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Maple Dijon Baked Salmon

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Servings: 6
  • Course: Main Dish

This Maple Dijon Baked Salmon has a breadcrumb topping that is baked to perfection for an easy weeknight dinner from Reynolds Wrap® Partner Salt and Lavender.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Keep foods from sticking and make clean up easy with Reynolds Wrap® Non-Stick Foil.



  • Reynolds Wrap® Non-Stick Foil
  • 2 pounds salmon (I used one fillet)
  • Salt & pepper to taste
  • 1/4 cup butter (1/2 stick) melted
  • 1 tablespoon Dijon mustard
  • 3 tablespoons pure maple syrup
  • 1/4 teaspoon garlic powder
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon lemon zest
  • 1 cup panko breadcrumbs


Step 1

Preheat oven to 400° F and move the rack to the top third of the oven. Melt the butter in your microwave and let it cool a bit while prepping the rest of the ingredients.

Step 2

Line a baking sheet with Reynolds Wrap® Non-Stick Foil with the dull side facing up.

Step 3

Place the salmon fillet on the baking sheet and season it generously with salt & pepper.

Step 4

In a small bowl, add the Dijon mustard, maple syrup, garlic powder, parsley, and lemon zest. Stir well until combined.

Step 5

Add the melted butter and panko breadcrumbs to the bowl and gently combine until the breadcrumbs are coated.

Step 6

Pat the breadcrumb mixture evenly onto the salmon using your hands.

Step 7

Bake the salmon for 15-25 minutes or until it flakes easily with a fork (check after 15 minutes if the salmon is less than 1" thick).

Step 8

Cut into even pieces (a spatula works) and serve immediately.

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