Best 11 Salmon With Mustard Maple Sauce Recipes

MAPLE MUSTARD SALMON RECIPE BY TASTY

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!

BAKED SALMON WITH MAPLE MUSTARD GLAZE (5 INGREDIENT RECIPE)

Steps:

• Preheat oven to 400ºF. If desired, line a baking sheet with parchment paper for easy clean up.
• Place salmon on prepared baking sheet. In a small bowl, combine mustard, maple syrup, olive oil, salt, paprika, and pepper. Spoon about half of this mixture over the salmon in an even layer.
• Bake for 15 minutes. Remove from oven and spoon on the rest of the maple mustard mixture.
• Return to oven and bake for an additional 5-10 minutes or until an instant read thermometer reads 145ºF and fish flakes easily with a fork. (An internal temperature of 145ºF is my personal preference for salmon, but feel free to cook it to whatever temperature you like!). Enjoy immediately!

MUSTARD-MAPLE ROASTED SALMON

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.

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.

BAKED SALMON WITH HONEY MUSTARD SAUCE

Steps:

• Preheat the oven to 375 degrees F. Line a large baking sheet with a nonstick silicone liner, and lay the salmon, skin side down, on top. Set aside.
• Combine the mayonnaise, mustard, honey and chives in a medium bowl and stir to thoroughly combine. Reserve half of the sauce. Spoon the remaining sauce over the fish, spreading it evenly all over the top and sides of each fillet. Sprinkle with salt and pepper.
• Roast just until the fish is opaque in the center, 7 minutes. Increase the oven to broil. Broil the fish for 6 to 7 minutes, but keep your eye on it to avoid overcooking. Garnish with chives and serve with the reserved sauce.

MAPLE-BAKED SALMON

Steps:

• Remove salmon from the refrigerator. Heat oven to 325 degrees.
• Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
• Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
• Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.

SALMON WITH MAPLE AND MUSTARD SEED SAUCE

Steps:

• Heat the oil in a non-stick pan until it is very hot.
• Pat the fish dry, remove the skin and season both sides with salt and pepper, to taste.
• Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, for another 3-4 minutes.
• While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds, dill and scallions together.
• Remove the salmon and place on a covered plate and cover loosely with foil to keep it warm.
• Remove the pan from the heat for about one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the pan and allow the liquid to reduce slightly.
• Pour the sauce over the fish and serve.

MAPLE SALMON

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

BECEL MAPLE MUSTARD SALMON RECIPE - (4.4/5)

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.

GRILLED SALMON WITH MAPLE SYRUP AND SOY SAUCE

Steps:

• Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
• Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

BROWN SUGAR ROASTED SALMON WITH MAPLE-MUSTARD-DILL SAUCE

Steps:

• Preheat oven to 400°F.
• Combine brown sugar, cracked black pepper and kosher salt in bowl. Mix well.
• Rub salmon filets with brown sugar mixture, making sure to use all of mixture.
• Let stand for 15 minutes in refrigerator covered lightly with plastic wrap.
• Combine maple syrup, mustard and fresh dill in small mixing bowl; set aside.
• Coat bottom of baking pan with 1 tbsp olive oil. Place salmon fillets in pan and drizzle with remaining oil.
• Bake for 12 minutes or until cooked to desired temperature.
• Remove from baking pan and drizzle salmon with maple-mustard-dill sauce.