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This easy Mustard Salmon is coated in a sweet and tangy maple mustard sauce and baked in foil. It turns out perfectly tender and flaky every time, and it makes a great weeknight dinner with minimal cleanup.
This flavorful mustard salmon is one of my go-to easy dinners. It’s juicy, flaky, and totally satisfying. And honestly? If it’s baked in foil or parchment paper, en papillote style, I’m already saying yes. By the time 5 p.m. rolls around, I’m usually spent, so foil-pack dinners are my lifesaver. They’re quick, low-effort, and, best of all, cleanup is a breeze. Everyone’s happy, including me. 🙃
Why You’ll Love This Mustard Salmon Recipe
- Bold flavor, simple ingredients – The maple and mustard combo gives you that sweet, tangy, savory punch with just a few pantry staples.
- Juicy and tender every time – Baking the salmon in foil keeps it perfectly moist and flaky, no dry fish here!
- Minimal cleanup – Everything bakes in one foil packet, which means easy prep and an even easier cleanup.
- Versatile and weeknight-friendly – This mustard salmon is ready in under 30 minutes and pairs with just about any side you’ve got on hand.
Mustard Salmon Ingredients
- Salmon fillet (with skin) – Rich, flaky, and perfect for absorbing the mustard-maple sauce. You can also try it with another firm fish.
- Brown mustard – Adds tanginess and balances the sweetness of the maple syrup. Dijon mustard will also work for a sharper flavor. Spicy brown mustard is a good option if you want a little extra kick.
- Yellow mustard – This will help mellow out the brown mustard.
- Maple syrup – Brings sweetness that pairs beautifully with the mustard and enhances caramelization. Honey is a great alternative if you’re going for a honey mustard salmon vibe.
- Salt and black pepper – Essential for seasoning and balancing the flavors. Adjust to taste.
- Fresh parsley (chopped) – A bright, fresh garnish that adds color and a touch of herbal flavor. Try fresh dill or chives if you want something different.
How To Make Mustard Salmon
Following the same method as I did in my Maple Mustard Chicken and Potatoes, the sauce is prepared with a couple of mustards + maple syrup that result in one sweet, delicious mess!
- Prep. Preheat your oven to 375°F and line a baking sheet with foil.
- Place the salmon. Set the salmon fillet skin-side down on the foil and set aside.
- Make the sauce. In a small bowl, whisk together the brown mustard, yellow mustard, and maple syrup until smooth.
- Coat the salmon. Pour the sauce over the salmon and spread it evenly with a pastry brush or spoon.
- Season. Sprinkle with salt and freshly ground black pepper to taste.
- Wrap it up. Fold the foil over the salmon and seal the edges to create a packet.
- Bake. Bake for 20 to 22 minutes, or until the salmon flakes easily with a fork.
- Broil. Carefully open the foil packet and broil the salmon for 2 to 3 minutes until golden on top.
- Serve. Garnish with chopped parsley and serve right away.
FAQ
I always go with the best wild-caught salmon I can find. I especially love King, Sockeye salmon, or Coho because they tend to have better texture and flavor.
Yes, absolutely! Mustard pairs beautifully with salmon. The tanginess cuts through the richness of the fish and brings out all the savory flavors without overpowering it.
It is! Mustard works great as a binder because it helps sauces and seasonings stick to the fish. It also locks in moisture while it bakes and adds a ton of flavor at the same time.
What To Serve With Baked Salmon
Once your salmon is cooked, there are so many delicious ways to serve it. You can keep it simple with a veggie side, and toss it into a salad or a grain bowl. Here are a few ideas to get you started:
- Roasted Veggies – You can’t go wrong with a veggie on the side. Try my roasted green beans or these Brussels sprouts with bacon for something crisp and cozy.
- Rice and Grains – Serve it over my Mushroom rice or keep things fresh with Mediterranean rice. You can also flake the salmon and add it to a poke bowl with rice, quinoa, or farro.
- Veggie Sauté – A quick sautéed green is always a win. My garlicky broccolini, this bok choy, or zucchini and mushrooms make a perfect low-effort side.
- Add it to a Salad – This salmon is so good flaked over a big leafy green salad, like this chopped salmon salad.
More Salmon Ideas
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Mustard Salmon
Ingredients
- 2 pounds fresh salmon fillet with skin
- ⅓ cup brown mustard
- 1 tablespoon yellow mustard
- ¼ cup maple syrup
- salt and freshly ground black pepper, to taste, I start with about 1 teaspoon table salt
- chopped fresh parsley, for garnish
Instructions
- Prep. Preheat the oven to 375˚F and line a baking sheet with a large piece of foil. Set the salmon fillet over the foil and set aside.
- Make the mustard sauce. In a small mixing bowl, combine the brown mustard, yellow mustard, and maple syrup; whisk until thoroughly incorporated.
- Add the sauce to the salmon. Pour the mustard mixture over the salmon, and using a pastry brush, spread the sauce evenly over it. Season with salt and pepper.
- Seal and bake. Fold the sides of the foil over the salmon to cover it, and then seal the packet completely so the sauce does not leak out. Bake for 20 to 22 minutes, or until cooked through. Cooking time will depend on the thickness of the salmon and when its internal temperature registers at 145˚F.
- Finish and serve. Remove the salmon from the oven and carefully open up the packet. Put it under the broiler for 3 minutes or until golden. Remove from oven; garnish the salmon with parsley and serve immediately.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can this be cooked in an air fryer
Absolutely. You can cook it at 400˚F for about 10 to 12 minutes or until the salmon’s internal temperature registers at 145˚F on a meat thermometer.
Looks delicious~ Do you know how many WW freestyle points this is?
Hi! I just plugged it all into my WW calculator and it comes out to be 4 freestyle points per 1 serving, or per 8 ounces of fish. 🙂
Has anyone tried this with a different type of fish? Cod or haddock for example?