Dijon Maple Glazed Salmon

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

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.

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


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.



  • 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


  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.


  • 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.


  • 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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pinterest image for Baked Dijon Maple Glazed Salmon



Hey There

Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football!

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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?

  2. Dar Steyer

    This recipe is super simple, but a little sweet for my liking. I would use less maple syrup.

  3. wenders328

    I used the maple syrup, dijon mustard & added half the same amount of soy sauce. This was so easy and absolutely scrumptious. Thanks so much for the recipe. It will definitely be one of my quick go-to dinners.

  4. Aimee Chase

    Giving this try for my dinner, my husband isn’t feeling so confident. I’m going to wing it and lessen it down to what I think is appropriate for one person.. here’s to hoping! So excited..😍😍😍

      1. Hilary Meredith

        Have you ever crisped the skin after removing it? So delish. Like chips!
        I always descale the fish before cooking

  5. Cryssoula Dimaki

    Hello, I would like to ask you if I could substitute the maple syrup with honey or dark sugar? If yes, could you please tell me the exact quantity?
    Thank you in advance for your help!

  6. Samantha Martinez

    What should I serve with this Dijon Maple Glazed Salmon? It looks so tasty, I’d hate to flatten the meal by serving it with some bland steamed rice. Any suggestions that would go well? Thanks!

  7. Deb

    Has anyone actually made the dish… maybe, I missed it in the comments. Would like some actual feedback from those who’ve made it.

    1. elisa

      I’ve made the dish tonight and this is my first recipe trial from this site. But this thing is SUPER DELICIOUS! I’m not a big fan of maple syrup and I was a bit suspicious at the beginning but it just turned out to be a great dinner. And thanks so much Krista. Will follow your food!

      1. Krista Rollins Professional Photos-5

        hurray! I love it when a recipe wow’s like that! You totally made my dad Elisa! Thanks so much for the follow, it means alot!

  8. Cate | Chez CateyLou

    Your weekend sounds lovely!! The glaze on this salmon looks incredible, and you photographed it so beautifully!

  9. Mariah @ Mariah's Pleasing Plates

    Laid back weekends are the best!! Glad you enjoyed yourself! Love this maple salmon. We are huge seafood lovers at our house! Pinned!

  10. Laura O|Petite Allergy Treats

    A weekend of just hanging out with friends is the best! So glad you could slow down a bit… And this salmon looks incredible! I don’t even like mustard but I really need to try this!

    1. Krista Rollins Professional Photos-5

      Thanks Laura! I think we all need a little “me time” here and now.

      You don’t like mustard!!! Thats just crazy talk! You’ll love this and it might just get you started on mustard! 🙂 hehe

  11. Sarah @Whole and Heavenly Oven

    I seriously cannot stop drooling over how freakin’ amazing this salmon looks, Krista! Love your twist using dijon and maple rather than the usual honey! My Tuesday dinner totally needs this kind of awesome in it. 🙂

    1. Krista Rollins Professional Photos-5

      OH.. thanks so much Sarah! The sweet maple in this goes perfect with the salmon, totally a tuesday night dinner kinda meal! 🙂 hehe

  12. Meg @ With Salt and Wit

    Your weekend is exactly how I like to recharge. Nothing crazy but able to just rest and do what you want to do! We have had so many busy weekends lately, that we sorta did the same thing this past weekend! Totally refreshing!

    We definitely do not eat enough salmon around here and this maple glaze sounds right up my alley! So easy and perfect for a date night!

    1. Krista Rollins Professional Photos-5

      Yeah for refreshing weekends! And girl, believe me, you will enjoy them even more when your little guy comes! 🙂

      You know what, we don’t eat salmon very much, but I’m going to change that and this recipe was the first of many! hehe

  13. allie @ Through Her Looking Glass

    Super delicious Krista! Three magic ingredients = heaven. This New England girl loves maple syrup and salmon!

  14. Joanie @ Zagleft

    I find painting so relaxing too ( you’re right, it could possibly be the fumes 🙂 ) There’s something about starting a project and seeing the results of your work. This salmon recipe sounds perfect. We eat salmon weekly and I love trying new ways to jazz it up. I’ll be giving your recipe a try, it sounds fantastic!

  15. Justine | Cooking and Beer

    I’ll continue to patiently wait for you to come move next door and cook me dinner. I think it would be great, don’t you?! For reals girl, this looks delicious. Pinning!

    1. Krista Rollins Professional Photos-5

      hahah… Love it girl! 🙂 I totally think it would be great! We could go on hikes together, run, and then indulge on all the amazing food we make! Yippee!

  16. Annie @Maebells

    I thought I was the only one who liked to paint so much! We have been in our house 6 years and I have repainted every room at least 3 times! I have no idea why, I just enjoy the process. And I am loving this salmon, we try to do salmon once a week since it is so good for you but sometimes I need something new and different. This is just the ticket!

    1. Krista Rollins Professional Photos-5

      haha… I go through phases.. this might be another paint phase! hehe not sure my husband is as thrilled about it as me!

      Glad you like this recipe girl, hope you and the fam enjoy it! Its delicious!

  17. Kristine | Kristine's Kitchen

    I’m also the type of person who needs some alone time to recharge. So glad you were able to have such a fun and relaxing weekend! Mine was a good mix of family time, fun, and relaxation too. 🙂

    I’m saving this recipe to try soon! I can never have too many easy 30 minute meals, and I love baked salmon! That dijon maple glaze looks sooo good!

    1. Krista Rollins Professional Photos-5

      Hurray for fun relaxing weekends! They are the best!

      Hope you enjoy the recipe Kristine, well actually, I know you will so make it soon! 🙂 hehe

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