Baked Salmon Recipe (VIDEO)

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 RecipeWhen 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.
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. IngredientsThe 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 SalmonI 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 salmonHow to Make Oven-Baked SalmonIt’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 SalmonBaking 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 SalmonThere 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 SalmonBaked 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 RecipesWhere 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

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