Grilled Maple Dijon Salmon

This easy Grilled Maple Dijon Salmon recipe only requires 6 Ingredient and is ready in 20 minutes or less. It is served with a homemade sticky and sweet maple dijon sauce. This will be your new go to recipe for salmon!

Love salmon as much as I do? Then you need to try my Blackened Salmon and Mexican Salmon Salad!

Grilled Maple Dijon Salmon | chefsavvy.com

Homemade Maple Dijon Salmon

This is one of the easiest dinners you will ever make! Not to mention it’s absolutely delicious. This maple dijon salmon recipe takes only 20 minutes to make from start to finish, and it requires only 6 ingredients, the majority of which you probably already have in your pantry.

But by far, the best part of this easy salmon recipe has got to be the sauce. It’s sweet and sticky from the maple syrup and tangy from the dijon mustard — the best of both worlds!

Even better, this recipe is customizable to best fit your family’s tastebuds. If you prefer honey to maple syrup, swap it out! Like whole grain mustard more than Dijon? Swap it! Want more heat? Add some cayenne pepper or red pepper flakes. It’s totally up to you!

Key Ingredients

To make your own Maple Dijon Salmon at home, you’ll need: 4 salmon filets (with the skin on to protect the tender meat from the grill), pure maple syrup (or honey), dijon mustard, chili powder, onion powder, and garlic powder. That’s it!

How To Make Maple Dijon Salmon

  • Preheat grill: To medium high heat. Spray the grill with cooking spray to prevent sticking.
  • Make the sauce: In a small bowl combine maple, mustard, chili powder, onion powder and garlic powder.
  • Cook: Brush half of the sauce on the salmon, set the rest of the sauce aside. Place the salmon skin side down and cook for 4-5 minutes then flip. Then, cook for an additional 4 minutes or until fully cooked. (depends on thickness of salmon)
  • Serve: Spoon the rest of the sauce on the salmon, and serve immediately. Enjoy!

Maple Dijon Salmon | chefsavvy.com

What To Serve with Grilled Maple Dijon Salmon

Tips

  • Try not to force the salmon while flipping. If it’s sticking to the grill give it a minute or two and it will release from the grill on it’s own when it’s ready to flip.
  • Leave the skin on the salmon during cooking. This helps the salmon stay together and not fall apart when flipping. Once the salmon is cooked allow to cool slightly and remove the skin.
  • I grilled the salmon, but this would also be wonderful in the oven, stove top, or air fryer!

Easy Grilled Maple Dijon Salmon | chefsavvy.com

Storage and Reheating Recommendation

  • Store leftover cooked and cooled salmon in an airtight container in the fridge for up to 3 days. This is a great meal-prepping recipe ahead of a busy week!
  • Reheat chilled salmon in the microwave for up to 2 minutes at 30-second intervals, being careful to not overcook. You can also reheat salmon in a skillet or the oven until warm.
  • We do not recommend freezing cooked salmon, as the texture will be off after thawing. But you can marinade raw salmon in the maple dijon sauce and freeze to speed up the process the next time you want to make this!

More Salmon Recipes To Try

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Grilled Maple Dijon Salmon

3 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Grilled Maple Dijon Salmon. Served with an amazing sticky and sweet maple dijon sauce. Ready in less than 20 minutes!

Ingredients

  • 4 salmon filets skin on
  • 3 tablespoons maple syrup
  • 2 tablespoons dijon mustard
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Instructions

  • Preheat grill to medium high heat. Spray the grill with cooking spray.
  • In a small bowl combine maple, mustard, chili powder, onion powder and garlic powder.
  • Brush half of the marinade on the salmon, set the rest of the marinade aside.
  • Place the salmon skin side down and cook for 4-5 minutes then flip. Cook for an additional 4 minutes or until fully cooked. (depends on thickness of salmon)
  • Spoon the rest of the sauce on the salmon and serve immediately.
Nutrition Facts
Grilled Maple Dijon Salmon
Amount Per Serving
Calories 290 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 94mg31%
Sodium 166mg7%
Potassium 877mg25%
Carbohydrates 11g4%
Fiber 1g4%
Sugar 9g10%
Protein 34g68%
Vitamin A 142IU3%
Calcium 41mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Dinner
Cuisine: American
Keyword: Easy Meal, Fish, Grilled Maple Dijon Salmon, Mustard, Summer Grilling

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Comments

  • John Schmidt

    Hi Kelley,
    In reviewing your Grilled Maple Dijon Salmon recipe, I did not see ‘Maple’ included in the list of ingredients nor in in the instructions. Thanks.

    Regards,
    John Schmidt
    Las Vegas, NV

  • Hi John,

    You are right thanks so much for pointing that out to me!! I just corrected it.

    Thanks again,

    Kelley

  • Debbie

    Hi, just made the dish and enjoyed it but something was missing. Do you think maybe next time some fresh lemon juice would be OK.Peg

  • Hi Peg!

    Yes of course! Fresh squeezed lemon before serving would be awesome.

    Thanks & Enjoy!

    Kelley

  • LJ

    Do you brush the marinade on the skin side or on the flesh side of the salmon or both?

  • Hi!

    I brush it on the flesh side of the salmon.

    Thanks & Enjoy!

    Kelley

  • Michelle S Walz

    You mentioned that this could be done on the stove top or in the oven ~ could you give instructions for each, please♡♡♡

  • Hi Michelle!

    For stove top method:
    Add olive oil to a large skillet. When the pan is hot add in salmon skin side down. Cook for about 4-5 minutes on each side. The salmon should start to turn opaque. Take off of the heat. When the salmon is cool enough to handle peel off the skin. Serve immediately brushed with the maple dijon sauce.

    For oven method:
    Preheat oven to 425 degrees. Spray a baking pan with cooking spray or layer with parchment paper. Brush with the maple dijon sauce. Place in the oven and cook for about 15 minutes or until the salmon is cooked through. Make sure not to overcook the salmon. When the salmon is cool enough to handle peel off the skin.

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