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Maple Dijon Glazed Baked Salmon

Maple Dijon Glazed Baked Salmon

Maple Dijon Glazed Baked Salmon is a simple one-pan meal featuring juicy salmon fillets coated in a sweet and tangy maple Dijon glaze, baked with garlic potatoes and tender asparagus for a flavorful, balanced dinner.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

For the Potatoes
  • 1 lb baby potatoes cut in half
  • 1 Tbsp olive oil
  • 3 cloves garlic minced
  • 2 tsp fresh thyme
  • Salt and pepper to taste
For the Asparagus
  • 1 lb thin to medium asparagus ends trimmed
  • 2 tsp olive oil
  • 2 cloves garlic minced
  • 1 tsp lemon zest
  • Salt and pepper to taste
For the Salmon
  • 4 6 oz salmon fillets, fresh or frozen (thawed)
  • 3 Tbsp whole grain Dijon mustard
  • 3 Tbsp maple syrup or honey
  • 2 cloves garlic minced
  • 1 Tbsp lemon juice
  • 1 tsp fresh thyme
  • 1/4 tsp paprika
  • Salt and pepper to taste

Equipment

  • Sheet pan
  • Mixing bowls
  • Whisk
  • Silicone brush
  • Measuring spoons and cups
  • Tongs

Method
 

Step 1: Prep the Potatoes
  1. Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper or foil.
  2. Toss the baby potatoes with olive oil, minced garlic, thyme, salt, and pepper. Spread them evenly on the sheet pan and bake for 15 minutes.
Step 2: Mix the Glaze
  1. While the potatoes roast, whisk together Dijon mustard, maple syrup, garlic, lemon juice, thyme, paprika, salt, and pepper in a small bowl. This will be your glaze for the salmon.
Step 3: Add Salmon and Asparagus
  1. After the potatoes have baked for 15 minutes, remove the pan and push them to one side. Add the salmon fillets to the center and asparagus to the other side. Drizzle the asparagus with olive oil, garlic, lemon zest, salt, and pepper.
Step 4: Glaze and Bake
  1. Brush the maple Dijon glaze generously over each salmon fillet. Bake everything for another 12–15 minutes, or until the salmon flakes easily with a fork and the asparagus is tender.
Step 5: Serve
  1. Once baked, spoon any extra glaze from the pan over the salmon. Serve everything warm right off the sheet pan.

Notes

When making Maple Dijon Glazed Baked Salmon, I’ve found that small details make a big difference. Use pure maple syrup—not pancake syrup—for the glaze, as it adds a rich, natural sweetness that blends beautifully with the tangy Dijon mustard. Freshly minced garlic and thyme bring out the savory depth of flavor, while a splash of lemon juice keeps everything fresh and balanced.