Name: Baked Salmon with Lemon and Garlic Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
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

Jump to Recipe· 4.8 from 29 reviews

If you’re looking for a simple yet irresistibly flavorful dish, you’re in the right spot. This Baked Salmon with Lemon and Garlic Recipe is hands down one of my go-to meals when I want something healthy, bright, and downright delicious without any fuss. Imagine tender, juicy salmon infused with zesty lemon, fragrant garlic, and just the right amount of seasoning—that’s what you’re about to make. I promise, once you try this, it’ll quickly become a favorite in your recipe rotation too!

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Why This Recipe Works

Quick and Easy: You’ll get dinner on the table in about 20 minutes with minimal prep.
Fresh, Bright Flavors: The lemon and garlic combo is a classic that never fails to enhance salmon’s natural richness.
No Overcooking Anxiety: With my tips, you’ll avoid dry salmon every time — always flaky and moist.
Versatile and Family-Friendly: Mild enough for picky eaters but bold enough to impress guests.

Baked Salmon with Lemon and Garlic, easy baked salmon recipe, healthy salmon dinner, lemon garlic salmon, quick seafood recipes - Four cooked salmon fillets lie side by side on a baking tray with a slightly browned surface. Each salmon fillet is light pink with a moist and soft texture, sprinkled with small green herb pieces on top. A thin, round lemon slice with pale yellow color and visible seeds rests on each fillet. The background shows the textured baking tray with some scattered oil and browned bits. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic here lies in simple, quality ingredients coming together to create that perfect balance of tangy, savory, and fresh. These ingredients are easy to find, straightforward to work with, and each one plays an important role to amp up the flavor of your salmon.

Baked Salmon with Lemon and Garlic, easy baked salmon recipe, healthy salmon dinner, lemon garlic salmon, quick seafood recipes - Flat lay of fresh pink salmon fillets with skin on, a small pile of finely chopped bright green parsley, three whole garlic cloves with smooth white skins, a small white ceramic bowl filled with clear golden olive oil, a small white ceramic bowl with pale yellow fresh lemon juice, a small white ceramic bowl containing smooth pale yellow Dijon mustard, a small white ceramic bowl of fine white sea salt, a small white ceramic bowl with freshly cracked black pepper, and four thin lemon rings with bright yellow rinds arranged neatly, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Salmon fillet: Fresh, thick-cut salmon is the star; I prefer wild-caught when possible for richer flavor and better texture.
Fresh parsley: Adds a gentle herbal brightness without overpowering the other flavors.
Extra light olive oil: Keeps the salmon moist and helps distribute the marinade evenly without a heavy flavor.
Fresh lemon juice: Offers acidity and brightness — key to balancing salmon’s natural oils.
Garlic cloves: Using fresh garlic (pressed or finely grated) gives a vibrant punch that dried garlic just can’t replicate.
Dijon mustard: Adds subtle tang and depth to the marinade, binding everything beautifully.
Fine sea salt and freshly cracked black pepper: Enhance and round out the natural flavors without masking them.
Lemon slices: Not just for show—these thin rings gently infuse the salmon as it bakes, plus they make for a lovely presentation.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Baked Salmon with Lemon and Garlic Recipe is so adaptable—you can easily adjust it to suit your mood or pantry. Sometimes I like to jazz it up with extra herbs, and other times I keep it as straightforward as possible. Feel free to make it your own; I’ll share some of my favorite twists that really work.

Add fresh dill or thyme: I like swapping parsley for dill when I’m in the mood for a different herb profile—it pairs beautifully with salmon and still keeps things fresh.
Spice it up: If you like heat, sprinkle a bit of crushed red pepper flakes or smoked paprika into the marinade; it gives a subtle, smoky kick without overpowering.
Use honey or maple syrup: For a touch of sweetness, add a teaspoon of honey or pure maple syrup to the marinade—it caramelizes beautifully under the high heat.
Swap lemon for lime: On a whim, I sometimes replace lemon juice and slices with fresh lime for a slight tropical twist that’s surprisingly refreshing.

Step-by-Step: How I Make Baked Salmon with Lemon and Garlic Recipe

Step 1: Prep the oven and your pan like a pro

Preheat your oven to a hot 450°F—this high heat is crucial to getting that lovely caramelization on the salmon’s surface while keeping it tender inside. I always line my rimmed baking sheet with parchment paper or foil (or a silicone liner if you have one) to save on cleanup and keep the fish from sticking. Arrange the salmon fillets skin-side down with a little space between each piece so they bake evenly.

Step 2: Whip up the lemon-garlic marinade

In a small bowl, combine fresh parsley, minced garlic, olive oil, lemon juice, Dijon mustard, salt, and pepper. Stir it until everything’s well mixed. I find the Dijon mustard really brings the marinade together and gives it a velvety texture that clings beautifully to the salmon. Resist marinating for too long—this recipe calls for brushing the glaze right before baking, so the lemon juice doesn’t “cook” the fish prematurely and make it tough.

