The invention relates to a baking method for river eel. The method is characterized by involving the following materials: 1 river eel, 15g of vegetable oil, 10g of chili sauce, 10g of cooking wine, 5g of monosodium glutamate, 5g of salt, 5g of dark soy sauce, 5g of mustard, 5g of minced garlic, 5g of white granulated sugar water, and a proper amount of Petroselinum crispum. The method includes: splitting the river eel abdomen to take out internal organs, taking the flesh, and cutting the flesh to obtain 1cm deep flower knife lines in the form of Chinese character ''one'' with a spacing of 1.5cm by a knife, spreading the chili sauce, monosodium glutamate, salt, dark soy sauce, mustard and minced garlic on the flesh uniformly in proportion to conduct pickling for 24h, clamping the flesh by an iron plate and performing baking for 5min over charcoal, additionally spreading vegetable oil, cooking wine and white granulated sugar water, further conducting baking for 10min, then putting the flesh into a dish with a spread tin foil, and carrying out embellishment with Petroselinum crispum, thus being edible. The method provided by the invention solves the problems of unable penetration of flavor, common taste and loss of nutritional ingredients in existing traditional river eel baking methods, and is suitable for food making.