Name: Quick Maple-Glazed Baked Salmon
Cook time: 20 min
Total time: 20 min
Yield: 4 Servings
Cuisine: American
Ingredients: 4 Atlantic salmon fillets; 0.5 tsp salt; black pepper; 2 tablespoons maple syrup; 2 tablespoons Dijon mustard; 1 lemon

From the Cook

1/2

Quick Maple-Glazed Baked Salmon

OnlineCook Verified

Ingredients

Warning0 allergens identified

Instructions

Preheat the oven to 400°F.

Line a baking sheet with parchment paper.

Place the salmon fillets skin side down on the baking sheet, and gently pat with a paper towel. Sprinkle the top of the salmon with the salt and black pepper.

Place the maple syrup and Dijon mustard in a small mixing bowl. Whisk to thoroughly combine.

Spoon about 1 tablespoon of the maple mustard glaze down the center of each salmon fillet, allowing it to drip over the sides.

Bake the salmon on middle rack of oven until glaze is caramelized and salmon flakes easily with a fork, 12-15 minutes.

Check to see that salmon is done. Remove from oven or add time as needed.

Squeeze fresh lemon juice over salmon if desired. Serve immediately. Refrigerate leftovers in an airtight container for up to 2 days.

Video Tutorial Bite Tutorial

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Pat Salmon Dry First 🎯
Use paper towels to thoroughly dry the salmon fillets before glazing to ensure the glaze adheres properly and creates a beautiful caramelized coating.
Apply Glaze in Two Stages 🖌️
Brush half the glaze on the salmon at the start, then apply the remaining glaze in the final 3 minutes of baking to prevent burning while building rich flavor layers.
Test Doneness by Flaking 🍴
Gently press the thickest part of the fillet with a fork—it should flake easily and appear opaque when perfectly cooked, typically around 12-15 minutes at 400°F.
Balance Your Dijon-to-Maple Ratio ⚖️
Use equal parts Dijon mustard and maple syrup (about 2 tablespoons each) to ensure the glaze has depth; too much maple makes it overly sweet, too much mustard overpowers the salmon.
Zest Lemon Before Juicing 🍋
Add fresh lemon zest to the glaze mixture and finish the plated salmon with a squeeze of fresh lemon juice to brighten the maple's richness and cut through the glaze's sweetness.