Go Back
–+ servings
roasted salmon fillet on a bed of fresh spinach with a fork on the side of the plate.
Print Recipe
4.84 from 12 votes

Salmon With Maple Dijon Glaze For One

This single serving salmon is brushed with a maple Dijon glaze and roasted until tender and lightly caramelized. Cooks in just 15 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Diet: Low Carb, Gluten Free, Low Calorie, Low Lactose
Keyword: baked salmon, baked salmon with maple dijon glaze, maple glaze, maple mustard glaze, roasted salmon, salmon, salmon with maple dijon glaze, salmon with maple glaze, seafood
Servings: 1 serving
Author: Joanie Zisk

Equipment

Ingredients

  • 1 (4 to 6 ounce) salmon fillet
  • ½ teaspoon dijon mustard
  • 1 ½ teaspoons maple syrup
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon coarsely ground black pepper
US - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • In a small bowl, stir together the Dijon mustard and maple syrup until smooth.
  • Pat the salmon fillet dry with a paper towel and place it skin-side down on a lightly oiled rimmed baking sheet. Season with salt and pepper.
  • Spoon the glaze evenly over the top of the fillet, using the back of the spoon to spread it into a thin, even coating.
  • Bake for 12 to 15 minutes, until the salmon flakes easily with a fork or reaches 135°F at the thickest part for tender, moist salmon.
  • Let the salmon rest on the pan for about 5 minutes before serving.

Notes

Reserve some glaze for finishing (optional). Double the glaze (1 teaspoon Dijon, 1 tablespoon maple syrup) and divide it in half before brushing. Brush half on the raw salmon, then brush the rest on after baking using a clean spoon.
Pat the salmon dry before glazing. Surface moisture causes the glaze to run off the fillet. A quick blot with a paper towel helps the glaze adhere and form a thin, even coat that caramelizes properly.
Use pure maple syrup. Pancake syrup and maple-flavored syrup contain corn syrup and won't caramelize the same way. The real thing is what gives the glaze its signature color and flavor in the oven.
Watch closely in the last 2 minutes. Maple syrup can go from golden to bitter quickly because the sugars caramelize fast at 400°F. Check the salmon at the 10-minute mark and watch the glaze color closely from there.
Use an instant-read thermometer. A fork test tells you when the salmon flakes, but a thermometer tells you exactly where you are on the doneness spectrum. Insert the probe into the thickest part of the fillet.

Nutrition

Calories: 230kcal | Carbohydrates: 8g | Protein: 12g | Fat: 12g | Sodium: 29mg | Sugar: 6g | Calcium: 11mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code