Easy Maple Dijon Glazed Salmon

2 steps - Amazing Flavor

I am always looking for quick ways to prepare salmon (or any other fish). This go-to staple takes roughly 5 minutes to prep and cooks simply in the oven. The maple Dijon “marinade” scented with some lime zest makes this memorable and crave-worthy. The addition of some ground fennel in the marinade is the perfect aromatic and with the proper cooking time, the maple glazes onto the salmon to create the perfect exterior bite.

I like to cook with skin on salmon as there is a ton of flavor between the flesh and the skin. Even if you don’t like eating the skin, you can peel it off the skin at the end and serve skinless, but you don’t want to give up that flavor. In this recipe, assuming you have a wire rack to cook this one, the skin actually crisps up nicely, so if you want the extra texture and flavor, leave it on.

I also like to cook the 1 lb filet as a whole piece as it doesn’t dry out as quickly and allows the glaze time to caramelize onto the fish. You can break the portions down after cooking and if you are serving a group, just cook a few larger filets, arrange on a platter and serve with a large spoon for people to pull a large chunk of salmon onto their plate.

For sides, this naturally goes perfectly with steamed seasoned rice, roasted potatoes, or served over a chilled veggie salad. In this picture, I gently steamed some spinach and gave it a dash of extra virgin olive oil, lemon, and nutritional yeast.

Ingredients:

1 lb boneless salmon filet (skin-on, see notes above in description)

1 tablespoon maple syrup

2 teaspoon Dijon mustard

1 teaspoon soy sauce or tamari

1/2 teaspoon ground fennel

1/2 teaspoon granulated garlic

1 lime zested (save the lime juice for finishing)

fresh chives to finish

Steps:

Preheat your oven to 375F

Rub some olive oil on a wire rack. Place the rack over a sheet pan (see pics). Place the salmon on the rack skin-side down and place in the preheated oven. Cook for 15 minutes, then turn the temp up to 450 and broil. Cook until the exterior is lightly caramelized.

To finish, top with freshly cut chives (optional) and a squeeze of the lime juice.