Baked Salmon with Garlic and Dijon
Baked Salmon is juicy and flaky with a flavorful garlic, dijon, lemon glaze. We used the same marinade on our succulent Broiled Lobster Tails. Find out why this is one of the most popular baked salmon recipes around!
When it comes to parties and entertaining, this 20-minute roasted salmon is one of our go-to seafood recipes along with Shrimp Scampi, the best Fish Tacos, and Creamy Shrimp Pasta. P.S. We included air fryer instructions which cuts the bake time in half.
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Baked Salmon Recipe:
I hope you fall in love with this tasty Baked Salmon! We absolutely love salmon recipes and this is consistently our favorite for years. According to my readers, it has saved marriages, impressed in-laws, and had many picky eaters smiling.
The Best Salmon Marinade:
You don’t need any fancy ingredients to make the best baked salmon. This is a healthy salmon marinade, but is definitely not lacking in flavor. The best part is – there is no marinating required! All you need is:
- Dijon mustard
- Fresh lemon juice (not from concentrate)
- Parsley
- Plenty of pressed garlic
- Pantry Basics: olive oil, salt and pepper
I am convinced this is the best marinade for seafood. It works on shrimp, lobster, fancy salmon skewers and all kinds of fish (we also snuck it onto these chicken legs and didn’t regret it for a second)! It’s fresh, vibrant and easy; simply combine all of the ingredients in a bowl, spread it over the salmon filets and bake.
How Long to Bake Salmon:
This proven roasting method always produces excellent results. Baking 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.
- Roast at 450˚F for 12 -15 minutes
- Salmon internal temperature should reach 145˚F (remove it from the oven at 140˚F since the temperature will continue to rise as it rests).
The Best Types of Salmon:
Wild caught salmon (not farmed) is best. Any of these types of salmon will work: Atlantic Salmon, Chinook Salmon, Coho Salmon, Pink Salmon, Sockeye Salmon, or King Salmon.
Since salmon filets can vary in size, Keep an eye on the salmon towards the end since a thinner fillet will roast faster and a thicker filet such as a fattier farmed salmon, or a thick wild King salmon fillet may take longer to roast.
How to Make Air Fryer Salmon:
Place salmon on the wire basket, skin-side-down, and keeping it spaced just so the pieces are not touching. Air Fry at 450˚F for 5-7 minutes, depending on thickness of the salmon. As usual, there is no need to preheat the air fryer. I
love how the top becomes slightly caramelized in an airfryer – it is my new favorite way to make “bake” salmon. Read more about our air fryer here.
Mmm… flaky, juicy and incredibly flavorful salmon. This is truly an absolutely delicious salmon recipe and the #1 salmon recipe on our blog!
More Top Rated Salmon Recipes:
Where 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 – with a homemade glaze
- Salmon Patties – don’t skip the homemade tartar sauce
- Pan-Seared Salmon – in lemon brown butter sauce
- Salmon and Asparagus – easy one-pan dinner
- Salmon Avocado Salad – with excellent lemon dill dressing
Watch How to Bake Salmon:
With hundreds of five-star reviews, this baked salmon recipe is sure to become a staple in your home. It’s not only a reader favorite but a family favorite – my children enjoy healthy portions of this flavorful salmon which means they are getting their Omega 3’s, protein and so many other health benefits.
Baked Salmon with Garlic and Dijon
Ingredients
- 1 1/2 lb salmon filet
- 2 Tbsp fresh parsley, chopped
- 2 Tbsp light olive oil, not extra virgin
- 2 Tbsp fresh lemon juice
- 3 garlic cloves, pressed
- 1/2 Tbsp Dijon mustard
- 1/2 tsp salt, we use sea salt
- 1/8 tsp black pepper
- 1/2 Lemon, sliced into 4 rings
Instructions
- Preheat oven to 450˚F and line a rimmed baking sheet with silpat or foil. Slice salmon into 4 portions and arrange them on a lined baking sheet, skin-side-down.
- In a small bowl, combine: 2 Tbsp parsley, 2-3 pressed cloves garlic, 2 Tbsp oil and 2 Tbsp lemon juice, 1/2 Tbsp Dijon, 1/2 tsp salt, and 1/8 tsp pepper.
- Generously spread the marinade over the top and sides of the salmon then top each piece with a slice of lemon.
- Bake at 450°F for 12-15 min or until just cooked through and flaky. Don't over-cook.
