This Maple Mustard Salmon is the ultimate weeknight dinner hero—quick to prepare, big on flavor, and seriously satisfying. With a rich, caramelized glaze that hits the perfect balance between sweet and tangy, this salmon bakes to flaky, melt-in-your-mouth perfection in under 25 minutes. Whether you’re cooking for the family or just for yourself, it’s a no-fuss, delicious meal that tastes like something straight from a fancy bistro—but without the effort.

Why You’ll Love This Recipe

Fast and Foolproof: From fridge to table in less than 30 minutes—no marinades, no complicated steps.
Incredible Flavor: The combination of maple syrup and Dijon mustard is magic. Sweet, savory, slightly tangy—it’s everything you want on a perfectly roasted piece of salmon.
Healthy and Wholesome: Salmon is packed with protein and omega-3s, and this recipe keeps things light while still delivering big flavor.
Minimal Cleanup: One bowl, one pan, done. No mountain of dishes to worry about afterward.

Ingredients You’ll Need

Here’s what you need to bring this crave-worthy Maple Mustard Salmon to life:

Salmon fillets: Skin-on or skinless both work. Choose fresh or thawed, and aim for center-cut pieces for even cooking.
Maple syrup: The star of the glaze. Go for pure maple syrup—none of that pancake syrup stuff.
Dijon mustard: Adds depth and a sharp, tangy note that balances out the sweetness.
Garlic: Freshly minced garlic brings bold, savory undertones.
Soy sauce: Just a touch enhances umami and deepens the glaze’s flavor.
Olive oil: Helps the glaze spread evenly and promotes a nice, golden finish.
Salt and black pepper: Essential for seasoning the salmon properly before glazing.

Variations

Want to shake things up a bit? Here are a few twists to try:

Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of Sriracha to the glaze for heat lovers.
Lemon Zest: Stir in a bit of lemon zest or a squeeze of juice to brighten the flavors.
Herb-Infused: Sprinkle fresh chopped rosemary or thyme over the salmon before baking.
Grilled Version: Fire up the grill instead of baking for a smoky, charred finish.

How to Make Maple Mustard Salmon

Step 1: Prep the Oven and Pan

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil for easy cleanup.

Step 2: Make the Glaze

In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, soy sauce, and olive oil. Taste and adjust the balance—more mustard for tang, more maple if you want it sweeter.

Step 3: Season the Salmon

Place the salmon fillets on the prepared baking sheet. Pat them dry with paper towels, then season both sides with salt and pepper.

Step 4: Glaze the Fish

Generously spoon or brush the maple mustard mixture over the tops of the salmon fillets, making sure they’re well coated.

Step 5: Bake to Perfection

Bake for 12–15 minutes, depending on the thickness of your salmon, until the fish flakes easily with a fork and the glaze is bubbling and slightly caramelized.

Step 6: Serve

Let the salmon rest for a minute or two out of the oven, then plate it up while it’s still warm and delicious.

Pro Tips for Making the Recipe

Don’t Overbake: Keep a close eye near the end—salmon cooks fast. It’s done when it flakes easily with a fork.
Use a Baking Thermometer: If you’re unsure, the internal temperature should hit about 125–130°F for perfectly cooked, moist salmon.
Pat the Fish Dry: Dry salmon helps the glaze stick and results in a more appealing finish.
Glaze Before and After: If you love a bold glaze flavor, reserve a little extra to brush on just before serving.

How to Serve

This salmon is versatile and pairs beautifully with both simple and elevated sides. Try one of these ideas:

Veggies:

Serve alongside roasted asparagus, steamed green beans, or a crisp arugula salad.

Carbs:

Pair with wild rice, mashed sweet potatoes, or a fluffy quinoa pilaf to soak up the glaze.

Extra Touch:

A few lemon wedges on the side add a lovely brightness and a pop of color.

Make Ahead and Storage

Storing Leftovers

Store leftover salmon in an airtight container in the fridge for up to 3 days. The glaze holds up surprisingly well.

Freezing

Yes, you can freeze it! Wrap each portion tightly in foil or plastic wrap, then seal in a freezer-safe bag. It’ll keep well for up to 2 months.

Reheating

To reheat, place the salmon in a foil packet and warm it in a 300°F oven for 10–12 minutes. Or microwave on low power in short bursts with a splash of water to keep it moist.

FAQs

Can I use frozen salmon?
Absolutely! Just make sure it’s fully thawed and patted dry before you apply the glaze and bake. Otherwise, the moisture can interfere with the glaze sticking.

Can I grill the salmon instead of baking it?
Yes, this glaze works wonderfully on the grill. Preheat your grill, oil the grates, and cook the salmon skin-side down until it flakes easily. Watch carefully to prevent burning since the glaze contains sugar.

Is it okay to use regular mustard instead of Dijon?
You can, but Dijon adds a sharp, smooth flavor that regular yellow mustard just doesn’t have. If you’re substituting, consider adding a touch of vinegar or horseradish for extra zip.

Can I make this glaze ahead of time?
Definitely. The glaze can be mixed and stored in the fridge up to 3 days in advance. Just give it a quick stir before using.

Final Thoughts

Maple Mustard Salmon is one of those recipes you’ll keep coming back to—because it’s easy, reliable, and always a hit. Whether you’re new to cooking salmon or a seasoned pro, this dish delivers gourmet flavor with weeknight simplicity. Give it a try and let your oven do all the work while you enjoy the results!

Maple Mustard Salmon Recipe