Taste the tantalizing blend of sweet maple and tangy mustard in every bite of perfectly cooked salmon. This article explores the culinary journey of creating the ultimate maple mustard salmon, guiding you through a symphony of flavors that will leave your taste buds dancing. Discover the secrets of selecting the freshest fish, preparing it with precision, and crafting a delectable maple mustard marinade that infuses the salmon with a delightful balance of sweet and savory notes. From choosing the ideal cooking method to plating this exquisite dish with finesse, uncover the culinary magic that transforms simple ingredients into an extraordinary dining experience.
Let's cook with our recipes!
CEDAR PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES
Plank cooking is a Native American technique that imparts a subtle smoky flavor to fish, meat, poultry, and vegetables. It is recommended to use a plank of untreated Western red cedar made specifically for cooking purposes.
Categories Fish Garlic Ginger Onion Roast Dinner Lemon Seafood Salmon Healthy Maple Syrup Soy Sauce Simmer Gourmet Pescatarian Dairy Free Peanut Free Tree Nut Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- In a small heavy saucepan simmer maple syrup, gingerroot, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool. (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding.)
- Preheat oven to 350° F. If using cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
- Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
- In another small saucepan heat half of glaze over low heat until heated through to use as a sauce. Stir in remaining tablespoon lemon juice. Remove pan from heat and keep sauce warm, covered.
- Put salmon, skin side down, on scallion greens and brush with remaining glaze. Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan or about 35 if using plank.
- Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes. Drizzle salmon with warm sauce.
MAPLE-MUSTARD SALMON
Best maple-mustard salmon ever.
Provided by Phyllisand Ian Brown
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Place salmon in the bottom of an 8x8-inch baking dish.
- Mix melted butter, maple syrup, Dijon mustard, and soy sauce together in a bowl. Pour over salmon, reserving some sauce to pour over baked salmon.
- Bake in the preheated oven until salmon flakes easily with a fork, about 12 minutes.
- Remove salmon from the oven and spoon reserved sauce on top.
Nutrition Facts : Calories 338.8 calories, Carbohydrate 14.4 g, Cholesterol 85.5 mg, Fat 22.3 g, Protein 19.5 g, SaturatedFat 9.5 g, Sodium 336.4 mg, Sugar 11.7 g
MUSTARD-MAPLE ROASTED SALMON
Cilantro adds a nice note of freshness. If you don't like cilantro, you can use dill or parsley instead. This is super easy, but you can even prep the salmon ahead, coating it with the mix, and just pop it in the oven when ready to eat.
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
- Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
- Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.
MAPLE MUSTARD SALMON RECIPE BY TASTY
Here's what you need: unsalted butter, French's spicy brown mustard, maple syrup, apple cider vinegar, orange juice, kosher salt, paprika, salmon, olive oil, salt, peach, avocado, fresh cilantro leaves, jalapeño, lime, salt
Provided by Tayo Ola
Categories Dinner
Yield 2 servings
Number Of Ingredients 16
Steps:
- Place butter, French's Spicy Brown Mustard, maple syrup, apple cider vinegar, orange juice, ½ teaspoon salt, and paprika in a small pot. Heat over low heat and whisk until butter has fully melted and the sauce starts to simmer. Continue simmering for a few minutes until sauce reduces to a glaze. Remove from heat and set aside.
- Rub salmon with olive oil and sprinkle evenly with 1 teaspoon salt. Drizzle with a bit of the glaze.
- Heat an oiled grill pan (or heat up a grill) over high heat. When hot, place the salmon flesh-side down into the pan. Cook until the salmon has clear grill marks, then carefully flip to cook on the other side. Brush with more glaze. Once salmon is cooked to your liking, remove from pan.
- For salsa, lightly toss peach, avocado, jalapeño, cilantro, lime juice, and pinch of salt in bowl.
- Top the salmon fillets with the peach-avocado salsa and serve immediately.
- Enjoy!