Notes
Nutrition Per Serving
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This baked salmon was first published in 2012. We updated the photos and added air fryer salmon instructions. The recipe is the same; timeless and excellent! Here is what it looked like previously.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Hi!
I am wondering if I can prepare the salmon and spread on the marinade several hours before it goes in the oven? I am having guests and I would rather not have to do any prep after they arrive.
Hi Olwyn! That would be fine. I hope you love the recipe!
I made this wonderful recipe earlier using a little over half a pound of salmon, with full marinade, in the (gasp) toaster oven. I did not have light olive oil, so I used EVO and baked at 350 for about 20 minutes. Yes Chef!
Hello Deanie, thank you for sharing. So glad to hear that it was a success!
This looks so delicious, and just what I needed since my cholesterol is up and I’m watching my butter intake. Thanks again!!
You’re very welcome, Adrienne! Enjoy.
Oh yes, this is a keeper! Natasha, you are just such a blessing!
I’m hoping someone will gift your cookbook to me for Christmas…is my husband reading this?! 😂
I love what you did there lol. I hope he gets to read this!
Can you use steelhead trout instead of salmon? That is what I have on hand at the moment.
Hi Sue! I haven’t tested it myself, but I think so. Let us know how it turns out.
This was delicious using the steelhead trout!!! I absolutely loved it & will definitely be making it again!
Not sure how to include a pic. Lol
That’s great, Sue! Thank you so much for taking the time to leave an update. You can’t attach a picture here, but you can tag me on Instagram or Facebook. #natashaskitchen
Can I bake the side of salmon and then cut into portions rather than cut and bake?
Hi Vinny! Yes- you can if you’d like to. Just watch it in the oven, it will likely take a bit longer to cook through then individual fillets.
Why do you say not to use Extra Virgin Olive Oil in this recipe?
Hi Maggie, Light olive oil has a higher smoke point, this is often why we bake with it. I wouldn’t recommend EVO since it will likely smoke up your oven and kitchen once it hits a certain heat point.
Thank you for your explanation and advice, Natasha.
Best- Maggie
Hi Natasha. I am very excited to try out this recipe! Just wanted to know if you have ever tried it with frozen salmon filets, and if so, if you have any recommendations for those? Thanks!
Hi Sarah, yes, you can use frozen fillets. But I would let them thaw first then proceed with the recipe.
Thank you Natasha, I can always count on you for a great tasting recipe. yummm.
Randy
Aww, you’re welcome Randy! Thank you for your lovely comment.
I already prepared this salmon and it was very delicious, thanks for your recipe
You’re welcome! Thanks so much for your good comments and feedback.
I’ve loved several of Natasha’s recipes, but this one was a miss for us. (We like salmon too!) It was fine, but underwhelming compared to the description. I’m obviously the odd man out here 🙂
HI Kacie, this is one of our top rated and most made recipes. I even put it in our cookbook because it’s such a favorite, which makes me wonder if maybe there was a substitution made or if something was omitted in the sauce? It’s normally quite flavorful.
Hi you mentioned not extra virgin olive oil? I have extra virgin at home, so if not that one, then which one can be used? Thank you.
Hi Janiece, Light olive oil has a higher smoke point, this is often why we bake with it. I wouldn’t recommend EVO since it will likely smoke up your oven and kitchen once it hits a certain heat point.
Yum yum yum! Simple and just sooo delicious! Herbaceous and lemony. Thank you for a great recipe!
So glad you love it!
Made this for the first time a few days ago and my husband said, “Please make this one again!”. Since I was only cooking for two people, I only had to salmon filets, but made the whole recipe for the glaze… honestly that glaze is so delicious you could eat it on sawdust and be happy! I smothered those two filets with all of the glaze and could have still used more!!
Can’t wait to try the other salmon recipes you show here. Thank you from the bottom of my heart!!
Thanks for the great review, Gee. Good to hear that your husband loved our recipe a lot!
Thanks for this recipe.. I’m vegan & have never cooked fish but tried this for my son. He absolutely loves it. I’m a novice cook so really relied on your instructions. Thanks so much ❤️
That’s wonderful to hear! Thank you for sharing!
love this recipe, always come back to it when it comes to cooking salmon. any suggestions on good side dishes?
Hi Ana! So glad yo love it. We like to serve it with mashed or roasted potatoes, even rice.
