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Maple Mustard Salmon

It may seem like you’re going against stream, but infusing this fish dish with a little sweetness always has our family running into the kitchen.
  • 22 min
  • Prep time10 min
  • ServingsPortions 4
recipe image Maple Mustard Salmon


  • 1 -lb (500 g) salmon filet, bones removed and cut into 4 pieces
  • 1/4 cup (60 mL) Becel® Buttery Taste *
  • 1/4 cup (60 mL) maple syrup
  • 4 tsp. (20 mL) Dijon mustard or grainy Dijon mustard
  • 1 tsp. (5 mL) low sodium soy sauce
Energy (kcal)315 kcal
Energy (kJ)1318 kJ
Protein (g)26.1 g
Carbohydrate incl. fibre (g)10.5 g
Carbohydrate excl. fibre (g)10.4 g
Sugar (g)10.4 g
Fibre (g)0.1 g
Fat (g)18.1 g
Saturated fat (g)2.7 g
Unsaturated fat (g)12.3 g
Monounsaturated fat (g)8.1 g
Polyunsaturated fat (g)4.2 g
Trans fat (g)0.2 g
Cholesterol (mg)58 mg
Sodium (mg)254 mg
Salt (g)2.03 g
Vitamin A (IU)857 IU
Vitamin C (mg)0.0 mg
Calcium (mg)25 mg
Iron (mg)0.52 mg
Potassium (mg)495 mg


  1. Preheat oven to 425°F (220°C). Arrange salmon in 8-inch (20-cm) baking dish.
  2. Microwave Becel® Buttery Taste margarine at HIGH until melted about 15 seconds. Stir in maple syrup, Dijon mustard and soy sauce. Pour over salmon.
  3. Bake until salmon flakes with a fork, about 12 minutes. Serve, if desired, with hot rice and vegetables.
Delicious with your favourite rice and vegetable side dishes. *Becel® Gold in Quebec. To cook on the grill, arrange salmon in center of doubled 18 x 18-in. (46 x 46-cm.) piece heavy-duty aluminum foil, then top with mustard sauce. Wrap foil loosely around salmon, sealing edges airtight with double fold. Arrange packet on grill and cook until salmon flakes with a fork, about 12 minutes.