Maple Dijon Salmon
Maple Dijon Salmon is the fall entree of your dreams! Sweet maple syrup and tangy Dijon mustard complement one another in a beautiful way and make every perfectly baked bite of salmon so downright delicious. This is a quick and easy weeknight dinner that you’ll enjoy making time and time again!
Of all the fish we love cooking up, I think salmon’s got to be our favorite. It’s so easy to make a million different recipes using this cut of meat! If you also love a good salmon recipe, you need to make Salmon Croquettes, Teriyaki Salmon, and Sheet Pan Salmon.
Maple Dijon Salmon
It’s the season of comfort food, which is both a wonderful thing and a daunting thing! As much as we love indulging ourselves with heavier meals, it can be all too easy to forget about the simple recipes we know and love.
Maple Dijon Salmon has a touch of fall flavor from the maple syrup, so it’s still slightly cozy, but it’s also just a simple cut of fish! Not to mention, the way that the sweet syrup pairs with the tangy Dijon mustard is masterful.
Together, they make this fish somewhat sweet, somewhat savory, and wholly delicious! Enjoy this simple, protein packed, yet still fall-inspired dinner tonight.
How to Make Maple Dijon Salmon
- Preheat the oven to 375°F, and brush a baking pan or a casserole dish with a little olive oil. Set aside.
- In a medium bowl, whisk together the Dijon mustard, maple syrup, garlic, lemon juice, salt and pepper.
- Place the salmon filets into the prepared pan, and brush the tops evenly with the Dijon sauce.
- Bake for 15-20 minutes or until the salmon flakes off when pierced with a fork. The cook time will vary depending on the thickness of the filets.
- Serve with sauteed green beans, rice, parsley and lemon slices if desired.
Tips and Variations
- Feel free to use frozen salmon filets! Just make sure to let them fully thaw prior to cooking.
- When it comes to lemon juice, it’s got to be freshly squeezed. The bottled stuff just won’t lend the same fresh, tangy flavor we’re looking for here.
- Make sure your maple syrup is pure, not the thick pancake syrup we’re so used to! While that stuff is tasty on pancakes, pure maple syrup is what you’ll need to create the best flavor for the salmon.
- If you’re unable to locate stone ground Dijon mustard, use either regular Dijon mustard or stone ground mustard instead.
Storage
In the fridge: This salmon can be stored in an airtight container in the fridge for up to 3 days.
Ingredients
- ½ tablespoon(s) olive oil
- ½ cup stone ground Dijon mustard
- ¼ cup maple syrup
- 1 tablespoon(s) lemon juice
- 3 cloves garlic, finely minced
- ½ tsp. kosher salt
- ½ tsp. ground black pepper
- 6 salmon filets, about 3-4 ounces each
Instructions
- Preheat the oven to 375°F, and brush a baking pan or a casserole dish with the olive oil. Set aside.½ tablespoon(s) olive oil
- In a medium bowl, whisk together the Dijon mustard, maple syrup, lemon juice, garlic, salt and pepper.½ cup stone ground Dijon mustard¼ cup maple syrup3 cloves garlic1 tablespoon(s) lemon juice½ tsp. ground black pepper½ tsp. kosher salt
- Place the salmon filets into the prepared pan, and brush the tops evenly with the Dijon sauce.6 salmon filets
- Bake for 15-20 minutes or until the salmon flakes off when pierced with a fork.
- Serve with sauteed green beans, rice, parsley and lemon slices if desired.
- See post for tips, variations, and storage options.
