Dijon Maple-Glazed Salmon
Serves 4
10 mins prep
15 mins cook
25 mins total
Spicy-sweet glazed salmon fillets are pan-fried and topped with a layer of savory maple-mustard sauce — the glaze clings to the top of the fish so you taste all the flavor in every forkful. This is a simple meal to throw together, but has all the vibes of something special!
Dijon Maple Glaze
Salmon
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Mix the glaze
Whisk the Dijon, maple syrup, tamari, garlic and cayenne pepper in a bowl until the glaze is smooth and blended.
Cook the salmon
Preheat the oven to 450F (230C).
Pat the fillets dry on both sides with paper towels. This step ensures that the fish doesn't stick to the pan, and helps achieve a crisp surface.
Sprinkle the flesh side of the salmon with salt and pepper to taste.
Place a large (10-12-inch diameter) ovenproof nonstick or cast iron pan over medium-high heat. Preheat for about 2 minutes, until a teaspoon of water sizzles and immediately evaporates — you want the pan to be very hot to sear the fish quickly.
Pour in the oil and swirl the pan to coat it evenly. Add the fillets to the pan, skin-side up. Press down firmly with a spatula to maximize contact with the hot pan. Cook 5 minutes, or until the flesh is lightly golden. Carefully slide a spatula under each fillet and flip them over so they're flesh side up. Remove the pan from the heat.
Spread the glaze evenly over the top of the salmon. Transfer the pan to the oven. Bake 5-7 minutes, until the glaze is set (it will look slightly caramelized) and the salmon flakes easily with a fork.
If you don't prefer to eat the skin, slide a spatula in between the flesh and the skin — it should easily separate. Arrange the salmon on a serving dish. Sprinkle the cilantro or green onion over the glazed salmon and serve.
