The Best Oven Baked Salmon Recipe

I call this my Best Damn Baked Salmon. I present 1 1/2 pounds of salmon with a five-ingredient glaze of honey, Dijon mustard, soy sauce, lemon and garlic. I share straightforward timing, oven tips, and serving ideas so you can replicate this easy family favorite at home.

I’ve made a lot of salmon, but this might be the Best Damn Oven Baked Salmon I ever landed on. Using a 1 1/2 lbs salmon fillet, skin on, a drizzle of olive oil, 1/4 cup honey and 2 tbsp Dijon mustard that melt into a sweet tangy glaze, plus a splash of fresh lemon juice and 1 clove garlic minced, it turned out shockingly juicy.

I didnt expect so much flavor from such a quick Baked Salmon Easy Recipe, yet my picky eaters went back for seconds. If you like bold, simple weeknight wins you’ll wanna see why this one works.

Why I Like this Recipe

– I like how it comes together real fast, so I can make dinner on a weeknight without stressing
– I like that it looks fancy, people think I cooked forever, but I didn’t
– I like the sweet and savory combo, it hits every time and even picky eaters eat it
– I like the leftovers, they reheat well and still taste good the next day

Ingredients

• salmon: Loaded with protein and omega 3s, supports brain and heart health, its rich flavor.
• olive oil: Healthy monounsaturated fats helps satiety, adds smooth richness and mild fruitiness.
• honey: Natural sweetener, adds caramel notes, simple carbs for quick energy, use sparingly.
• dijon mustard: Adds tangy sharp flavor, low calorie, balances sweetness and boosts overall complexity.
• soy sauce: Salty umami punch, adds savory depth, watch sodium even with low sodium variety.
• lemon juice: Bright acid lifts flavors, adds freshness and slight sour bite, keeps fish lively.
• garlic: Pungent aromatics give warm savory notes, a small amount goes a long way.

Ingredient Quantities

• 1 1/2 lbs salmon fillet, skin on, cut into 4 portions (about 6 oz each)
• 1 tbsp olive oil
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 cup honey
• 2 tbsp Dijon mustard
• 2 tbsp low sodium soy sauce
• 1 tbsp fresh lemon juice
• 1 clove garlic, minced
• 1 lemon, sliced for serving (optional)
• 2 tbsp chopped fresh parsley or dill for garnish (optional)
• Kitchen staples: cooking spray or parchment paper for the baking sheet

How to Make this

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly spray it with cooking spray.

2. Pat the salmon portions dry with paper towels, rub them lightly with 1 tbsp olive oil, then sprinkle 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper over the top. Place the pieces skin on, skin side down, on the prepared sheet.

3. In a small bowl whisk together 1/4 cup honey, 2 tbsp Dijon mustard, 2 tbsp low sodium soy sauce, 1 tbsp fresh lemon juice and 1 clove minced garlic until smooth and glossy.

4. Spoon or brush about half of the glaze evenly over the salmon so it gets a nice coating. If you want, set aside 1 tbsp of glaze for finishing or serving.

5. Bake in the preheated oven for 10 to 14 minutes depending on thickness; thinner fillets need about 10 minutes, thicker ones up to 1
4. Check for doneness by flaking with a fork or using an instant read thermometer 125 to 130°F if you like it medium, 145°F if you prefer fully done.

6. After the bake, brush the remaining glaze over the tops. For a caramelized finish you can put the salmon under the broiler for 1 to 2 minutes but watch it closely so it doesn’t burn.

7. Let the salmon rest on the counter for 3 to 5 minutes so the juices settle and the skin comes away easily. If any pan juices collected, spoon them over the fish for more flavor.

8. Serve with lemon slices and sprinkle 2 tbsp chopped fresh parsley or dill on top. Dont forget the extra glaze if you set some aside, it makes it taste even better.

Equipment Needed

1. Rimmed baking sheet
2. Parchment paper or nonstick cooking spray
3. Paper towels
4. Small mixing bowl
5. Whisk or fork
6. Pastry brush or spoon for glazing
7. Measuring cups and measuring spoons
8. Instant read thermometer (optional but handy)
9. Cutting board and chef knife (for lemon and herbs)
10. Spatula or tongs and oven mitts for handling the hot pan

FAQ

The Best Oven Baked Salmon Recipe Substitutions and Variations

• Honey 1/4 cup: use maple syrup or agave 1 to 1, or mix 3 tbsp brown sugar with 1 tbsp warm water if you want a less runny glaze.
• Dijon mustard 2 tbsp: swap with whole grain mustard or yellow mustard equal amounts. Whole grain gives texture, yellow is milder.
• Low sodium soy sauce 2 tbsp: replace with tamari or regular soy sauce 1 to 1, or try coconut aminos for a soy free option but add a pinch of salt since it’s sweeter.
• Olive oil 1 tbsp: use avocado oil or canola oil 1 to 1 for higher heat, or melted butter for a richer finish just cut back a bit on added salt.

Pro Tips

1. Let the fish sit at room temp for a little while before you cook it, it helps the inside cook more even so you dont end up with dry edges and a cold middle.

2. Pat the skin on pieces VERY dry and rub with a little oil, pressing the fillet down with a spatula for the first minute of cooking keeps the skin flat and makes it crisp not floppy.

3. Save some of the glaze to spoon over at the end and never baste the whole fillet the whole time, too much sugar on the surface will burn faster so apply most of it near the end or broil for just a minute to caramelize but watch it the whole time.

4. Use an instant read thermometer if you can and take the fish off the heat a bit before you think it is done, carryover cooking will finish it while it rests and youll keep it moist.