Recipe Bite Video - OnlineCook

April 29, 2025

Twenty minutes and a simple glaze make for the most mouthwatering salmon you'll ever eat. The recipe is a Yummly original created by Sara Mellas.

6 Ingredients

Ingredients

Servings

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

Smart Nutrition

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Tips & Tricks (5)

Maple Glaze Magic 🍯
Whisk the maple syrup and Dijon mustard thoroughly to create a smooth, emulsified glaze that will coat the salmon evenly and prevent separation during baking.
Salmon Skin Strategy 🐟
Leave the skin on during baking to help protect the delicate flesh and provide a barrier that keeps the salmon moist, removing it easily after cooking if desired.
Lemon Zest Boost 🍋
Grate fresh lemon zest directly into the glaze to add bright, aromatic citrus notes that will elevate the overall flavor profile of the salmon.
Baking Sheet Prep 🥘
Line your baking sheet with parchment paper or a silicone mat to prevent sticking and make cleanup a breeze, while also helping the glaze caramelize evenly.
Doneness Precision 🌡️
Use an instant-read thermometer to check that the salmon reaches 145°F at its thickest point, ensuring it's perfectly cooked but still tender and juicy.