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- 4 salmon fillets (6 ounces each) - 1/4 cup pure maple syrup - 2 tablespoons Dijon mustard - 2 tablespoons soy sauce (tamari for gluten-free) - 1 tablespoon extra virgin olive oil - 2 cloves garlic, finely minced - 1 tablespoon freshly squeezed lemon juice - Salt and pepper to taste - Fresh sprigs of thyme or chopped parsley for garnish Gathering the right ingredients is key for this recipe. You will need fresh salmon fillets. Look for ones that are bright in color. The maple syrup gives a lovely sweetness. Dijon mustard adds a nice tang. Soy sauce brings depth. Extra virgin olive oil keeps the salmon moist. Fresh garlic gives it a kick. Lemon juice brightens the dish. Don’t forget salt and pepper for seasoning. They balance all the flavors. Fresh thyme or parsley adds a pop of color. This makes your dish look even better. You can find these ingredients at any grocery store. When you have everything ready, it’s time to start cooking! Check out the Full Recipe for all the steps. - Create the Marinade: In a medium bowl, mix together the maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, and lemon juice. Whisk it well until smooth. This marinade adds great flavor and moisture. - Coat the Salmon: Place the salmon fillets in a shallow dish or a plastic bag. Pour the marinade over the salmon. Make sure each piece is well coated. Cover the dish or seal the bag and refrigerate for 30 minutes to 2 hours. This time helps the flavors soak into the fish. - Preheat the Oven: Set your oven to 400°F (200°C). This high heat will help caramelize the glaze on the salmon. - Prepare the Baking Sheet: Line a baking sheet with parchment paper or grease it lightly. This makes cleanup easy. Remove the salmon from the marinade, but save the leftover marinade for later. Place the fillets skin-side down on the baking sheet. - Bake the Salmon: Put the baking sheet in the oven and bake for 12-15 minutes. The time depends on how thick your fillets are. Every 5 minutes, brush the salmon with the reserved marinade. This keeps it moist and flavorful. - Check for Doneness: The salmon is done when it flakes easily with a fork. It should reach an internal temperature of 145°F (63°C). - Garnish and Serve: Once baked, take the salmon out of the oven and let it rest for about a minute. Before serving, add fresh thyme or chopped parsley for a pop of color. Enjoy your delicious Maple Dijon Glazed Salmon! For the full recipe, visit the earlier section. Achieving a Balanced Flavor To make a great glaze, mix the maple syrup and Dijon mustard well. The sweet syrup balances the tangy mustard. Use fresh garlic for an extra kick. This mix will coat the salmon nicely. Taste it before you use it. Adjust salt and pepper to your liking. Ensuring Even Cooking Even cooking is key for the best salmon. Place fillets skin-side down on the baking sheet. Space them apart so heat moves around. Brush the glaze over the salmon every five minutes. This keeps the fish moist and tasty. Choosing Fresh Salmon When picking salmon, look for bright colors. The flesh should be firm and shiny. Avoid fish with a strong fishy smell. Fresh salmon makes a big difference in taste. If you can, ask your fishmonger for the catch of the day. Sustainable Seafood Options Choose salmon from sustainable sources. Look for labels like "wild-caught" or "responsibly farmed." These choices help protect our oceans. They also ensure the fish is healthy and tasty. Pairing with Side Dishes Maple Dijon glazed salmon pairs well with many sides. Roasted vegetables add color and flavor. Quinoa or rice gives a nice base. You can also serve it with a fresh salad for crunch. Presentation Tips For a beautiful plate, use a warm, white dish. Add a colorful side, like green beans or carrots. Drizzle any leftover glaze over the fish. Finish with a lemon wedge for a fresh look. This makes your meal not just tasty but also pretty! {{image_4}} You can change the taste of your Maple Dijon Glazed Salmon with a few tweaks. Adding spices or herbs can make a big difference. Try adding red pepper flakes for heat. A pinch of smoked paprika can add depth. Fresh herbs like dill or basil can bring a bright note. Different sweeteners can also change the flavor. Instead of maple syrup, use honey or agave nectar. Each sweetener adds its unique touch. Experiment to find your favorite mix. You can cook this salmon in different ways. Grilling gives it a smoky flavor. Brush the fillets with the marinade while grilling. Baking is easier and keeps the salmon moist. Both methods work well, so choose what you like. Other cooking techniques include broiling or pan-searing. Broiling cooks the salmon from above, giving it a crispy top. Pan-searing adds a nice crust while keeping the inside tender. Try these methods for variety. If you need gluten-free options, use tamari instead of soy sauce. It has a similar taste and works great in the glaze. For dairy-free options, this recipe is already dairy-free. Enjoy it without worrying about milk or cream. You can also swap out the salmon. Try using trout or cod. Each fish has its flavor and texture. Adjust the cooking time based on thickness. Feel free to add your twist to this delicious dish! For the full recipe, check out the notes above. - To store leftovers, place salmon in an airtight container. - Keep the container in the fridge. - The recommended shelf life for cooked salmon is 3 days. - For freezing, wrap the salmon in plastic wrap. - Place it in a freezer-safe bag or container. - It can last up to 3 months in the freezer. - When reheating, use the oven for best results. - Preheat the oven to 350°F (175°C). - Place the salmon on a baking sheet and cover it with foil. - Heat for about 10-15 minutes, or until warmed through. Yes, you can prepare the marinade ahead. Just mix the maple syrup, Dijon mustard, soy sauce, olive oil, garlic, and lemon juice in a bowl. Store it in the fridge for up to three days. This saves time on busy days! Salmon is ready when it flakes easily with a fork. The internal temperature should reach 145°F (63°C). If you can gently pull apart the layers, it’s done. I often check it at the thickest part to be sure. Many sides go well with this dish. Try roasted vegetables, quinoa, or a fresh salad. Garlic mashed potatoes and steamed asparagus also work great. They balance the sweet and tangy glaze nicely. Absolutely! You can use trout, tilapia, or even halibut. Just keep an eye on the cooking time. Thinner fish may cook faster, while thicker ones may need more time. Adjust the bake time as needed. For grilling, preheat your grill to medium heat. Use the same marinade and marinate the fish as usual. Place the salmon skin-side down on the grill. Cook for about 6-8 minutes on each side. Baste it with marinade for added flavor. Enjoy the smoky taste! This post covers a delicious Maple Dijon Glazed Salmon recipe. You learned about key ingredients and how to prepare the dish step by step. Tips on flavor balance and cooking methods ensure great results. I shared variations and storage tips to help you get the most out of your meal. Enjoying a healthy dinner can be simple and tasty. Now, get cooking and impress your family!

