Description
Four salmon fillets baked with a lightly sweet maple-Dijon and lemon glaze.
Ingredients
Scale
- 4 fillets Salmon fillets, approximately 6 ounces each
- 2 tablespoons Pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon Olive oil
- 1 tablespoon Fresh lemon juice
- 1/4 teaspoon Fine salt
- 1/8 teaspoon Black pepper
Instructions
- Heat oven to 425°F and line a rimmed sheet with parchment. Pat four similarly sized 6-oz salmon fillets dry; set skin-side down with space between them. Keep raw fish chilled until ready to cook.
- Whisk 2 tbsp maple syrup, 2 tbsp Dijon mustard, 1 tbsp olive oil, 1 tbsp lemon juice, ¼ tsp fine salt and ⅛ tsp black pepper. Brush over the top and sides of fish; do not reserve raw-fish-contact glaze for the table.
- Bake about 15 minutes, checking the thickest part with a clean food thermometer. Continue as needed until it reaches 145°F. Thickness, starting temperature and oven vary; a browned glaze alone does not establish doneness.
- Rest five minutes on the sheet before plating. Record glaze behavior, actual cooking time and texture in a kitchen trial; divide into four servings.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 5 minutes, included in the total.
Untested estimate: 15 minutes prep, approximately 15 minutes in 425°F oven and 5 minutes rest. Use a food thermometer for 145°F in the thickest part; thick fillets may take longer.
- Prep Time: 15 minutes
- Chilling, resting or cooling: 5 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: One 6-ounce raw-weight salmon fillet plus one-quarter of the glaze; cooked weight pending