This salmon dish features pan-seared salmon that is coated in a sweet and tangy maple Dijon glaze then finished in the oven to juicy perfection!
Packed full of protein, vitamins, and omega-3 fatty acids, salmon is incredibly nutritious and can be prepared in a variety of ways. It is a go-to protein in our home for these reasons!
How to Make Maple Dijon Salmon
First, go ahead and prepare your glaze. In a small bowl, whisk together maple syrup, brown sugar, Dijon mustard, cinnamon, and nutmeg and set aside.
Season your salmon filets with salt and cracked black pepper. If you are using skinless salmon, season both sides. If leaving the skin on, just season the flesh side.
Transfer salmon to hot skillet, flesh side down and cook for 2-3 minutes until you get a nice, golden crust on the outside. Then flip and cook an additional 2-3 minutes until skin is crispy (if leaving the skin on).
Pour glaze over top salmon filets and transfer skillet to the preheated oven. Cook salmon for an additional 5 minutes in the oven until salmon is just cooked through and sauce is bubbling. Salmon will be medium-well. Add an additional minute or two in the oven if you prefer well done.
Garnish salmon with fresh rosemary sprigs if desired and serve immediately.
Maple Dijon Salmon can be stored in an air-tight container for up to three days in the fridge.
What to Serve With Maple Dijon Salmon
This salmon can be served with just about any type of vegetable you prefer. I love it with a mixture of root and green roasted veggies, such as broccoli and butternut squash or sweet potato.
This salmon is also delicious served with a side salad of leafy greens and veggies with balsamic vinaigrette.
Another option is to serve Maple Dijon Roasted Salmon over mashed sweet potatoes with a side of asparagus, broccoli, or spinach.
Let me know how you enjoyed this Maple Dijon Salmon Recipe by tagging @thepinkowlkitchen in your creations on Instagram!
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Maple Dijon Salmon
- 2 tablespoon olive oil extra virgin
- 1.5 lbs. Atlantic salmon filet skin-on or skinless, cut into 4 even sized pieces
- salt and cracked black pepper
Maple Dijon Glaze
- ½ cup maple syrup
- ½ cup dark brown sugar
- 2 tablespoons whole-grain Dijon mustard
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Preheat oven to 400° F
- In a small bowl, whisk together maple syrup, brown sugar, Dijon mustard, cinnamon and nutmeg. Set aside.
- Heat olive oil in a large cast iron or oven-proof skillet over medium-high heat. Season salmon with salt and cracked black pepper (both sides if using skinless and just flesh side if using skin-on). Transfer salmon to preheated skillet, flesh side down, and cook for 2-3 minutes until a nice golden crust has formed on the outside. Flip salmon and cook for an additional 2-3 minutes.
- Pour glaze over top of salmon and transfer skillet to the preheated oven and cook for 5 minutes, until salmon is just cooked through to medium-well and sauce is bubbly. Add an additional minute or two in the oven for well-done.
- Garnish salmon with fresh rosemary sprigs if desired and serve immediately.