Easy Baked Salmon With Maple Dijon Glaze
Baked salmon with maple Dijon glaze is a sweet-tangy, single-pan dinner that feels restaurant-level but fits a busy weeknight, cooking in under 20 minutes.
Equipment
- Rimmed baking sheet
- Parchment paper or foil
- Small bowl
- Whisk
- Measuring spoons
- Wide spatula
- Paper towels
Ingredients
For the salmon
- 680 g skin-on salmon fillet center-cut if possible (about 1 1/2 lb)
- 1/2 tsp fine sea salt
- 1/4 tsp freshly ground black pepper
- 1 tsp neutral oil canola, avocado, or light olive oil; helps prevent sticking
For the maple Dijon glaze
- 60 ml pure maple syrup
- 30 ml Dijon mustard
- 10 ml whole-grain mustard use more Dijon if you don’t have whole-grain
- 10 ml low-sodium soy sauce tamari or coconut aminos work if gluten-free
- 15 ml olive oil
- 10 ml fresh lemon juice
- 2 garlic cloves finely minced (about 2 tsp)
- 1/4 tsp smoked or sweet paprika
- 1/8 tsp red pepper flakes optional
To finish (optional)
- 1 tbsp chopped fresh parsley, chives, or dill
- lemon wedges for serving
Instructions
- Preheat the oven to 200°C / 400°F with a rack in the middle. Line a small rimmed baking sheet with parchment or lightly oiled foil. Lightly rub the parchment with the 1 tsp neutral oil where the salmon will sit.
- Pat the salmon dry on all sides with paper towels. Place it skin-side down on the pan and season evenly with the salt and pepper.
- In a small bowl, whisk together the maple syrup, Dijon mustard, whole-grain mustard, soy sauce, olive oil, lemon juice, minced garlic, paprika, and red pepper flakes (if using) until smooth and slightly thickened. Taste and adjust with extra lemon or a pinch of salt if needed.
- Spoon or brush most of the glaze over the top and sides of the salmon. Reserve 1–2 tbsp of glaze to brush on later.
- Let the glazed salmon sit at room temperature for 5–10 minutes while the oven finishes heating.
- Bake for 10–14 minutes, depending on thickness, until the sides turn opaque and the top is glossy and slightly caramelized.
- Around the 9–10 minute mark, briefly remove the pan and brush the reserved glaze over any dry spots. Return to the oven to finish baking.
- Check doneness: a fork should slide in easily and the salmon should flake into large, moist pieces (you may prefer it slightly translucent in the center). Add 1–2 minutes if you want it more done.
- Rest 3–5 minutes on a cooling rack or stovetop to finish cooking and redistribute juices.
- Serve: use a wide spatula to lift portions from the skin, sprinkle with chopped herbs, and serve warm with lemon wedges and pan juices spooned over the top.
Nutrition
Calories: 420kcalCarbohydrates: 14gProtein: 34gFat: 25gSaturated Fat: 4gCholesterol: 105mgSodium: 520mgPotassium: 950mgFiber: 0.5gSugar: 12gVitamin A: 120IUVitamin C: 6mgCalcium: 40mgIron: 1.2mg
Tried this recipe?Let us know how it was!
