Recipe Overview
Why you’ll love it: This flavorful and easy baked salmon recipe needs only 5 ingredients and bakes up quickly. Perfect for busy weeknights!
How long it takes: 30 minutes.
Equipment you’ll need: A baking sheet (plus parchment paper for easy clean-up!)
Servings: 4
Maple Mustard Glazed Salmon
This sweet and spicy baked salmon with maple mustard glaze is my mom’s signature way to prep salmon. It’s the best baked salmon recipe and always tastes amazing! Ben loves my orange glazed salmon and this slow roasted salmon, but there’s always a place in my heart and at my table for this version. It’s so, so, so tasty.
Neither my mom or I typically prepare this with a recipe (a little of this, a little of that) but I’ve included all the necessary details for you. This is a very forgiving salmon dinner, so even if you’re not too familiar with cooking fish, it will still come out great on any given weeknight.
About This Baked Salmon Recipe
Easy ingredients. Five, to be exact. That’s all you need to make this delicious and healthy baked salmon smothered in mom’s delectable maple mustard glaze.
Diet-friendly. This recipe is gluten-free, paleo, and grain-free. If you care about any of those things. It’s also just plain delicious.
Approachable. Not everyone is comfortable with the idea of cooking fish, but I promise, with easy salmon dinners like this one, you’ll be cooking with confidence. This maple salmon is quick and super straightforward, with a big flavor payoff!
Flavorful. Did I mention flavor? Maple mustard brings together sweetness and a hint of heat, and caramelizes all over a buttery, flaky salmon filet. Every bite tastes better than the last.
Ingredient Notes
Below is a short overview of what you’ll need to make this family-favorite maple mustard salmon. Be sure to scroll to the printable recipe card for the full amounts and recipe details.
- Salmon: You can make this recipe using fresh or frozen salmon, whole or cut into filets. If you’re using frozen, remember to thaw them in the fridge beforehand, and pat the salmon dry with paper towels.
- Mustard: My favorite mustard to use in this glaze is coarse Dijon mustard, also called country-style. Feel free to use any type of mustard you prefer depending on how hot you like it.
- Maple Syrup: Trust me when I say: you want the real deal. The glaze depends on the flavor, so real maple syrup is a must!
- Olive Oil and Seasoning: Olive oil helps the glaze adhere to the salmon and also crisps up the outside nice and golden while it bakes. Salt and pepper, plus a pinch of paprika enhances the flavors of the fish.
How to Make Baked Salmon
It’s seriously so easy, you guys! You can have this delicious maple salmon ready to go in the time it takes to preheat your oven (to 400ºF, speaking of). Here’s how to make it:
Prep the salmon. First off, I like to give my salmon a quick rinse under cold water to freshen it up a little and rinse off any loose scales. After, pat the filet dry and place it skin side down on a baking sheet.
Make the glaze. Next, combine the glaze ingredients in a bowl, and spoon half of the mixture over the salmon. Now, all that’s left to do is to throw your salmon in the oven and bake it!
Bake. Bake the salmon at 400ºF for 15 minutes, then take it out and pour over the rest of the glaze. Return the salmon to the oven and let it bake for another 5-10 minutes, until cooked and flaky. Serve right away with your favorite sides! See below for ideas.
How to Tell When Salmon Is Done
The easiest way to check is with an instant read thermometer inserted into the thickest part of the filet. The recommended internal temperature for cooked salmon is 145°F. The inside of the salmon will look opaque and flake easily when it’s done.Tips for Perfect Salmon
Cooking fish is actually such a quick, seamless process once you’ve given it a try. Keep these final tips in mind for the best baked maple salmon:
Check the salmon for bones. Most of the time, small pin bones are removed from salmon filets before they’re sold. However, it’s always a good idea to run your finger along the filet to check for any strays. If needed, use a set of tweezers to pluck them out.
If you are baking less salmon, I recommend halving the glaze ingredients and reducing the cook time.
For easy clean-up, line the pan with parchment paper.
Leave the skin on. It’s easy enough to trim it away from the fish after it’s baked. It also makes prep that much easier and less messy.
