Baked Salmon
Published Dec 17, 2025
This baked salmon uses a quick lemon-garlic marinade and cooks in under 15 minutes until flaky and finished with fresh parsley.
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My crispy baked salmon is ready in under 30 minutes!
I make baked salmon pretty often because it’s one of those meals that is easy to put together without much planning. The marinade is simple: lemon, garlic, olive oil, and a little Dijon, but it gives the salmon enough flavor that I don’t have to mess with anything else. Baked salmon also cooks fast, which makes it a go-to on nights when I’m short on time but still want something warm and homemade. A squeeze of fresh lemon at the end is usually all it needs. I usually serve with basmati rice and a veggie like roasted asparagus or roasted broccoli.
Happy Cooking!
– Yumna
Baked Salmon Ingredients
- Salmon fillets: Choose salmon that has a bright, vivid color without any brown spots.
- Lemon: Buy a lemon that feels smooth and thin-skinned. Those are the juiciest! Read my tips on how to juice a lemon and how to zest a lemon.
- Dijon mustard: If you’re out, you can use spicy brown mustard, stone-ground mustard, or whole-grain mustard.
- Garlic: Here’s a quick tutorial on how to mince garlic. If you don’t have fresh garlic, substitute with ½ teaspoon of garlic powder per clove.
- Olive oil: Avocado oil or another neutral oil also works.
- Herbs and seasonings: Fresh parsley, dried thyme, salt, and pepper.
How to Make Baked Salmon
Baked Salmon Recipe
Ingredients
- 2 tablespoons olive oil
- 1 lemon zest and juice
- 3 garlic cloves minced
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 (6-ounce ) salmon fillets skin on
- 2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- In a shallow dish, whisk together the olive oil, lemon zest, lemon juice, garlic, Dijon mustard, thyme, salt, and pepper. Add the salmon fillets and turn a few times to coat the salmon well with the marinade. Refrigerate for 20–30 minutes.
- Preheat the oven to 400°F. Line a baking sheet with parchment or lightly oil it. Place the salmon skin-side down, spooning extra marinade over the top. Bake 12–15 minutes, until the salmon flakes easily with a fork and reaches an internal temperature of 125–130°F.
- Sprinkle with fresh parsley and serve with lemon wedges.
Equipment
Notes
- My Top Tip: Leave the salmon skin on, because it has tons of rich flavor. Plus, the skin releases naturally from the pan after baking, which helps prevent sticking.
- Storage: Store leftover salmon an airtight container in the fridge for up to 3 days. To reheat, place the salmon in a baking dish and cover it with foil. Bake at 275°F for 10–12 minutes or until heated through.
- Freezing: Wrap the salmon tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag. It’ll last in the freezer for up to 2 months. Thaw in the fridge overnight, then bake at 275°F for 10–12 minutes or until heated through.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add more lemon flavor. Bake the salmon fillets on thinly sliced lemons for more citrus flavor.
- Make a mustard glaze. Brush the top of each filet with more Dijon mustard before baking for super moist salmon.
- Bake the salmon with veggies. Scatter trimmed broccoli florets or trimmed asparagus around the salmon fillets so the whole meal bakes at the same time.
Recipe Tips
- Pat the salmon fillets dry well. To help the marinade stick to the salmon, pat the fillets dry with paper towels before tossing.
- Use similar-sized fillets. When they have a similar thickness, they cook more evenly.
- Leave the salmon skin on. The skin has tons of rich flavor. Plus, the skin releases naturally from the pan after baking, which helps prevent sticking.
- Use an instant-read thermometer. When fully cooked through, salmon should register at 125–130ºF.
Serving Ideas
- Grains: Cilantro Lime Rice, Farro, Couscous
- Potatoes: Air Fryer Potatoes, Crispy Smashed Potatoes, Greek Lemon Potatoes
- Salad: Cauliflower Salad, Broccoli Salad, Shirazi Salad
FAQs
Yes! The skin is edible and gets nice and crispy in the oven. If you’d rather not eat it, I recommend removing it after baking, because the skin helps prevent the fish from drying out and sticking to the pan.
You likely overcooked it. Pay close attention to the temperature and time for the baked salmon. Use an instant-read thermometer and take it out at 125ºF, and remember that the fillets will continue to cook using residual heat on the pan.
