This baked salmon is the kind of weeknight dinner everyone can get excited about.
In just 20 minutes, you’ll have tender, flaky fillets infused with lemon, garlic, and fresh herbs.
As the salmon cooks, the bright citrus and Dijon fill the kitchen with the freshest aroma.
It tastes clean, light, and effortlessly delicious every single time.
Your family will love how flavorful and juicy the salmon turns out.
And you’ll love how incredibly simple it is to pull together on even your busiest nights.
For the Baked Salmon
- Salmon Fillet – You’ll need 1 1/2 pounds, cut into 4 pieces. Choose fresh, high-quality salmon for the best flavor and tenderness.
- Fresh Parsley – Adds a bright, herbal note. Finely chopped so it mixes smoothly into the marinade.
- Extra Light Olive Oil – Helps the salmon stay moist in the oven. Vegetable oil works just as well.
- Fresh Lemon Juice – Brings vibrant acidity that pairs perfectly with the richness of the salmon.
- Garlic – Minced, pressed, or grated. This is where a lot of the savory depth comes from.
- Dijon Mustard – Adds tanginess and helps the marinade cling to the salmon.
- Fine Sea Salt – Seasons the fish evenly without overpowering the fresh flavors.
- Black Pepper – Freshly cracked for a subtle hint of spice and aroma.
- Lemon Slices – A half lemon cut into 4 rings, added on top for a pretty finish and a little extra citrus flavor.
The Easiest Baked Salmon
Instructions
- 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
- Heat the oven to 450°F. Line a rimmed baking sheet with parchment, foil, or a silicone liner. Place the salmon on the sheet with the skin side facing down.
- Combine the parsley, garlic, oil, lemon juice, Dijon mustard, salt, and pepper in a small bowl to form the marinade.
- Coat each piece of salmon generously with the mixture, making sure to cover the top and sides. Lay a lemon slice on each fillet.
- Bake, uncovered, at 450°F for 12–15 minutes, or until the salmon flakes easily and the thickest part reaches 145°F on an instant-read thermometer. Avoid baking past this point to keep the fish moist.
- After brushing on the marinade, place the salmon in the oven right away. The acidity of the lemon will begin to firm the fish if it sits too long, and this recipe isn’t intended to be marinated ahead of time.
1. Can I leave the skin on the salmon?
Absolutely! Leave it on — it acts like a little protective jacket that keeps the salmon beautifully moist while it bakes. And it peels off super easily once it’s cooked, so no need to fuss with it beforehand.
2. How do I know when the salmon is perfectly cooked?
Salmon is done when it flakes easily and the center is just barely opaque. If you’ve got a thermometer, aim for around 145°F in the thickest part. No need to overthink it — this recipe is very forgiving!
3. Why does white stuff sometimes appear on the surface?
Ah yes, the mysterious white stuff! It’s just albumin, a natural protein that pops out when salmon cooks. Completely harmless. It happens more when salmon is cooked too long, so pulling it out on time keeps it tender and prettier.
4. Can I use frozen salmon?
Yep, go for it. Just thaw it completely and pat it dry before adding the marinade. Moisture is the enemy of good browning, so give it a good blot and you’re golden.
5. What if my fillets are different sizes?
Happens all the time! Thicker pieces will just take a touch longer. Start checking at the 12-minute mark and remove each fillet as it’s ready. Easy — no need to bake everything to death waiting for the largest one.