Nutrition Facts : Calories 741 calories, Carbohydrate 25 grams, Fat 49 grams, Fiber 5 grams, Protein 47 grams, Sugar 15 grams
SALMON WITH MUSTARD MAPLE SAUCE
Steps:
- Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking, then sauté salmon in 2 batches, starting with skinned sides up and turning over once, until just cooked through, 6 to 9 minutes per batch. Transfer to a platter and keep warm, covered.
- Remove skillet from heat and cool 1 minute. Whisk in remaining ingredients and salt and pepper to taste. Pour sauce over salmon.
MAPLE THYME MUSTARD SALMON
Salmon married with a mixture of fresh thyme, maple and tangy Dijon mustard. Serve this dish over greens or accompanied by rice. This dish is very easy to make and impressive enough for company. Source: Longo's Experience Magazine
Provided by Dreamer in Ontario
Categories Canadian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a shallow glass dish, whisk maple syrup, mustard, thyme, garlic and pepper together.
- Place salmon fillets in dish and turn to coat.
- Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Place salmon on parchment paper lined baking sheet and spoon some of remaining marinade over top.
- Roast in 425F oven for about 15 minutes or until fish flakes when tested with fork.
- In large bowl, toss spinach with oil, salt & pepper (if using), and divide among 4 plates.
- Top with salmon and serve.
CEDAR PLANKED SALMON WITH MAPLE GLAZE & MUSTARD MASHED POTAT
This recipe is a little different in that the cedar planked salmon is baked in the oven rather than on the grill. Many grocery or hardware stores sell the untreated cedar planks. It truly adds a wonderful flavor to the salmon!
Provided by lazyme
Categories < 4 Hours
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Salmon:.
- In a small heavy saucepan simmer maple syrup, ginger root, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes.
- Let cool.
- (Maple glaze may be made 2 days ahead and chilled, covered. Bring maple glaze to room temperature before proceeding).
- Preheat oven to 350.
- If using a cedar plank, lightly oil and heat in middle of oven 15 minutes; or lightly oil a shallow baking pan large enough to hold salmon.
- Arrange scallion greens in one layer on plank or in baking pan to form a bed for fish.
- In another small saucepan heat half of glaze over low heat until heated through to use as a sauce.
- Stir in remaining 1 tablespoon lemon juice.
- Remove pan from heat and keep sauce warm, covered.
- Put salmon, skin side down, on scallion greens and brush with remaining glaze.
- Season salmon with salt and pepper and roast in middle of oven until just cooked through, about 20 minutes if using baking pan. Bake for about 35 minutes if using plank.
- Cut salmon crosswise into 6 pieces. On each of 6 plates arrange salmon and scallion greens on a bed of mashed potatoes.
- Drizzle salmon with warm sauce.
- Mustard Mashed Potatoes:.
- In a 5 quart kettle cover potatoes with cold salted water by 2-inches and simmer until tender, 35-45 minutes.
- While potatoes are simmering, in a small saucepan heat milk with butter over moderate heat until butter is melted.
- Remove pan from heat and keep milk mixture warm, covered.
- In a colander drain potatoes and cool just until they can be handled.
- Peel potatoes, transferring to a large bowl.
- Add mustard, salt and pepper to taste, and 3/4 hot milk mixture and with a potato masher; mash potatoes until smooth, adding more milk mixture if necessary to make them creamy.
- Potatoes may be made 1 day ahead and cooled completely before being chilled in a buttered ovenproof dish, covered. Bring potatoes to room temperature before reheating, covered.
GRILLED SALMON WITH MAPLE SYRUP AND MUSTARD.
Categories Backyard BBQ Dinner Healthy Grill/Barbecue Kosher Fish Quick & Easy
Number Of Ingredients 8
Steps:
- This tasty grilled salmon recipe is the easiest and fastest way to cook salmon. Topped off with a sweet-tangy slathering of maple syrup and mustard really complements the fishâs meatiness. Making the glaze right on the grill means you donât even have to turn on the stove. For a light, healthy alfresco dinner, serve this with some grilled corn on the cob.Special equipment: You will need a pastry brush for this recipe.Game plan: The glaze can be made up to a day in advance on the stove. Cook it uncovered over medium-high heat, let it cool slightly, transfer it to a container with a tightfitting lid, and refrigerate. Let the glaze come to room temperature before proceeding with the recipe.To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions. Then follow the instructions for oiling the grill right before cooking.
