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maple Dijon salmon in cast iron skillet topped with fresh rosemary. two plates and forks in corner

Maple Dijon Salmon

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!
5 from 1 vote
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine American
Servings 4 servings


  • 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.


Whether you use skinless or skin-on salmon is totally up to you. I typically go with skin-on because of the extra flavor that the skin imparts. The skin is completely edible and has the highest concentration of omega-3 fatty acids. Not to mention, crispy salmon skin is delicious! 
Keyword glazed salmon, pan seared salmon, salmon, salmon dinner
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