This salmon recipe is one of those “wow” dinners that looks fancy, but is super easy to make.
The glaze is sweet, tangy, and sticky — thanks to a combo of apple cider and Dijon mustard. It’s ready in under 30 minutes and tastes like something you’d get at a nice restaurant. No long prep, just simple ingredients coming together in the best way.
Why I Love This Recipe
I made this one night when I had salmon in the fridge and didn’t want to do the same lemon-garlic thing. I had apple cider leftover from fall baking and thought, “What if I turn this into a glaze?” The result was magic — and now it’s a regular on my table.
- The apple mustard glaze is sweet, tangy, and sticky in the best way
- It uses pantry staples — nothing fancy
- Ready in 25 minutes
- Great for impressing guests but easy enough for weeknights
- Pairs well with roasted veggies or rice
Servings and Cook Time
Serves: 4
Cook Time: 25 minutes total (10 min prep, 15 min cook)
What You’ll Need
- 4 salmon fillets (about 6 oz each), skin-on or skinless
- 1/2 cup apple cider (not vinegar)
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon brown sugar
- 1 teaspoon apple cider vinegar
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (optional, for garnish)
- Lemon wedges, for serving
Pro Tips
- Pat the salmon dry before seasoning — helps it brown better
- Don’t skip the brown sugar; it helps caramelize the glaze
- Use skin-on salmon for easier handling and juicier results
- Let the glaze simmer until thick, like maple syrup
- Brush the glaze on halfway through cooking and again at the end for extra flavor
Tools You’ll Need
- Sheet pan
- Parchment paper
- Small saucepan
- Whisk
- Silicone brush
- Tongs or spatula
- Measuring cups and spoons
Substitutions and Variations
- Swap salmon for trout or chicken thighs
- Use maple syrup instead of brown sugar
- If no apple cider, use apple juice (not from concentrate)
- Add a pinch of chili flakes for a spicy twist
Make Ahead Tips
- The glaze can be made 3 days in advance and stored in the fridge
- Salmon can be seasoned earlier in the day and refrigerated until ready to cook
Step-by-Step Instructions
1. Preheat oven to 400°F and prep the pan
Line a sheet pan with parchment paper and lightly oil it.
2. Season the salmon
Place 4 salmon fillets on the sheet pan, skin-side down. Pat dry with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper.
3. Make the glaze
In a small saucepan, combine 1/2 cup apple cider, 2 tbsp Dijon mustard, 1 tbsp whole grain mustard, 1 tbsp brown sugar, and 1 tsp apple cider vinegar. Bring to a simmer and whisk. Let it reduce for 6–8 minutes, until thick.
4. Brush glaze onto salmon
After glaze thickens, brush half of it over the salmon fillets.
5. Bake the salmon
Roast salmon in the oven at 400°F for 12–15 minutes, or until it flakes easily with a fork.
6. Glaze again and garnish
Remove salmon from oven and brush with the rest of the glaze. Sprinkle with fresh thyme leaves and serve with lemon wedges.
Leftovers and Storage
Store leftover salmon in an airtight container in the fridge for up to 3 days. Reheat gently in the oven at 300°F or eat cold on a salad or grain bowl. Glaze may thicken more after chilling — just warm slightly to loosen.
Nutrition (per serving)
- Calories: 340
- Protein: 30g
- Carbs: 10g
- Fat: 20g
- Sugar: 7g
- Fiber: <1g
Why This Recipe Works (Quick Science)
The sugars in apple cider and brown sugar caramelize under heat, forming that sticky glaze that clings to the salmon. Dijon mustard brings acidity and emulsifies the sauce, making it smooth and rich. Roasting at a high temp locks in moisture while crisping the edges.
Common Mistakes
- Using apple cider vinegar instead of cider — too sour
- Not reducing the glaze long enough — it should coat the back of a spoon
- Overcooking salmon — pull it out when it flakes easily but still moist inside
- Brushing glaze too early — it can burn, so do it halfway through
What to Serve With
- Roasted green beans or asparagus
- Garlic mashed potatoes
- Wild rice or couscous
- Crusty sourdough bread
- A simple green salad with vinaigrette
FAQ
Can I use frozen salmon?
Yes, just thaw it completely and pat dry before seasoning.
Do I need to flip the salmon?
Nope! Roast skin-side down the whole time.
How do I know when salmon is done?
It should flake easily with a fork and reach 125–130°F in the thickest part.
Wrap-Up
This Apple Mustard Glazed Salmon is a total keeper. It’s the kind of dinner you’ll come back to again and again because it’s simple, flavorful, and just plain delicious. Try it out, and when you do, drop a comment below and let me know how it went or if you have any questions. I’d love to hear from you!