Maple Dijon Salmon

This recipe is a part of a holiday recipe roundup collaboration hosted by Natasha of @asiliglamcooks. For this week we are focusing on cozy fall recipes. I hope you’ll enjoy this submission.

Hey everyone, my name is Chenée and I share baking recipes, easy meals, and tips at I’m so excited to share one of my favorite recipes from my blog with you all! This pan-seared salmon is a quick 15-minute meal, but it’s packed full of flavor! You’ll just need to grab your cast-iron skillet (or sauté pan) and you can have dinner ready in just minutes!

Best of all, you’ll only need a few ingredients for this salmon recipe, most of which you probably have on hand! It has a hint of spice from the red pepper flakes, but you can adjust them to your preference or omit them altogether. Either way, this salmon is guaranteed to be a hit!

Maple Dijon Salmon

Maple Dijon Salmon


  • 3 tbsp maple syrup
  • ¼ cup dijon mustard
  • 2 cloves garlic - minced
  • 2 tbsp water
  • 1 tsp red pepper flakes - adjust to your preferred spice level
  • 2 4-oz. salmon filets - skin on
  • salt and fresh cracked pepper - to taste
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter


  1. Pat salmon dry and season liberally on both sides with salt and freshly cracked pepper.
  2. Preheat cast-iron skillet over medium-high heat. Add olive oil and allow oil to heat fully.
  3. Place salmon filets, skin side up, in hot oil. Allow to cook for about 3 min or flesh is crispy and a deep golden brown.
  4. In the meantime, whisk together garlic, dijon mustard, maple syrup, water, and red pepper flakes.
  5. Flip salmon and sauce to pan. Add butter, and baste salmon with a spoon another 3-4 minutes or until salmon flakes easily with a fork. Serve warm with sauce spooned over salmon.

Enjoy! And you can find this and all my other recipes at my blog, I’ll see you there!

Thank youChenée for submitting this recipe! Tune in tomorrow for our next submission for our cozy fall recipe collaboration hosted by @asiliglamcooks and friends.

P.S. Check out my last recipe here


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