Maple-Mustard Glazed Salmon

Name: Maple-Mustard Glazed Salmon
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, cut into 4 portions); 3 tbsp maple syrup (pure maple syrup); 2 tbsp dijon mustard; 2 pcs garlic (cloves, minced); 1 tbsp olive oil (for brushing); 1 pinch salt (or up to 0.25 tsp, divided); 1 pinch black pepper (freshly ground); 1 pcs lemon (cut into wedges, for serving); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

9/10

Flaky, tender salmon fillets coated in a sweet and tangy maple-mustard glaze that caramelizes beautifully under the broiler. Ready in under 25 minutes, this dish delivers a perfect balance of rich, buttery fish with a glossy, finger-licking finish. A weeknight hero that feels fancy enough for company.

PREP

10m

COOK

12m

SERVES

100 G

405 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gsalmon fillet · skin-on, cut into 4 portions3 tbspmaple syrup · pure maple syrup2 tbspdijon mustard2 pcsgarlic · cloves, minced1 tbspolive oil · for brushing1 pinchsalt · or up to 0.25 tsp, divided1 pinchblack pepper · freshly ground1 pcslemon · cut into wedges, for serving2 tbspparsley · fresh, chopped, for garnish

NUTRITION · PER SERVING

405

CALORIES · 100 G

Protein32g · 32%

Carbs13g · 13%

Fat25g · 56%

Fiber1g

Sugar10g

Saturated fat5g

Cholesterol83mg

Sodium304mg

Potassium629mg

Phosphorus387mg

How we calculate →

METHOD · 6 STEPS

prep
Preheat the oven and prepare the pan.
1.Position an oven rack 6 inches from the broiler element.
2.Preheat the broiler to high.
3.Line a baking sheet with aluminum foil and lightly brush with a little olive oil.
mix
Whisk together the maple-mustard glaze.
1.In a small bowl, combine maple syrup, Dijon mustard, and minced garlic.
2.Whisk until smooth and emulsified. Set aside.
TIPThe glaze should coat the back of a spoon. If it seems too thin, let it sit for a moment; if too thick, add a teaspoon of warm water.
prep
Season the salmon fillets.
1.Pat the salmon fillets completely dry with paper towels.
2.Arrange them skin-side down on the prepared baking sheet.
3.Brush the tops lightly with the remaining olive oil.
4.Season generously with salt and freshly ground black pepper.
TIPDrying the fish is crucial. It helps the glaze stick and promotes a nice caramelized exterior instead of steaming.
bake · ~9 min
Broil the salmon with the glaze.
1.Spoon or brush the maple-mustard glaze evenly over the top of each fillet, reserving a little for a second coat.
2.Place the baking sheet under the broiler.
3.Broil for 4 minutes, then remove and brush with the remaining glaze.
4.Return to the broiler and cook for another 4-5 minutes, until the glaze is bubbling and caramelized and the fish flakes easily with a fork.
TIPKeep a close eye on the salmon. Broilers vary in intensity, and the sugar in the maple syrup can burn quickly. Look for an internal temperature of 130-135°F for medium doneness.
rest · ~3 min
Rest the salmon briefly.
Remove the baking sheet from the oven and let the salmon rest on the pan for 2-3 minutes. The residual heat will finish any light cooking and the glaze will set.
TIPResting allows the juices to redistribute back into the fillet, guaranteeing a moist bite.
garnish
Garnish with fresh parsley and serve with lemon wedges.
1.Transfer the fillets to serving plates using a thin spatula.
2.Scatter freshly chopped parsley over the top.
3.Serve immediately with lemon wedges on the side for squeezing.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the salmon very dry before glazing; moisture is the enemy of caramelization.
2
For a thicker crust, apply a second coat of glaze halfway through broiling.
3
Use an instant-read thermometer; pull the salmon at 130-135°F for perfectly tender flesh.
4
Let the salmon rest 2-3 minutes after broiling so the glaze sets and the juices redistribute.
5
Line your baking sheet with foil for effortless cleanup—the sugary glaze can stick stubbornly.
6
If your broiler runs hot, watch the salmon closely after minute 3 to prevent burning the maple syrup.

RECIPE VARIATIONS

Adapt it for your goals.

spicy sriracha maple

Spicy sriracha-maple

Add 1-2 teaspoons of sriracha or chili garlic sauce to the glaze for a sweet-heat kick that complements the salmon's richness.

herb crusted

Herb-crusted

Mix 1 tablespoon of chopped fresh dill or thyme into the glaze before brushing; the herbs add a fresh, aromatic layer.

low sugar

Low-sugar

Replace 2 tablespoons of maple syrup with a sugar-free maple substitute or use just 1 tablespoon of honey; the glaze will be less sticky but still flavorful.

citrus twist