Easy Maple Dijon Salmon Recipe – Perfect Oven Baked Dinner

Posted on November 21, 2025

Introduction

Let me tell you about the time I discovered the magic of maple and Dijon mustard together. It was a last-minute dinner experiment on a Wednesday night. I had a salmon filet in the fridge, a jar of Dijon mustard I barely touched, and a bottle of maple syrup from a weekend pancake session. I thought, why not? A little sweet, a little tangy—what’s the worst that could happen?

Well, spoiler alert: it turned out to be the best thing that could happen. This recipe has been a staple in my house ever since. It’s perfect for picky eaters, elegant enough for dinner parties, and ridiculously easy to make. Trust me, if you’re looking for a quick, flavorful dinner that feels fancy but requires minimal effort, this oven-baked maple Dijon salmon is it. Let’s dive in!

Why You’ll Love This Recipe

Okay, let me tell you why this recipe is a total game-changer for salmon lovers (and even those who aren’t sure about salmon yet). Here’s why I can’t stop making it:

Sweet & Tangy Perfection: The combination of maple syrup and Dijon mustard is iconic—sweet, tangy, and a little savory all at once.
Ready in 20 Minutes: From prep to plate, this recipe is done in no time. Perfect for busy weeknights when you want something homemade but don’t want to spend hours cooking.
Healthy & Delicious: Salmon is packed with omega-3s, and this recipe uses simple ingredients that won’t weigh you down.
No Fancy Tools Needed: All you need is an oven, a baking dish, and a whisk. Minimal cleanup, minimal stress!

This is the kind of dish that makes you feel like a kitchen rockstar without breaking a sweat. It’s also super versatile, so you can pair it with anything from roasted veggies to a crisp salad. Comfort food that’s good for you? Yes, please!

What Ingredients You’ll Need

The beauty of this recipe is how simple the ingredient list is. You probably have most of these in your kitchen already:

Salmon Filets: Use fresh or frozen (thawed) salmon. I prefer skin-on for extra flavor and crispiness.
Maple Syrup: Go for real maple syrup—not the pancake syrup. Trust me, the flavor difference is huge.
Dijon Mustard: Smooth and tangy, Dijon mustard is the perfect complement to the sweetness of maple syrup.
Olive Oil: Adds richness and helps the glaze stick to the salmon.
Garlic Powder: Just a pinch for depth and a hint of savory goodness.
Salt & Pepper: Essential for seasoning—don’t skip these!

And that’s it! Six simple ingredients come together to create something magical. If you’re feeling extra fancy, you can sprinkle some fresh parsley or thyme on top after baking, but it’s totally optional.

Equipment Needed

You don’t need much to make this recipe happen. Here’s all you need:

Baking Dish or Sheet Pan: I use a glass baking dish, but a sheet pan lined with parchment paper works just as well.
Small Bowl: For mixing the glaze.
Whisk or Fork: To combine the ingredients for the glaze.
Brush or Spoon: To coat the salmon evenly with the glaze.

That’s it! Simple tools for a simple, delicious recipe.

How to Make It: Step-by-Step

Alright, let’s get to the good stuff—how to make this salmon! Follow these steps, and you’ll be enjoying a sweet and tangy dinner in no time:

Preheat Your Oven (5 minutes): Set your oven to 400°F (200°C). While it’s heating up, line your baking dish or sheet pan with parchment paper or give it a light coat of olive oil.
Make the Glaze (2 minutes): In a small bowl, whisk together 3 tablespoons of maple syrup, 2 tablespoons of Dijon mustard, 1 tablespoon of olive oil, ½ teaspoon of garlic powder, and a pinch of salt and pepper. It should look smooth and glossy.
Prep the Salmon (2 minutes): Pat your salmon filets dry with a paper towel and place them skin-side down in the baking dish.
Brush on the Glaze (2 minutes): Use a brush or spoon to generously coat each filet with the maple Dijon glaze. Make sure to cover the entire top surface for maximum flavor.
Bake the Salmon (12-15 minutes): Pop the dish into the preheated oven and bake for 12-15 minutes, depending on the thickness of your filets. The salmon is done when it flakes easily with a fork and turns a light pink inside.

