Smoky Mustard-Maple Salmon
Makes:
4 Servings
It doesn’t get much easier -- or more delicious -- than this ultra-fast salmon. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. When you buy your salmon, ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed.
Ingredients
- 3 tablespoons whole-grain or Dijon mustard
- 1 tablespoon pure maple syrup
- 1/4 teaspoon smoked paprika or ground chipotle pepper
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 16 ounces salmon (skinless, about 4 ounces per fillet)
Directions
- Preheat oven to 450 °F.
- Line a baking sheet with foil and coat with cooking spray.
- Combine mustard, maple syrup, paprika (or chipotle), pepper, and salt in a small bowl.
- Place salmon fillets on the prepared baking sheet.
- Spread the mustard mixture evenly on the salmon.
- Roast until just cooked through (approximately 8 to 12 minutes).
Notes
- Smoked paprika is made from smoke-dried, red peppers and adds earthy, smoky flavor. It can be used in many types of savory dishes. Look for different types of paprika at large supermarkets or online.
- Wild-caught salmon from the Pacific (Alaska and Washington) are more sustainably fished and have a larger, more stable population.
EatingWell Magazine
