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Maple mustard salmon baked in foil turns out perfectly tender and flaky every time. Coated in sweet and tangy maple mustard, this oven-baked salmon makes a great weeknight dinner with minimal cleanup.
Oven Baked Salmon in Foil
This flavorful maple mustard baked salmon in foil 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 Maple Mustard Salmon Baked in Foil
- Bold flavor, simple ingredients. The maple and mustard combo gives you a sweet, tangy, savory punch with just a few pantry staples.
- Juicy and tender every time. Baking 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 maple mustard salmon is ready in under 30 minutes and pairs with just about any side you’ve got on hand.
Ingredients You’ll Need
Here are the ingredients needed for this maple mustard salmon recipe. Scroll to the recipe card for the full measurements.
- 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. You can also bake this salmon with honey mustard.
- 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.
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 the richness of salmon. It is also a great binder that helps the sauces stick to the fish, locking in moisture while it bakes and adding a ton of flavor at the same time.
This salmon bakes in foil at 375ºF for 20-22 minutes. It’s done when the internal temperature reaches 145ºF at the thickest part of the fillet.
Certainly! This recipe makes beautiful grilled salmon in foil, too. It’ll need to grill for about 23-26 minutes over medium-high heat. See my Grilling Method note below.
Yes. Parchment paper is a great option if you don’t have aluminum foil. This applies to oven baking, though, and not to grilling. Please only use foil if you’re cooking salmon on the grill.
Recipe Tips and Variations
- Open the foil carefully. Take care when opening up your salmon foil packets, as the steam will be very hot.
- Test for doneness. Salmon is done when it’s no longer translucent and the flesh flakes easily with a fork. Check that the internal temperature reads 145ºF on an instant-read thermometer.
- Broiling is optional. I include the step to broil the salmon during the last 2-3 minutes of cooking. This step is optional, but it does help the top crisp up and caramelize for a gorgeous, golden-brown finish.
- Different seasonings. Instead of maple mustard, try garlic butter, teriyaki, or make lemon pepper salmon or salmon piccata in foil.
- Add rice. Try adding a bed of rice underneath the salmon, like this salmon and rice foil pack.
Serving Baked Salmon in Foil
You can enjoy this maple mustard salmon right from the foil (great for camping, FYI), take it out and serve it with your favorite sides, or 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 or a Cobb salad.
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Maple Mustard Baked Salmon in Foil
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.
How to Bake Salmon in Foil
Following the same method as I did in my maple mustard chicken and potatoes, the sauce is prepared with mustard and maple syrup before it’s brushed over the salmon and sealed up inside a foil packet. Here’s how to do it:
- Get ready to bake. While the oven preheats to 375ºF, line a baking sheet with foil and place the salmon skin-side down in the center. Set this aside for now.
- Add the sauce. Meanwhile, whisk together the brown mustard, yellow mustard, and maple syrup in a small bowl. Pour the sauce over the salmon and spread it evenly with a pastry brush or spoon.
- Season the salmon. Next, sprinkle the fish with salt and freshly ground black pepper to taste.
- Wrap it up. To wrap your foil pack, fold the foil over the salmon. Then, seal the edges to create a packet.
- Bake. Bake the salmon in foil for 20 to 22 minutes, or until the salmon flakes easily with a fork. Afterward, carefully open the foil packet and broil the salmon for 2 to 3 minutes until golden on top. Garnish with chopped parsley and serve right away.
Grill Method
One of my favorite things about cooking salmon in foil is that it’s very versatile. You can bake it in the oven, or you can take these foil packets to the grill in the summer months.
Grill the salmon inside the packets on medium-high heat (375ºF-425ºF) for 18 minutes. Open the packet, close the grill, and cook for another 5-8 minutes. Follow the detailed cooking directions in my lemon butter grilled salmon.
Do you know how many WW freestyle points this is?
Great quick, easy and delicious recipe! We used real maple syrup, added some Stone Ground Mustard as well as a bit of grated garlic cloves. a dash of hot sauce and low sodium soy sauce. Finished as directed but added a dash of lemon.
Made this for dinner with friends last night. Absolutely delicious and so easy! Everyone loved it.
This is a gorgeous salmon recipe. I need to try that sauce.
I would use sugar free syrup instead of maple syrup just because I am diabetic and it would also cut the calories quite a bit.
I can’t give a rating because I haven’t tried it yet.
That’s exactly how I make it for my dad who is also diabetic, and it tastes great! 🙂 Hope you’ll enjoy it, as well! 😀
Yummmmmm. This looks so satisfying and delicious. And my household sounds similar to yours these days. 😉 Those early wakeup calls for no apparent reason are super awesome in the summer, haha.
Mustard and salmon and go so well together. I really love the idea of the foil packet! This is going on the list ASAP!
Love the tanginess of the mustard with this…and the minimal clean up!
This is such a great idea! Less of a mess to clean up!
That looks positively swoon-worthy, YUM!