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Maple Dijon Salmon

Maple Dijon salmon bakes in a sweet-tangy maple mustard glaze that caramelizes beautifully for tender, flaky fillets. Ready in about 30 minutes, with oven-baked salmon cooked to 145°F and finished with fresh parsley and lemon.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

salmon fillets
  • 4 salmon fillets 6 oz each
  • 0.25 cup olive oil
  • 0.25 cup pure maple syrup
  • 2 tbsp Dijon mustard
  • 2 clove garlic minced
  • 1 tbsp soy sauce
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh thyme chopped
  • 0.5 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp fresh parsley chopped
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Prep and glaze
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper or lightly grease a baking dish, using a clear, even baking surface.
  2. Pat the salmon fillets dry, place them skin-side down on the baking sheet, and drizzle with the olive oil to help the glaze caramelize.
  3. Whisk together the pure maple syrup, Dijon mustard, minced garlic, soy sauce, fresh lemon juice, chopped thyme, smoked paprika, salt, and black pepper until smooth.
  4. Brush the maple Dijon glaze generously over each salmon fillet, reserving a small amount for a second coating.
Bake and finish
  1. Bake at 400°F for 12–15 minutes, brushing with the remaining glaze halfway through so the surface turns glossy and caramelized.
  2. Check doneness: cook until the salmon flakes easily with a fork and reaches an internal temperature of 145°F for tender, moist results.
  3. Sprinkle the chopped fresh parsley over the salmon and serve immediately with lemon wedges for bright finishing flavor.

Notes

For best glaze coverage, brush in two passes (initial coat, then halfway) so more caramelized surface forms. Refrigerate leftovers in an airtight container up to 3 days; reheat gently at 300°F until warmed through (avoid overcooking). Freezing is not recommended for the best texture. For a lower-sugar option, use a sugar-free maple syrup substitute in the glaze (same amount) to keep the sweet-tangy flavor.