fishy smell. 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 guidancefresh salmon must be cooked within 1-2 days of purchase.
- Salmon with skin or without skin – we prepared the baked salmon with and without skin. Cooking with the skin creates a natural barrier between the hot pan and seals in the natural oils and flavors.
What to pair with baked salmon
Baked salmon pairs well with almost any starch (like mashed potatoes, quinoa or rice), vegetables or fresh salad. Here are some of our favorites for preparing a complete lunch or dinner:
Warehousing
- Refrigerate: Once the salmon has cooled to room temperature, immediately store in the refrigerator in an airtight container for up to 3 to 4 days.
- Freezing: Wrap cooled individual portions tightly in plastic wrap, then place in a freezer-safe container or bag. Store up to 3 months. Thaw in the refrigerator overnight before reheating.
- To heat: Reheating salmon can be a delicate process, so reheat “low and slow” to keep the salmon moist. Keep the temperature of your oven, stovetop or air fryer low and slowly bring it back up to temperature. I don’t recommend cooking salmon in the microwave. You can also turn leftovers into salmon patties 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.
Baked salmon with the best marinade
This juicy, flaky baked salmon recipe is full of flavor with a tangy citrus and Dijon mustard marinade. An easy 20 minute meal for perfectly cooked salmon every time!
Prevents the screen from going dark
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Preheat oven to 450°F and line a rimmed baking sheet with a silicone coating, parchment or film. Place the salmon fillets on the prepared baking sheet, skin side down.
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In a small bowl add the marinade ingredients: parsley, garlic, oil, lemon juice, Dijon mustard, salt and pepper. Stir to combine.
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Spread the marinade generously, brushing the top and sides of the salmon, then garnish each piece with a slice of lemon.*
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Bake uncovered at 450°F for 12 to 15 minutes or until salmon is fully cooked, flaky, and reaches an internal temperature of 145°F at thickest part on a griddle. instant read thermometer. Don’t overcook.
*Once the glaze is applied, cook immediately otherwise the lemon juice will begin to “cook” the salmon, making it tough. There’s no need for a long marinade in this recipe, just brush on the glaze and bake.
314kcal Calories3G Carbohydrates34G Protein18G Fat
Nutritional values
Baked salmon with the best marinade
Quantity per serving
% Daily Value*
*Percent Daily Values are based on a 2000 calorie diet.
