Maple Dijon Salmon

This is the recipe that converted Tuck’s dad from straight up refusing to eat salmon to requesting it on the menu once a week. If you are looking to bring some of your picky eaters out of the dark and into the light when it comes to fish, this is your recipe. We love this Maple Dijon Salmon because it tastes out of this world and is made from just a few, simple ingredients. Less is always more in the kitchen, and that is especially true when you use high quality products. We prefer to use whole grain Dijon mustard if you can find it, but any nice Dijon will work just fine. The same goes for the maple syrup: a finer quality means that you only need a few tablespoons for the sweet and piney taste that is the signature to this dish. 

Maple Dijon Salmon

  • Servings: 4
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Our tried and true salmon dish that will convert the pickiest eaters in your family!

Ingredients

  • 4, 6 oz filets of salmon
  • 3 tbs whole grain Dijon mustard
  • 2-3 tbs maple syrup
  • 1 tbs olive oil
  • 1 clove of garlic, minced
  • juice of 1 lemon
  • 1 tsp garlic powder
  • 1 tsp paprika
  • salt and pepper to taste

Directions

  1. Preheat the oven to 385 degrees.
  2. Line a cookie sheet with foil or parchment paper and place the pieces of salmon skin side down on the sheet. Drizzle the lemon juice evenly over the pieces and season each with the paprika, garlic powder, and salt and pepper.
  3. In a small bowl, mix together the mustard, maple syrup, olive oil, and minced garlic. We suggest starting with 2 tbs maple syrup and tasting the sauce before adding the third. Season the sauce with salt and pepper.
  4. Use a spoon to generously top the salmon pieces with the maple dijon sauce.
  5. Bake the salmon for 12-13 minutes for medium, 15-16 minutes for well done. Use a knife to peel the salmon away from the skin and serve.

3 thoughts on “Maple Dijon Salmon

  1. Pingback: Lemon Dill Salmon | TUCK & TATE

  2. Pingback: Chilean Sea Bass with Tomato Herb Butter | TUCK & TATE

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