Dinner

Maple Dijon Glazed Baked Salmon: My Go-To Easy Dinner

ByChef Maggie September 20, 2025

So, You Want to Make Maple Dijon Glazed Baked Salmon?

Alright, friend. First up: this recipe’s rescued me more than a few times, especially on those “how is it already dinnertime?” sort of days (which is—let’s be real—most weeknights in my house). I swear, the first time I made this salmon, I honestly thought it was going to be another one of those sticky, overly sweet things that never quite sets up right. Turns out, it’s the perfect balance: just sweet enough, just tangy enough, all roasting into gorgeous salmon. Even my younger sister, who claims she’s “allergic to fish dinners” (she’s definitely not), gives me puppy eyes for seconds. True story. And oh, my cat tried to nab a piece once, too, so keep an eye out if you’ve got cheeky pets.

Why You’ll Love This (Or at Least Eat It Happily)

I make this when I don’t want to think about dinner for too long but still want to feel a bit fancy—like when my mom pops over unannounced (happens way more often than she admits, by the way). My family goes wild for this because the glaze is just… different, you know? It clings to the salmon and gets that shiny-baked thing going. Plus, I used to be a serial salmon overcooker, and this pretty much forgives those mistakes. (Hot tip: don’t try to multitask making rice and vacuuming; the salmon will win.)

The Stuff You’ll Need (With Half-Serious Substitutes)

4 salmon fillets, skin on or off. I use skinless usually, but actually the skin crisps up nice if you like it.
3 tablespoons pure maple syrup (I’ve used pancake syrup in a pinch—don’t tell my Canadian friends!)
2 tablespoons Dijon mustard (Grainy or smooth? Honestly, both are fine. Grandma swears by Maille but store brand is what I grab half the time.)
1 tablespoon soy sauce (or tamari, or even a glug of Worcestershire if you must)
1 clove garlic, minced—though jarred garlic has made an appearance in my kitchen more than once
Freshly ground black pepper, to taste (I tend to go heavy on this, but you do you!)
Optional: a pinch of chili flakes if you want a little fire

Now, What You’re Actually Gonna Do

Preheat your oven to 400°F (about 200°C). Line a baking tray with parchment, or just oil it well—less dishwashing, more Netflix.
Whisk together the maple syrup, Dijon, soy sauce, garlic, and black pepper in a small bowl. (This is the bit where I usually sneak a taste. It’s the cook’s right, right?)
Place the salmon fillets on your baking tray; if they’re not pretty, no freakin’ worries, the glaze covers a multitude of sins.
Spoon (or, if you’re a rebel, pour) the glaze over the salmon. Use a brush if you’ve got one. Or fingers work in a pinch—I won’t judge.
Bake for 12ish minutes, depending on the size of your fillets. Don’t stress if it looks a little pale after 10; salmon can’t all be supermodels.
Switch to broil for the last 2–3 minutes, if you like that crispy caramelized top. Watch it like a hawk though; my first go turned into fish jerky real fast.
Let it sit a couple of minutes. Or eat straight away if your willpower runs off the rails (mine does).

Notes from Trial and Error (Learn from My Scatterbrained Self)

The glaze can get a bit runny. If it looks thin when it comes out, just scoop it back over the salmon and let it hang out for a minute.
If you overcook the fish, it’s still edible, just flakier—so don’t panic, just pretend it’s “intentionally rustic.”
Once, I added a half teaspoon of hot English mustard (accidentally). It was… intense. Maybe skip that.

Variations I’d Actually Eat (And One I Wouldn’t)

Swap in a squeeze of lemon for half the maple if you like it a bit sharper. Works surprisingly well.
I’ve done this with trout—tasted just as good, maybe a bit softer. Tilapia? Meh… didn’t do it for me. Kind of bland. Sorry, tilapia fans.
A dusting of chopped fresh dill on top looks impressive—bonus points if you’ve got some lonely in the fridge.

Equipment? Don’t Sweat It

Baking tray (sheet pan) with rim—though I’ve literally made this in a glass casserole dish when all the trays were MIA.
Parchment or foil. Or nothing at all, if you want to soak the pan later. Relatable, right?
A basting brush is cool, but totally optional. Spoon, fingers, whatever’s clean-ish.

How to Store (If You Somehow Have Leftovers)

Pop leftovers in an airtight container in the fridge, should keep 2–3 days. But honestly, in my house it never lasts more than a day! I think it tastes better the next morning, cold, if you wanna try a rebellious salmon breakfast. Don’t freeze it—the texture gets…odd.

Serving It Up (My Weird But Delicious Traditions)

I love this over steamed jasmine rice with some barely-charred broccoli. Or flake up cold leftovers and make a lazy salmon salad, which sounds fancier than it is. My uncle piles his on crusty bread with a fried egg. Weird flex, but it’s tasty.

Lessons Learned the Hard-ish Way (Pro-ish Tips)

Don’t rush the broiling; I once tried to power through and ended up with more smoke than dinner. Whoops.
The glaze is sticky; line your pan, unless you like scrubbing for fun (kudos if you do, I suppose).
Actually, I find it works better if you let the salmon sit in the glaze for a few minutes before baking. Not always, but worth a go.

FAQ (You Actually Asked, Or at Least I Pretend)

Can I use frozen salmon? Yep! Just thaw it fully, and pat it dry so the glaze doesn’t go swimming off.
Is there a maple syrup substitute? Honey works (sorta), agave syrup’s fine too. I’ve even seen brown sugar used here (haven’t tried it myself though).
Help! My glaze burnt—what gives? Ah, probably broiled a touch too long. Next time, try shifting the tray a couple inches down. Or, don’t broil at all—it’s still delicious.
Can I double the glaze? Is that even a question? Of course. Try it as a drizzle over roast veggies. So, so good.

Full disclosure: there was one time I tried this with sriracha in the glaze and, well, dinner was… memorable (spicy maple salmon! Maybe if you’ve got a warrior palate). Anyway—give this a shot, and let me know how it turns out. Or just tell me what your cat thinks; apparently, that’s what I’m remembered for in my family. For a deeper dive on why salmon is so healthy, check out this UC Davis nutrition blog (fancy science, not just my rambling opinions).

Chef Maggie