Mustard and Maple Glazed Salmon
Salmon fillets roasted with a sweet and tangy glaze of Dijon mustard, maple syrup, and fresh thyme.
Recipe Author
Riff Kitchen@riffkitchen
Modern AmericanDinnerHigh Protein
Mustard and Maple Glazed Salmon
Salmon fillets roasted with a sweet and tangy glaze of Dijon mustard, maple syrup, and fresh thyme.
By Riff KitchenOn Riff.kitchen, recipes start from what is already in your fridge. Add what you have, and it plans around whatever goes off first.
- 10 prep · 25 cook
- 35 min
- servings
- 4
- effort
- Easy
Chef's note
The acidity of the mustard balances the rich oils of the fish, creating a foolproof, deeply savory crust.
Method
7 steps · tap one to tick it off
Tips
Use pure maple syrup. Pancake syrup is mostly corn syrup and burns faster in the oven, turning the glaze bitter before the salmon is cooked.
Wipe up glaze drips before roasting. Glaze that runs onto the parchment burns and smokes long before the fish is done. Keep it on top of the fillets.
Check the thinnest fillet first. Fillets of different thickness finish at different times. Start checking at 12 minutes and take each one out as it flakes.
Swaps
No Dijon mustard? Whole grain mustard, which gives a milder glaze with more texture.
No fresh thyme? Dried thyme, about a third as much, or finely chopped fresh rosemary.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The flesh comes back slightly drier and the glaze soft.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
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Ask the chef
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Chef's note
The acidity of the mustard balances the rich oils of the fish, creating a foolproof, deeply savory crust.
Instructions
Follow the steps to perfection.
Tips
Use pure maple syrup. Pancake syrup is mostly corn syrup and burns faster in the oven, turning the glaze bitter before the salmon is cooked.
Wipe up glaze drips before roasting. Glaze that runs onto the parchment burns and smokes long before the fish is done. Keep it on top of the fillets.
Check the thinnest fillet first. Fillets of different thickness finish at different times. Start checking at 12 minutes and take each one out as it flakes.
Swaps
No Dijon mustard? Whole grain mustard, which gives a milder glaze with more texture.
No fresh thyme? Dried thyme, about a third as much, or finely chopped fresh rosemary.
Storage
Fridge: 3 to 4 days in a sealed container.
Freezer: 2 to 3 months for best quality. The flesh comes back slightly drier and the glaze soft.
Reheat: Covered in a 140°C oven with a splash of water, until steaming hot (75°C in the center).
Fridge and reheating follow Illinois Extension; freezer times are for quality and follow the University of Nebraska-Lincoln, as on what freezes and what does not.
Made it?
Tap a star to rate it.
Community Reviews 0
No reviews yet. Be the first to try this!
Riff Assistant
Ready to Remix