Pan-Seared Salmon with Maple-Mustard Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Perfectly seared salmon fillets with a sticky-sweet maple-mustard glaze, served with roasted asparagus and quinoa for a balanced weeknight dinner. This american-inspired seafood (gluten-free) ready in about 35 minutes pairs (6 oz each, skin-on) salmon fillets, maple syrup, Dijon mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 2 American cuisine 510 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Rinse salmon fillets under cold water, pat dry, and season skin-side with 1/4 tsp salt and 1/2 tsp garlic powder.
  2. Step 2: Heat 1 tbsp olive oil in a nonstick skillet over medium-high heat. Place salmon skin-side down and cook 4 minutes until skin is crisp and golden.
  3. Step 3: Flip salmon and cook 3-4 minutes more until fish flakes easily with a fork.
  4. Step 4: In a small bowl, whisk maple syrup, Dijon mustard, and 2 tbsp water. Brush half over salmon during the last 2 minutes of cooking.
  5. Step 5: While salmon cooks, toss asparagus with 1 tsp olive oil and 1/4 tsp salt on a baking sheet. Roast at 425°F for 12 minutes until tender-crisp.
  6. Step 6: Cook quinoa according to package instructions (usually 1/2 cup quinoa + 1 cup water, simmered 15 minutes).
  7. Step 7: Plate salmon with asparagus and quinoa, drizzle with remaining maple-mustard glaze, and garnish with lemon slices.

Frequently asked questions

How long does Pan-Seared Salmon with Maple-Mustard Glaze take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Salmon with Maple-Mustard Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep maple syrup from drying out.

Can I substitute ingredients in Pan-Seared Salmon with Maple-Mustard Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Salmon with Maple-Mustard Glaze for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Salmon with Maple-Mustard Glaze gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes