Dijon Maple Glazed Salmon

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Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Calories
180

Dijon Maple Glazed Salmon is a low-calorie, high-protein dinner that’s done in just 15 minutes! The tangy-sweet glaze caramelizes the skin of the fish while the inside bakes to tender perfection.

Swooning over this salmon dish? You’ll love my Honey Mustard Baked Salmon recipe too!

Flaky Baked Salmon with Dijon Maple Glaze

Have you ever had salmon so flaky and tender that it practically melts in your mouth? If not, you’re totally missing out. But don’t worry – this super simple recipe is about to remedy that.

Not only does this roasted salmon fillet have that meltingly delicious quality, but it’s also coated in the most incredible Dijon maple glaze. It has a tangy, sweet and herbaceous flavor that goes so well with the taste of the fish. The glaze also gives the exterior of the salmon a crispy caramelized crust.

One of the best things about this hearty main course is that it comes together super quickly. That and the fact that it’s so nutritious! Salmon is naturally low in saturated fat and rich in protein, vitamins, potassium and iron.

A foil-lined baking sheet with a baked Dijon maple glazed salmon fillet on top of it

What You’ll Need

You only need a handful of ingredients to throw together this maple glazed salmon. Here they are!

  • Fresh Salmon Fillet: About 2 1/2 pounds.
  • Coarse Ground Mustard: This chunky condiment has a deep flavor that supplements the tanginess of the Dijon mustard.
  • Dijon Mustard: Use your favorite brand.
  • Maple Syrup: Be sure to use pure maple syrup rather than an articifial alternative.
  • Garlic: Freshly minced.
  • Thyme & Rosemary: You’ll need 1/4 teaspoon of each.
  • Smoked Paprika: For a nice kick of heat.
  • Salt & Pepper: Added to taste.
A close-up shot of a baked salmon fillet topped with fresh chopped parsley

How to Make Dijon Maple Glazed Salmon

A lot of people seem to like grilled salmon better than baked salmon – but I’m definitely not one of them. Baking the fish as opposed to grilling it ensures that the entire fillet cooks at an even pace for flakiness all around. Plus, you can get that same crispy skin with the help of the broil function.

Heat Oven: Preheat the oven to 400°F.

Pat Fillet Dry: Use a paper towel to pat the salmon fillet dry.

Place Onto Lined Baking Sheet: Line a baking sheet with tin foil and place the dried fillet onto the covered baking sheet.

A raw salmon fillet on a baking tray lined with a sheet of aluminum foil

Prepare Glaze: Whisk together the remaining ingredients in a small bowl until the glaze is smooth.

A small bowl on a marble countertop containing all of the glaze ingredients before they've been mixed

Brush Onto Salmon: Brush the prepared glaze onto the salmon fillet, reserving a small amount for a second round of glaze post-baking.

A raw fish fillet on a lined baking sheet with homemade glaze being spooned over it

Bake: Bake the salmon for 8 minutes.

Broil: Remove your salmon fillet from the oven and turn on the broiler. Place the salmon back under the broiler for 2 minutes, until it’s no longer pink and flakes off with a fork.

Glaze Again: Brush the reserved glaze onto the finished fillet, then cut and serve it.

A baked salmon fillet on a cookie sheet lined with foil on top of a marble surface

How Do I Know When My Salmon is Done?

Once your salmon fillet turns from dark pink to a light pinkish-orange, remove it from the oven. You can test it for doneness by gently pressing down on it with a fork. If the salmon flakes off with the fork, it’s ready to eat.

Tips for Success

Get familiar with the tips and tricks below so you can make a flawless Dijon maple glazed salmon fillet on your first try.

  • Use Wild-Caught Salmon: I always recommend purchasing wild-caught salmon rather than farm-raised salmon. The meat not only has a better flavor, but it’s also leaner and therefore healthier.
  • Season to Taste: Feel free to add more of any seasoning to your glaze depending on your palate. If desired, you can always sprinkle on some extra salt, pepper, herbs, paprika or garlic at the end.
  • Check the Internal Temperature: If you really want to make sure your salmon is cooked to perfection, use a meat thermometer to check its internal temperature. It should register at 125°F.
A baked salmon fillet on top of a foil-lined baking sheet with a fork flaking some meat off of the fillet

Serving Suggestions

Need a stellar side to pair with your maple glazed salmon? Try one of the following dishes.