Don’t overbake. Salmon that’s spent too much time in a hot oven will become dry. Salmon that’s thoroughly cooked will be easy to flake with a fork, with opaque pink coloring.
Recipe Variations
It’s easy to customize this baked salmon to suit your tastes. Try these ideas:
- Add a little more maple syrup if you like things sweeter. Add a little more mustard if you want it a little more mustardy.
- If you like it a little spicy, use hot mustard or try adding a pinch of cayenne to the mix.
- Make salmon bites instead. It’s a quick and easy stovetop variation that you can make in minutes! Simply sub in this easy maple mustard glaze as the dressing.
- Add a crust. Really amp up the yum factor and bake your maple mustard salmon filet with a crunchy, buttery topping, like the one in this almond crusted salmon recipe.
- Try another glaze. You can bake this salmon with another glaze, depending on the flavors you prefer. Make soy glazed salmon, BBQ salmon, or even this lemon salmon with dill.
- If you haven’t noticed, I love the maple mustard combination. If fish isn’t your thing, try out my slow cooker maple Dijon ham (also only five ingredients!) or this autumn quinoa salad with maple mustard vinaigrette. We also love maple cranberry chicken breasts.
Serving Ideas
We love salmon served with a side of white rice and roasted vegetables, and you can really pair this fish with any sides that you’d like. Whip up a quick stir fry on the stovetop, or serve salmon with roasted broccoli for a satisfying dinner.
You can even turn this into a sheet pan dinner and roast vegetables with similar baking times right alongside your salmon (make salmon with baby potatoes and asparagus!)
Salmon is always at its best when served fresh, but if you have any leftovers, make sure to refrigerate them promptly.
Fridge: Store your salmon covered, airtight in the fridge for up to 3 to 4 days. Reheat salmon in the microwave or on the stovetop until hot throughout.
Freezer: To freeze leftover salmon, wrap it tightly in plastic wrap and place the salmon into an airtight freezer bag. Thaw salmon overnight in the fridge before reheating.
More Easy Salmon Recipes
Baked Salmon with Maple Mustard Glaze
Ingredients
- 2 pounds salmon, rinsed and patted dry with paper towels
- 2 tablespoons coarse (country style) Dijon mustard
- 2 tablespoons real maple syrup
- 1 teaspoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
Instructions
- Preheat oven to 400ºF. If desired, line a baking sheet with parchment paper for easy clean up.
- Place salmon on prepared baking sheet. In a small bowl, combine mustard, maple syrup, olive oil, salt, paprika, and pepper. Spoon about half of this mixture over the salmon in an even layer.2 pounds salmon, rinsed and patted dry with paper towels, 2 tablespoons coarse (country style) Dijon mustard, 2 tablespoons real maple syrup, 1 teaspoon olive oil, 1 teaspoon kosher salt, ½ teaspoon paprika, ½ teaspoon ground black pepper
- Bake for 15 minutes. Remove from oven and spoon on the rest of the maple mustard mixture.
- Return to oven and bake for an additional 5 to 10 minutes or until an instant read thermometer reads 145ºF and fish flakes easily with a fork. (An internal temperature of 145ºF is my personal preference for salmon, but feel free to cook it to whatever temperature you like!). Enjoy immediately!
Notes
- Serving notes: This is a very generous serving of salmon (8 oz). You could easily stretch this recipe to serve 8 (4 oz. servings) if you had side dishes to go with it.
- Glaze: This maple mustard glaze will be enough for up to 3 pounds of meat. If you are only making a pound of salmon, I’d recommend halving all the glaze ingredients.
- Photo note: I baked my salmon on parchment paper and then transferred to the pan for the photographs.
- Using frozen salmon: This recipe will work with fresh or frozen salmon filets. Make sure to defrost frozen salmon completely, and pat it dry before you start.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
We loved the salmon made this way.
I usually grill salmon in the oven and I was hesitant to do it any other way.
We had a large piece of salmon so we decided to cut it and try both ways, old and new. We never even got to the usual past recipe.
So glad you liked it! Thank you for leaving a review!
one of my favourite salmon recipes – tastes so good! thank you!
So glad to hear it! Thank you for leaving a review!