That’s it! You’ve just made an amazing dinner in under 20 minutes.

My Best Tips & Techniques

Here’s what I’ve learned after making this recipe more times than I can count:

Don’t Overcook the Salmon: Salmon cooks quickly, so keep an eye on it. A good rule of thumb is 10 minutes per inch of thickness at 400°F.
Use Room Temperature Salmon: Take your salmon out of the fridge 15-20 minutes before cooking for even baking.
Blend the Glaze Well: Take the time to whisk the glaze until it’s smooth and combined. You don’t want pockets of mustard or syrup—it should be silky.
Experiment with Add-Ons: Add a sprinkle of smoked paprika or a dash of cayenne for a spicy kick. You can also top with crushed pecans for a little crunch.

These little tricks make a big difference, and they’re all super easy to incorporate. You’ll thank me later!

Ways to Mix It Up

Once you’ve mastered the basic recipe, try these fun variations to keep things exciting:

Spicy Maple Dijon Salmon: Add ½ teaspoon of chili flakes or cayenne pepper to the glaze for a sweet-and-spicy combo.
Herb-Crusted Salmon: Mix 1 tablespoon of chopped fresh parsley, thyme, or dill into the glaze for an herby twist.
Nutty Maple Dijon Salmon: Sprinkle crushed pecans or almonds on top before baking for added crunch.
Honey Dijon Version: Swap the maple syrup for honey for a slightly different sweetness profile.

Feel free to get creative! This recipe is forgiving and works well with lots of tweaks.

Serving Ideas & Storage

Serving Suggestions:

Side Dishes: Pair with roasted asparagus, garlic mashed potatoes, or a simple arugula salad.
Fancy Touch: Serve on a bed of wild rice or quinoa with a drizzle of extra glaze.
Leftovers: Flake the salmon and toss it into a salad or pasta for an easy lunch the next day.

Storage Instructions:

Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the microwave for 30 seconds or enjoy cold.
Freezer: Wrap individual salmon filets in plastic wrap, then store in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.

Nutritional Info & Health Benefits

Here’s why this recipe is not just delicious but also good for you:

Nutritional Info (per serving)	Amount
Calories	~320
Protein	28g
Carbs	10g
Fat	20g

Health Highlights: This dish is rich in omega-3 fatty acids, which are great for heart health and brain function. The maple syrup offers a touch of natural sweetness without refined sugars, and the garlic powder adds antioxidant benefits. Plus, Dijon mustard is low-calorie but big on flavor!

Final Thoughts

So, there you have it—my go-to recipe for oven-baked maple Dijon salmon! It’s sweet, tangy, and ridiculously easy to make. Whether you’re cooking for yourself or impressing guests, this dish will never let you down.

I hope you love it as much as my family does. Make it your own by trying some of the variations or pairing it with your favorite sides. And don’t forget to share your results—I genuinely love seeing how others put their spin on my recipes!

Happy cooking, and here’s to your kitchen smelling absolutely amazing tonight!

FAQs

Q: Can I use frozen salmon for this recipe?

A: Absolutely! Just make sure to thaw it completely and pat it dry before adding the glaze.

Q: Can I use honey instead of maple syrup?

A: Yes! Honey works beautifully as a substitute for maple syrup. It’s slightly thicker, so you might need to thin it with a teaspoon of water.

Q: How do I know when the salmon is done?

A: The salmon is done when it flakes easily with a fork and turns a light pink inside. It usually takes about 12-15 minutes at 400°F (200°C).

Q: Can I make this on the grill?

A: Definitely! Grill the salmon on a medium-high heat for about 8-10 minutes, brushing the glaze on as it cooks.

Q: What if I don’t have Dijon mustard?

A: You can use yellow mustard, though the flavor will be a little different. I’d recommend adding a tiny splash of white vinegar to mimic Dijon’s tanginess.

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