Perfectly cooked salmon that flakes so easily with a fork. This easy roasted salmon is topped with a sweet and tangy glaze - ready in 30 minutes! A healthy and delicious single serving meal.
On days when I'm not quite sure what to make for dinner, roasted salmon quickly comes to mind. I love cooking salmon and being that it's often so warm here in Texas, I grill it outside most of the time.
Although I love to grill salmon, I love roasted just a little bit better. The salmon cooks so quickly when it's roasted in the oven and it's always cooked perfectly - the flakiness and the taste just can't be beat.
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Why I Love This Recipe
- It's flavorful! For this roasted salmon recipe, I mix together a little maple syrup and Dijon mustard along with a pinch of salt and pepper and pour it over the top of the salmon fillet before it bakes.
- The heat from the oven gives the top of the salmon a slight crispiness and the flavor combination of the glaze is fabulous.
- Since this is such an easy seafood recipe, I think you might be adding it to your rotating menu as often as I do.
- I like to serve the salmon over a bed of fresh spinach, but a side of rice and vegetables would be lovely as well.
- I find that a 5-ounce salmon fillet is the perfect size for one person. This recipe can easily be doubled if you're cooking for two or if you want to make a little bit extra.
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Ingredients
See the recipe box below for ingredient amounts and full recipe instructions.
- Salmon
- Dijon mustard
- Maple syrup
- Salt and black pepper
How To Make This Recipe
- Whisk together the dijon mustard and the maple syrup.
- Place the salmon fillet on a lightly oiled baking sheet. Sprinkle the top of the fillet with salt and pepper, then pour the maple/mustard sauce over the top of the fillet.
- Place in a 400 degrees F preheated oven and bake until just cooked through, about 12-15 minutes.
Expert Tips
- Choose wild salmon over farm raised salmon, if possible.
- Consider serving roasted salmon with Roasted Carrots, Rice Pilaf, or Black Eyed Peas.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this roasted salmon recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Salmon: Salmon Baked In Foil, Broiled Salmon With Zucchini, Sheet Pan Salmon and Asparagus
- Dijon mustard: Lentil Salad, Poppy Seed Dressing, Mustard Chicken, Potato Salad
- Maple syrup: Gingerbread Granola, Breakfast Bread Pudding, Apple Cinnamon Scones, Pumpkin Soup
Frequently Asked Questions
I prefer using Alaskan wild salmon for its superior sustainability, nutrition, and taste.
The easiest way to tell if your salmon has finished cooking is to gently press down on the top of the fillet with a fork or your finger. If the salmon flakes, it has finished cooking.
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this roasted salmon or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
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Easy Roasted Salmon Recipe
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 1 (5-ounce) salmon fillet
- ½ teaspoon dijon mustard
- 1 ½ teaspoons maple syrup
- ⅛ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
Instructions
- Heat the oven to 400 degrees F (200 degrees C).
- Whisk together the dijon mustard and the maple syrup.
- Place the salmon fillet on a lightly oiled baking sheet. Sprinkle the top of the fillet with salt and pepper, then pour the maple/mustard sauce over the top of the fillet.
- Place in preheated oven and bake until just cooked through, about 12-15 minutes.
Notes
- Choose wild salmon over farm raised salmon, if possible.
- Consider serving roasted salmon with Roasted Carrots, Rice Pilaf, or Black Eyed Peas.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Rodenberg Thomas says
Great salmon but only get a hint of the glaze. Most of it ran off before I got it in the oven. What am I doing wrong?
Joanie Zisk says
Some of the glaze should melt into the salmon but some will also run off onto the pan. If you'd like a more intense flavor from the glaze, I would double the glaze ingredients.
Julie says
Love the glaze! So glad to have found recipes for one for this empty nester!
Joanie Zisk says
Thank you, Julie.
Linda S says
Fast and easy recipe...good flavor
Judy Strong says
Delicious!! I’m making this tonight for the second time with roasted carrots, spinach salad. I can’t get enough!!
Joanie Zisk says
Sounds wonderful! I'm so happy you are enjoying the recipe.
Marge Hendricks says
I'm anxious to try the salmon suggestion, I need to eat it more often so maybe this will improve my recipe.