I never leave reviews, but this salmon recipe deserves one! This is a weekly staple in our house!
I’m so glad you loved it, Bella! Thank you for the wonderful feedback.
So good! Very flavorful. Also simple and easy cleanup! Will make again.
I’m so happy you enjoyed that. Thank you for sharing that with us, Sarah!
A real winner!!!! Simple, delicious, satisfying! Thank you for a great recipe!
You’re welcome! I’m so happy you enjoyed it, Janet!
So delicious! I used red sockeye salmon freshly caught by me from Alaska! This recipe was so tasty and the marinade was super fresh and light tasting! Instead of baking in the oven I foil wrapped it and steamed on the stove top for 12 minutes. Poured the leftover sauce over rice, yum! Will definitely make again!
Awesome, so glad that you enjoyed it!
I made the Baked Salmon tonight, and it was very easy, and such a hit! I used to get bored cooking, until I found NK. I absolutely adore your Cranberry Orange Loaf, and the 5 or 6 others I have cooked. You are an inspiration and a saviour!
Thank you for you awesome comments and feedback. It means a lot to us!
I recently got married and one of my biggest fears was cooking haha. I grew up in a big family, am the middle child and have never needed to cook. On top of that, my husband doesn’t really eat carbs or gluten.
My first ever meal was after the honeymoon, we finally settled in and I found lemons we brought back from Florida for whatever reason. I also happened to buy salmon and came upon this recipe. It was so easy to follow! Incredibly fast and incredibly good!! My husband was pleasantly surprised and did not complain haha. I paired the salmon with fried zucchini, so good 👍🏼.
Thanks Natasha! I continue to use your recipes on a daily basis, and not a single one has failed me!! : )
That’s amazing, Darcy! Thank you. I’m so glad you are finding these recipes helpful.
Absolutely delicious! I literally stood over my kitchen sink eating a piece (couldn’t wait until dinner). I will be making this again. I also oven-roasted some asparagus with the marinade. YUM. Thank you for such a lovely recipe!
You’re welcome, Brenda! I’m so glad you loved it!
One of the best recipes for baked salmon. I made it few times and is always a success.
Ho Edna! I’m so glad you hear that. Thank you for the feedback.
This was delicious! Quick and easy, just the way I like my dinner.
Wonderful, Nikki! thank you for trying my recipe.
Forgot to say 5 stars. Would give it more if I could! I’m now looking for more of your recipes – maybe I can get him to eat liver and onions!
( there is NO WAY)
Thank you for the review!
My husband dislikes most fish, but salmon was a special dislike! Wouldn’t taste it. I tried this recipe once when he wasn’t home & loved it. I made it again for both of us (with a backup just in case) and he asked for more! Thank you for getting him to eat my favorite fish.
That’s amazing, Linda! I’m so glad to hear that!
Wow! I’ve made this before using salmon. Tonight, I tried it with Rockfish (tastes a bit like Red Snapper, but less expensive). It was magnificent! I reduced the cooking time and temperature a bit to accommodate the skinless filets, and they are so delicious! I think that this marinade could be used for any seafood. Next, I will try it with scallops.
Hi Jane! That’s great to know. Thanks for sharing your experiment with the recipe. 🙂
I added butter to the marinade and it turned out incredible. My son ate all of his food.
That’s great! 🙂
I made this last night after reading numerous reviews to see if anyone had used dried parsley…I didn’t find where they had and gave it a whirl anyway and all I can say is DElisous!! I cut the recipe in half since there are only two of us and will definately be using this on various fish in the future. I don’t remember if anyone grilled it, but will be trying that with this as well. Fantastic flavors, really is ‘the best’. Thank you for sharing with us!
Hi Liza! Thank you for trying my recipe. I’m so glad you loved it!
We made this Salmon last night, we followed the recipe exactly. It was terrific. We will definitely make this again.
Thank you for the great recipes.
You’re welcome! I’m so happy you enjoyed it, Melanie!
Hi Natasha,
I have 2 standard recipes for doing salmon, and since it’s healthy to eat at least 2X/week, I needed to try a different recipe. Boy, this recipe is sooo good, Hubby says to dump my other recipes (the nerve!) Thanks for sharing a fantastically easy and tasty alternative. I just love watching you, and wish I had your energy and expertise. Your Philly Cheese steak Sandwich is awesome, too. Love your new kitchen; I’m jealous!
