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This maple mustard salmon is a great weeknight meal that is ready on the table in about 15 minutes. Made with just five simple ingredients, this salmon is a delicious meal that the whole family will love. This dish is gluten-free, paleo, and whole30 friendly.
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Honestly, for me maple mustard glazed salmon is by far the best way to eat salmon. The sweet maple mustard mixture beautifully complements the salmon.
I like this maple mustard sauce so much that I like to prepare a little more and drizzle it over the filets just before serving. The sauce is so good and versatile, you can use it for almost any of your family’s favorite salads and meals.
This salmon goes well with green beans almondine, roasted root vegetables or sweet potato fries.
Ingredients For Maple Mustard Glazed Salmon
- Atlantic wild salmon – You can use fresh or frozen salmon.
- Maple syrup – if you don’t have maple syrup, you can also substitute it with honey.
- Dijon mustard – the Dijon mustard goes wonderfully with the maple syrup flavor.
- Butter – if you are following a Paleo or Whole30 diet, you can use clarified butter or ghee.
- Garlic cloves – freshly minced or pressed garlic adds so much flavor to the maple mustard sauce.
- Salt and pepper – to taste.
How To Make Maple Mustard Salmon
- Preheat the oven to 400 F and line a baking sheet with parchment paper.
- Combine the Dijon mustard, maple syrup, melted butter (or ghee), and garlic cloves.
- Season both sides of the salmon filets with salt and pepper.
- Brush top of each salmon fillet with the maple-mustard mixture and place on the prepared baking sheet.
- Bake in a preheated oven for about 12 minutes, until the salmon is cooked through and flakes easily.
A quick and easy weeknight meal
And just look at that, beautiful and delectable maple mustard salmon ready in just 15 minutes. While the salmon is baking, you can steam some broccoli, saute some of your favorite vegetables or throw together a quick salad. Good and healthy meals don’t have to be complicated.
How do you know when the maple glazed salmon is cooked?
The salmon is cooked when it turns from a translucent red or dark pink to opaque lighter pink. Check for doneness by taking a sharp knife to the thicker part of the fillet, it should flake easily. If you have an instant-read thermometer, the maple mustard salmon’s internal temperature should register at 145F.
Can you use frozen salmon?
I prefer to use fresh salmon, but you can absolutely use frozen if that’s what you have. Make sure you defrost the salmon thoroughly and pat it dry with a paper towel to remove any excess moisture.
TIPS FROM NELI’S KITCHEN
Easy Baked Salmon Tips
- Cooking times may vary depending on the thickness of your salmon fillets.
- You can make the maple mustard glaze for the salmon ahead of time and keep it covered in the fridge.
- Your salmon fillets should be of equal thickness so that they cook evenly.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven.
More Salmon Recipes
Maple Mustard Glazed Salmon
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Ingredients
- 1 lb Atlantic wild salmon, about 4 filets
- 2 Tablespoon Dijon mustard
- 2 Tablespoon maple syrup
- 2 Tablespoon grass-fed butter, melted (or ghee for Paleo & Whole30)
- 2 large cloves garlic, minced
- salt and pepper
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper.
- In a bowl combine 2 Tbsp dijon mustard, 2 Tbsp maple syrup, 2 Tbsp melted butter, and 2 large minced garlic cloves.
- Season both sides of the salmon filets with salt and pepper.
- Brush top of each salmon filet with maple mustard mixture and place on the prepared baking sheet.
- Bake at 400 F for about 12 minutes, until salmon is cooked through and flakes easily.
Video
Notes
- Cooking times may vary depending on the thickness of your salmon fillets.
- You can make the maple mustard glaze for the salmon ahead of time and keep it covered in the fridge.
- Your salmon fillets should be of equal thickness so that they cook evenly.
- Leftovers can be stored in an airtight container for up to 3 days and reheated in the oven.
This was easy to make and very good.
I’m a WW so I played with the ingredients to manage my PPs – 5 PPs for me. Low points.
I added a green salad – and some cornbread stuffing (6 PPs for me)
My husband finished the stuffing – lol!
This dish was super delicious and quick and easy to prepare. The flavors blended together so nicely.
This Salmon looks wonderful. My whole family is going to love this.