SALMON WITH MAPLE-DIJON GLAZE
Steps:
- Preheat the oven to 425 degrees F.
- Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down.
- In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly.
- Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter.
Nutrition Facts : Calories 213, Fat 11 grams, SaturatedFat 2 grams, Cholesterol 62 milligrams, Sodium 231 milligrams, Carbohydrate 5 grams, Protein 23 grams, Sugar 3 grams
MAPLE DIJON SALMON
This is a quick and easy salmon dish that my entire family loves. Leftovers can be made into an interesting salmon salad.
Provided by Laura Beth Gerhard
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Combine maple syrup, Dijon mustard, thyme, and cinnamon in a small bowl.
- Season salmon with salt and pepper. Heat canola oil in a large oven-proof saute pan over medium heat. Cook salmon until browned, about 3 minutes. Flip and brush surface generously with maple syrup mixture. Cook until bottom is browned, about 3 minutes more.
- Transfer to the preheated oven and bake until salmon flakes easily with a fork, 5 to 10 minutes more.
Nutrition Facts : Calories 514.9 calories, Carbohydrate 29.7 g, Cholesterol 111.7 mg, Fat 25.5 g, Fiber 0.1 g, Protein 39.2 g, SaturatedFat 4.7 g, Sodium 525.4 mg, Sugar 23.4 g
BAKED DIJON SALMON
This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!
Provided by Esmee Williams
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 35m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
- Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
- Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.
Nutrition Facts : Calories 421.9 calories, Carbohydrate 17.6 g, Cholesterol 96.6 mg, Fat 29 g, Fiber 2.3 g, Protein 24.3 g, SaturatedFat 10.2 g, Sodium 480.3 mg, Sugar 7.2 g
MAPLE-BAKED SALMON
Salmon baked at a low temperature until medium-rare delivers a silky texture that tastes special enough to make it a festive centerpiece. This easy dish works any night of the week, since it comes together in less than half an hour. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. Even though salmon is naturally fatty, a dollop of mayonnaise adds extra richness while thickening the glaze to help it seal onto the fish. The herbaceous aroma of cilantro stems baked into the sauce brightens the dish, as do tender leaves scattered on top. Fill out your feast with any combination of steamed rice, roasted potatoes, green beans or salad.
Provided by Genevieve Ko
Categories dinner, lunch, snack, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove salmon from the refrigerator. Heat oven to 325 degrees.
- Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
- Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
- Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.
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