Maple Mustard Salmon with Crispy Potatoes
Tender, flaky salmon glazed with a sweet and tangy maple-mustard sauce, served alongside golden, crispy roasted potatoes. This easy one-pan dinner is packed with flavor and requires minimal cleanup.
Ingredients
For the Salmon
- 4 salmon fillets, about 5–6 oz (140–170 g) each
- 2 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1 tbsp olive oil
- 1 tbsp fresh lemon juice
- 2 cloves garlic, minced
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the Crispy Potatoes
- 1½ lb (680 g) baby potatoes
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For Garnishing
- Fresh parsley or dill
- Lemon wedges
- A little extra maple syrup, optional
👩🍳 Instructions
1. Prepare the Potatoes
Preheat your oven to 425°F (220°C).
Wash the baby potatoes and cut them in half. If they’re larger, cut them into quarters.
Place them in a large bowl and toss with olive oil, garlic powder, paprika, thyme, salt, and black pepper.
2. Start Roasting
Spread the potatoes on a large baking sheet in a single layer, cut-side down.
Roast for 20–25 minutes.
For extra-crispy potatoes, don’t overcrowd the pan.
3. Make the Maple-Mustard Glaze
While the potatoes are roasting, whisk together:
- Maple syrup
- Dijon mustard
- Olive oil
- Lemon juice
- Garlic
- Smoked paprika
- Salt
- Black pepper
Mix until smooth.
Taste and adjust the balance—add a little more mustard for tang or maple syrup for sweetness.
4. Prepare the Salmon
Pat the salmon fillets dry with paper towels.
Place them skin-side down on a lightly greased section of the baking sheet, or use a second baking sheet.
Brush each salmon fillet generously with the maple-mustard glaze.
5. Add the Salmon
After the potatoes have roasted for about 20–25 minutes, turn them over so another side becomes crispy.
Make room for the salmon on the baking sheet.
Place the salmon alongside the potatoes.
Brush the salmon with another layer of glaze.
Return everything to the oven.
Bake for approximately 10–14 minutes, depending on the thickness of the fillets.
The salmon should be opaque and flake easily with a fork. For food safety, salmon should reach 145°F (63°C) in the thickest part.
6. Caramelize the Glaze
For a beautiful caramelized finish, brush the salmon with another thin layer of glaze during the final 2–3 minutes of cooking.
You can also use the broiler for 1–2 minutes at the end, watching carefully so the maple glaze doesn’t burn.
7. Serve
Remove from the oven and let the salmon rest for a couple of minutes.
Garnish with fresh parsley or dill.
Serve with crispy potatoes and lemon wedges.
🍋 Optional Additions
Add Vegetables
Roast vegetables alongside the potatoes, such as:
- Broccoli
- Asparagus
- Green beans
- Bell peppers
- Brussels sprouts
Make It Spicy
Add ¼–½ tsp red pepper flakes or a little cayenne to the glaze.
Extra Garlic
Add another minced garlic clove for a stronger garlic flavor.
Creamy Maple Mustard Sauce
Reserve a little of the glaze before it touches the raw salmon, then mix it with 2–3 tablespoons mayonnaise or Greek yogurt for a creamy dipping sauce.
⭐ Tips for Perfect Salmon & Potatoes
- Dry the salmon before glazing so the sauce sticks better.
- Start the potatoes before adding the salmon because they need more time to cook.
- Don’t overcrowd the potatoes—space helps them become crispy.
- Use pure maple syrup for the best flavor.
- Watch the salmon closely because maple syrup can caramelize quickly.
- For very thick salmon fillets, allow a few extra minutes of cooking time.
Prep time: 15 minutes
Cook time: 35–40 minutes
Total time: About 50 minutes
Servings: 4