Description

This Maple Dijon Baked Salmon in Foil recipe combines the rich, savory flavors of Dijon mustard, brown sugar, and spices with the sweetness of pure maple syrup. Baked and then broiled in foil to lock in moisture, the salmon comes out tender and flavorful with a slightly caramelized glaze. It’s an easy, elegant dish perfect for weeknights or special occasions.

Ingredients

Scale

Salmon and Foil Preparation

Non-stick cooking spray
1.5 pounds salmon (skin on)

Maple Dijon Topping

2 heaping tablespoons Dijon mustard (whole grain or smooth)
1 tablespoon brown sugar
1/2 teaspoon ground paprika
1/4 teaspoon dried garlic powder
1/4 teaspoon dried onion powder
Salt & pepper (to taste)
1/4 cup pure maple syrup
1 tablespoon butter (sliced)

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Instructions

Prep: Heat your oven to 375°F. Prepare one or two large pieces of aluminum foil big enough to wrap around the salmon. Lightly coat the foil with non-stick cooking spray to prevent sticking. Place the salmon skin side down on the foil.
Make Topping: In a small bowl, combine the Dijon mustard, brown sugar, paprika, garlic powder, onion powder, salt, and pepper. Spread this mixture evenly over the top of the salmon.
Seal Foil: Fold the foil over the salmon carefully, creating a tent so the foil does not rest directly on the fish or the topping. Pinch the edges together to seal well.
Bake: Place the foil-wrapped salmon in the oven and bake for 15 minutes or until the salmon is nearly cooked through. Carefully open the foil, keeping the salmon nestled inside to avoid losing the topping. Drizzle the maple syrup on top and dot with sliced butter.
Broil: Broil the salmon for 2 to 4 minutes, watching closely to ensure the topping caramelizes but does not burn. Remove from the oven and serve immediately for best flavor and texture.

Notes

Whole grain Dijon mustard adds texture, but smooth Dijon works just as well.
Be careful when broiling to watch the fish to avoid charring the topping.
Using foil ensures easy cleanup and helps retain moisture in the salmon.
You can adjust the sweetness by altering the amount of brown sugar or maple syrup.
This recipe works well with skin-on salmon to keep the fish moist during cooking.