>This recipe is perfect if you’re looking for an easy and delicious way to make baked salmon.

My Favorite Salmon Recipe

It’s not every day I get to share with you one of my all-time favorite recipes. This is an oldie but a goodie. It has over a thousand five-star reviews. It’s so good, it’s so easy, and the flavor is mwah.

All right, I’m craving salmon, so let’s get started.

What You Need

For the Salmon

• ○ Salmon fillets
• ○ Thin lemon slices (optional, for garnish)

For the Glaze

• ○ Finely chopped parsley
• ○ Freshly grated or pressed garlic cloves
• ○ Olive oil
• ○ Fresh lemon juice (always use fresh here, not from concentrate for the best flavor)
• ○ Dijon mustard (any Dijon mustard will work well)
• ○ Salt
• ○ Freshly cracked black pepper

How to Make It

1. First, preheat your oven to 450 degrees Fahrenheit.
2. Line a rimmed baking sheet with parchment paper for easy cleanup. You can also use a silicone liner if you prefer.
3. Arrange your salmon on the parchment paper and set that aside.
4. To make the glaze, start with some finely chopped parsley, then add in some freshly grated or pressed garlic cloves.
5. Now add your olive oil. That’s going to get infused with all of that great garlic and parsley flavor.
6. Add your fresh lemon juice. There’s a fair amount of lemon juice in here, but it adds such a vibrant fresh flavor to the salmon.
7. Also add some Dijon mustard.
8. Last but not least, add some salt and freshly cracked black pepper.
9. Use a fork to stir all of that together until it’s well combined. All you have to do is smell this marinade to realize it is so good.

10. Brush the glaze onto the salmon, making sure you get the top and sides of the salmon so that every bite has plenty of flavor.
11. Then top with some thin lemon slices. The lemon slices are more of a garnish than anything else, so feel free to skip them, but it does look so pretty.
12. Now bake in your preheated oven. It takes just 12 to 15 minutes.
13. Make sure to check at the thickest part of the salmon until you reach the internal temperature of 145 degrees Fahrenheit.

Recipe Notes

One of my favorite things about this salmon recipe is there’s no marinating time required. You actually don’t want to marinate for a long period of time because there is lemon juice in the glaze, and it can start to cook the salmon.

The cooking time depends on the type of salmon you use. If you’re using a thicker salmon fillet, it can take longer. A thinner fillet will cook up faster.

I think the key with any salmon is to check it with that thermometer. Make sure it doesn’t go above 145 degrees Fahrenheit, because once it gets overcooked, it gets dry. Cooking it at that high heat seals in the juices.

This salmon is ultra flaky, ultra juicy, which is exactly what you want to see when you’re making salmon, and infused with so much great flavor. This is the best salmon marinade, the best baked salmon in my humble opinion.

It’s so good. Just that fresh lemon punch and garlic and parsley, all of it working together. It’s so simple, but so good.

You can put it over rice, with mashed potatoes, with pasta, or even serve it alongside a quick and easy veggie noodle stir fry. You can also enjoy it with just a fresh salad or flake it into one. I know it’s going to become a favorite for you.