Using whole grain mustard not only adds a bit of texture, but a more pungent mustard flavor which compliments the sweet maple syrup. 4 ingredients, 20 minutes, this Maple Mustard Glazed Salmon Recipe is so easy it’s guaranteed to be a one of your go-to’s for your quick weeknight meal plan.
Glazed salmon recipes have become very popular here on The Ranch, thank you very much Mirin Glazed Recipe, so this maple mustard version came to life.
Turning to my freezer supply of Wild Caught Sockeye Salmon, preheating the oven to 400 degrees, I simply combined two tablespoons pure maple syrup, two tablespoons Maille Whole Grain Dijon Mustard and two tablespoons soy sauce. This was enough for two filets.
I whisked the three together in a small bowl, placed the salmon on a small sheet pan lined with parchment paper and baked them for about twenty minutes until the fish was flaky and done and buttery scrumptious.
During that twenty minute baking time, I basted the salmon with the glaze every five minutes.
The side dishes were simple. Before I started the salmon, I started some yellow rice stove top. I always keep a couple of packages of Vigo Yellow Rice in the Pantry. I love the color and it’s easy to prepare and it’s very tasty.
While the salmon was cooking, I prepared a simple tossed salad tossed generously with my homemade Buttermilk Ranch Dressing.
We thought the salmon was so very good. The savory mustard with the sweet maple syrup and the salt from the soy sauce was a beautiful combination.
What’s The Best Way To Cook A Salmon Fillet?
Culinary school taught me that the oven is my best friend when it comes to cooking salmon. Of course you can pan fry, of course you can grill. But for a consistent buttery moist texture, I can’t give up my oven roasting method. So easy and reliable.
- Preheat oven to 400 degrees
- Add some fat (butter or olive oil) or a thick glaze to the flesh of the salmon
- Place salmon on a small sheet pan lined with parchment paper. (easy cleanup for those sticky glazes)
- Simply roast salmon fillets for 20 minutes. If you’re using a glaze, or flavoring marinade, baste salmon every 5 minutes.
- Even if the size of each fillet isn’t perfectly consistent, this method will yield perfectly cooked salmon. Not overdone, not underdone … but just right.
Recipe for Mustard Maple Glazed Salmon
I hope you give this Mustard Maple Glazed Salmon Recipe a try, and if you do, please come back and give the recipe a star rating and leave a comment about your experience with the recipe.
And if you have a favorite glazed salmon recipe, please let me know, I’d love to give it a try.
More Glazed Salmon Recipes
- Peach Jam Glazed Salmon
- Mirin Glazed Roasted Salmon Recipe
- Peach Jam Glazed Salmon Recipe
- Oven Roasted Orange Salmon with Caper Sauce
and I look forward to trying this recipe for Pineapple Glazed Salmon that I found over at Well Plated.
And don’t miss my Seafood Category, where you’ll find all of my seafood recipes.
Take a look at the most popular seafood recipe on my site: Heavenly Halibut. It’s well … heavenly. 🙂
Maple Mustard Glazed Salmon
Ingredients
- 2 Salmon Fillets
- 2 Tablespoons Pure maple syrup
- 2 Tablespoons Maille Whole Grain Dijon Mustard
- 2 Tablespoons Soy Sauce
Instructions
- Preheat oven to 400 degrees
- In a small bowl whisk together the maple syrup, mustard and soy sauce.
- Place the salmon, skin side down on a small sheet pan, that's been lined with parchment paper.
- Brush the fillets with the mustard mixture.
- Place in oven on the middle rack. Cook for 20 minutes, basting the salmon with the maple mustard glaze every 5 minutes.
- Serve immediately
nice recipe. why sockeye and not other kinds , sea run trout would also be great. live in Texas where great fresh fish at HEB grocery abounds . I buy Salmon from Norway never frozen shipped direct in ice , raised in cold water Fiords , Im making Gravlox been in fridge for two days I do a three day cure. Old friend of James Beard , was a cool guy ,
Hi Joseph and thanks for your comment. Absolutely, any kind of salmon would work great for this recipe. I’m jealous of your seafood opportunities, and of being an old friend of James Beard. Extremely cool.
A friend just gave me an entire side of salmon from an Alaska fishing trip, so I’ll be back here for ideas!
xxoo,
RMW
Wow! What a great gift. I’ll be looking for ideas from you also.
Gorgeous photo and it sounds delicious! Salmon is so darned healthy – I wish we ate more. I’ve been playing with “Weekend Tacos.”
I’m liking weekend tacos! If I didn’t work, I’d do more regular weekly posts. One more reason to retire. 🙂
Guys like their steak….nothing else will do. 🙂 And frankly, done on a grill, I like steak too. Summer staple and I wouldn’t mind it every week.
However…..your salmon looks divine. I love the glaze. You could try “Salmon First Fridays” as we do each month with Ina.
I’m with you Barbara. A grilled steak is fabulous … with a baked potato … yum
I love a good steak too Ansh, but I don’t think I could eat it every week. I’m with you on the Salmon.
You could alternate… one salmon saturday and one steak saturday! Looks yummy!
That sounds like a good compromise. 🙂
As you know I am hard to sell on salmon but this looks irresistible. Maybe my tastes are changing. had a bite of a delicious salmon dish yesterday and thought of you. I will pass the recipe on to you to see what you think.
Please send me the recipe, I’d love to see what salmon dish a salmon hater loves. 🙂
Maple and salmon go so well together! This looks delicious 🙂
Thanks Ann. I’ve usually just smeared salmon with maple syrup, I liked the addition of mustard.
I’d love to try this glaze on the grill – it sounds delicious!
I agree about grilling the salmon. Thanks Susan.
Ah, I would pick the salmon over the steak any day! But my boyfriend would probably side with your husband. I usually have to pick up a steak for him when I want to have salmon. You know, I was going to make seafood enchiladas tonight but I might wait until tomorrow. I seriously am craving salmon now!
Hope you have a good weekend, Lea Ann!
I thought his comment about steak was so cute. Thanks for stopping by and the comment Julie.
You are coming up with some fine looking salmon meals and that glaze looks terrific. I’d think it might be difficult to change one of those hardy Colorado meat and taters guys to a seafood lover :-), but you could feed it to me at least 3 times a week.
Thanks Larry. Yup, Bob’s comment was so funny. I think I might agree with him, but Steak Saturday doesn’t have the same ring to it. Plus, I’m bound and determined to eat Salmon once a week.