Maple Dijon Glazed Salmon
This Maple Dijon Glazed Salmon is SO EASY! Sweet maple syrup and tangy Dijon mustard create a luscious glaze that makes salmon a gourmet weeknight favorite.
Servings: 4 servings
Ingredients
- 4 salmon fillets salmon fillets skin-on or skinless based on preference
- 1/4 cup pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 1 clove garlic minced
- salt and pepper to taste
- fresh parsley chopped, for garnish
Instructions
Maple Dijon Glazed Salmon in Steps
- Start by preheating your oven to 400°F (200°C). If you’re using an oven-safe skillet, you can also start on the stovetop. Pat the salmon fillets dry with paper towels and season both sides lightly with salt and pepper.
- In a small bowl, whisk together the pure maple syrup, Dijon mustard, olive oil, and minced garlic until smooth and well combined.
- Place the salmon fillets on your baking sheet or skillet skin-side down if applicable. Generously brush or spoon the maple Dijon glaze over the tops of the fillets, coating them evenly. Reserve a little glaze for brushing halfway through cooking.
- Transfer the salmon to the preheated oven and roast for about 12-15 minutes, depending on thickness. Halfway through the cooking time, baste the fillets with the reserved glaze to build layers of flavor and a beautiful caramelized finish. The salmon is done when it flakes easily with a fork but remains moist inside.
- Remove the salmon from the oven and sprinkle with freshly chopped parsley for a burst of color and fresh herbal aroma. Serve immediately alongside your favorite sides like Cucumber And Dill Salad or Fresh Herb Potato Salad.
Equipment
- Baking sheet or oven-safe skillet
- Small bowl
- Whisk or fork
- Knife and cutting board
- Basting brush (optional)
- Spatula or fish turner
Notes
- The balance of maple syrup and Dijon mustard is key to avoid overpowering sweetness or tanginess.
- Salmon with skin on holds together better and can develop a crispier texture if pan-seared before baking.
- Let cooked salmon rest a few minutes before serving to keep it moist and flavorful.
- This glaze works great with other fish or chicken; adjust cooking times accordingly.
- For freezing, cook fully, cool, then freeze up to 2 months; reheat gently in the oven.
