Mustard and Maple Glazed Salmon

There really isn't an easier recipe for salmon than this one. All you need is some whole grain mustard, good quality maple syrup, and salmon. The spices in the mustard give the fish all the flavor you need and the sweet earthiness of the maple syrup balances the whole dish. 

Think of it as a fancy take on honey mustard. It's the perfect combination of savory and sweet for a healthy, fast dinner that goes from fridge to table in fewer than 20 minutes. Pair it with some roasted cauliflower steaks or crispy Brussels sprouts and dinner is ready.

Growing up in New England, I actually didn't eat a lot of salmon. Sometimes we would have it when we were out to dinner, but it was never something my mom cooked at home since there was so much local fish available. Since moving to the West Coast, things have completely changed and I can't get enough salmon. I love the meaty texture and since it is packed with Omega 3 fatty acids, it's something I feel good about eating. If you are like me and didn't know a lot about salmon until recently, check out this comprehensive salmon guide.

While I usually throw my salmon on the grill, lately I have been roasting it in the oven as the weather cools down. Plus it's as easy as throwing it on the grill. Just cover a pan in foil for easy cleanup and in less than twenty minutes, dinner is ready.

Tips for Cooking Maple and Mustard Glazed Salmon

The exact cooking time will vary according to the thickness of your salmon and if it is a whole piece or filets. Plus it will depend on how well done you like your salmon. Personally, I tend to serve my salmon medium well, which usually takes about 12 minutes in the oven. Adjust the cooking time and keep an eye on the salmon to make sure it isn't overcooked.

You can also grill the salmon if you’d like, but you’ll need to adjust the cooking time. Also, make sure your grill grate is clean and well oiled. If the salmon seems to be sticking when you first try to flip it, give it a little longer and it should release on its own and flip easily. Buying skin-on filets and starting the cooking process with the skin side down will also help the fish hold up during grilling.

Worried about the white stuff? Sometimes when you cook salmon, white gunk (for lack of a better term) will appear on the salmon. This is a protein that comes out of the salmon when cooked and it is totally harmless and generally tasteless. It comes out more when the fish is cooked longer but can appear during any cooking process. To completely eliminate this, try brining the salmon first in some salted water for about 10 minutes. I always take this extra step when serving salmon to guests.

For easy clean-up, make sure to cover your baking sheet in foil or parchment paper. The maple syrup in the glaze can sometimes burn off on the sides of the salmon and create a sticky mess on your pan.

Know your Ingredients

• Maple syrup: It's important to use real deal maple syrup in this recipe, not the artificial maple syrup. I used to recommend Grade B maple syrup, but the labeling has changed. Now I recommend looking for a Grade A Amber Rich maple syrup.
• You could also use honey instead of the maple syrup, but I personally love the hint of maple flavor the syrup brings to the dish. And if you find honey glazed salmon is too sweet for your taste, this more-complex maple syrup salmon glaze offset with the whole grain mustard might prove perfect for your palate.
• Whole grain mustard: The mustard you use will also make a big difference in the taste of the maple glazed salmon. I am a sucker for whole grain mustard and my favorite is this one. Trader Joe's also makes a great whole grain Dijon mustard that has a hint of white wine. If you don't have or like whole grain mustard, use a Dijon mustard to add more flavor instead of basic yellow mustard.
• Farmed vs. Wild Salmon: I often get a lot of questions about why I use wild salmon over farm salmon. Let me first say, that both are great options and a healthy protein. However, I find that wild salmon not only tastes better but it more nutritious than its farmed counterpart. Plus it's lower in fat and calories. Here's some good information about why and the main difference between wild and farmed salmon.

What to serve with Maple Mustard Salmon

The flavors in this salmon are versatile enough to go with pretty much any side dishes. However, I like to stick with basic recipes that keep the entire meal quick and easy,

• Quick cooking roasted veggies are my favorite side dish since I can cook them right alongside the salmon. Some favorites include roasted asparagus summer squash. Veggies that take a little longer like broccoli or potatoes  (these mustard roasted potatoes are perfect!) will also work, just start them before the fish.
• This dish is also delicious with a simple side like rice or quinoa. Grab the frozen or packaged options if you need something quick and easy.
• Making a big salad to serve with this salmon is a favorite summer option. This Broccoli and Apple Salad has similar flavors in the dressing making it the perfect pairing.

Looking for more salmon recipes?

• Baked Honey Salmon and Vegetables
• Blackened Salmon
• Quick and Easy Hoisin Salmon
• Italian Salmon with Tomato Basil Salsa
• Grilled Spice Rubbed Salmon
• Grilled Garlic Lime Salmon