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Irresistible and gleaming, this sumptuous salmon dish is 10/10. Maple mustard glazed salmon is full on with flavour; sweet syrup and tingly mustard, smoothed over soft and flaky fish. As an oven-baked salmon recipe it means no fried fish fumes and is the tastiest way to get fish to your family.
While we’re on the topic of glaze, besides the obvious (doughnuts), you can glaze almost anything. How about trying a honey glazed ham? Or maple glazed roasted carrots? Hoisin glazed tofu? You can even glaze an aubergine. Who knew?
Why you’ll love this baked salmon recipe
Where do I start?!
Salmon. As an oily fish it’s one of the most nutritious fish out there, but also fairly mild in flavour. Which means most people will eat it. Personally, I love its texture and that it is pink! And, stowaway bones are easy to spot.
The glaze. Maple and mustard are an intense combination. Maple is sweet with caramel notes and a hint of woodsmoke while wholegrain mustard has tang and pepper. It’s gentle and punchy all at the same time.
Mixed with a little garlic and uplifting dill this glistening glaze coats the salmon sealing in moisture and complimenting the butteryness of the fish.
The prep. 5 minutes max. Enough said.
The cooking. Not only is the fish cooked in just 10 minutes, it’s done in the oven which means no frying! My favourite!
I think I’ve made a pretty good case.
Recipe Tips and Notes
- Baked salmon recipes win every time- they are a quick cook and are synonymous with luxury. Pull out all the stops by using a whole side of salmon rather than individual fillets. Follow the recipe and cook for 20-25 minutes instead of 10.
- I will only skin uncooked salmon if I’m using it in a pasta dish. For this kind of salmon recipe, cook it first and then the skin will peel right off.
- Salmon needs very little oven time. The temp should be high and the time short. 10 minutes is enough, trust me! If you have concerns, test the centre of the fish with a thermometer, it should be between 45 to 50C (110 to125F). Don’t serve dry fish!
- Brush the top AND sides of the salmon with the maple mustard glaze.
- Wholegrain mustard can be replaced with Dijon if that’s more to your taste. But steer clear of American mustard- too sour!
- You could also make use of your air fryer here. Follow the recipe as written but reduce the cooking time to 8 minutes.
Serving suggestions
This maple syrup glazed salmon is alive with contrast, nothing else on the table should be vying for attention. Unless you’re serving wine, of course. All this flavoursome dish requires is a simple vegetable side and some neat little potatoes.
Salmon and lemon are perfect partners, so lemon butter green beans or roasted tenderstem broccoli with lemon vinaigrette bring colour and crunch and another flavour profile to the plate.
Simple baby new potatoes served with butter and parsley is an easy win. But you could be more adventurous, especially if serving a salmon side, with delicately flavoured Spring asparagus risotto, or bitey hasselback potatoes.
Storage and leftovers
Using salmon fillets means there’s rarely any food waste. If you’re pushing the boat out and impressing guests with a salmon side, you might have some leftovers on your hands.
And that is no bad thing! Cover the cooled glazed fish and refrigerate it for a future luxury lunch: a hot cheesy salmon sandwich. A little more leftover than for one sandwich? Softly stir the pre-cooked fish into cosy salmon chowder or a quick salmon risotto, substituting smoked salmon for the fresh salmon.
More seafood recipes to try
- Lemon Butter Cod
- Smoked Salmon Frittata
- Crab Cakes with Lemon Garlic Aioli
- Salmon Piccata in Lemon Caper Sauce
Maple Mustard Glazed Salmon
Ingredients
- 3 tbsp This is an affiliate link.maple syrup
- 2 tbsp This is an affiliate link.whole grain mustard
- 1 clove garlic, pressed or minced
- 1 tbsp dill, chopped
- 1/2 tsp salt
- 6 x 125g(4oz) salmon fillet pieces
Instructions
- Preheat the oven to 200C/400F. In a small bowl combine the maple syrup, whole grain mustard, garlic, chopped dill and salt.
- Arrange the salmon pieces on a parchment paper lined shallow pan, brush the salmon pieces with the glaze making sure the sides are also covered, not just the top of the salmon.
- Bake in the preheated oven for 10 minutes. Apply more glaze halfway through.
- You can also cook this salmon in an air fryer at 200C/400F for 8 minutes.
Notes
- To use a whole side of salmon rather than individual fillets, follow the recipe and cook for 20-25 minutes instead of 10.
- I will only skin uncooked salmon if I’m using it in a pasta dish. For this kind of salmon recipe, cook it first and then the skin will peel right off.
- Salmon needs very little oven time. The temp should be high and the time short. 10 minutes is enough, trust me! If you have concerns, test the centre of the fish with a thermometer, it should be between 45 to 50C (110 to125F). Don’t serve dry fish!
- Brush the top AND sides of the salmon with the maple mustard glaze.
- Wholegrain mustard can be replaced with Dijon if that’s more to your taste. But steer clear of American mustard- too sour!
- You could also make use of your air fryer here. Follow the recipe as written but reduce the cooking time to 8 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
