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Baked Salmon · Maple Dijon

Maple Dijon Baked Salmon

A sweet and tangy glaze of maple syrup and two mustards bakes onto salmon in a hot oven. Five minutes of prep, about 12 in the oven.

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Prep
5 min
Cook
13 min
Total
20 min
Serves
4
Level
Easy

Ingredients

  • 4 salmon fillets, about 6 oz each, 1 inch thick
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 tbsp dijon mustard
  • 1 tbsp whole-grain mustard (optional)
  • 2 tbsp maple syrup
  • 1 tbsp olive oil
  • 1 clove garlic, finely grated
  • 1 tsp lemon juice
  • 1 tbsp fresh chives, chopped

Cook to 145°F inside (check with a thermometer).

Steps

  1. Heat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Pat the salmon dry and set it on the pan skin side down, with space between the fillets. Season with salt and pepper.
  3. In a small bowl, whisk the dijon, whole-grain mustard if using, maple syrup, oil, garlic and lemon juice.
  4. Spoon the glaze over the tops and sides of the fillets.
  5. Bake until the salmon flakes easily with a fork and reaches 145°F (63°C) in the thickest part.
  6. Sprinkle with chives and serve.

Tip: Thinner fillets cook faster. Start checking at 9 minutes.

Tip: Most dijon mustards are gluten-free, but check the label if that matters to you.

Storage: Refrigerate within 2 hours, up to 2 days. Good cold over greens.

Estimated nutrition per serving: 420 calories · protein 35 g · carbohydrates 8 g · fiber 0 g · sugars 6 g · fat 26 g (saturated 6 g) · sodium 410 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.