5-Ingredient Maple Dijon Salmon

Maple Mustard Salmon is a healthy dinner recipe, made with 5 ingredients and in only 15 minutes! You’ll love this delicious, easy, one-pan baked salmon. It’s gluten-free and low carb.

 

If you know me, you know my love for salmon! Not only is it delicious, but it’s such a pretty shade of pink! Well, technically the color is SALMON. So, I guess they call it that for a reason. Haha.

Anyway, because it’s healthy (full of Omega 3 fats) and really quick and easy to cook, I make it often. When it’s warm outside, I grill it to use in Salmon Salad Veggie Bowls.

Most of the time though, I like to make sheet pan salmon dinners. Because after all, making dinner (and doing the dishes afterward) doesn’t get easier than when you only need ONE PAN, am I right?

Well, my friend Erin, from Well Plated, has a new cookbook and it is titled (quite appropriately), The Well Plated Cookbook. Oh my goodness, y’all need a copy.

This cookbook is cover to cover full of FAST, HEALTHY RECIPES! Plus, there are plenty of great gluten free options!

One of the recipes is a ONE PAN baked salmon that I know you’ll love. Also, because Erin is so sweet and generous, she (and her publisher) are allowing me to share the Maple Dijon Salmon recipe with you!

Maple Mustard Salmon

Not only is this a quick 15-minute dinner, but you only need 5 ingredients to make it! In fact, Erin says that it’s so simple, after the second time you make it, you’ll have the recipe memorized. Now THIS is worth making!

INGREDIENTS





Fresh, wild-caught salmon fillet – You can use a whole, one pound fillet or smaller individual pieces. Just be sure to buy fillets with the skin on.


For additional health benefits, I also think it’s important to use wild-caught salmon. There is a lot of controversy regarding wild-caught versus farm-caught fish. I’m going to stay clear of that and stick to the nutritional facts.

Salmon that is caught in the wild has a higher ratio of Omega-3 fats. This means, there are more anti-inflammatory properties in it!



Maple syrup – The flavor of Dijon mustard pairs perfectly with maple syrup. In my opinion, much better than honey. Not to mention, it caramelizes on the fish, creating this delicious crispy glaze. SO. GOOD.

Dijon mustard – Technically, you can use any type of mustard you prefer. But Dijon is a bold mustard with white wine, so it adds a bit of sophisticated flavor.

Other: In addition to those 3 ingredients, you will also need a bit of healthy cooking oil and some kosher salt.


MAKE IT A ONE PAN MEAL

Because the fish cooks in one pan, it’s really simple to turn the recipe into a sheet pan dinner.  I decided to toss some fresh green beans and sliced sweet onion in olive oil and lemon. Then, I put them right in the pan with the salmon!

 

Instructions for baked salmon

Preheat your oven and prep the pan


To make cleanup easier, line your pan with a piece of parchment paper or aluminum foil. You want a piece large enough to hold the salmon. Spritz the paper/foil with some olive oil, then place the salmon in the center.

Use paper toweling to pat the fillet dry, then season the fish with salt.


Make the maple-mustard glaze


In a small bowl or liquid measuring cup, whisk together the oil, maple syrup, and mustard, then pour it over the salmon

Use a pastry brush to apply a nice coating over the fish.




Bake until the salmon is cooked through and flakes easily at the thickest part.


 

HOW LONG TO BAKE MAPLE MUSTARD SALMON

The cooking time for the fish varies based on the thickness of your fillets.

Here’s a good estimate:



Thin fillet: 8 to 12 minutes for a thinner fillet (½ to ¾-inch at the thickest part)

Medium thickness: 13 to 19 minutes for a medium thickness fillet (1 inch to 1½ inches at the thickest part)

Thick fillet: It should take 20 to 22 minutes for a very thick fillet (1¾ to 2 inches at the thickest part).


The easiest way to know for sure that the salmon is cooked is to use an instant- read thermometer. Remove the salmon from the oven when the fish reaches 145 degrees F at the thickest part.

Slice crosswise into individual servings. Enjoy immediately.

 

LOVE YOUR LEFTOVERS

Because fish easily dries out when reheated, I like to use my leftovers in ways that the salmon can be enjoyed cold or at room temperature.

Erin suggest serving it cold on a salad or adding it to an omelet with goat cheese and dill.

Or for something fancy, flake the leftovers over avocado toast and sprinkle with a pinch of salt and red pepper flakes. YUM!

 

 

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5-Ingredient Maple Mustard Salmon





Author: Lindsay Cotter


Prep Time: 10 minutes


Cook Time: 15 minutes


Total Time: 25 minutes


Yield: 2-3 servings





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Description

This baked maple mustard salmon cooks in ONE pan in 15 minutes, using just 5 ingredients! By the second time you make it you’ll have the recipe memorized.





Ingredients


1 pound skin-on salmon fillet, wild caught if possible

1/2 teaspoon kosher salt

1 tablespoon extra virgin olive oil

1 tablespoon pure maple syrup

2 teaspoons Dijon mustard






Instructions


Using aluminum foil or parchment paper, line a glass or ceramic baking dish large enough to hold the salmon, and lightly coat the foil with nonstick spray. Place the salmon in the center. With a paper towel, pat it dry, then sprinkle the salt over the top.
Place a rack in the center of your oven and preheat the oven to 425 degrees F.
In a small bowl or liquid measuring cup, whisk together the oil, maple syrup, and mustard. Pour over the salmon. With a pastry brush or your fingers, lightly rub the mixture over the top of the salmon so that the surface is nicely coated. Let the salmon stand at room temperature for 10 minutes while the oven continues to preheat.
Bake until the salmon is cooked through and flakes easily at the thickest part. The cooking time will vary based on the thickness of your salmon. Estimate 8 to 12 minutes for a thinner fillet (½ to ¾ inch at the thickest part), 13 to 19 minutes for a thicker fillet (1 inch to 1½ inches at the thickest part), or 20 to 22 minutes for a very thick fillet (1¾ to 2 inches at the thickest part). You can also use an instant- read thermometer to test for doneness, removing the salmon when it reaches 145 degrees F at the thickest part. Slice crosswise into individual servings. Enjoy immediately.






Notes
LEFTOVER LOVE:

Because fish easily dries out when reheated, I like to use my leftovers in ways that the salmon can be enjoyed cold or at room temperature. Try serving it over a salad or adding it to an omelet with goat cheese and dill. Or for something fancy, flake the leftovers over avocado toast and sprinkle with a pinch of salt and red pepper flakes.


Recipe credit: This recipe is from The Well Plated Cookbook, by Erin Clarke. Sharing with permission from the cookbook’s author and publisher.






Category: Dinner


Method: oven


Cuisine: American










Keywords: maple mustard salmon, baked salmon, baked fish, healthy fish recipe, gluten free, low carb




Did you make this recipe?

Tag @cottercrunch on Instagram and hashtag it #cottercrunch


Okay friends, let me know if you give this dish a whirl! I think you’ll love it, especially for the upcoming holiday season. Easy and festive!

#EasyGlutenFreeMeals #Recipes #LowCarb #Seafood #ByProtein