Maple Mustard Salmon

By we eat. happy.
April 3, 2012
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Author Notes: I have been making this salmon for years. Everybody loves it & there are never any leftovers. It is so easy & rich. I cook the salmon until the center is almost done because once the salmon comes out of the oven it continues to cook, and therefore does not get dry. I have also made this with trout. we eat. happy.

Serves: four

  • 1 pound wild salmon fillet
  • juice of 1/2 a lemon
  • sea salt & cracked pepper
  • 3 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 2 teaspoons Dijon mustard
  1. Preheat the oven to 425 degrees and lightly oil a lined baking sheet. Clean the salmon, pat dry, and place at the center of the pan. Squeeze the lemon over the fillet (discard any lemon seeds) and season.
  2. In a separate bowl, combine olive oil, maple syrup, and mustard. Pour evenly over the salmon. Place on the top rack of the oven and bake for 17-20 minutes. Let the fish rest for about 5 minutes before serving.

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