Go Back
- 4 salmon fillets (about 6 ounces each) - ¼ cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon soy sauce (or tamari for a gluten-free option) - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - 1 pound asparagus, trimmed - 1 red bell pepper, sliced - ½ teaspoon salt - ¼ teaspoon black pepper - Lemon wedges for serving Gathering these ingredients is simple and fun. The salmon fillets are the star of the dish. They bring a rich flavor and healthy fats. Maple syrup gives just the right sweetness. Dijon mustard adds a nice tang to balance the syrup. You don’t want to skip the garlic. It gives depth to the glaze. Soy sauce adds an umami kick, while thyme brings a fresh herbal touch. The veggies, asparagus and red bell pepper, add color and crunch. Finally, season with salt and pepper. These make every bite tasty. Lemon wedges are perfect for squeezing on top. They brighten the dish and enhance the flavors. This list makes it easy to enjoy a great meal! First, set your oven to 400°F (200°C). This hot oven will help cook the salmon perfectly. Next, line a large sheet pan with parchment paper. This step makes cleanup easy and helps prevent sticking. In a small bowl, combine the following ingredients: - ¼ cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons olive oil - 3 cloves garlic, minced - 1 teaspoon soy sauce (or tamari for a gluten-free option) - 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme) - ½ teaspoon salt - ¼ teaspoon black pepper Whisk these together until smooth. This glaze adds sweet and tangy flavor to your dish. Place the salmon fillets skin-side down on one side of the lined sheet pan. Brush each fillet with the maple Dijon glaze. Next, take the trimmed asparagus and sliced red bell pepper and arrange them on the other side of the pan. Drizzle these veggies with olive oil and sprinkle with salt and pepper. Toss them gently to coat. Now, place the sheet pan in the preheated oven. Bake for about 15 to 20 minutes. The salmon should flake easily with a fork when done. It should reach an internal temperature of 145°F (63°C). If you want a bit of char, consider broiling the dish for the last 2 to 3 minutes. Keep a close eye on it to prevent burning. Once it's done, take it out and let it rest for a few minutes. Serve it with fresh lemon wedges for added brightness. To get the best flavor, mix maple syrup and Dijon mustard well. The sweet and tangy taste makes the dish shine. Use fresh garlic for a bold kick. Adding soy sauce adds depth to the glaze. Brush it on thick for a rich flavor. You can double the glaze if you want more. Check the doneness of salmon by looking for flakiness. It should flake easily when you press it with a fork. The center should be a light pink. Aim for an internal temperature of 145°F. Broiling for a few minutes can caramelize the glaze. It gives a nice, rich color and flavor. Keep an eye on it to avoid burning. To ensure your veggies stay crisp, cut them evenly. This helps them cook at the same rate. Toss them in olive oil and season well. Don’t overcrowd the pan; give them some space. This allows hot air to circulate, keeping them firm. If you want extra crunch, add them halfway through cooking. {{image_2}} You can change the veggies in this dish for more variety. Try using: - Broccoli florets - Green beans - Zucchini slices - Carrots, sliced thin These swaps add new colors and flavors. Each option brings its own taste and texture. If you want to boost the flavor, consider these options: - Add a pinch of red pepper flakes for heat. - Use maple bourbon for a deeper flavor. - Swap in honey instead of maple syrup for a different sweetness. - Experiment with fresh herbs like parsley or dill. These changes can make your meal unique and exciting. This recipe fits many diets. For a gluten-free option, use tamari instead of soy sauce. If you are looking for a low-carb version, skip the maple syrup. You can use a sugar substitute like stevia. These swaps keep the dish tasty while meeting your dietary needs. Store leftovers in an airtight container. Keep them in the fridge. Try to eat them within two days for the best taste. If you have extra glaze, save it too. It adds great flavor when you reheat. To reheat salmon, use the oven for even heat. Preheat the oven to 300°F (150°C). Place the salmon on a baking sheet. Cover it with foil to keep it moist. Heat for about 10-15 minutes. You can also use the microwave. Just cover the salmon and heat in short bursts, checking often. To freeze salmon, wrap each fillet in plastic wrap. Then, place the wrapped fish in a freezer bag. Remove as much air as possible. Store for up to three months. To thaw, move the salmon to the fridge overnight. This keeps the fish fresh and tasty. Bake salmon at 400°F (200°C) for 15 to 20 minutes. The salmon should flake easily when done. Use a fork to check its texture. For the best taste, aim for an internal temperature of 145°F (63°C). Yes, you can use other fish like trout or cod. These fish have a similar cooking time. They will also soak up the maple Dijon glaze well. Just make sure to adjust the baking time if needed. Asparagus and red bell pepper go great with this salmon. You can also try roasted potatoes or a fresh salad. Quinoa or brown rice can add a nice grainy texture. For a light touch, consider serving with lemon wedges or a creamy dip. You now have a complete guide to making a delicious salmon dish. We covered the main ingredients, like salmon, maple syrup, and Dijon mustard. I shared step-by-step instructions and helpful tips for cooking. You learned different variations and storage tips, too. By following these steps, you can enjoy a tasty meal. Cooking salmon can be simple and fun, so give it a try! Experiment and find your favorite flavors. Happy cooking!

Maple Dijon Sheet Pan Salmon

Indulge in a delightful dinner with this Maple Dijon Sheet Pan Salmon recipe! In just 25 minutes, you can whip up flavorful salmon fillets glazed with sweet maple syrup and tangy Dijon mustard, paired with perfectly roasted asparagus and red bell pepper. This easy one-pan meal not only tastes amazing but also makes cleanup a breeze! Click through to explore the full recipe and elevate your weeknight dinners!
Print Recipe Pin Recipe

Ingredients
  

4 salmon fillets (about 6 ounces each)

¼ cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon soy sauce (or tamari for a gluten-free option)

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

½ teaspoon salt

¼ teaspoon black pepper

1 pound asparagus, trimmed

1 red bell pepper, sliced

Lemon wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.

    In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, soy sauce, thyme, salt, and pepper until well combined.

      Place the salmon fillets skin-side down on one side of the sheet pan. Brush each fillet generously with the maple Dijon glaze.

        On the other side of the sheet pan, arrange the trimmed asparagus and sliced red bell pepper. Drizzle them with olive oil and season with salt and pepper, tossing to coat evenly.

          Bake in the preheated oven for about 15-20 minutes, or until the salmon flakes easily with a fork and the vegetables are tender-crisp. The internal temperature of the salmon should reach 145°F (63°C).

            If desired, switch the oven to broil for the last 2-3 minutes to caramelize the glaze on the salmon and lightly char the veggies, but keep a close eye to avoid burning.

              Remove from the oven and allow to rest for a few minutes before serving. Serve with fresh lemon wedges on the side to squeeze over the salmon and veggies.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                  - Presentation Tips: Arrange the salmon fillets in the center of the plate with the asparagus and bell pepper elegantly sprawled around them. Drizzle any remaining glaze from the sheet pan over the salmon and garnish with fresh thyme sprigs and a wedge of lemon for a vibrant touch.