How do I know when salmon is done?

It should flake easily with a fork and be just opaque in the center. Aim for the temperature of the salmon to be 125°F to 130°F when measured with a meat thermometer at the thickest part. It will continue to rise a couple degrees as it rests.

Can I use frozen salmon?

Yes. Thaw completely, pat dry, and proceed as written.

What type of salmon works best?

Any type. Wild-caught is leaner and cooks faster. Farmed salmon is thicker and more buttery, so it takes slightly longer.

How should I store leftovers?

Store leftover salmon in an airtight container in the fridge for up to 4 days. If you have lots left over, you can make these easy salmon spring rolls! My best way to reheat is to pop the salmon in the air fryer at 375°F for 3-4 minutes.

House Favorite Maple Dijon Salmon (easy baked recipe!)

Name: House Favorite Maple Dijon Salmon
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 tablespoons mayo; 1 ½ tablespoons maple syrup; 1 tablespoon dijon mustard; 1 tablespoon fresh lemon juice; 1 ¼ lb salmon fillet (or 4 5oz portions); salt and pepper (let’s say 1-ish teaspoon each)

Description

Sweet, tangy, creamy maple dijon salmon comes together in minutes and is a weeknight staple at my house!

Ingredients

Units Scale

1 tablespoon olive oil
2 tablespoons mayo
1 1/2 tablespoons maple syrup
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
1 1/4 lb salmon fillet (or 4 5oz portions)
salt and pepper (let’s say 1-ish teaspoon each)

Cook Mode Prevent your screen from going dark while cooking this recipe!

Instructions

Preheat oven to 425°F and line a sheet pan with parchment paper or a silicone baking mat.
In a small bowl, whisk together 1 tablespoon olive oil, 2 tablespoons mayo, 1 ½ tablespoons maple syrup, 1 tablespoon dijon mustard and 1 tablespoon lemon juice until smooth and creamy.
Place the salmon fillet(s) on the prepared baking sheet and use a paper towel to pat away as much moisture as you can. Season the fish all over with salt and pepper. Spoon ⅔ of the maple mustard marinade on the salmon, using a spoon or pastry brush to make sure the fish is evenly coated.
Roast for 10-15 minutes. Salmon needs about 10 minutes of cook time per inch of thickness, so the cook time will vary slightly based on the thickness of the fillet * (see note below). Salmon should flake easily with a fork and be just cooked through and slightly opaque in the center, don’t overcook it!
Serve with lemon wedges and extra sauce drizzled on top or on the side for dipping. I love to pair this with roasted veggies and green beans.

Notes

In the photos above, I am using wild-caught Alaskan salmon, which is generally leaner and thinner than farm-raised Atlantic salmon. My salmon only took 10 minutes to cook (the fillet is about an inch thick) but if you have thicker pieces, it will take closer to 15 minutes.

See above blog post for tips, FAQs and ingredient information and swaps.

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Nutrition

Serving Size: 1/4 recipe, about 4oz portion of cooked salmon
Calories: 267
Sugar: 4.6 g
Sodium: 559.9 mg
Fat: 13.2 g
Carbohydrates: 5.3 g
Fiber: 0 g
Protein: 31.6 g
Cholesterol: 74.9 mg