Description
This Maple Dijon Baked Salmon recipe combines tender, flaky salmon fillets with a deliciously sweet and tangy maple Dijon topping, finished with a crunchy panko breadcrumb crust. Perfect for a quick, elegant dinner that’s easy to prepare and full of vibrant flavors.
Ingredients
Scale
Salmon and Seasonings
- 2 pounds salmon fillet
- Salt and pepper, to taste
Maple Dijon Topping
- 1/4 cup butter (1/2 stick), melted
- 1 tablespoon Dijon mustard
- 3 tablespoons pure maple syrup
- 1/4 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon lemon zest
- 1 cup panko breadcrumbs
- Reynolds Wrap® Non-Stick Foil (for lining the baking sheet)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and position the oven rack in the top third of the oven. This setup ensures the salmon cooks evenly with a nicely browned topping.
- Prepare the Baking Sheet: Line a baking sheet with Reynolds Wrap® Non-Stick Foil with the dull side facing up to prevent sticking and make cleanup easier.
- Season the Salmon: Place the salmon fillet on the prepared baking sheet. Generously season the salmon with salt and pepper to enhance its natural flavors.
- Mix the Maple Dijon Sauce: In a small bowl, combine the Dijon mustard, pure maple syrup, garlic powder, chopped parsley, and lemon zest. Stir until all ingredients are fully incorporated for a balanced sweet and tangy flavor.
- Add Butter and Breadcrumbs: Add the melted butter and panko breadcrumbs to the maple Dijon mixture. Gently mix until the breadcrumbs are evenly coated with the sauce, creating a flavorful crust topping.
- Coat the Salmon: Using your hands, pat the breadcrumb mixture evenly over the top of the salmon fillet. This layer will bake to a crispy, golden crust.
- Bake the Salmon: Place the baking sheet in the preheated oven and bake for 15 to 25 minutes. Start checking at 15 minutes if your salmon is less than 1 inch thick. The salmon is done when it flakes easily with a fork.
- Serve: Slice the baked salmon into even pieces using a spatula and serve immediately to enjoy the crisp topping and tender fish.
Notes
- Check the salmon early during baking to prevent overcooking, especially if fillets are thin.
- Use fresh parsley for the best flavor, but dried can be substituted if necessary.
- For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
- Let the butter cool slightly before mixing with other ingredients to avoid soggy breadcrumbs.
- This dish pairs well with roasted vegetables or a fresh green salad.
