Dijon Maple-Glazed Salmon
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Tangy-sweet glazed salmon fillets are pan-fried and topped with a layer of savory maple-mustard sauce — the glaze clings to the top of the fish so you taste all the flavor in every forkful. This is a simple meal to throw together, but has all the vibes of something special!
I’m here for all the salmon recipes — like you, I love that it’s so versatile, and uncomplicated to prepare — it just feels good to eat!
Why you’ll love this salmon:
- Quick and easy to cook: The 15-minute process involves a 5-minute pan-sear on top of the stove, then 5 more minutes in a hot oven to finish cooking.
- Balanced flavors: The glaze isn’t overly sugary, but pleasingly sweet-tangy with a thoughtful ratio of maple syrup, soy sauce, and mustard.
This recipe will teach you a little cheffy move: Get a good sear on the salmon in a preheated skillet on the stovetop, then transfer the pan to a hot oven to finish cooking and allow the glaze to caramelize. The reason this technique works? The ambient heat in the oven is distributed more evenly and helps retain juices (this works beautifully in my baked salmon with lemon mayo, BTW!).
Ingredient overview
- Salmon: Look for plump, vibrant, skin-on king or coho salmon, either of which have a good distribution of fat that keeps the fish moist and juicy after cooking. I recommend using center-cut fillets cut into about 6-ounce pieces, rather than one large piece of salmon. Fillets cook more quickly and evenly in this preparation. You’ll feel like a pro!
- Maple glaze ingredients: I enjoy a glaze that tastes less like candy — more like something full of umami flavor. I created this one to have a balanced blend of maple syrup, smooth Dijon mustard, soy sauce or tamari (a gluten-free version), along with fresh garlic and cayenne pepper for a gentle kick. It’s not too sweet, salty, or spicy-hot. The Dijon mustard emulsifies the glaze so there’s no need to use a thickener.
Cooking details
1. Pat the salmon as dry as possible on all sides, using paper towels. This helps prevent it from sticking to the pan, and provides an optimal sear. Sprinkle the flesh side with salt and black pepper. 2. Mix the maple glaze in a bowl with Dijon mustard, tamari sauce, maple syrup and grated fresh garlic.
3. Lay the salmon skin-side up in a hot, preheated pan. You want a crisp surface area on top before spreading the glaze. Note: If you’re into crispy salmon skin, you can cook the salmon skin-side down for the entire time. 4. Cook about 5 minutes over medium-high heat, until the flesh is crisp and seared. Carefully flip the salmon pieces over. Don’t worry if some flakes separate as you flip — the imperfect surface will end up covered with glaze.
5. Remove from the heat and apply an even layer of the glaze over each fillet. 6. Transfer the pan to a 450F oven. Bake 5-7 minutes, until the glaze is set and golden brown. 7. Arrange the salmon fillets on a serving platter, and sprinkle with chopped cilantro. Enjoy!
Serving tips for maple glazed salmon:
- Glazed salmon tastes delicious the next day! Make a hearty bowl with cooked rice, spicy cucumber salad, and large chunks of salmon.
- Reheat leftover salmon in 325F oven until just warmed through, about 10 minutes.
Dijon Maple-Glazed Salmon
Spicy-sweet glazed salmon fillets are pan-fried and topped with a layer of savory maple-mustard sauce — the glaze clings to the top of the fish so you taste all the flavor in every forkful. This is a simple meal to throw together, but has all the vibes of something special!
Equipment
Oven-proof nonstick skillet or large cast iron skillet
Ingredients
Dijon Maple Glaze
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon tamari, or soy sauce
- ½ teaspoon grated or finely chopped garlic
- ¼-½ teaspoon cayenne pepper, to taste
Salmon
- 4 6-ounce salmon fillets, skin-on (1½ pounds)
- Salt and freshly ground black pepper
- 1 tablespoon neutral oil, such as avocado, grapeseed or canola
- 1 tablespoon chopped fresh cilantro, or green onion
Instructions
Mix the glaze
- Whisk the Dijon, maple syrup, tamari, garlic and cayenne pepper in a bowl until the glaze is smooth and blended.
Cook the salmon
- Preheat the oven to 450F (230C).
- Pat the fillets dry on both sides with paper towels. This step ensures that the fish doesn't stick to the pan, and helps achieve a crisp surface.
- Sprinkle the flesh side of the salmon with salt and pepper to taste.
- Place a large (10-12-inch diameter) ovenproof nonstick or cast iron pan over medium-high heat. Preheat for about 2 minutes, until a teaspoon of water sizzles and immediately evaporates — you want the pan to be very hot to sear the fish quickly.
- Pour in the oil and swirl the pan to coat it evenly. Add the fillets to the pan, skin-side up. Press down firmly with a spatula to maximize contact with the hot pan. Cook 5 minutes, or until the flesh is lightly golden. Carefully slide a spatula under each fillet and flip them over so they're flesh side up. Remove the pan from the heat.
- Spread the glaze evenly over the top of the salmon. Transfer the pan to the oven. Bake 5-7 minutes, until the glaze is set (it will look slightly caramelized) and the salmon flakes easily with a fork.
- If you don't prefer to eat the skin, slide a spatula in between the flesh and the skin — it should easily separate. Arrange the salmon on a serving dish. Sprinkle the cilantro or green onion over the glazed salmon and serve.
Karen’s Notes and Tips
- Look for thick (up to 2-inches at the peak) center-cut king or coho salmon fillets, cut into 6-ounce pieces.
- If you enjoy eating crispy salmon skin, cook the fillets skin-side down the entire time.
- Next to a seasoned cast iron pan, ceramic non-stick pans with metal handles are my choice. They can be safely pre-heated and transferred to the oven.
Nutrition
Calories: 68kcal Carbohydrates: 8g Protein: 1g Fat: 4g Sodium: 335mg Fiber: 0.4g Sugar: 6g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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So delicious! I made it on the grill and it worked perfectly. I like sweet and my wife likes spicy so it had something for both of us – not too sweet and not too spicy. Thanks Karen!!