That’s so great! It sounds like you have a new favorite, Ginny! Thank you so much for sharing your lovely review.
Made this recipe tonight, great flavor, everyone really enjoyed it. i was wondering why the recipe calls for light olive oil and says not to use extra virgin olive oil.
Hi Eileen! Light olive oil has a higher smoke point.
I’m glad you loved the recipe! 🙂
This is the ONLY way I make my salmon! It’s soooo delicious. I even use some of the extra marinade on my fresh asparagus before roasting! (Another hit….😊)
Wonderful to hear, Amy! I’m so glad you like the recipe.
I slid my asparagus onto the foil next to the salmon and cooked them together. Like you, I brushed some of the marinade over the asparagus. Second time, I sprinkled some garlic salt over the asparagus as well. Perfect. Virtually no cleanup either – just toss the foil.
Thank you for sharing, Kenneth! 🙂
Hi Natasha, Iam a fan of yours for sure. I made your pizza recipe and set my oven to 550 degrees like the recipe said any where from 500 to 550 degrees. I looked in the oven to get ready to take it out and my pizza Stone cracked in 2 places. I was able to save the pizza but I guess I have to get another pizza stone? It was a pampered chef one. Maybe my stone was a little old? The warranty. Was over. Probably should have only baked at 500 degrees . Keep on cooking. I love it❤️
Oh no, Diane! I’m sorry to hear that. That can happen if the stone experiences a drastic temperature change from cold to hot.
Hi! Any other Varieties of fish that would go good with this recipe?
Hi Diane! I haven’t tested any others but I’m sure it could work with other fish as well.
Will frozen salmon be ok to
use ?
I enjoy your recipes.. we’ve made your cinnamon rolls ..
Going to try the chicken stir fry tonight ..
Looking forward to your cookbook.. 👩🍳
Hi Leslie! Yes, you can use frozen fillets. But I would let them thaw first then proceed with the recipe. 🙂
Love this!! I’ve made it in the oven several times. The color always comes out a little pale though… Any tips on getting a more appetizing color on the filets, while keeping the same perfect texture?
Hi CB, that may be the type of salmon used, causing it to be a bit paler. Mine looks slightly pale in photos too, but it still had amazing flavor!
I made this last night in the air fryer. It was perfect! Love all your recipes. You are my total go to!
Thank you
Ah, thank you, Nancy! I’m so glad you love my recipes.
Why do you specify light olive oil? I only used extra virgin olive oil, is there some reason not to use it in this recipe? Thank you for your recipes!
Hi Lisa! Light olive oil has a higher smoke point, this is often why we bake with it.
Hi. I’m searching for light olive oil but I can’t seem to find anything but extra virgin olive oil. Can you share a picture or name of the one you use? Would it be okay to use EVO?
Hi Halley, Light olive oil has a higher smoke point; this is often why we bake with it. I wouldn’t recommend EVO since it will likely smoke up your oven and kitchen once it hits a certain heat point. However, technically extra virgin will heat up to 400˚F, so it should be ok at 400˚F in the oven. I don’t recall the exact brand I used, but I purchased it at my local grocery store. I would ask the store associates where they keep it, or you can order some online. I hope this helps
In my grocery store we find EVOO near the salad ingredients and light olive oil in a completely different place – in the baking aisle.
Bertolli makes an Olive Oil specifically for high temp cooking.
I have never liked salmon, but I keep trying because I know it’s healthy. THIS recipe is THE BEST! Wo!w I actually enjoyed it snd then texted everyone I know the recipe. Are it with roasted broccoli. This is the first recipe of yours that I’m trying, and can’t wait to find more.
I also love that this recipe didn’t have dairy, bread crumbs, or tomatoes on it. Very simple, fast, and I had all the marinade ingredients on hand. Thanks!
Hi Belinda! You’re very welcome. Thank you for the wonderful feedback. I’m so glad you tried and loved my recipe.
I tried this recipe a few times, and while it tastes good, it often ends up being very greasy and leaves a bad feeling after eating. Any idea what I’m doing wrong?
Hi Tomer, I haven’t had the experience of this seeming greasy. Are you possibly crowding the salmon in a casserole dish rather than on a baking sheet? I don’t recall anyone saying this seemed greasy so I’m not sure what else it could be.
The marinade for the baked salmon – SO DELICIOUS! My mom doesn’t like salmon and she loved it! Definitely my GO TO every time now!