- The glaze can be made up to a day in advance on the stove.
- Cook it uncovered over medium-high heat, let it cool slightly, transfer it to a container with a tightfitting lid, and refrigerate. Let the glaze come to room temperature before proceeding with the recipe.
- To keep the fish from sticking to the grill, once the grill is hot, use the scraper to remove any residue from previous grilling sessions.
CEDAR-PLANKED SALMON WITH MAPLE GLAZE AND MUSTARD MASHED POTATOES
Steps:
- In a small heavy saucepan, simmer the maple syrup, ginger, 3 tablespoons lemon juice, soy sauce, garlic, and salt and pepper to taste until reduced to about 1 cup, about 30 minutes, and let cool.
- Preheat the oven to 350° F. If using a cedar plank, lightly oil and heat the plank in the middle of the oven 15 minutes; or lightly oil a shallow baking pan large enough to hold the salmon.
- Arrange the onion greens in one layer on the plank or in the baking pan to form a bed for the fish.
- In another small saucepan, heat half of glaze over low heat until heated through to use as a sauce. Stir in the remaining tablespoon lemon juice. Remove the pan from the heat and keep sauce warm, covered.
- Put the salmon, skin side down, atop the onion green and brush with the remaining glaze. Season the salmon with salt and pepper and roast in the middle of the oven until just cooked through, about 20 minutes if using a baking pan or about 35 minutes if using a plank.
- Cut the salmon crosswise into 6 pieces. On each plate, arrange the salmon and onion greens on a bed of mashed potatoes. Drizzle the salmon with warm sauce.
- DO AHEAD
- The MAPLE GLAZE may be made 2 days ahead and chilled, covered. Bring to room temperature before proceeding.
- The POTATOES may be made 1 day ahead. Chill in a buttered ovenproof dish, covered. Bring to room temperature before reheating, covered.
SALMON WITH MUSTARD-MAPLE GLAZE
Salmon is a healthy and delicious fish, an excellent source of omega-3 fatty acids, special fats that can only be found in fish from cold, Northern waters including salmon, sardines, kippers, and mackerel. Be careful when buying your salmon, farmed salmon has high levels of PCBs, and ones from the Great Lakes or Atlantic Ocean have mercury levels, which are dangerous to pregnant women and children. The best salmon is wild from Alaska or California, and can be purchased at an organic grocery store. For more information about picking fish, go to www.greenguide.com. This dish is an excellent entree, served on a summer night with a side of fried rice with ginger and shitake mushrooms, and chilled asparagus. Adopted from recipes found the Epicurious website.
Provided by whyloo
Categories One Dish Meal
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350-degrees Fahrenheit. Lightly oil a shallow baking pan for the salmon. Halibut can be substituted for the salmon, Alaskan halibut is preferable over Atlantic which is high in mercury.
- In a saucepan, simmer the maple syrup, lemon juice, soy sauce, brown sugar, dijon mustard, rice wine vinegar, ginger, and garlic for 30 minutes. Keep the sauce warm while you prepare the fish.
- Arrange the scallions in the pan to form a bed for the salmon.
- Put the salmon, skin down, in the bed of scallions. Season the salmon with salt and pepper, and pour the sauce made in step 1 over the fish. Cook the salmon in the middle of the oven for 20 minutes, or until cooked through.
- Cut the salmon into six pieces. Arrange the salmon on top of salad greens (such as baby spinach) and sprinkle the scallions on top. Serve with a side dish such as Asian-inspired rice and with a lemon wedge as garnish.
