Dijon Maple-Glazed Salmon
Serves 410 mins prep15 mins cook
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!
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What you need
Instructions
Mix the glaze 0 Whisk the Dijon, maple syrup, tamari, garlic and cayenne pepper in a bowl until the glaze is smooth and blended. Cook the salmon 7 Preheat the oven to 450F (230C). 3 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. 4 Sprinkle the flesh side of the salmon with salt and pepper to taste. 5 Place a large (10-12-inch diameter) ovenproof nonstick or cast iron pan over medium-high heat. Preheat for 2-3 minutes until a teaspoon of water sizzles and immediately evaporates — you want the pan to be very hot to sear the fish quickly. 6 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. 8 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. 9 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.View original recipe