Dijon Maple-Glazed Salmon
Spicy-sweet glazed salmon fillets are pan-fried and topped with a layer of savory maple-mustard sauce — the glaze clings to the top of the fish so you taste all the flavor in every forkful. This is a simple meal to throw together, but has all the vibes of something special!
Equipment
- Oven-proof nonstick skillet or large cast iron skillet
Ingredients
Dijon Maple Glaze
- 2 tablespoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1 tablespoon tamari or soy sauce
- ½ teaspoon grated or finely chopped garlic
- ¼-½ teaspoon cayenne pepper to taste
Salmon
- 4 6-ounce salmon fillets skin-on (1½ pounds)
- Salt and freshly ground black pepper
- 1 tablespoon neutral oil such as avocado, grapeseed or canola
- 1 tablespoon chopped fresh cilantro or green onion
Instructions
Mix the glaze
- Whisk the Dijon, maple syrup, tamari, garlic and cayenne pepper in a bowl until the glaze is smooth and blended.
Cook the salmon
- Preheat the oven to 450F (230C).
- Pat the fillets dry on both sides with paper towels. This step ensures that the fish doesn't stick to the pan, and helps achieve a crisp surface.
- Sprinkle the flesh side of the salmon with salt and pepper to taste.
- Place a large (10-12-inch diameter) ovenproof nonstick or cast iron pan over medium-high heat. Preheat for about 2 minutes, until a teaspoon of water sizzles and immediately evaporates — you want the pan to be very hot to sear the fish quickly.
- Pour in the oil and swirl the pan to coat it evenly. Add the fillets to the pan, skin-side up. Press down firmly with a spatula to maximize contact with the hot pan. Cook 5 minutes, or until the flesh is lightly golden. Carefully slide a spatula under each fillet and flip them over so they're flesh side up. Remove the pan from the heat.
- Spread the glaze evenly over the top of the salmon. Transfer the pan to the oven. Bake 5-7 minutes, until the glaze is set (it will look slightly caramelized) and the salmon flakes easily with a fork.
- If you don't prefer to eat the skin, slide a spatula in between the flesh and the skin — it should easily separate. Arrange the salmon on a serving dish. Sprinkle the cilantro or green onion over the glazed salmon and serve.
Notes
- Look for thick (up to 2-inches at the peak) center-cut king or coho salmon fillets, cut into 6-ounce pieces.
- If you enjoy eating crispy salmon skin, cook the fillets skin-side down the entire time.
- Next to a seasoned cast iron pan, ceramic non-stick pans with metal handles are my choice. They can be safely pre-heated and transferred to the oven.
Nutrition
Calories: 68kcalCarbohydrates: 8gProtein: 1gFat: 4gSodium: 335mgFiber: 0.4gSugar: 6g
