Maple Dijon Glazed Salmon with Crispy Potatoes
Maple Dijon Glazed Salmon with Crispy Potatoes
Course: DinnerCuisine: AmericanDifficulty: Medium4
servings15
minutes35
minutes50
minutesThis Maple Dijon Glazed Salmon with Crispy Potatoes is an easy, restaurant-quality dinner that’s packed with sweet, savory, and tangy flavor. Tender salmon is coated in a rich maple Dijon glaze and roasted until perfectly flaky, while crispy smashed Yukon Gold potatoes are finished with garlic herb butter for the ultimate side dish. Elegant enough for entertaining yet simple enough for a weeknight meal, this recipe delivers bold flavor and irresistible texture in every bite.
Ingredients
- For the Salmon
4 salmon fillets (6 oz each)
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1 tsp kosher salt
½ tsp black pepper
- For the Maple Dijon Glaze
¼ cup pure maple syrup
2 tbsp Dijon mustard
1 tbsp whole grain Dijon mustard
1 tbsp fresh lemon juice
2 cloves garlic, minced
1 tsp fresh thyme leaves
½ tsp crushed red pepper flakes (optional)
- For the Crispy Potatoes
1½ lbs baby Yukon Gold potatoes, halved
2 tbsp olive oil
1 tbsp melted butter
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp kosher salt
½ tsp black pepper
- For the Garlic Herb Butter
2 tbsp butter, melted
1 tbsp chopped fresh parsley
1 tsp chopped fresh thyme
1 garlic clove, minced
- For the Garnish
Fresh parsley
Lemon wedges
Flaky sea salt
Directions
- Preheat the oven to 425°F.
- Bring a large pot of salted water to a boil. Boil the potatoes for 8 minutes until just fork tender. Drain well and let them steam dry for 5 minutes.
- Transfer to a large baking sheet. Drizzle with the olive oil and melted butter, then season with the garlic powder, onion powder, paprika, salt, and pepper. Toss well and lightly press each potato with the bottom of a glass to create a slightly smashed surface. Roast for 25 minutes, flipping halfway through, until golden brown and crispy.
- In a small bowl, whisk together the maple syrup, Dijon mustard, whole grain mustard, lemon juice, garlic, thyme, and red pepper flakes.
- Pat the salmon dry and season with the garlic powder, paprika, salt, and pepper.
- Heat an oven-safe skillet over medium-high heat with the olive oil. Place the salmon skin-side down and cook for 3–4 minutes. Flip carefully and brush generously with the maple Dijon glaze.
- Transfer the skillet to the oven during the last 8–10 minutes of the potatoes’ cooking time. Bake until the salmon reaches 145°F, brushing once more with glaze halfway through.
- Mix together the melted butter, parsley, thyme, and garlic. Remove the potatoes from the oven and immediately toss them with the garlic herb butter.
- Arrange the crispy potatoes on each plate alongside the glazed salmon. Spoon any remaining maple Dijon glaze over the salmon. Finish with fresh parsley, flaky sea salt, and a squeeze of fresh lemon juice.
Notes
- Pat the salmon completely dry before cooking to achieve a beautifully crisp exterior.
- Wild-caught salmon provides the best flavor, but Atlantic salmon works just as well.