Hi Susie! That’s wonderful! I’m so glad she loved it. Thank you for sharing.
Hello. I am catching up on your recipes bc I have having treatments and scans and doctor appointments for almost 2 years now. I am loving all your recipes. I just saved your salmon recipe. Do you have also healthier recipes? I need to eat more on the healthier side but I want it to taste good to. That’s hard to find so I am hoping that you can help with that. Thank you so much. Merry Christmas
Hi Nanna, I hope you will be feeling better soon. I have some diet or healthy recipes here that you can check out. Take care!
Made this recipe over 50 times already. Occasionally I add a sprinkle of dill to the sauce to add another dimension. Any left over sauce goes on the asparagus side. Delicious.
Wow, love that you always make this recipe!
So easy and so delicious. No faffing around but delivers. Definitely a favourite and my family loves it. I make this regularly, now on my favourites list.
That’s great, Janet! I’m so glad your family loves the recipe.
Natasha, I have to say, I discovered your recipe maybe five years ago, and it is my family’s favorite. Whenever I bring to a potluck, it disappears immediately, to rave reviews. But I must give credit to where credit is due, so finally leaving a comment!
I would say, as long as you use the main ingredients in this recipe, no matter what variation you spin on it, it will taste awesome. Key is to not overcook (450 for 12 min is perfect, then let it sit outside oven to finish cooking with ambient heat) I’m someone who never measures things out (except when baking pastries, which is why i don’t bake pastries), so here’s what i do:
e.g. i load on the dijon (1/4c?), fresh lemon (straight off our tree is best!) and garlic (5-10 cloves? we LOOOOVE garlic). i use avocado or grapeseed oil, enough to make sure entire filet is covered. and instead of the other spices, i just shake on Montreal Steak Seasoning (my go-to for everything… try it with olive oil on chicken and bake, and it’s amazing), and then enough parsley and lemon slices just to make it look beautiful.
a winner each and every time. Thank you, Natasha!!
Hello Debbie, thank you for your detailed comments and suggestion. We truly appreciate it that you took the time to share this with us!
What substitute and how much could be used for the garlic. I would love to make this for my Dad but he can’t eat garlic.
Hi Sandy! You could just leave it out. I also have other salmon recipes HERE. There might be another one you enjoy.
Oh My Gosh!! I hate to admit it but I’m a bit of a salmon snob. Hands Down this is truly THE BEST salmon recipe I have ever made!! It was super easy and every bite packs a punch of flavor! Thank you so much for sharing!!
That’s so great! It sounds like you have a new favorite, Beth! Thank you for your awesome review!
This sounds delicious! I am prepping ahead for Thanksgiving travel. Can I freeze it after baking, thaw and reheat? Thank you
Hi Steph, I have not tried freezing this to advise. I have tried refrigerating this the night before and it works just fine!
Natasha once again you have hit a home run with this recipe for salmon. I have never found a salmon recipe that has so much flavor and zing to it. It left me with the feeling of wanting to eat this 3 times a week. The dijon and lemon give it such a wonderful flavor. Thanks so much for the recipe. Heck, I may cook it again tonight.
Thank you, we’re happy to see your good comments and feedback, Paul!
This is sooooo delish! Followed recipe exactly and was not disappointed. Thank you!
I’m glad to hear that, Laura! Thank you for your great comments and feedback.
Looks delicious, can I ask what sauce you have on the side?
Thanks!
Hi Kendra! I did not have sauce on the side with this Salmon, just the marinade which is what I topped it with before baking. I served it with mashed potatoes and a side of veggies.
I just tried this today. It was so amazing! I’ll be using this recipe again very soon. Thank you for sharing this 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us, Christie!
Your photography is impressive. Love the browned bits on the lemon slices! Do any of these methods produce a crisp salmon skin? Thank you for all your hard work.
Hi DB! Thank you. I do not have a method or specific instructions for this. Crispy skin requires dry skin, so my guess would be to pat it down well to remove moisture and make sure there is enough oil to crisp it. You may try searching for some methods on google. 🙂
Perfect in every way, Natasha! Thank you for this easy recipe and delicious ticket to satisying smiles all around the table!
Aaaw, thank you! We appreciate your comments and review, Robin.
Using our air fryer, I recently tried your marinade recipe with skin-on, 1-inch thick fresh salmon fillets. It was quite flavorful and the Dijon mustard, which really enhanced the taste. After marinating, I covered the salmon with plastic wrap and refrigerated for 15 minutes, to marry the flavors.
