Maple Dijon Salmon

photo 2 (3)photo 1This is a very easy and light salmon recipe that is perfect for dinner. I used 2 tablespoons of light mayonnaise but feel free to omit it.   I would cook for a very short time next time and check the doneness of the salmon frequently. It really only needed 8 mins. to roast , and about 3 minutes with sauce on it under the broiler. You can always brush a little more sauce after it is cooked. You’ll just want salmon to be cooked through perfectly–not over and definitely not undercooked. I used a silicone brush to put sauce on salmon and was left with a lot of sauce so I served on the side. Don’t be afraid of the mayonnaise because you really only use such a small amount on the fish itself. The lemon and garlic give it another layer of flavor in addition to the mustard/maple flavor. This is so easy and try the White Beans and Spinach to serve with it.

INGREDIENTS:

1 1/4 pound wild salmon, cut into 4 pieces , I leave the skin on but if you’d like you can remove it. I cooked with skin on but skin stuck to the parchment paper anyway.

2 tablespoons whole grain mustard or Dijon mustard, I used Dijon tonite

2 tablespoons Mayonnaise ( you can definitely use Light Mayo) I did

2 tablespoons 100% pure maple syrup (nothing beats the  flavor of a real maple syrup) It’s worth it

1 clove garlic, minced

juice of 1/2 lemon

kosher salt and freshly ground black pepper

DIRECTIONS:

Preheat oven to 400 degrees.

Place salmon pieces on a sheet pan with parchment paper or aluminum foil. Rinse and pat dry the salmon fillets. Season fish with kosher salt and freshly ground black pepper; be liberal with salt. Put in oven for 8-10 minutes.

In a small bowl, combine mustard, mayonnaise,  maple syrup, garlic and lemon juice. Whisk or stir very well to get rid of lumps of mayonnaise. After the first 8-10 minutes of cooking, brush salmon with mixture and return to the oven for approx.3 – 5 minutes under the broiler or until salmon is just cooked through (which will also depend on the thickness of your salmon pieces.)  I let salmon sit for about 5 minutes before serving. It will continue to cook for a few minutes after it is removed from oven.

Cooking times will vary depending on size of fillets and your oven. In my oven it was 8 minutes to roast and 3 minutes under the broiler. You can play around with these times depending on your needs. Total cooking time was only 11 minutes! I served with a side of delicious white beans and spinach , and for Joel some roasted butternut squash . Rice is always perfect with fish.

*recipe for White Beans and Spinach in a Pan on cookingwithcandi.com

2 responses to “Maple Dijon Salmon

  1. Yum! This sounds delicious! Another thing to do with this, which I’ve made before, is a piece of Grey Sole, and use the spinach, and add Feta…crumbled to the spinach, and take a couple of tbsp. of spinach mixture, put on end of fish, and role it up. You can stick a toothpick in to hold it together. Top w/ that same combo of mustard, mayo, and garlic over fish and bake! You can also use just mayo & soy sauce, mix & top the fish! One little tip…whenever using mayo in a recipe, always put that ingredient in a bowl, stir it up, then add all other ingredients, and it won’t chunk up! 🙂
    Its delich!!!

  2. Reblogged this on Cooking with Candi and commented:

    Monday morning re-blog with a delicious and easy Salmon recipe. The side dish is also amazing, White Beans and Spinach in a Pan under a separate heading. Enjoy the Salmon and the Spinach!

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