This Maple Mustard Glazed Salmon transforms with just a few simple ingredients into a standout dish! It’s a healthy, flavorful meal featuring salmon coated in a sweet and tangy maple syrup and grainy mustard glaze!
This dish is not only incredibly easy and ready in just 20 minutes, but the flavors are outstanding. The mustard brings a subtle heat, perfectly balanced by the rich sweetness of maple syrup!
If you love quick & easy meals, than you're going to absolutely love my Cheesy & Creamy Broccoli Pasta, Honey Soy Garlic Chicken Wings & Smash Burger Tacos!
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Ingredients
- Wild-Caught Salmon Fillet
- Unsalted Butter, Melted
- Grainy Dijon Mustard
- Soy Sauce
- Pure Maple Syrup
- Garlic, Minced
- Grape Or Cherry Tomatoes
- Lemons, Halved
- Olive Oil, For Drizzling
- Salt, To Taste
See recipe card for quantities!
Instructions
Make the simple marinade, mix well.
Add salmon to baking tray & bake.
Squeeze lemon on top & plate.
Serve warm & enjoy!
- Preheat the oven: Set your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
- Prepare the marinade: In a small bowl, whisk together the melted butter, Dijon mustard, soy sauce, maple syrup, and minced garlic until well combined.
- Season the salmon: Place the salmon fillet in the prepared baking dish. Sprinkle it with a pinch of salt to taste.
- Baste the salmon: Generously brush the maple mustard mixture over the entire salmon fillet, making sure it's fully coated.
- Add tomatoes and lemons: Scatter the grape or cherry tomatoes around the salmon. Place the halved lemons in the dish, cut-side up, for roasting.
- Bake: Transfer the dish to the oven and bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The tomatoes should begin to burst, releasing their juices.
- Finish: Once done, remove from the oven. For an extra layer of flavor, squeeze the roasted lemons over the salmon before serving.
- Serve: Pair with your favorite side dish, like roasted vegetables, rice, or a light salad. Enjoy!
Substitutions
- Wild-Caught Salmon Fillet: Arctic Char, Steelhead Trout, or Mahi-Mahi
- Unsalted Butter, Melted: Olive Oil, Ghee, or Coconut Oil
- Grainy Dijon Mustard: Whole Grain Mustard, Spicy Brown Mustard, or Yellow Mustard
- Soy Sauce: Tamari (Gluten-Free), Coconut Aminos, or Worcestershire Sauce
- Pure Maple Syrup: Honey, Agave Syrup, or Brown Sugar
- Garlic: Garlic Powder, Shallots, or Ginger
- Grape or Cherry Tomatoes: Sun-Dried Tomatoes, Roma Tomatoes (Chopped), or Bell Peppers
- Lemons: Limes, Oranges, or Vinegar (Splash of White or Apple Cider)
- Olive Oil: Avocado Oil, Canola Oil, or Sesame Oil
Equipment
Medium sized bowl, for marinade
Baking Dish, for baking the salmon
Storage
Store leftover salmon in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warmed through, or microwave on low to avoid drying out. Tomatoes can also be stored together, but they may soften further during reheating.
3 Top Tips for Success!
- Use Fresh, Quality Salmon: Opt for wild-caught to enhance flavor and texture.
- Don’t Overcook: Bake just until the salmon flakes easily with a fork to retain moisture.
- Roast the Lemons: Squeeze the roasted lemons over the salmon for an extra burst of bright, caramelized flavor.
FAQs
Yes! Thaw the salmon completely in the fridge overnight before using. Pat it dry to remove excess moisture before baking.
Pair it with roasted vegetables, quinoa, rice, or a light green salad for a balanced meal.
You can prepare the mustard marinade ahead of time and store it in the fridge. However, it's best to bake the salmon fresh to maintain its texture.
Related
Looking for other quick recipes like this? Try these:
Pairing
These are my favorite desserts to serve with maple mustard salmon:
Maple Mustard Salmon Recipe
Ingredients
Equipment
Method
- Preheat the oven: Set your oven to 400°F (200°C) and lightly grease a baking dish with olive oil.
- Prepare the sauce: In a small bowl, whisk together the melted butter, Dijon mustard, soy sauce, maple syrup, and minced garlic until well combined.
- Season the salmon: Place the salmon fillet in the prepared baking dish. Sprinkle it with a pinch of salt to taste.
- Baste the salmon: Generously brush the maple mustard mixture over the entire salmon fillet, making sure it's fully coated.
- Add tomatoes and lemons: Scatter the grape or cherry tomatoes around the salmon. Place the halved lemons in the dish, cut-side up, for roasting.
- Bake: Transfer the dish to the oven and bake for 18-20 minutes, or until the salmon is cooked through and flakes easily with a fork. The tomatoes should begin to burst, releasing their juices.
- Finish: Once done, remove from the oven. For an extra layer of flavor, squeeze the roasted lemons over the salmon before serving.
- Serve: Pair with your favorite side dish, like roasted vegetables, rice, or a light salad. Enjoy!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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