This Maple Mustard Salmon with Crispy Potatoes is a delicious balance of sweet, savory, and tangy flavors. Tender, flaky salmon is coated in a rich maple-mustard glaze and roasted alongside golden, crispy baby potatoes for a complete, satisfying meal that’s both simple and elegant. Perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe
This recipe combines minimal prep with maximum flavor. The glaze’s blend of maple syrup, Dijon, and whole grain mustard gives the salmon a beautifully caramelized finish. The roasted potatoes come out crispy on the outside and fluffy on the inside, making them the perfect side dish. Plus, everything cooks together on one tray, which means easy cleanup and less time in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 salmon fillets
600 g baby potatoes, halved
2 tablespoons olive oil
Salt and freshly ground black pepper, to taste
2 tablespoons Dijon mustard
2 tablespoons whole grain mustard
2 tablespoons maple syrup
1 tablespoon soy sauce
1 tablespoon lemon juice
1 garlic clove, minced
Fresh parsley, chopped, for garnish
Directions
Preheat the oven: Set your oven to 200°C (400°F) and line a large baking tray with parchment paper.
Prepare the potatoes: In a bowl, toss the halved baby potatoes with olive oil, salt, and pepper. Spread them evenly on one side of the baking tray.
Make the glaze: In a small bowl, whisk together Dijon mustard, whole grain mustard, maple syrup, soy sauce, lemon juice, and minced garlic until smooth and well combined.
Prepare the salmon: Place the salmon fillets skin-side down on the other side of the tray. Brush each fillet generously with the maple mustard glaze.
Roast: Bake for 12–15 minutes, or until the salmon flakes easily with a fork and the potatoes are golden and crisp.
Finish and serve: Drizzle any remaining glaze over the salmon and garnish with freshly chopped parsley. Serve immediately.
Spicy Maple Salmon: Add ½ teaspoon of chili flakes or a dash of hot sauce to the glaze for a spicy kick.
Honey Mustard Option: Swap maple syrup for honey for a slightly different sweetness.
Lemon Herb Potatoes: Add a teaspoon of dried rosemary or thyme to the potatoes before roasting for an herby flavor.
Grilled Version: Instead of roasting, grill the salmon and potatoes separately for a smoky, charred taste.
Storage/Reheating
Store leftover salmon and potatoes in an airtight container in the refrigerator for up to 3 days.
To reheat, place in a preheated oven at 180°C (350°F) for about 10 minutes or until heated through. Avoid microwaving the salmon for too long as it can dry out; a short 30–60 second burst works best if you’re in a hurry.
FAQs
1. Can I use frozen salmon for this recipe?
Yes, just make sure to thaw the salmon completely and pat it dry before applying the glaze.
2. What can I use instead of maple syrup?
Honey or agave syrup are great substitutes for maple syrup.
3. Can I use regular potatoes instead of baby potatoes?
Yes, simply cut them into 2.5 cm (1-inch) cubes to ensure they cook evenly.
4. Is this recipe gluten-free?
Yes, as long as you use gluten-free soy sauce.
5. How do I know when the salmon is cooked?
The salmon should flake easily with a fork and reach an internal temperature of 63°C (145°F).
6. Can I make the glaze ahead of time?
Absolutely. Store it in the fridge for up to 3 days and whisk before using.
7. What sides go well with this dish?
Steamed green beans, roasted asparagus, or a simple garden salad complement it beautifully.
8. Can I use this glaze for other fish?
Yes, it works wonderfully with cod, trout, or tilapia.
9. How can I make the potatoes extra crispy?
Parboil them for 5 minutes before roasting, then drain and shake to rough up the edges before baking.
10. Can I cook the salmon and potatoes separately?
Yes, but cooking them together on one tray saves time and lets the flavors blend perfectly.
Conclusion
Maple Mustard Salmon with Crispy Potatoes is a flavorful, fuss-free recipe that’s perfect for both weeknights and entertaining. The harmony of sweet maple, tangy mustard, and savory salmon makes it a dish you’ll want to make again and again. Serve it fresh from the oven for a wholesome, comforting meal that never fails to impress.
This Maple Mustard Salmon with Crispy Potatoes features flaky, oven-roasted salmon glazed with a tangy-sweet maple mustard sauce, paired with golden, crisp baby potatoes. It’s a simple one-pan meal packed with flavor, perfect for busy nights or casual dinner guests.
Ingredients
4 salmon fillets
600g baby potatoes, halved
2 tbsp olive oil
Salt and freshly ground black pepper, to taste
2 tbsp Dijon mustard
2 tbsp whole grain mustard
2 tbsp maple syrup
1 tbsp soy sauce
1 tbsp lemon juice
1 garlic clove, minced
Fresh parsley, chopped (for garnish)
Instructions
Preheat oven: Preheat to 200°C (400°F) and line a large baking tray with parchment paper.
Prepare potatoes: Toss halved baby potatoes in olive oil, salt, and pepper. Spread them on one half of the baking tray.
Make glaze: In a small bowl, whisk together Dijon mustard, whole grain mustard, maple syrup, soy sauce, lemon juice, and garlic.
Glaze salmon: Place salmon fillets skin-side down on the other side of the tray. Brush generously with the maple mustard glaze.
Roast: Bake for 12–15 minutes, or until salmon flakes easily and potatoes are golden and crisp.
Finish & serve: Drizzle with extra glaze and garnish with chopped parsley. Serve immediately.
Notes
For extra crispy potatoes, parboil them for 5 minutes before roasting.
You can make the glaze ahead and store in the fridge up to 3 days.
Substitute maple syrup with honey or agave if preferred.
