Maple-Baked Salmon

Updated January 29, 2024

Total Time

25 minutes (5 minutes prep | 20 minutes baking)

Ingredients

  • 1 (1½-pound) skin-on or skinless salmon fillet (wild sockeye or king salmon recommended)

  • 12 fresh cilantro sprigs (optional garnish)

  • 2 tablespoons pure maple syrup

  • 2 tablespoons whole-grain Dijon mustard

  • 1 tablespoon mayonnaise

  • Kosher salt and freshly ground black pepper

  • Lemon wedges, for serving

Preparation Instructions

Step 1: Prep & Preheat

Remove the salmon fillet from the refrigerator and let it rest at room temperature for 5 minutes (to ensure even cooking). Preheat the oven to 325°F (163°C).

Step 2: Prepare the Maple Glaze

Gather the cilantro sprigs, bundle their stems together (by hand), and slice the stems crosswise into small pieces until reaching the leaves. Collect the sliced stems in a small bowl. Stir in the maple syrup, Dijon mustard, and mayonnaise until the mixture is smooth and well combined (this forms the glaze). Reserve the cilantro leaves for garnish.

Step 3: Season & Assemble

Pat the salmon dry with paper towels. Season the salmon all over with Kosher salt and freshly ground black pepper. Place the salmon in a shallow baking dish, skin-side down if it has skin. Spread the maple glaze evenly over the top of the salmon.

Step 4: Bake to Perfection

Bake the salmon in the preheated oven for 15–20 minutes, until a paring knife slides into the center with only slight resistance. The internal temperature should reach 145°F (63°C) for medium-rare, but for safety with wild salmon, some users prefer cooking to medium well (150–155°F / 66–68°C). When done, remove from the oven; the salmon will continue to heat through while resting in the dish.

Step 5: Garnish & Serve

Top with the reserved cilantro leaves and serve with lemon wedges for squeezing over the dish.

Scaling Up for 8 Servings

For 8 servings, use a whole side of salmon (2½–3½ pounds). Double the glaze ingredients (maple syrup, mustard, mayonnaise) and bake on a parchment-lined sheet pan for 18–22 minutes (until medium-rare).

User Reviews & Expert Tips

Key Notes from Fish Industry Expertise

  • Wild vs. Farmed Salmon: "Choose wild sockeye or king salmon over farmed Atlantic. Farmed salmon may contain antibiotics, artificial coloring, or internal contaminants (even vaccines in some cases)."

  • Cooking Safety: "I won’t eat undercooked wild salmon (including Copper River reds) due to potential worms. Cook to at least medium well (150–155°F / 66–68°C) for peace of mind."

Recipe Adaptations & Flavor Tips

  • Cilantro: "Cilantro is optional! The mustard-maple-mayo trio is the star. Skip it if disliked—even for cilantro lovers, it won’t harm the dish."

  • Substitutions: Replace cilantro with mint (great alternative) or coriander (for a different herbaceous note).

  • Cleanup & Ease: "Fantastic, easy to make, and easy cleanup—perfect for guests."

Cooking Time Adjustments

  • "Cooking time was initially longer; let the salmon reach room temperature first (5 minutes) to ensure accurate 15–20 minutes baking."

  • Success Story: "Used a 3.88-pound whole side, doubled the glaze, and received rave reviews from 8 guests."

This four-ingredient, five-minute glaze coats the salmon, and the dish comes together in under 30 minutes—fast, flavorful, and foolproof!