You’re going to love this simple recipe for baked Maple Mustard Salmon Fillets. Stone-ground Dijon mustard and pure maple syrup combine to create a sweet-tangy glaze for tender salmon fillets, seasoned with a bit of salt and cracked black pepper.
Easy Maple Mustard Glazed Salmon
This recipe is straightforward and flexible—great for busy weeknights yet flavorful enough for guests. The mayonnaise in the glaze keeps the salmon extra moist and silky, delivering some richness alongside the sweet maple and sharp mustard.
If you enjoy cooking with kids, this is a fun, hands-on recipe for them to help with: seasoning the fillets, stirring the glaze, and brushing it on. It’s a gentle way to get children interested in cooking and more willing to try seafood.
The combination of mustard and maple works year-round. In spring it feels light and fresh, while the bold flavors are comforting in cooler months. For best flavor and nutrition, I prefer wild-caught salmon, but any good-quality fillets—skin on or off—will work well.
Recipe Ingredients
This dish uses just a few ingredients to deliver big flavor:
- Salmon fillets: Choose fillets of similar size for even cooking. Four 4–6 oz fillets work well.
- Salt & Black Pepper: For seasoning, to taste.
- Dijon mustard: About 2 tablespoons of stone-ground Dijon for texture and tang.
- Mayonnaise: 1–2 tablespoons to add creaminess and help the glaze stick.
- Maple syrup: Pure maple syrup for balance; honey can be substituted for a honey-mustard variation.
- Chopped fresh parsley: Optional, for garnish.
How to Make Maple Mustard Salmon Fillets
These fillets come together quickly and require no special tools. Follow these simple steps for reliable results:
- Preheat oven: Heat oven to 400°F. Line a baking sheet with parchment paper or foil for easy cleanup.
- Season fillets: Arrange salmon on the prepared baking sheet and season with salt and cracked black pepper.
- Make the glaze: Whisk together Dijon mustard, mayonnaise, and maple syrup in a small bowl until smooth.
- Coat the salmon: Brush the glaze evenly over each fillet.
- Bake: Bake 13–16 minutes, depending on thickness, until the fish flakes easily or reaches an internal temperature of about 140°F.
- Finish and serve: Remove from the oven, garnish with chopped parsley, and serve immediately.
Tips for Perfectly Cooked Salmon
Use these small techniques to improve texture and consistency:
- Bring to room temperature: Let fillets sit 15–20 minutes before cooking so they cook evenly.
- Pat dry: Thoroughly dry the fillets before seasoning to help the glaze adhere and to reduce sticking.
- Use a thermometer: An instant-read thermometer ensures you don’t overcook the fish; aim for about 140°F internal temperature.
Serving Suggestions
This salmon pairs well with many sides. Try it with a crisp cucumber salad for refreshment or garlic butter Parmesan rice for something heartier. Steamed or roasted vegetables—green beans, asparagus, or sugar snap peas—make a bright, healthy accompaniment. Plain rice, quinoa, or a simple green salad also work nicely.
How to Store and Reheat Salmon Leftovers
- Refrigerate leftovers in airtight containers or wrapped tightly for up to 3 days.
- Reheat gently in an ovenproof dish at 300°F until just warmed through, about 12–15 minutes, to avoid drying out the fish.
Can I Freeze Cooked Salmon?
- Cooked salmon can be frozen, though the texture may change slightly after thawing. Wrap portions tightly in plastic wrap and foil or use a freezer-safe container. Freeze up to 3 months and thaw overnight in the refrigerator before reheating. Thawed salmon works well in sandwiches, salads, or mixed into casseroles and quiches.
More Seafood Recipes to Try
If you like quick and easy seafood, these recipes offer more ideas to explore.
- Old Bay Roasted Salmon
- Crab Rangoon Wontons
- Creamy Tomato Sauce Tilapia
- Shrimp Nachos
Maple Mustard Salmon Fillets
Ingredients
- 4 (4 to 6 ounces, each) salmon fillets, skin ON or OFF
- 1 teaspoon salt, divided
- ½ teaspoon cracked black pepper, divided
- 2 tablespoons stone ground Dijon mustard
- 2 tablespoons mayonnaise
- 1 tablespoon maple syrup
- chopped fresh parsley, for garnish
Instructions
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Preheat oven to 400˚F.
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Line a baking sheet with parchment paper or foil.
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Place the salmon fillets on the baking sheet and season with salt and pepper, using about 1/4 teaspoon salt per fillet and a crack or two of black pepper. Set aside.
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In a mixing bowl, whisk together the mustard, mayonnaise, and maple syrup until smooth.
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Brush the mustard mixture evenly over the salmon fillets.
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Bake for 13 to 16 minutes, or until cooked through. Cooking time depends on the size and thickness of the fillets. Salmon is done when it flakes easily and reaches an internal temperature of about 140˚F.
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Remove from oven.
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Garnish with parsley and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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