An easy maple dijon baked salmon recipe – perfect for busy weeknights!
- 1 1/2 pound salmon fillet (we used Wild Alaskan Sockeye)
- 1/4 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