Maple Dijon Glazed Salmon
This maple dijon salmon is one of those magical recipes where the effort to deliciousness ratio is completely off the charts. Four simple ingredients come together to create a glaze that caramelizes beautifully in the oven, giving you restaurant-quality salmon with almost no work.
The combination of sweet maple syrup and tangy dijon mustard is absolutely perfect on rich salmon. The glaze gets sticky and slightly charred around the edges, which is exactly what you want. My kids who claim not to like fish will devour this every single time.
I usually serve this with roasted vegetables and rice, but it is also amazing over a big salad or with some crusty bread to mop up any extra glaze left on the plate.
Ingredients
- 4 salmon fillets (6 oz each)
- 3 tablespoons pure maple syrup
- 2 tablespoons dijon mustard
- 1 tablespoon soy sauce
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- 1
Make the Glaze
Preheat oven to 400 degrees F. In a small bowl, whisk together the maple syrup, dijon mustard, soy sauce, and minced garlic until smooth and well combined. Set aside.
- 2
Prep the Salmon
Line a baking sheet with foil and brush with olive oil. Pat salmon fillets dry with paper towels and place on the prepared baking sheet, skin side down if skin-on. Season lightly with salt and pepper.
- 3
Glaze and Bake
Brush the maple dijon glaze generously over the top and sides of each salmon fillet, reserving about a tablespoon for later. Bake for 12-15 minutes until salmon is cooked through and the glaze is caramelized.
- 4
Finish and Serve
For extra caramelization, broil for 1-2 minutes watching carefully to prevent burning. Brush with remaining glaze, garnish with fresh parsley, and serve immediately.
Bella's Tips
- Use real maple syrup. Pancake syrup does not caramelize the same way.
- Do not overcook. Salmon should be slightly translucent in the center.
- Watch the broiler. The glaze can go from caramelized to burnt quickly.
- Room temperature salmon. Take it out of the fridge 15 minutes before cooking.
- Double the glaze. Make extra for drizzling at the table.
Nutrition Facts
Per serving