Maple-Mustard Glazed Salmon
Salmon has long been one of my go-to’s for a lighter weeknight dinner– it’s super healthy, super quick to cook, and super versatile. Of all the many ways to prepare salmon, my favorite way is to glaze filets in a skillet, in the oven.
Here, this sweet & salty marinade of maple syrup and mustards makes for the easiest, clingiest sauce– and my ‘skillet trick’ (see recipe below) makes for mean, easy glazing. It marinates quickly, and bakes even quicker.
Serve with steamed, brown rice + a roasted veggie, i.e. lemon-zested asparagus. This one is a sure-add to your usual weeknight rotation, too.
No stovetop = no mess.
Weeknight goals.
Maple-Mustard Glazed Salmon
Let’s cook!
You’ll need:
3/4–1 lb salmon, skin-on, cut into 2-3 filets
1/4c good maple syrup
1 tbsp dijon mustard
1 tbsp coarse mustard
1 tbsp soy sauce
1 lemon
Fresh parsley or chives, for garnish
EVOO
Salt & fresh-cracked pepper
Makes 2-3 servings.
Steps:
Rinse salmon in cold water, and dry well on all sides with paper towels. Set aside.
In a wide, shallow bowl, mix the maple syrup, mustards, soy sauce, and a swirl of EVOO, and fresh-cracked pepper; whisk!
Flesh-side down, nestle the salmon filets in the marinade. Cover the bowl tightly with plastic wrap, and let marinate in the fridge for 30–60 minutes.
Once salmon is marinated, preheat the oven to 450°f. Important tip: Place a dry cast iron skillet in the oven at the same time, allowing it to heat up as the oven preheats!
Slice half of the lemon into thin rings. When the oven is ready, place the salmon skin-side down in the skillet, pouring all of the marinade over the filets. Arrange lemon slices around the filets. Into the oven.
Bake the salmon for 12-15 minutes. Halfway through, baste the skillet sauce over the filets, and again when pulled from the oven.
Garnish with a good squeeze of lemon and your chopped herb of choice, like parsley. Serve with another spoonful of glaze on top of each filet, and enjoy!