Nutrition Facts : Calories 443.1, Fat 10.2, SaturatedFat 1.6, Cholesterol 147.8, Sodium 1041, Carbohydrate 27, Fiber 1.7, Sugar 20.5, Protein 59.4
CEDAR PLANKED SALMON WITH MAPLE MUSTARD GLAZE
Steps:
- Combine mustard, maple syrup and balsamic vinegar in zip plastic bag and add salmon. Marinate for twenty to thirty minutes. Preheat grill to 350 or oven to degrees. Place cedar plank on foil ooverd tray and heat in grill until it begins to smoke and crackle or oven for 15 minutes. PLace salmon with skin side down onto plank. Grill or bake 35 minutes or begins to flake. Salmon is best medium rare. Serve directly from plank.
BROILED SALMON WITH MAPLE-MUSTARD GLAZE
Categories Fish
Number Of Ingredients 6
Steps:
- In a small heavy saucepan combine syrup, water, mustard, garlic, and salt and simmer until reduced to about 1/2 cup. Cool. Heat broiler. Arrange salmon, skin side down, on oiled rack of broiler pan and season with salt. Broil salmon 4" from heat source, 6 minutes. Brush with sauce and broil until just cooked through, about 4 minutes more.
MAPLE MUSTARD PLANK SALMON
I got this recipe in the bag of boards I bought from Real Wood Products. This was so good I had to share. The lemon juice makes the difference. Let it stand in the lemon juice while you prepare the sides and the salad. Then proceed with the rest of the recipe.
Provided by Chef Booshman
Categories High Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Soak plank in water a minimum of 1 hour before using. (I put mine on a cookie sheet, filled it with water and placed a glass full of water on top of it to weigh it down and let it soak all day.
- Cut salmon with 1/2 inch slits lengthwise almost down to the skin, and 1/2 inch apart.
- Sprinkle lemon juice liberally over salmon and massage into every nook and cranny.
- Preheat grill to high heat (about 500-600 degrees). I set it on high.
- Season the salmon with salt and pepper. (I used lemon pepper).
- When the grill is hot, place the salmon, skin side down on the pre-soaked plank over indirect heat. (Turn one of the burners off, leave the other lit, place over unlit side).
- Close lid and cook for 15-18 minutes.
- Brush salmon with the sauce made from the Maple Syrup, Garlic, Orange Rind and Dijon Mustard.
- Cook for an additional 10-12 minutes or until done.
- It's done when fish flakes easily with a fork.
- Remove from heat and serve.
Nutrition Facts : Calories 331.4, Fat 7.8, SaturatedFat 1.4, Cholesterol 78.4, Sodium 218.3, Carbohydrate 28.5, Fiber 0.6, Sugar 23.9, Protein 35.5
BECEL MAPLE MUSTARD SALMON RECIPE - (4.4/5)
Provided by á-165815
Number Of Ingredients 5
Steps:
- 1. Preheat oven to 425° F (220° C). Arrange salmon in 8-inch (20-cm) baking dish. 2. Melt Becel® Buttery Taste margarine for 15 seconds on high in microwave. Combine with mustard, soy sauce and maple syrup. 3. Pour mixture over salmon. Bake 12 minutes or until salmon flakes with a fork. Serve hot with extra sauce over the top.
Tips:
- To ensure the salmon is cooked evenly, preheat the oven to the correct temperature and cook the salmon for the recommended amount of time.
- Use a baking sheet with a lip to prevent the sauce from dripping onto the bottom of the oven.
- Line the baking sheet with parchment paper or foil for easy cleanup.
- When making the maple mustard sauce, whisk the ingredients together until smooth and well combined.
- Taste the sauce before brushing it on the salmon to adjust the seasonings as needed.
- Brush the sauce on the salmon evenly, making sure to coat all sides.
- Bake the salmon until it is cooked through and flakes easily with a fork.
- Garnish the salmon with fresh herbs, such as dill or parsley, before serving.
Conclusion:
This flavorful and easy-to-make maple mustard salmon is a delicious and healthy meal that can be enjoyed for lunch or dinner. The combination of sweet maple syrup and tangy mustard creates a delightful glaze that perfectly complements the rich flavor of the salmon. Whether you are a seasoned cook or a beginner, this recipe is sure to impress your family and friends.
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