This easy mustard roasted salmon is ready in under 30 minutes – perfect for busy weeknights! With just four ingredients and a quick mustard sauce.
This quick and easy roasted salmon recipe is perfect for busy weeknights! It’s ready in less than 30 minutes, packed with flavor, and ultra-simple: You just need a few fridge and freezer staples!
How to buy sustainable salmon:
As always, we’re using Wild Alaskan Salmon here!
The state of Alaska has strict rules to make sure its wild salmon fisheries are responsibly managed. Learn more about sustainable salmon on this episode of our podcast!
We generally use Sockeye, Coho, or Chinook Salmon in this recipe (we used sockeye in these photos!) We do love the buttery, decadent texture of King Salmon, but you definitely don’t need to splurge on it here – save that fillet for something like our Balsamic Salmon with Strawberry Salsa!
Look for Wild Alaskan Salmon when you shop, or order directly from fishermen with a dock-to-doorstep model. Two of our favorite sustainable seafood delivery companies:
Note: We prefer Wild Alaskan Salmon for many reasons (check out our podcast for more), but it isn’t the *only* sustainable salmon – several salmon aquaculture (fish farming) companies are also certified “Best Choice” by Monterey Bay Seafood Watch. Check Monterey Bay Seafood Watch for up-to-date recommendations on sustainable seafood.
What to serve with this mustard salmon
This oven baked salmon is an excellent (and quick!) main dish. Some of our favorite sides with this recipe:
- Sautéed green beans
- A quick salad (try this easy arugula salad without the chicken!)
- Roasted broccoli
- Rice pilaf
- Easy mashed potatoes
- A simple dijon corn salsa
This roasted salmon fillet is pretty forgiving. A few tweaks you can make:
- Reduce the amount of mustard for a thinner glaze. This is a fairly thick sauce; depending on the brand of mustard you use, it can form a thick layer on top of the fish. For a lighter, more glaze-like sauce, cut the mustard in half and brush a thin layer of glaze onto the fish with a pastry brush.
- Swap the maple syrup for honey for an easy honey mustard salmon sauce!
- Cook the salmon on the grill instead of baking it in the oven! Brush the glaze over the salmon (you may want to cut it into portions first or use salmon steaks so it’s easier to grill) and grill normally – the sauce will caramelize and char in just a few minutes.
- Mix up the mustard for different consistencies. If you use a thick, creamy dijon mustard, the sauce can form almost a skin on top of the fish as it bakes. It tastes great, but if you don’t like the finished look of a thicker sauce (pictured here) you can use a dijon with more texture or whole mustard seeds for a different look.
- Bake this salmon straight from frozen. If you have a fresh, defrosted salmon fillet, great! But if not, you can do a quick defrost by submerging the vacuum-packed fish in cold water for a few minutes or even bake it straight from frozen.
VIDEO: HOW TO MAKE MUSTARD ROASTED SALMON
An easy maple dijon baked salmon recipe – perfect for busy weeknights!
- 1 ½ pound salmon fillet (we used Wild Alaskan Sockeye)
- ¼ cup dijon mustard
- 1 teaspoon lemon juice
- 2 Tablespoons pure maple syrup
- Salt to taste
- Fresh chopped parsley (optional, for garnish)
- Heat oven to 400° F.
- In a small bowl, whisk together dijon mustard, lemon juice, and maple syrup. Add a pinch of salt to taste.
- Lightly oil a sheet pan (or cover it in a piece of parchment paper or nonstick baking mat) and place salmon fillet on the pan.
- Use a spoon or a pastry brush to brush your mustard sauce over the salmon fillet.
- Bake fish at 400° F for 12-15 minutes or until it’s reached your desired level of doneness.
- Top with fresh chopped parsley (optional) and serve immediately.
Additions and Substitutions. Use honey or brown sugar in place of the maple syrup if you like. For a thinner, glaze-style sauce, reduce the mustard by half and use a pastry brush to brush a thin layer over the fish. Use more lemon juice if you like a brighter sauce.
Store leftover salmon in an airtight container in the fridge for 2-3 days. Leftover salmon is great on a simple salad – no need to reheat!
What kind of mustard should I use? Thicker, smoother mustards (like yellow mustard or creamy dijon) can make a thicker sauce and may form a thin layer on top of your salmon. There’s nothing wrong with this thin “skin” of sauce (it tastes great!) but if you don’t like the look of it, be sure to use a grainy/textured dijon mustard variety.
Keywords: seafood, dinner, sheet pan