This Maple Dijon Baked Salmon has a delicious breadcrumb topping that's baked to perfection for an easy and elegant dinner!
I’m excited to partner with Reynolds Wrap® for this sponsored post. I only work with brands that I trust.
Nothing makes prepping, cooking, and cleaning easier than using Reynolds Wrap® Foil! After a long day, the last thing you want to do is scrub dinner off your baking sheet. By lining it with Reynolds Wrap® Non-Stick Foil, cleanup is a breeze, giving you more time to spend with your family.
If you've ever been intimidated to roast an entire fillet of salmon, it's actually easier than you think. I recommend erring on the side of less cooking time, checking it early (if it flakes easily with a fork, it's done), so you can pop it back in the oven for a few more minutes if needed. The maple Dijon breadcrumb topping only takes a few minutes to prepare. The lemon zest and Dijon mustard add a nice balance to the sweetness.
Reynolds Wrap® Non-Stick Foil helps food lift right off with no messy cleanup, especially for sticky foods like salmon. Reynolds Wrap® Non-Stick Foil is made with a non-stick coating on one side (the dull side), so there’s no need to add cooking spray or oil. You can feel confident that the salmon will easily come right off with a spatula, and no food will be wasted.
How to make maple Dijon baked salmon:
Start by preheating your oven, lining a baking sheet with Reynolds Wrap® Non-Stick Foil, and placing the salmon on top. Melt the butter in your microwave. Season the fish generously with salt & pepper. In a small bowl, mix together the Dijon mustard, maple syrup, garlic powder, chopped parsley, and lemon zest until smooth. Add in the melted butter and breadcrumbs, then stir to combine. Using your hands, pat the breadcrumb mixture onto the fish. Bake for 15-25 minutes or until the salmon flakes easily with a fork. I recommend checking doneness after 15 minutes if your salmon is on the thinner side (less than 1" thick in the thickest part).
Pro tip: The dull side of the non-stick foil with the watermark should always be facing up; that's the non-stick side.
Recipe notes & tips:
- You may halve the recipe (halve every ingredient) if you want to use 1 pound of salmon. You may instead use individual pieces vs. a whole salmon fillet if that works better for you/is what's available at your grocery store.
- I love the texture and crunch of panko (Japanese breadcrumbs), but you may sub in regular breadcrumbs if needed.
- The salmon will continue cooking for a few minutes after you take it out of the oven, so keep that in mind if the salmon seems just about ready.
- If you want the breadcrumbs to be more browned, broil for a few minutes towards the end of cooking, but be careful not to burn the topping or overcook the fish.
- I recommend coating the salmon in the breadcrumb mixture as soon as you've prepared it so the breadcrumbs don't get soggy.
- Leftovers: I recommend reheating any leftovers slowly on a low heat (stove or oven), but this salmon is equally delicious cold on top of a salad. Simply wrap up any remaining salmon in Reynolds Wrap® Non-Stick Foil and refrigerate it for up to 3 days.
What to serve with Maple Dijon Baked Salmon:
Questions about this easy baked salmon recipe? Let me know in the comments below!
Maple Dijon Baked Salmon
- Reynolds Wrap® Non-Stick Foil
- 2 pounds salmon (I used one fillet)
- Salt & pepper to taste
- 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
- Preheat oven to 400F and move the rack to the top third of the oven. Melt the butter in your microwave and let it cool a bit while prepping the rest of the ingredients.
- Line a baking sheet with Reynolds Wrap® Non-Stick Foil with the dull side facing up.
- Place the salmon fillet on the baking sheet and season it generously with salt & pepper.
- In a small bowl, add the Dijon mustard, maple syrup, garlic powder, parsley, and lemon zest. Stir well until combined.
- Add the melted butter and panko breadcrumbs to the bowl and gently combine until the breadcrumbs are coated.
- Pat the breadcrumb mixture evenly onto the salmon using your hands.
- Bake the salmon for 15-25 minutes or until it flakes easily with a fork (check after 15 minutes if the salmon is less than 1" thick).
- Cut into even pieces (a spatula works) and serve immediately.
- To use 1 pound of salmon, halve all ingredients. You don't need to use a whole salmon fillet; cut-up pieces will work just fine.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.