You’re gonna love this easy recipe for baked Maple Mustard Salmon Fillets. The strong, savory flavor of stone ground dijon mustard mingles with pure maple syrup to top our sizzling salmon fillets, lightly sprinkled with salt and pepper.
Easy Maple Mustard Glazed Salmon
This basic recipe is super simple and very flexible. It’s also the most tender salmon you’ll ever taste, thanks to the MAYO! Let’s not forget the juiciness and creaminess that comes with that, too! 🙌
SO, if you’re like me, and you like involving your kids in the kitchen when possible, this is a good time to do it! Children can help season the fillets with pinches of salt, mix up the sauce, and brush it on. (That might also help picky eaters feel encouraged to try fish! 😬)
The flavors in this dish are lovely any time of year, but I especially enjoy the freshness of seafood as springtime approaches. At the same time, the hearty flavors of dijon and maple make the whole house smell wonderful and cozy.
When I look for salmon, I try to go with wild-caught. Wild-caught seafood tends to be the most nutritious, and it also has the best flavor! You can definitely use your favorite brand or type of salmon here, and if you choose to leave the skin on, that will also work!
My family loves honey mustard, so you can bet this maple mustard salmon is a hit. I like how few ingredients you need to get a real punch of flavor.
- Salmon Fillets: Choose fillets that are roughy the same size for the most even cooking. I used four fillets that were 4 ounces each.
- Salt & Pepper: For seasoning the salmon, to taste.
- Dijon Mustard: You’ll need about 2 tablespoons of stone-ground dijon mustard. If you need or want to substitute another type of mustard, go for it.
- Mayonnaise: A tablespoon or two of your favorite mayo adds a nice creamy flavor to the sauce.
- Maple Syrup: I use pure maple syrup for this sauce. If you’d like, you can substitute honey for a honey-mustard sauce, instead of maple-mustard.
- Chopped Fresh Parsley: For garnish.
How to Make Maple Mustard Salmon Fillets
This salmon is so easy to throw together. I really love serving fillets like this on a weeknight, because they’re fast and don’t need fancy equipment or techniques to come out perfect.
- Prepare Oven & Baking Sheet: Preheat the oven to 400˚F. Line a baking sheet with parchment paper or foil for easy cleanup and to prevent sticking.
- Prep Salmon Fillets: Place the salmon fillets on the baking sheet and season each one with salt and pepper.
- Make Sauce & Brush On Salmon: In a mixing bowl, whisk together the mustard, mayonnaise and maple syrup. Brush this mixture over the salmon fillets.
- Bake: Bake for 15 minutes, or until cooked through. Cooking time depends on the size of the fillets. Salmon is cooked through when the fish flakes easily, or when the internal temperature registers at 140˚F.
- Enjoy! Remove the fish from the oven, garnish with parsley, and serve!
Tips for Perfectly Cooked Salmon
Have you tried making salmon in the past, with underwhelming results? If so, you’re definitely not alone. But, don’t let that stop you! These helpful tips will take your salmon from meh to marvelous – trust me!
- Bring the Salmon to Room Temperature: Throwing cold fillets into a hot oven isn’t the best way to get a good, even cooking that’s tender and tasty. Instead, let your fillets sit at room temperature for fifteen to twenty minutes. They’ll come out much better!
- Dry the Fillets: Drying the fillets thoroughly before you season and cook them helps the overall flavor of the fish, and it helps to keep them from sticking to your baking sheet.
- Use a Thermometer: I like to use instant-read thermometers to check my meat. It’s especially useful when making salmon, so that you don’t overcook it. Salmon is done when the internal temperature is 140˚F.
If you’re wondering what to serve with this flavorful entree, stop here! I’ve collected some yummy options to help get you started. Bon appetit!
- Cucumbers: Salmon and cucumber is a classic combination. I like to whip up a batch of this easy Cucumber Salad with Sour Cream Dressing anytime I make a salmon dish.
- Rice: Rice is a simple, wholesome, satisfying side. I love making Garlic Butter Parmesan Rice when I want to jazz it up a little, but plain brown or white rice is great, too!
- Sugar Snap Peas: Add a little more green to your menu with my delicious Roasted Sugar Snap Peas. They’re an easy and healthy veggie that everyone loves!
How to Store and Reheat Salmon Leftovers
- To refrigerate leftovers, wrap them tightly in plastic wrap, food storage bags, or airtight containers. Store for up to 3 days.
- Reheat the salmon in an ovenproof dish and bake at 300˚F, until just heated through, about 12 to 15 minutes.
Can I Freeze Cooked Salmon?
- You can freeze cooked salmon, but keep in mind that the texture may not be quite as appealing once it’s thawed out. I like to freeze salmon and then use the leftovers for sandwiches or in a quiche.
- To freeze, wrap leftover portions in two layers of plastic wrap, or in one layer of plastic wrap followed by a layer of foil. Freeze for up to 3 months.
- Thaw overnight in the fridge before reheating.
Maple Mustard Salmon Fillets
- Preheat oven to 400˚F.
- Line a baking sheet with parchment paper or foil.
- Place the salmon fillets on the baking sheet and season with salt and pepper, using ¼ teaspoon of salt for each fillet and a crack or two of black pepper. Set aside.
- In a mixing bowl whisk together the mustard, mayonnaise, and maple syrup.
- Brush the mustard mixture over the salmon fillets.
- Bake for 13 to 16 minutes, or until cooked through. Cooking time depends on the size and thickness of the fillets. Salmon is cooked through when the fish flakes easily, and when the internal temperature registers at 140˚F. Use an instant read thermometer to check for doneness.
- Remove from oven.
- Garnish with parsley and serve.
More Seafood Recipes to Try
If you need some more quick and easy seafood dishes, be sure to check these out!