Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment paper or foil and brush it lightly with the olive oil. This keeps the glaze from sticking and makes cleanup fast.

In a small bowl, stir together the maple syrup, Dijon mustard, soy sauce, and minced garlic until smooth. Taste it. It should be sweet with a sharp mustard bite underneath.

Pat the salmon fillets dry with paper towels. This step matters because surface moisture steams the fish instead of letting the glaze caramelize. Season both sides lightly with salt and pepper, then place the fillets skin-side down on the prepared baking sheet.

Spoon or brush the maple Dijon glaze generously over the top and sides of each fillet. Use all of it. The glaze is what makes this dish, so do not hold back.

Bake for 12 to 15 minutes. Start checking at 12 minutes by pressing the thickest part of one fillet gently with a fork. When it flakes apart easily and the center has just turned from translucent to opaque, it is done. Overcooked salmon turns dry and chalky, so pull it on the early side.

If you want a deeper caramelized top, switch the oven to broil for the last 90 seconds. Watch it closely because the maple syrup can go from caramelized to burnt quickly.

Remove from the oven and let the salmon rest on the pan for two minutes before serving. Scatter fresh parsley over the top if using, and serve alongside roasted broccoli, wild rice, or steamed green beans.