  • Serve with Brussels Sprouts: These Crispy Garlic Parmesan Air Fryer Brussels Sprouts are a game-changer. Flavored with garlic powder, salt, pepper and grated parmesan cheese, they taste incredible alongside this roasted salmon.
  • Pair with Cilantro Lime Rice: You truly can’t go wrong when you serve this salmon beside a steaming bowl of Cilantro Lime Rice. Such a crave-worthy combination!
  • Serve with Asparagus Fries: Flaky maple salmon with a side of Crispy Asparagus Fries? Yes, please! A healthy alternative to classic french fries, they conveniently bake at the same temperature as the salmon.
  • Pair with Garlic Lemon Pasta: I can’t say enough good things about this Light & Easy Garlic Lemon Pasta. It’s a satisfying 15-minute dish that goes great with this sweet and tangy salmon.
A Dijon maple glazed salmon fillet on a baking sheet with five lemon wedges beside it

Storing and Reheating Leftovers

Once it has cooled completely, place any leftover Dijon maple glazed salmon into an airtight container and store it in the fridge. Enjoy it within 2-3 days of making it.

To reheat your salmon, simply wrap it in aluminum foil to lock in the moisture and place it in a 325°F oven for about 5 minutes. Alternatively, you can cut up your salmon and enjoy it cold on top of a salad.

Does Baked Salmon Freeze Well?

Yes! You can freeze the cooled salmon in an airtight container for up to 3 months. Let it thaw out in the fridge before reheating and/or enjoying it.

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A baked salmon fillet on top of a foil-lined baking sheet with a fork flaking some meat off of the fillet

Dijon Maple Glazed Salmon

  • Author: Krista
  • prep_time Prep Time: 5 minutes
  • cook_time Cook Time: 10 minutes
  • total_time Total Time: 15 minutes
  • yield Yield: 5 1x
  • category Category: Dinner
  • method Method: Oven
  • cuisine Cuisine: American

Description

Dijon Maple Glazed Salmon is a low-calorie, high-protein dinner that’s done in just 15 minutes! The tangy-sweet glaze caramelizes the skin of the fish while the inside bakes to tender perfection.

Scale

Ingredients

  • 1.5 lbs fresh salmon fillet
  • 1/2 tablespoon coarse ground mustard
  • 1 tablespoon dijon mustard
  • 2 tablespoons pure maple syrup
  • 1 garlic, minced
  • 1/4 teaspoon thyme
  • 1/4 teaspoon rosemary
  • 1/8 teaspoon smoked paprika
  • salt & pepper to taste

Instructions

  1. Preheat oven to 400°F.
  2. Pat salmon dry using a paper towel.
  3. Cover a baking sheet with tin foil.
  4. Place salmon on covered baking sheet.
  5. In a small bowl mix mustard, dijon mustard, maple syrup, garlic, thyme, rosemary, smoked paprika, salt, and pepper. Whisk until smooth.
  6. Brush the mustard maple mixture on salmon, reserved a small amount for glazing later.
  7. Bake salmon for 8 minutes.
  8. Remove from oven. Turn broiler on.
  9. Place salmon back under broiler for 2 minutes until no longer pink and salmon flakes with a fork.
  10. Brush with remaining glaze and serve.

Notes

  • Makes 4-6 servings.
  • To Store & Reheat: Place cooled salmon into an airtight container and refrigerate for 2-3 days. To reheat, wrap salmon in aluminum foil to lock in moisture and place in a 325°F oven for about 5 minutes. Alternatively, cut up cold salmon and serve over salad.
  • To Freeze: Freeze cooled salmon in an airtight container for up to 3 months. Thaw in the fridge before reheating and/or enjoying.

Nutrition

  • Serving Size: 4 oz.
  • Calories: 180
  • Sugar: 4 g
  • Sodium: 386 mg
  • Fat: 6 g
  • Saturated Fat: 1 g
  • Carbohydrates: 5 g
  • Fiber: 0 g
  • Protein: 22 g
  • Cholesterol: 28 mg

Keywords: glazed maple salmon, how long to bake salmon at 400, salmon glaze

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44 Responses
  1. Hilary Meredith

    Hi there! Can I serve the maple Dijon recipe at room temp? Maybe cook it a bit less cuz it will continue to cook as it rests?

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