Maple Dijon Salmon: 20-Minute Weeknight Dinner
By Ethan Parker
Prep
5 min
Cook
15 min
Total
20 min
Servings
4
Level
Easy
You need 20 minutes and a baking sheet to make this maple Dijon salmon dish. The glaze is sweet and tangy, and the salmon flakes easily with a fork. I often serve this dish for dinner when I'm short on time. Using parchment paper on the baking sheet can help prevent the loss of syrup and other glaze ingredients. Maple syrup is sticky.
I bake salmon fillets on a parchment-lined baking sheet, leaving room between fillets. I pat the salmon fillets dry before seasoning them. Patting them dry helps the glaze stick and brown better. I recommend using low-sodium soy sauce. Freshly minced garlic provides more flavor than bottled garlic. Pure maple syrup makes the glaze more maple flavored and less like syrup used on pancakes.
Start testing at 12 minutes. Cooking times of 12 to 15 minutes are suitable for fish fillets an inch thick. I suggest testing the doneness of fish fillets by inserting a fork into a fillet; the fillet is done when the meat is opaque and easily separates. Other options include broiling fish fillets to add a caramelized, sweet topping. Maple syrup can burn during broiling.
After cooking, I let the fillets rest for a few minutes before serving so they cool and the glaze sets properly. I like how the glaze turns out on the fillets. You can add heat to the glaze with red pepper flakes. For a crunchy texture, use whole-grain Dijon mustard in the glaze.
What makes this special
- Twenty minutes is enough time to make other dishes to serve with the fish. You can prepare the fish while the glaze cooks.
- One baking sheet lined with parchment will catch sticky drips. One baking sheet lined with parchment will save you cleanup time after a quick meal.
- Five main ingredients are included in the menu to reduce the variety of food items purchased. Other ingredients on the menu are typical items stored in a pantry.
- Skin-on and skinless fillets are both good options. You can buy either type at the market.
- Low-sodium soy sauce can be used to modify the saltiness of the maple mustard sauce.
- Optional broiling time of 1 to 2 minutes can be used to form bubbles on the top of the dish if desired.
- Four fillets feed four people and can be cooked without a skillet or other cooking utensils.
Ingredients
- •4 fillets salmon fillets (6 oz each, about 1-inch thick, skin-on or skinless)
- •¼ cup pure maple syrup (not pancake syrup)
- •3 tbsp Dijon mustard
- •1 tbsp low-sodium soy sauce
- •2 cloves garlic (minced)
- •½ tsp black pepper (freshly ground)
- •¼ tsp salt
Instructions
- 1
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Pat the salmon fillets completely dry with a paper towel, then season both sides with salt and pepper.
- 3
Whisk the maple syrup, Dijon mustard, low-sodium soy sauce, and minced garlic in a small bowl until smooth.
- 4
Set the salmon fillets on the prepared baking sheet.
- 5
Spoon about three-quarters of the glaze over the fillets, spreading it evenly.
- 6
Bake for 12-15 minutes, until the salmon flakes easily with a fork and reaches 145°F internally.
- 7
For a more caramelized top, spoon the remaining glaze over the salmon and broil for 1-2 minutes, watching carefully to prevent burning.
- 8
Let the salmon rest for a few minutes before serving.
FAQ
Nutrition (per serving)
Calories
395
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