This baked salmon is tender, flavorful, and finished with a bright garlic Dijon marinade. It is simple enough for a weeknight dinner but elegant enough for a special meal.
With fresh lemon, parsley, and garlic, every bite tastes fresh, savory, and perfectly balanced.
Why You’ll Love This Recipe
This baked salmon comes together quickly with simple ingredients and minimal prep.
The garlic Dijon marinade adds bold flavor without overpowering the natural richness of the salmon.
Fresh lemon juice keeps the dish bright, while parsley adds a clean, fresh finish.
It bakes in under 15 minutes, making it perfect for busy nights.
What You’ll Need (Ingredient Highlights)
Salmon fillet is the star of the recipe, baking up tender, flaky, and rich.
Fresh parsley adds color and a light herbal flavor.
Extra light olive oil helps the marinade coat the salmon evenly and keeps it moist.
Fresh lemon juice gives the dish a bright, fresh taste.
Dijon mustard adds a gentle tang that pairs beautifully with garlic and salmon.
Pro Tips Before You Start
Use fillets that are similar in thickness so they bake evenly.
Line the baking sheet with parchment, foil, or a silicone liner for easier cleanup.
Do not overbake the salmon, as it can dry out quickly.
Check the thickest part with an instant-read thermometer for the best result.
How to Make Baked Salmon
Step 1 – Prepare the oven and baking sheet
Preheat the oven to 450°F. Line a rimmed baking sheet with a silicone liner, parchment paper, or foil.
Step 2 – Arrange the salmon
Place the salmon fillets on the prepared baking sheet with the skin-side down.
Step 3 – Make the garlic Dijon marinade
In a small bowl, stir together parsley, garlic, oil, lemon juice, Dijon mustard, salt, and pepper.
Step 4 – Coat the salmon
Generously spread the marinade over the top and sides of each salmon fillet.
Step 5 – Add lemon slices
Top each piece of salmon with a lemon slice for extra flavor and garnish.
Step 6 – Bake until flaky
Bake uncovered for 12–15 minutes, until the salmon is just cooked through, flaky, and reaches 145°F in the thickest portion.
What to Serve Them With
Serve this baked salmon with roasted vegetables for a light and colorful dinner.
Pair it with rice, quinoa, or mashed potatoes for a more filling meal.
A fresh green salad or steamed asparagus also works beautifully with the lemon garlic flavor.
Variations / Substitutions
Use vegetable oil instead of extra light olive oil if that is what you have on hand.
Swap parsley for fresh dill for a more classic salmon flavor.
Add a small amount of honey to the marinade for a lightly sweet garlic Dijon glaze.
Use lime juice instead of lemon juice for a slightly different citrus flavor.
Storage & Leftovers
Store leftover salmon in an airtight container in the refrigerator for up to 3 days.
Reheat gently in the oven or microwave just until warmed through to avoid drying it out.
Leftover salmon can also be served cold over salads, grain bowls, or wraps.
FAQs
Can I make this baked salmon ahead of time?
Yes, you can prepare the marinade ahead of time and brush it over the salmon right before baking.
How do I know when salmon is cooked?
The salmon should flake easily and reach 145°F at the thickest part on an instant-read thermometer.
Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before adding the marinade.
Can I use dried parsley instead of fresh?
Fresh parsley is best, but dried parsley can work in a pinch. Use a smaller amount since dried herbs are more concentrated.
Can I make this recipe without Dijon mustard?
Yes, but Dijon adds tang and depth. You can replace it with whole grain mustard for a similar flavor.
Should I remove the salmon skin?
You can leave the skin on while baking. It helps hold the fillets together and can be removed after cooking if preferred.
Can I cook this salmon at a lower temperature?
Yes, but it will take longer. Baking at 450°F helps the salmon cook quickly while staying moist.
What should I serve with baked salmon?
It pairs well with rice, roasted potatoes, steamed vegetables, salad, or quinoa.
Can I use this marinade on other fish?
Yes, this garlic Dijon marinade also works well with cod, trout, or halibut.
How do I avoid dry salmon?
Do not overcook it, and check for doneness at the thickest part of the fillet.
Final Thoughts
This baked salmon is fresh, flavorful, and incredibly easy to make. The garlic Dijon marinade gives it a bright, savory taste that works for both simple dinners and special occasions.
Once you try this method, it may become one of your go-to salmon recipes.
Full Recipe Card
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, stir together parsley, garlic, oil, lemon juice, Dijon mustard, salt, and pepper.
- Generously spread the marinade over the top and sides of the salmon.
- Top each piece with a slice of lemon.
- Bake uncovered at 450°F for 12–15 minutes, or until just cooked through and flaky.
- Check that the salmon reaches an internal temperature of 145°F at the thickest portion.
- Do not overcook.
