The combination of tangy Dijon mustard and sweet maple syrup creates a glaze so perfectly balanced that it elevates simple salmon fillets into something truly extraordinary. This Mustard-Maple Roasted Salmon is an elegant yet effortless dish where the glaze caramelizes beautifully in the oven, forming a glossy, slightly crispy coating that contrasts wonderfully with the tender, flaky fish underneath. The mustard adds a sophisticated sharpness while the maple syrup brings warmth and depth, creating a sweet-savory harmony that complements the rich, buttery flavor of salmon perfectly. This is the kind of recipe that looks and tastes impressive enough for company but comes together so quickly that you can easily make it on a busy weeknight. Whether you’re trying to eat more fish, need a special dinner that doesn’t require hours of preparation, or simply want a foolproof salmon recipe that delivers restaurant-quality results every time, this mustard-maple combination will become your new favorite way to prepare this nutritious and delicious fish.
Serving Quantity: 4 servings
Cooking Time: 15 minutes (plus 5 minutes prep time)
Nutrition Information (per serving):
- Calories: 340
- Protein: 34g
- Fat: 16g
- Carbohydrates: 14g
- Fiber: 0g
- Sugar: 12g
- Sodium: 420mg
1. Gather Your Ingredients
For the salmon:
- Four 6-ounce salmon fillets, skin-on or skinless
- One tablespoon olive oil
- Half teaspoon salt
- Quarter teaspoon black pepper
For the mustard-maple glaze:
- Quarter cup pure maple syrup (not pancake syrup)
- Three tablespoons Dijon mustard
- Two tablespoons whole grain mustard
- One tablespoon soy sauce or tamari
- Two garlic cloves, minced
- One tablespoon fresh lemon juice
- One teaspoon fresh ginger, grated (optional)
- Quarter teaspoon red pepper flakes (optional)
For garnish:
- Two tablespoons fresh parsley, chopped
- One tablespoon fresh dill, chopped (optional)
- Lemon wedges for serving
- Sesame seeds, toasted (optional)
2. Prepare the Salmon
Remove the salmon fillets from the refrigerator about 15 minutes before cooking to bring them closer to room temperature, which ensures more even cooking. Pat the fillets completely dry with paper towels on all sides. This step is crucial because any moisture on the surface will prevent proper browning and cause the glaze to slide off. Check the salmon for pin bones by running your fingers along the flesh. If you feel any, use clean tweezers or needle-nose pliers to pull them out at an angle. Season both sides of each fillet with salt and black pepper. If using skin-on salmon, make sure to season the skin side as well.
3. Make the Mustard-Maple Glaze
In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, soy sauce, minced garlic, lemon juice, grated ginger if using, and red pepper flakes if you like a bit of heat. Whisk vigorously for about 30 seconds until the mixture is completely smooth and emulsified. The glaze should be thick enough to coat the back of a spoon but still pourable. Taste the glaze and adjust if needed. If it’s too sweet, add a bit more mustard or lemon juice. If it’s too tangy, add a touch more maple syrup. Set aside half of the glaze in a separate small bowl for serving, and use the other half for coating the salmon before roasting.
4. Prepare the Baking Sheet
Preheat your oven to 400 degrees Fahrenheit and position the rack in the upper third of the oven. This higher positioning helps the glaze caramelize beautifully. Line a rimmed baking sheet with parchment paper or aluminum foil for easy cleanup. If using foil, lightly grease it with cooking spray or brush with oil to prevent sticking. Place a wire rack on top of the lined baking sheet if you have one. The rack allows hot air to circulate around the salmon for more even cooking and helps the bottom stay less soggy. If you don’t have a rack, you can roast the salmon directly on the parchment-lined pan.
5. Apply the Glaze
Brush the olive oil lightly over the prepared baking surface or rack where the salmon will sit. Place the seasoned salmon fillets skin-side down if using skin-on salmon, spacing them at least 2 inches apart. Using a pastry brush or the back of a spoon, generously coat the top and sides of each salmon fillet with the glaze, using about half of your reserved glazing portion. Don’t worry about being too precise. A thick, even coating is what you want. The glaze should completely cover the visible flesh of the salmon. Make sure to get the glaze into any natural crevices in the fish.
