0 Shares

Tender, flaky, and full of fresh flavor, this baked salmon is an easy weeknight dinner or elegant entrée for guests. The lemon-garlic herb marinade adds brightness, while the Dijon gives just the right kick.

Ingredients

1 1/2 pounds salmon fillet, cut into 4 portions
2 tablespoons fresh parsley, finely chopped
2 tablespoons extra light olive oil (or vegetable oil)
2 tablespoons fresh lemon juice
3 garlic cloves, minced, pressed, or grated
1/2 tablespoon Dijon mustard
1/2 teaspoon fine sea salt
1/8 teaspoon freshly cracked black pepper
1/2 lemon, sliced into 4 thin rings (for garnish)

Instructions

1. Preheat the Oven

Preheat your oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper, foil, or a silicone liner for easy cleanup.

2. Prepare the Salmon

Place the salmon fillets skin-side-down on the prepared baking sheet.

3. Make the Marinade

In a small bowl, combine the parsley, garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper. Stir well until the mixture is emulsified.

4. Marinate the Salmon

Spoon the marinade generously over the tops and sides of each salmon fillet. Place a lemon slice on top of each piece.

5. Bake

Bake uncovered for 12 to 15 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F (63°C) at its thickest point. Avoid overcooking to keep it moist.

Why You’ll Love This Recipe

Quick & Easy – From prep to plate in under 20 minutes
Fresh, clean flavors – Lemon, herbs, and garlic make it light yet satisfying
Healthy – Packed with protein and omega-3s
Reliable results – Always tender, never dry when baked properly

Tips

Pat the salmon dry before adding marinade to help it adhere better.
Use a meat thermometer to avoid overcooking — salmon is done at 145°F.
Let the salmon rest for 2–3 minutes after baking before serving.
If your salmon has thin and thick areas, fold the thinner part slightly underneath so it bakes more evenly.

Variations and Substitutions

No Dijon? Use a touch of whole grain mustard or omit it entirely.
Herbs: Swap parsley with dill, basil, cilantro, or thyme.
Citrus: Try lime or orange juice for a different flavor profile.
Spicy Option: Add a pinch of red pepper flakes or a dash of hot sauce to the marinade.
Honey Mustard Twist: Mix in 1 tsp of honey for a sweet-savory glaze.

FAQs

Can I use frozen salmon?
Yes, just thaw it completely and pat dry before marinating and baking.

Should I bake salmon covered or uncovered?
Uncovered is best for slight caramelization and better texture.

How do I know when salmon is done?
It will flake easily with a fork and should no longer appear translucent in the center. A thermometer should read 145°F.

Serving

Serve over rice, quinoa, or mashed potatoes
Pair with steamed vegetables, roasted asparagus, or a fresh green salad
Add a wedge of lemon on the side for extra brightness

Suggestions

Double the marinade and use it for shrimp, chicken, or roasted veggies.
Add thinly sliced onions or cherry tomatoes to the baking sheet for a built-in side.
Leftovers make a great addition to pasta, salad, or wraps the next day.