Maple Dijon Glazed Salmon

Elevate your dinner with this delicious Maple Dijon Glazed Salmon recipe! This simple dish combines the sweetness of pure maple syrup with the tangy punch of Dijon mustard for a flavor explosion. Perfectly baked and beautifully garnished, this salmon is not only tasty but also quick to prepare. Discover how to marinate and cook the perfect salmon fillets that will impress your family and friends.
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Ingredients
  

4 salmon fillets (6 ounces each)

1/4 cup pure maple syrup

2 tablespoons Dijon mustard

2 tablespoons soy sauce (tamari for a gluten-free option)

1 tablespoon extra virgin olive oil

2 cloves garlic, finely minced

1 tablespoon freshly squeezed lemon juice

Salt and pepper to taste

Fresh sprigs of thyme or chopped parsley for garnish

Instructions
 

Create the Marinade: In a medium mixing bowl, combine the pure maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, and lemon juice. Whisk the mixture thoroughly until all ingredients are well incorporated, creating a smooth marinade.

    Marinate the Salmon: Arrange the salmon fillets in a shallow dish or place them in a large zip-top plastic bag. Pour the prepared marinade over the salmon, making sure each fillet is generously coated. Cover the dish with plastic wrap or seal the bag, then refrigerate for a minimum of 30 minutes, ideally up to 2 hours, to allow the flavors to permeate the salmon.

      Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking.

        Prepare for Baking: Line a baking sheet with parchment paper for easy cleanup or lightly grease it with cooking spray to prevent sticking. Take the salmon out of the marinade (set aside the leftover marinade for basting) and arrange the fillets skin-side down on the prepared baking sheet.

          Bake the Salmon: Place the baking sheet in the preheated oven and bake the salmon for approximately 12-15 minutes. The cook time will vary based on the thickness of the fillets. Every 5 minutes, carefully brush the salmon with the reserved marinade to enhance moisture and flavor.

            Check for Doneness: The salmon is perfectly cooked when it easily flakes apart with a fork and reaches an internal temperature of 145°F (63°C).

              Garnish and Serve: Once cooked, remove the baking sheet from the oven and allow the salmon to rest for about one minute. Just before serving, garnish with fresh thyme or a scattering of chopped parsley for a delightful touch of color and flavor.

                Prep Time, Total Time, Servings: 15 mins | 30 mins | Serves 4

                  - Presentation Tips: For an elegant presentation, serve the glazed salmon on a warm, white plate accompanied by a colorful side of roasted seasonal vegetables and fluffy quinoa. Drizzle any remaining marinade over the fish for added flavor, and finish with a lemon wedge for a bright, fresh touch.