Maple-Mustard Salmon

Name: Maple-Mustard Salmon
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 600 g salmon fillet (skin-on, cut into 4 portions); 3 tbsp maple syrup (pure maple syrup); 2 tbsp dijon mustard; 1 tbsp olive oil; 2 pcs garlic (cloves, minced); 1 tbsp lemon juice (freshly squeezed); 1 pinch salt; 1 pinch black pepper (freshly ground); 1 tbsp fresh parsley (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

9/10

Tender, flaky salmon fillets brushed with a sticky-sweet maple and tangy mustard glaze. Ready in under 30 minutes, this simple weeknight dinner feels elegant enough for guests.

PREP

10m

COOK

15m

SERVES

100 G

397 cal

SERVINGS

INGREDIENTS

For 4 servings

600 gsalmon fillet · skin-on, cut into 4 portions3 tbspmaple syrup · pure maple syrup2 tbspdijon mustard1 tbspolive oil2 pcsgarlic · cloves, minced1 tbsplemon juice · freshly squeezed1 pinchsalt1 pinchblack pepper · freshly ground1 tbspfresh parsley · chopped, for garnish

NUTRITION · PER SERVING

397

CALORIES · 100 G

Protein31g · 31%

Carbs11g · 11%

Fat24g · 54%

Fiber0g

Sugar9g

Saturated fat5g

Cholesterol83mg

Sodium304mg

Potassium601mg

Phosphorus384mg

How we calculate →

METHOD · 5 STEPS

prep · ~2 min
Make the maple-mustard glaze.
1.In a small bowl, whisk together maple syrup, Dijon mustard, olive oil, minced garlic, and lemon juice.
2.Season the mixture with a pinch of salt and black pepper.
prep · ~1 min
Pat the salmon fillets dry.
Use paper towels to pat the salmon completely dry. This helps achieve a good sear.
TIPRemoving surface moisture prevents the fish from steaming and promotes caramelization.
grill · ~4 min
Cook the salmon on one side.
1.Place the fillets skin-side up in a large non-stick pan over medium-high heat.
2.Sear untouched for 4 minutes until a golden-brown crust forms.
TIPDon't move the fish. Let it release naturally from the pan when the crust is ready.
grill · ~4 min
Flip and brush with glaze.
1.Gently flip the salmon fillets skin-side down.
2.Generously brush the tops and sides with the maple-mustard glaze.
3.Cook for another 3-4 minutes for medium doneness, or until the internal temperature reaches 130°F.
TIPSalmon continues to cook off the heat. Remove just before it's fully opaque if you want it moist.
garnish · ~2 min
Rest briefly and garnish.
Let the salmon rest for 2 minutes. Sprinkle with fresh chopped parsley and serve with any remaining glaze drizzled on top.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a heavy-bottomed non-stick pan for the best sear without sticking.
2
Always pat salmon completely dry before cooking to maximize caramelization.
3
Don't move the fillets while searing; let them release naturally when crusted.
4
Salmon is done at 125-130°F internal; it will continue cooking off the heat.
5
Let the cooked fish rest 2 minutes so juices redistribute and the glaze sets.
6
Brush glaze only after flipping to prevent sugar in maple syrup from burning.
7
Store leftovers in an airtight container in the fridge for up to 2 days.

RECIPE VARIATIONS

Adapt it for your goals.

low sugar

Low-sugar

Reduce maple syrup to 1½ tablespoons and add 1 tablespoon of balsamic vinegar — perfect for anyone cutting sugar while keeping the tangy-sweet profile.

herbaceous