Since a majority of standard air fryers only allow a maximum of 400 degrees F, and that was my cooking temperature. The fillets were flaky and moist at 10 minutes, with that temp. At 7 minutes, I brushed the fillets with melted butter, which I thought really added to the flavor.
Thank you for sharing that with us, Robert. 🙂
I just made this baked salmon dinner this evening and it was super delicious. It was a dinner for one and I just cut the recipe accordingly. Yummy!
I’m so happy you loved the salmon recipe!
My husband and I really enjoyed this easy-to-prepare recipe. My husband enjoyed it so much, he had a second helping. I served it with oven-roasted broccoli and cauliflower and air fryer rosemary potatoes. Thank you for sharing.
That sounds wonderful, Laura! Thank you for the review, I’m so glad you and your husband enjoyed this recipe.
I added some chopped artichoke hearts on top to roast in the last half and it was delish!
Thank you so much for sharing that with me, Marion! I’m so glad you enjoyed it!
In your receipe, baked salmon with garlic and Dijon. Why can’t you use extra virgin instead of light olive oil. What’s the difference?
Hi Robbie, light olive oil has a more neutral taste and a higher smoke point of 465–470℉.
I have made this recipe a couple of times now. Its my favorite way to make salmon. Sorry, I don’t have any pictures of my finished product. It was so inviting, it got eaten up before I could even think of taking pictures. Lol
So glad to hear that, Rosie!
This is a never fail, perfect recipe. We like salmon on the rare side so the 12 minute (or slightly less) cooking time is perfect. The sauce comes together quickly as the oven preheats, and then the cook time is perfect for prepping and sautéing a bed of healthy greens in which I lay the salmon. It is infallible, healthy, and delicious.
Thank you so much for sharing that with me, Ella! I’m so happy you enjoyed that!
I love your website. It is my go to. Your videos have so much energy and you inspire great enthusiasm. Is there a way to save recipes on your website?
Oh BTW, I made your recipe with the croutons but I made them with 100% whole grain bread. Lovely!
regards, Veronica Graver RMT
Thank you for that wonderful compliment, Veronica! I’m so happy you’re enjoying my recipes and videos! I hope you get to try more recipes soon!
OMG! This is the best receipe ever for salmon. I had salmon steaks and used this recipe . However, I did fried them 2 minutes each side and then put them in the oven for 15 minutes. My husband said that it’s the best salmon we ever had. This recipe is definitely stays with me. The salmon was amazingly juicy inside and well cooked. I had quite thick pieces.
Thank you, I appreciate the great feedback!
Hi Natasha,
Did this twice. So delicious and very easy quick recipe. Did same amount of sauce for 2 and accompanied with brocoli and rice.
So glad to hear it was enjoyed! Thank you for sharing.
Hi Natasha. Love your recipes! This one is excellent. How long can you keep the marinade? Thank you
Hi Doreen! Thank you! I’m glad to hear that. I have not stored the marinade. I make it fresh when I need it and use it up. I assume it would hold well, there really isn’t anything in there to spoil quickly (except maybe the parsley).
Thank you so much! I found this recipe a long time ago when my favorite YouTuber recommended it to her viewers! I was finally able to make it and we loved it! My dad liked it the most, which made me really happy because he isn’t a salmon fanatic. He even ate the last piece that was left, which he never does! Will definitely make it again!
That makes me really happy, thanks a lot for sharing!
My husband never liked salmon until I made your recipe. We both crave it now and have to have it every week. Thank you for a wonderful recipe.
So glad to hear that! Thanks for sharing, Eileen! 🙂
I Love the recipe my family enjoyed it. Planning on making it again.
That’s wonderful! 🙂
Hi, I don’t know if anyone has asked this question;
since I can not do the preparation at the time of cooking, can I prepare everything but leave it in the fridge fora few hours before cooking? Thanks
Hi there, I imagine that should be fine. I hope you love it!
I’m also a believer on saving with prep time. However, from my experience, I’d suggest storing the prepared marinade in the fridge, along with the salmon in separate covered dishes. Do not marinate the salmon until ready to cook.
Just before cooking time, I always marinate my salmon and then cover/store it in the fridge for 15 to 20 minutes to marry the flavors. I do this with with any “acid-based” marinade. Acids in a marinade can break down the salmon, resulting it to become very mushy before cooking. Even with some shellfish, such as shrimp, the acids will actually cook the food when you marinate in advance and store for extended periods.
