Maple Dijon Glazed Salmon

$- 4 salmon fillets (6 ounces each) - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 1 tablespoon olive oil - 2 garlic cloves, minced - 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme) - Salt and pepper to taste - Lemon wedges for serving For this Maple Dijon Glazed Salmon, we need fresh and simple ingredients. The salmon fillets are the star of the dish. I prefer using wild-caught salmon, as it has rich flavor and good texture. The maple syrup brings a sweet touch. Choose pure maple syrup, not imitation. Dijon mustard adds a tangy kick that perfectly balances the sweetness. Olive oil helps the glaze stick to the fish. Fresh garlic brings a strong taste that pairs well with the other flavors. Thyme adds a nice earthy note. You can use fresh thyme for the best taste. Don't forget salt and pepper; they enhance every bite. Finally, serve your salmon with lemon wedges. The bright citrus flavor adds a fresh finish. Having these ingredients ready makes the cooking process smooth and fun. Enjoy the vibrant flavors in every mouthful! {{ingredient_image_1}} - Preheat your oven to 375°F (190°C). - Line a baking sheet with parchment paper. Start by getting your oven nice and hot. This helps the salmon cook evenly. The parchment paper keeps the fish from sticking. It also makes cleanup easier. - Whisk together maple syrup, Dijon mustard, olive oil, garlic, thyme, salt, and pepper. In a bowl, mix the maple syrup and Dijon mustard. Then add olive oil, minced garlic, thyme, salt, and pepper. Whisk it all together until smooth. This glaze adds a sweet and tangy flavor that makes the salmon shine. - Arrange salmon fillets on the baking sheet. - Apply the glaze and bake. Place the salmon fillets on the prepared baking sheet, skin-side down. Pour the glaze over the top. Make sure each piece is well coated. Bake it in the oven for 12 to 15 minutes. The salmon is done when it flakes easily with a fork. - Broil for caramelization and let rest. For a nice caramelized top, switch on the broiler for the last 2 to 3 minutes. Watch closely to avoid burning. Once done, take it out and let it rest for a couple of minutes. This helps keep the fish juicy. Serve with lemon wedges for a fresh twist. To cook salmon perfectly, aim for an internal temperature of 145°F (63°C). This ensures the fish is safe to eat and still moist. You can check the temperature with a food thermometer. Signs that salmon is perfectly cooked include the flesh turning a light pink and flaking easily with a fork. If it looks opaque and separates easily, it’s ready to enjoy. Feel free to adjust the sweetness and tanginess of your glaze. If you want it sweeter, add more maple syrup. For extra tang, increase the Dijon mustard. You can also switch up the herbs. Try dill or parsley for a fresh twist. Thyme adds a nice flavor, but don’t be afraid to experiment! For side dishes, pair your salmon with roasted veggies or a light salad. Rice or quinoa also makes a great base. When serving, arrange the salmon on a nice plate. Add lemon wedges for a pop of color and a zesty kick. A sprinkle of fresh herbs on top can elevate the dish, making it look as good as it tastes! Pro Tips Fresh Ingredients: Always use fresh salmon for the best flavor and texture. Frozen salmon can be a good alternative, but make sure to thaw it properly before cooking. Marinating Time: For an even deeper flavor, consider marinating the salmon in the maple Dijon glaze for 30 minutes to 1 hour in the fridge before baking. Oven Accuracy: Ovens can vary in temperature. Use a meat thermometer to check that the internal temperature of the salmon reaches 145°F (63°C) for perfect doneness. Serving Suggestions: Pair the salmon with roasted vegetables or a fresh salad to complement the rich flavors of the glaze. {{image_2}} When choosing salmon, you can pick between sockeye and Atlantic salmon. Sockeye salmon has a deep red color and a rich flavor. It’s very tasty and great for this recipe. Atlantic salmon is milder and often found in stores. Both types work well. You can also use salmon steaks instead of fillets. Salmon steaks have bones, but they are thick and juicy. They add a nice touch to your meal. Adjust your cooking time to ensure they cook well. A steak may need a bit longer to bake. You can change the flavors of your glaze easily. Try adding spices like paprika or cayenne for a kick. You can also mix in herbs like rosemary or dill. Each addition will give a unique twist to the dish. Switching to a different type of mustard can change the taste, too. Spicy brown mustard adds heat, while honey mustard gives sweetness. Experiment with what you like best. You can grill or bake your salmon. Grilling gives a nice smoky flavor. To grill, preheat your grill to medium-high. Cook for about 5-7 minutes on each side. For pan-searing, heat a non-stick skillet over medium heat. Add olive oil and place the salmon skin-side down. Cook for about 4-5 minutes until golden brown. Flip and cook for another 3-4 minutes. This method gives a delicious crust. Feel free to try these methods to find your favorite! To keep your Maple Dijon Glazed Salmon fresh, follow these steps: - Refrigeration instructions: Allow the salmon to cool completely. Place it in an airtight container. Store in the fridge for up to three days. - How to properly store leftovers: If you have extra glaze, store it in a separate container. This keeps your salmon from getting too soggy. Reheating your salmon properly is key to keeping it tasty. Here are my best methods: - Best methods to reheat salmon: Use the oven for even heating. Set it to 275°F (135°C). Put the salmon in a baking dish. Cover with foil and heat for about 15 minutes. - Avoiding drying out the fish: Add a splash of water or broth to the dish. This adds moisture and helps keep the salmon tender. If you don't have maple syrup, you can try honey or agave nectar. Both add sweetness. Another option is brown sugar mixed with water. This gives a similar flavor. You can also use cane sugar, but it might change the taste a bit. To check if the salmon is done, look for its color. It should be opaque and light pink. Use a fork to test it. If the fish flakes easily, it's ready. The internal temperature should reach 145°F (63°C). Trust your senses, and you'll be fine! Yes, you can make the glaze ahead of time. Just mix all the ingredients and store it in the fridge. It stays fresh for up to three days. Before using, give it a good stir. If it thickens, add a little water to loosen it up. You can serve this salmon with many sides. Try roasted vegetables like asparagus or Brussels sprouts. Rice is also a great option, especially wild rice. Mashed potatoes or a fresh salad work well too. These sides complete the meal and add color to your plate. This recipe shows how to make delicious Maple Dijon Glazed Salmon. We covered key ingredients, step-by-step cooking, and tips for perfecting it. Remember to check the salmon’s internal temperature for doneness. You can even adjust the glaze or try different salmon types. With these tips, you can serve a tasty meal that impresses. Enjoy your cooking adventures and the joy of great flavors!$

Maple Dijon Glazed Salmon

A delicious salmon dish glazed with a sweet and tangy maple Dijon sauce.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (6 ounces each)
0.25 cup pure maple syrup
2 tablespoons Dijon mustard
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
to taste salt
to taste pepper
for serving lemon wedges

Instructions

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, thyme, salt, and pepper until well combined.
Place the salmon fillets on the prepared baking sheet, skin-side down.
Pour the maple Dijon glaze over the salmon, using a brush or spoon to ensure the fillets are well coated.
Bake in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork. For added caramelization, switch on the broiler for the last 2-3 minutes of cooking, watching closely to prevent burning.
Remove from the oven and let rest for a couple of minutes before serving.
Serve the salmon with lemon wedges on the side for an extra citrusy kick.

Notes

For added caramelization, switch on the broiler for the last few minutes of cooking.

Keyword dijon, glazed, healthy, maple, salmon