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Kathyhilton

Maple-Mustard Baked Salmon

A simple oven-baked salmon recipe inspired by Canada’s love for fresh salmon and pure maple syrup. The sweet and tangy maple-mustard glaze pairs perfectly with the richness of salmon, making this dish healthy, flavorful, and easy enough for a weeknight or New Year celebration.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 people
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 to 3 fresh salmon fillets about 150–180 g each
  • 2 tablespoons Dijon mustard
  • 2 tablespoons pure Canadian maple syrup
  • 1 clove garlic finely minced
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt adjust to taste
  • 1 teaspoon olive oil
  • For serving optional:
  • Roasted Brussels sprouts
  • Cooked quinoa or brown rice
  • Lemon wedges

Equipment

  • Baking tray or sheet pan
  • Parchment paper or foil
  • Small mixing bowl
  • Spoon or silicone brush
  • Measuring Spoons
  • Oven

Method
 

  1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it with oil.
  2. Make the glaze
  3. In a small bowl, combine Dijon mustard, maple syrup, minced garlic, black pepper, salt, and olive oil. Mix until smooth.
  4. Prepare the salmon
  5. Place the salmon fillets skin-side down on the baking tray. Pat dry with a paper towel to help the glaze stick.
  6. Glaze the salmon
  7. Spoon the maple-mustard mixture evenly over each fillet, spreading it gently across the top.
  8. Bake
  9. Bake for 12 to 15 minutes, depending on thickness, until the salmon flakes easily with a fork.
  10. Optional broil
  11. For a lightly caramelized top, broil for the final 1 to 2 minutes. Watch closely to avoid burning.
  12. Serve
  13. Remove from the oven and rest for 2 minutes. Serve warm with roasted Brussels sprouts or quinoa.

Notes

Notes

  • Use wild-caught Pacific salmon if available for best flavor and nutrition
  • Do not overbake, as salmon dries out quickly
  • Maple syrup should be pure, not pancake syrup
  • This recipe is naturally gluten-free
  • Leftovers keep well refrigerated for up to 2 days