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Maple Mustard Salmon
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Pieces of salmon are seasoned with salt and pepper then topped with a simple combination of maple syrup, whole grain mustard and Dijon mustard and baked in the oven for a flavorful glaze. The sweetness of the maple balances the spicy and tangy flavors of the mustard. Serve this maple mustard glazed salmon recipe with a side of Brussels sprouts (you can roast them on the same baking sheet!) and quinoa or rice for an easy well-rounded dinner.
Maple Mustard Salmon
Table of contents
Key Ingredients in This Recipe
- Salmon – I use Atlantic salmon for this recipe which is much thicker than most wild Alaskan salmon varieties and will take longer to cook. If using any wild salmon varieties I recommend cooking for less time in the oven so it doesn’t overcook. I typically plan about 6 to 8 ounces (170g to 227g) of salmon per person.
- Maple syrup – I love the natural sweetness and slight nutty flavor the maple syrup adds to this salmon recipe. Be sure to use real maple syrup and not pancake syrup (which is mainly corn syrup). Maple syrup is a labor intensive product which is why it’s so expensive. A little goes a long way in this recipe to balance the flavors of the mustard.
- Whole grain mustard – I use both whole grain mustard and Dijon mustard in this recipe. Whole grain mustard is only partially blended with some seeds still visible which gives it a grainy texture. Because the seeds are left mostly whole they have a milder flavor than Dijon.
- Dijon mustard – Dijon is made from finely ground mustard seeds with a spicier flavor than whole grain mustard. I like using both for the most well rounded flavor.
How to Make Maple Mustard Salmon
Step 1: Make the maple mustard glaze.
In a small bowl whisk together the maple syrup, whole grain mustard and Dijon. Set aside until ready to use.
Step 2: Arrange salmon on a baking sheet.
Heat oven to 400ºF (200ºC). Arrange salmon filets on a parchment paper lined baking sheet and season with salt and pepper.
Step 3: Top with maple mustard sauce.
Drizzle with the maple mustard mixture evenly spreading it over the salmon.
Step 4: Bake the salmon.
Bake until just cooked through and tender, about 12 minutes. Serve warm with roasted vegetables and grains.
Tips and Tricks for This Recipe
More About Baking Salmon
Salmon doesn’t take long to cook, even when the filets are thicker. Cooking salmon at a high heat (400ºF/ 200ºC) in this recipe, ensures the salmon cooks quickly giving it a buttery texture without drying it out. A good rule of thumb is to plan for about 6 minutes of cooking time per half inch of thickness. Keep in mind it will continue to cook as the salmon cools so I prefer to cook until it’s just cooked through. To check if the salmon is done, use a fork to flake a piece off the side.
How to Make Salmon in an Air Fryer
Set the air fryer to 400ºF (200ºC). Arrange seasoned filets of salmon in the air fryer basket and air fry until just cooked through, about 7 to 9 minutes depending on the thickness.
Serving suggestions
While this recipe is great with simple roasted vegetables and grains, it pairs well with these recipes:
Maple Mustard Salmon
Rate this Recipe
Ingredients:
- 2 tablespoons maple syrup
- 1 tablespoon whole grain mustard
- 1 teaspoon Dijon mustard
- 1½ pounds Atlantic salmon, cut into 4 filets
- Kosher salt, as needed
- Freshly ground black pepper, as needed
Instructions:
- In a small bowl whisk together the maple syrup, whole grain mustard and Dijon. Set aside until ready to use.
- Heat oven to 400ºF (200ºC). Arrange salmon filets on a parchment paper lined baking sheet and season with salt and pepper.
- Drizzle with the maple mustard mixture evenly spreading it over the salmon.
- Bake until just cooked through and tender, about 12 minutes. Serve warm with roasted vegetables and grains.
Nutrition:
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So simple and so delicious! This is going to be one of my new go-tos recipes for salmon. I served it with long grain rice and roasted cauliflower.
Thank you for sharing Caroline!! So glad you enjoyed!!
Wow! Made this tonight for dinner with some roasted Brussels sprouts with balsamic glaze and goat cheese crumbles and it was amazing. I also made a side of rice, and it was very very filling! Can’t wait to make again. My mom loved it.
Excellent! I cut everything in half for 2 of us. I wish I had made the whole amount of sauce to drizzle while it cooks plus save out a little at the end, for serving. Next time!
Thank you for sharing Carol!!
The salmon was exquisite, it was soooo good. We cooked some buck wheat and baked carrots. After baking the carrots we put them und a pan with some teriyaki sauce. But I will definately try this also with brussel sprouts. Thanks for the great recipe! It will be a new regular in our kitchen!
Oh what an amazing pairing!! That sounds delicious! So glad you enjoyed! Thank you for sharing!!