Step 3: Brush, top, and bake

Generously brush the marinade over the tops and sides of each salmon fillet. Then, top each with a neat slice of lemon—this not only adds more citrus fragrance but looks stunning once baked. Put the whole tray into your preheated oven and bake uncovered for 12 to 15 minutes. Start checking around the 12-minute mark by gently flaking the salmon with a fork or, better yet, using an instant-read thermometer to look for 145˚F at the thickest part. Avoid overcooking, which can dry it out.

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Pro Tips for Making Baked Salmon with Lemon and Garlic Recipe

High Heat Matters: Baking at 450°F locks in moisture and gives a nice crust; lower temps can leave salmon less flavorful.
Don’t Over-Marinate: Lemon is acidic so don’t brush on the marinade too early—apply and bake immediately to keep texture perfect.
Check Thickness for Timing: Thicker pieces may need the full 15 minutes; thinner ones will be done sooner—keep an eye to avoid drying out.
Skin Side Down First: Placing salmon skin-side down helps hold the fillet intact and makes serving easier.

How to Serve Baked Salmon with Lemon and Garlic Recipe

Baked Salmon with Lemon and Garlic, easy baked salmon recipe, healthy salmon dinner, lemon garlic salmon, quick seafood recipes - The image shows a close-up of two salmon fillets cooked with a light seasoning of herbs and small bits of garlic. Each fillet has a thin round lemon slice placed on top, adding a light yellow color contrast. The salmon is a soft pink with visible flaky texture, and the herbs add green specks all over. One fillet is being gently pulled apart with a silver fork, showing the tender inside of the fish. The background is a white marbled texture, adding a clean and bright look to the image. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to finish off this baked salmon with a sprinkle of freshly chopped parsley for an extra burst of color and freshness. Sometimes, when I’m feeling fancy, a little drizzle of good-quality extra virgin olive oil right before serving takes it to another level. The lemon slices bake into a delicate, slightly caramelized garnish that’s perfect to eat alongside each bite.

Side Dishes

This salmon pairs beautifully with simple, vibrant sides. I often go for roasted asparagus, garlic mashed potatoes, or a light quinoa salad with cucumber and herbs. Steamed green beans tossed with a squeeze of lemon juice and a bit of butter are another favorite. The key is to keep sides fresh and uncomplicated to let the salmon shine.

Creative Ways to Present

For special dinners, I like plating the salmon on a bed of fluffy couscous or wild rice, nestling lemon slices artfully on top. Adding edible flowers or microgreens around the plate turns it into a real showstopper. If you’re serving guests, setting the fillets skin-side down with the lemon wedges on the side makes it easy for everyone to serve themselves elegantly.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover salmon in an airtight container in the fridge for up to 3 days. Keeping it properly sealed prevents any fishy odors from escaping and helps the salmon maintain moisture. If you plan to eat it cold in salads or sandwiches, this works perfectly well.

Freezing

I don’t usually freeze cooked salmon because I prefer to enjoy it fresh. However, if you have extra, wrapping the fillets tightly in plastic wrap and foil, then freezing for up to one month is possible. Just be aware the texture might change slightly after thawing.

Reheating

To bring back that oven-baked goodness without drying it out, I reheat leftover salmon gently at 275°F wrapped in foil for about 10 minutes. This slow heat keeps the flesh tender. Microwaving works in a pinch, but I recommend covering the salmon with a damp paper towel to lock in moisture.

FAQs

Can I use frozen salmon for this Baked Salmon with Lemon and Garlic Recipe?

Yes, frozen salmon works fine as long as you thaw it fully before baking. Pat the fillets dry with paper towels to remove excess moisture, which helps the marinade stick and ensures better browning.
What can I substitute for Dijon mustard if I don’t have any?

If you don’t have Dijon mustard, you can use yellow mustard, a bit of whole grain mustard, or even a teaspoon of mayonnaise to help emulsify the marinade. The flavor will be slightly different but still delicious.
How do I know when the salmon is perfectly cooked?

The best way is using an instant-read thermometer: salmon is done at 145°F at the thickest part. If you don’t have one, look for flesh that’s opaque and flakes easily when gently pressed with a fork.
Can I make this recipe ahead and bake later?

I recommend not brushing the lemon-based marinade on the salmon for long before baking, as the acid can “cook” the fish and alter texture. Instead, prepare everything ahead but add the glaze and bake right before serving.

Final Thoughts

This Baked Salmon with Lemon and Garlic Recipe holds a special place in my kitchen because it’s proof that healthy food can also be simple and incredibly tasty. I love pulling this out when I want a satisfying dinner without tons of stress or ingredients. Trust me, once you master this, you’ll enjoy flaky, flavorful salmon any night of the week—and your family or guests will ask you to make it again. So go ahead, try this recipe like I’m handing you my favorite cooking secrets from my own kitchen to yours!

Baked Salmon with Lemon and Garlic Recipe