My suggestion only pertains to acid-based marinades.
Hi is this good for parties? Planning to make on Sunday, should it be single portions or slab would work? Thanks!
Hi Trina, I think it’s a great recipe for company! If you choose to make it a slab, you may need to adjust your bake time! I hope everyone loves it!
It was delicious! Had with a green salad and homemade rolls. Yumm
Yum indeed! I’m so happy you enjoyed that. Thank you for sharing that with us, Dorothy!
Made it for dinner today. Super delicious, super easy. Thank you!
So glad you enjoyed it!
Just tried this recipe for a quick lunch and it was just amazing. Can’t wait to try more of your recipes.
That’s wonderful, Honour! So glad you enjoyed this recipe and I hope you find many others you’ll love as well.
Hi Natasha: Can this recipe be cooked on the grill in foil packets? I’ve done this in the oven and it’s become one of my favorites!
Hi Nanette, I haven’t tested that but one of my readers wrote in with the following “I absolutely love salmon, and it’s so good for you, especially the Sockeye salmon! I can’t wait to try your recipe. I often make salmon on the grill, in heavy-duty foil with lots of fresh veggies on top of it, drizzled with EV Olive Oil. It’s also delicious” I hope that helps.
This turned out delicious! I made the recipe exactly as is, and served it with brown rice and green beans. My 3-year-old even enjoyed it, and my “not-a-huge-fan-of-salmon” husband ate it too 🙂 plus it looked so pretty with the lemon slice on top
That is the best when kids love what we moms make. I’m so glad you all loved it, Rebecca!
Hi Natasha,
I come from a commercial fishing family and I just wanted you to be aware that Atlantic Salmon is just a sneaky way of selling farmed fish. Atlantic salmon is actually from commercial farms. All the restaurants selling it under the guise of Atlantics Salmon? Yep, farmed. Dye pellets and all that mess. Love your recipes but stay away from that Atlantic stuff. They’re sneaky. Seriously, do some research & check it out. 😉
Thanks for the info and reminder, Nicole. We’ll be sure to check that out.
I live in Alaska where we take our salmon very seriously. 😊Atlantic Salmon is indeed farmed – not sure how they get away with that. Farmed salmon is not only terrible for you, but threatens the wild salmon population. I agree, steer clear of Farmed &/or “Atlantic” salmon. 😝
I have been cooking salmon for a long time and I tried this recipe. It was awesome and everyone simply loved it. Thank you for sharing this with us.
That’s just awesome! Thank you for sharing your wonderful review!
If making on Friday for Sunday lunch, at what temp and for how long would you reheat it before serving
Hi Michael, we found it is best fresh. Salmon tends to be drier when it is reheated.
What do you think about subbing dill instead of parsley?
Have you tried both?
Do you prefer it with parsley?
Don’t get me wrong, I LOVE parsley especially in soups.
I’m open to trying it.
It’s just that usually I use dill with salmon and they are a match made in heaven. Your thoughts? Thanks!
Hi Denise! That would be fine. I love dill and I agree, that it goes well with Salmon. I also love parsley and use it often, but salmon is so versatile that you can eat it with so many different herbs and seasonings.
This is a wonderful recipe! I plan to use some of my be leftovers (3# for two persons = leftovers 😁) for onigiri 🍙
Sounds like a plan !
Another great dish! So good but had to sequester my cats in Another room so I could enjoy it! Definitely another rotational meal added in.
Thanks, Marg. I’m happy to know that you enjoyed it!
Absolutely the best salmon recipe I’ve tried. I had to use lemon concentrate but won’t next time. It was too strong.
I’m so glad you enjoyed it!
Hands down the best salmon I’ve ever had! This will be my go to salmon recipe from now on. Thank you for this recipe.
That’s so great, Norma! Thank you so much for sharing that with me!
Oh my gosh. So good! Natasha you’re recipes are making me a much better cook than I’ve ever been. You make it easy with your videos. Thank you.
Thank you, Diane! I’m so glad you enjoy my recipes.
I made this a few days ago and my husband loves it.I don’t know how to take pictures to put them on this sorry but it looked just like the picture you showed
I’m so glad you enjoyed it!
Love this recipe!! Super easy and light! Thank you for sharing!! Everyone I’ve made this for loves it and raves about it. !! This one goes in the vault!
