- 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.

Ingredients
Ingredients
- 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
Directions
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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