Name: Maple Dijon Baked Salmon - Easy Baked Salmon Recipes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 4 salmon fillets (about 6 oz each, fresh or frozen); 3 tbsp Dijon mustard; 2 tbsp pure maple syrup; 1 tbsp olive oil; 2 garlic cloves, minced; 1 tbsp lemon juice; 1 tsp soy sauce; Salt and freshly ground black pepper, to taste; Fresh parsley, chopped (for garnish)

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Baked salmon recipes have always been my go-to when I want something fancy without actually trying that hard. This maple Dijon version takes a simple sockeye salmon recipe baked with pantry staples and turns it into a meal that feels restaurant-level. I love how the tangy mustard, sweet maple, and a squeeze of lemon balance out perfectly. The first time I made this, I remember worrying about overcooking the fish—salmon can be a little dramatic like that. But the glaze keeps it moist, even if you forget to set a timer. And let’s be honest, who hasn’t gotten distracted by scrolling through Salmon Dinner Ideas while the oven does its thing? Guilty. If you’ve been looking for a recipe for baked salmon that works whether you’re using fresh fillets or pulling from your stash of frozen salmon recipes baked, this one’s it. Pair it with roasted veggies, some rice, or even just a big salad. When people ask for Salmon Dinner Recipes that actually make it to the weeknight rotation, this is the one I hand them. It’s forgiving, flavorful, and dare I say—fancy enough for guests, but cozy enough for a Tuesday.

1) Key Takeaways
2) Easy Maple Dijon Baked Salmon Recipe
3) Ingredients for Maple Dijon Baked Salmon
4) How to Make Maple Dijon Baked Salmon
5) Tips for Making Maple Dijon Baked Salmon
6) Making Maple Dijon Baked Salmon Ahead of Time
7) Storing Leftover Maple Dijon Baked Salmon
8) Try these salmon recipes next!
9) Maple Dijon Baked Salmon
10) Nutrition

1) Key Takeaways

This recipe gives salmon a sweet maple and sharp Dijon glaze that makes the fish shine.
It takes less than 30 minutes from start to finish, making it a true weeknight hero.
You can use fresh or frozen salmon, both work beautifully when baked this way.
Pair it with rice, greens, or roasted vegetables to complete the dinner plate.

2) Easy Maple Dijon Baked Salmon Recipe

I’ve cooked salmon in all kinds of ways, but this version always feels like cheating in the best sense. The glaze has that golden mix of sweet and savory that makes each bite pop. When I pull it from the oven, the edges caramelize just enough while the middle stays tender and flaky. The real beauty is how it fits into any night. You want something quick, you’ve got it. You want something that feels like you ordered from a nice place, it does that too.

Baked salmon recipes can sometimes feel repetitive, but this one has a character of its own. The mustard isn’t too sharp, the maple doesn’t weigh it down with sugar, and together they let the fish keep its voice. I’ve served it on quiet Tuesday dinners and on weekends when company came by. Either way, nobody left the table with complaints. In fact, plates usually get cleaned faster than I can sit down.

So when you’re standing at the counter, wondering what to make with that piece of fish you bought, this is the one you’ll want to remember. It doesn’t need anything fancy, it just works. You’ll find yourself making it again, then again, until it becomes that reliable favorite you turn to when the week feels long and the appetite feels big.

3) Ingredients for Maple Dijon Baked Salmon

Salmon Fillets: I usually go with four fillets, about six ounces each. Fresh works if you’ve just been to the market, but frozen salmon does the job just as well once thawed overnight.

Dijon Mustard: This adds the bold kick. Smooth, tangy, and the one thing that keeps the maple from being too sweet. It’s the glue of the glaze.

Maple Syrup: Real maple syrup makes the difference here. It gives sweetness without being cloying and helps create that glossy finish on top of the fish.

Olive Oil: A little drizzle helps everything blend and gives the salmon just the right amount of richness.

Garlic: Two cloves, minced fine. They bring that sharp depth that rounds out the glaze.

Lemon Juice: A tablespoon brightens the whole dish. I squeeze fresh juice because the bottled kind never tastes quite right.

Soy Sauce: Just a splash balances everything and adds a bit of salt without overpowering.

Salt and Pepper: Add to taste. They’re simple, but without them the whole thing would feel flat.

Fresh Parsley: A sprinkle on top at the end. It doesn’t just look nice, it adds that fresh note you notice in the first bite.

4) How to Make Maple Dijon Baked Salmon

Step 1. Heat the oven to 400°F. I like to line the baking sheet with parchment paper because it makes cleanup painless. If you skip that, just brush it with oil.

Step 2. Pat the salmon dry. This helps the glaze stick and keeps the fillets from steaming in their own moisture.

Step 3. Mix the glaze. In a small bowl, whisk Dijon mustard, maple syrup, olive oil, garlic, lemon juice, and soy sauce. Stir until it comes together smooth.

Step 4. Spread the glaze. I brush it thick across each fillet so that the edges caramelize and the center absorbs flavor as it bakes.

Step 5. Sprinkle with salt and pepper. You don’t need much, just enough to wake up the taste.

Step 6. Bake for 12 to 15 minutes. The time depends on how thick your fillets are. The fish should flake easily with a fork but still hold together.

Step 7. Garnish with parsley. Serve while it’s still warm, with sides that soak up the glaze.

5) Tips for Making Maple Dijon Baked Salmon

I’ve learned a few tricks over time that keep this dish reliable. One is to always taste the glaze before spreading it on. Sometimes the mustard feels a bit stronger, sometimes the maple runs lighter. Adjust until the balance feels right. That way, you know it will taste good once baked.

Another thing I always remind myself is not to overbake. Salmon doesn’t forgive long in the oven. It’s better to pull it out a minute early and let the heat inside finish the job. The glaze helps by locking in moisture, but it’s still a delicate fish.

Finally, don’t be afraid to switch up the sides. I’ve paired it with roasted potatoes, wild rice, or just a pile of greens. Every time, it feels like a new meal even though the salmon stays the same.

6) Making Maple Dijon Baked Salmon Ahead of Time

I sometimes mix the glaze the night before and keep it covered in the fridge. That way, when dinner time rolls around, the sauce is ready and all I have to do is brush it on. It saves those extra minutes when you’re juggling other things in the kitchen.

If I want the salmon ready even faster, I place the fillets in a dish and spoon the glaze over them early in the day. They sit in the fridge until it’s time to bake. The flavors soak in a little deeper this way, though you don’t want to leave them more than half a day or the lemon starts to change the texture.

Either method works, and both mean less rushing when you’re already hungry. It makes baked salmon recipes like this one perfect for weeknights where planning ahead just feels easier.

7) Storing Leftover Maple Dijon Baked Salmon

When there are leftovers, I keep them in an airtight container in the fridge. They usually hold for two days without losing much flavor. I find that the salmon tastes good cold over a salad the next day, so reheating isn’t always needed.

If I do reheat, I use a low oven for a few minutes. The microwave works, but it tends to dry the fish. The oven lets the glaze warm slowly and keeps the salmon soft instead of rubbery.

I’ve even flaked cold salmon into a sandwich with greens and a bit of mayo. It turns leftovers into lunch with no effort. That’s why I never mind cooking extra, since I know it won’t go to waste.

8) Try these salmon recipes next!

9) Maple Dijon Baked Salmon