You’re welcome, Vic. Great to hear that the recipe is always a huge hit!
My favourite way to have roast salmon! I have made it with and without the parsley as I couldn’t find it at one point, and it still tastes amazing.
I let the salmon marinate for 30 mins before baking for extra flavour.
Sounds great, Ellie! Thank you for your wonderful feedback and review, we appreciate it.
Love the recipe, but your mention of caramelization has me wondering if I can use my convection oven and wire basket at 450 and get the same result as your air fryer?
Hi Tami, I have not tested this but here is what one of my other readers wrote, “I also cook this in a convection oven and place the salmon on a rack (after I’ve lined the pan with foil). It cooks in about 12 minutes at 400 in the small convection oven.” I hope that helps.
This looks fantastic! I don’t have salmon on hand, but I do have mahi mahi. Do you think it’ll work with this fish? I think so, but wanted your thoughts. All the ingredients listed go so well together. I think I might add a few capers too. Thanks for all the delicious recipes and videos. I’ve made quite a few and commented here about how wonderful they all are. Nothing I’ve made of yours disappoints and I always get compliments on your dishes.
Hi Lucy! So glad you enjoy my recipes. I think it could work, but you may have to research and see how to adjust the taking time or temperature for mahi mahi fish. I have not tested this.
Thank you! Wanted to let you know the mahi mahi was same thickness as your salmon steak pics, but loins were shorter. I went by your cook time, and it was the *first time* my fish turned out perfect! Moist and flakey. I always have trouble cooking fish, as I seem to overcook. Recipe was excellent. I omitted capers, so made as is except for fish type. I used the frozen mahi from Costco. They are really good. Thanks so much for the tutorial on cooking fish. I will make this again, but use salmon. I served it over fettuccini with a salad, spooned a little sauce over the noodles that was left in pan. A delicious meal. You ROCK!!
Thank you so much for sharing that with me, Lucy! I’m so glad you loved this recipe!
I’ve only ever cookes frozen salmon, should we just cook it for however long it says on the packaging?
Hi Selina, if the salmon is frozen, I would thaw it before cooking. I haven’t tried cooking from frozen.
I’ve tried so many of your recipes and they have all been fantastic! I love all the fresh ingredients you use and how you make healthy food taste so good.
Thank you for everything! And btw, I watched your kitchen remodel tour multiple times to get tips when I was remodeling! 😊
Hi Christi, you are so welcome. I’m happy that you’re enjoying the recipes. Thanks for watching that tour, we appreciate that!
I’m now a salmon lover due to this great recipe. Thanks for another winner Natasha.
Yay love it! I hope you’ll love all the recipes that you will try from my website.
My husband doesn’t normally care for salmon, but he liked this recipe. I had some left over and will put it on top of a salad tomorrow. It’s very good and now I am anxious to try out your other salmon recipes. Thanks Natasha!
I bet this will be so good on salmon! I hope you love it, Connie!
Outstanding! I tried salmon about 10 years ago and did not like it. Came across this recipe which has two of my favorite ingredients lemon and garlic. Along with the dijon mustard this “marinate” is to die for. I now will be eating more salmon in the future. Thank You!!
That’s wonderful to hear, Pat! Thank you so much for sharing your feedback with us, so glad you loved it!
Awesome!! You did it again. Just finished cooking and sat down to eat. Taste is marvelous. I cooked a 6oz. Portion for me with a side of medium cheddar cheese grits, (yes I’m a southern boy).
Next question, can I put in refrigerator and finish eating tomorrow?
So glad you enjoyed it, Bob! yes, that will work just fine.
Hi Natasha, My name is Mason and I’m ten and I really love your fish it’s amazingly delicious. I ask my mom to cook almost every week.Thank you!
Hi Natalia! I am so happy you enjoy this recipe. Thank you for letting me know that.
I’m trying to get more fish into my diet. This recipe is definitely one I’ll be saving. I took the advice of another who posted here and used dill instead of parsley. Very good!!!!
Wonderful, thank you for sharing, Kim! So glad you enjoyed this recipe.
This is the best salmon recipe I’ve ever tried. I served by family and they all raved on about it. Had to make copies for them. Wish I bought more because they finished it in no time. Thank you for all your wonderful and delicious recipes.
Wow! That’s just awesome! Thank you for sharing your wonderful review, Enza! It sounds like you found a new favorite!