Maple Dijonaisse Baked Salmon

Yes that’s right I used Maple Syrup, Dijon Mustard and Mayonnaise in this recipe. Baked at a low temp for the first 20 minutes then a little higher for the last 5 minutes. It was delicious and perfectly cooked and melt in your mouth kind of goodness. Sweet and Savory served over rice with a vegetable or green salad. We love Cilantro so used it here but if you hate it just omit it.

Kick up your weeknight meal game with this recipe or save it for guests.

This is what I did for the two of us and I had a piece left over for lunch the next day which tasted wonderful cold.


1 lb. skin on Salmon Filet — I used 1 large piece ( see photo) ask the fish store to cut it from the center so all the same cooking time, otherwise the end pieces may get more well done.

12 fresh cilantro sprigs if you’re using

2 Tablespoons Pure Maple Syrup

2 Tablespoons Dijon Mustard

1 Tablespoon Mayonnaise — I use regular mayo not sure if this will work with fat free but low fat should be fine

Kosher Salt and Freshly Ground Black Pepper


Remove salmon from refrigerator and let it sit out for a bit so it’s not ice cold–

Heat oven to 325 degrees

I grabbed the bunch of cilantro sprigs( about 12 sprigs) by their stems and sliced off the leaves, then I cut the stems crosswise and sliced stems into small pieces and saved the leaves for garnish

Transfer cut stems to a small bowl and stir in the maple syrup, dijon and mayo — mix well

Spray a baking sheet with cooking spray and place salmon on baking sheet and sprinkle with Salt and Pepper skin side down. Slather the sauce over the top of Salmon.

I cooked Salmon at 325 degrees for the first 20 mins . Then I raised the heat to 350 degrees for the last 5 minutes.

Bake until a paring knife slides into the center with only a little resistance. It should be pink but not raw. Salmon does continue cooking for a little bit once it’s removed from oven . Be careful not to over cook. All ovens differ a bit so you may want to check on it.

Top with fresh cilantro leaves and you can squeeze a little lemon on it as well.

Perfection on a plate for dinner and lunch the next day.

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