6. Roast the Salmon
Place the baking sheet in the preheated oven on the upper rack. Roast the salmon for 10 to 12 minutes for fillets that are about 1 inch thick at the thickest part. The exact time depends on the thickness of your fillets and your preferred doneness. For medium doneness with a slightly translucent center, aim for 10 minutes. For fully cooked salmon that’s opaque throughout, go for 12 to 14 minutes. The salmon is done when it flakes easily with a fork and reaches an internal temperature of 125 degrees Fahrenheit for medium or 145 degrees for well-done. The glaze should be bubbling and caramelized, forming a beautiful glossy coating.
7. Optional Broil for Extra Caramelization
If you want an even more caramelized, slightly crispy top, turn on the broiler during the last 2 minutes of cooking. Watch very carefully during this time as the sugars in the maple syrup can burn quickly under the intense heat of the broiler. The glaze should turn a deeper amber color and develop some darker, slightly charred spots that add wonderful flavor. If the glaze starts to blacken rather than caramelize, immediately remove the salmon from the oven. This broiling step is optional but adds an extra layer of texture and concentrated flavor.
8. Rest the Salmon
Remove the baking sheet from the oven and let the salmon rest for 3 to 5 minutes. This brief resting period allows the juices to redistribute throughout the fish and makes it easier to transfer without falling apart. The salmon will continue cooking slightly from residual heat during this time, so keep that in mind when judging doneness. If you cooked the salmon with the skin on and want to remove it before serving, use a thin spatula to gently slide between the flesh and skin. The skin should release easily, leaving you with perfectly glazed, skinless salmon.
9. Glaze Again and Garnish
Just before serving, brush or spoon a bit of the reserved fresh glaze over each salmon fillet. This second application adds extra flavor and creates an even more beautiful, glossy appearance. The fresh glaze also hasn’t been heated, so it retains more of that bright mustard and maple flavor. Sprinkle the chopped fresh parsley and dill if using over the top of each fillet. The fresh herbs add color and a bright, herbaceous note that cuts through the richness. If desired, sprinkle with toasted sesame seeds for extra texture and visual appeal.
10. Serve Immediately
Transfer each salmon fillet carefully to individual serving plates using a wide spatula. Arrange lemon wedges alongside each serving so guests can squeeze fresh lemon juice over their portion, which brightens all the flavors and adds acidity that balances the sweet glaze. Serve immediately while the salmon is hot and the glaze is at its most flavorful. This salmon pairs beautifully with roasted vegetables like asparagus, Brussels sprouts, or green beans, steamed rice, quinoa, mashed potatoes, or a simple green salad. The leftovers, if you have any, are excellent cold or gently reheated and flaked into salads or grain bowls.
Tips for Perfect Results
- Use pure maple syrup, not pancake syrup or maple-flavored syrup. Real maple syrup has a complex, nuanced flavor that’s essential to this recipe. Pancake syrup is mostly corn syrup and will taste artificial.
- Pat the salmon completely dry before seasoning. Moisture on the surface prevents browning and causes the glaze to become watery and slide off.
- Don’t overcook salmon. It continues cooking after you remove it from the oven, so slightly underdone is better than overdone. Salmon is best when still slightly translucent in the very center.
- Thicker fillets are better for roasting as they’re less likely to overcook. Look for fillets that are at least 1 inch thick at the thickest part.
- Reserve some of the glaze before it touches raw fish. Never brush cooked fish with glaze that has been in contact with raw salmon, as this can cause food safety issues.
- Line your baking sheet with parchment or foil for easy cleanup. The glaze can drip and caramelize on the pan, becoming very difficult to clean if you skip this step.
- Check salmon doneness early rather than late. You can always cook it longer, but you can’t undo overcooked fish. Start checking at 8 minutes for thin fillets.
- For crispier skin on skin-on salmon, place the fillets skin-side up for the last 2 to 3 minutes of cooking. The direct heat will crisp the skin while the flesh stays moist.
- Adjust the glaze sweetness to your preference. If you find it too sweet, increase the mustard and add a bit more lemon juice. If too tangy, add another tablespoon of maple syrup.
- Store leftover cooked salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 275-degree oven for 8 to 10 minutes, or enjoy cold flaked over salads. The salmon is also delicious mixed into pasta, added to omelets, or served on bagels with cream cheese for a luxurious breakfast.
