Maple and Mustard Glazed Salmon

Salmon with the glaze before cooking

This recipe is from Chef Wilhelm Gahabka. Look for center cut salmon pieces that are at least 2" thick) so they won't dry out when baked. 

Serves 2

Ingredients

1 16 oz  Salmon fillet, with skin on

1 TBS maple syrup

2 TBS butter, melted

1 TBS Dijon mustard or grain mustard

1 tsp Apple cider vinegar

1/2 tsp worcestershire sauce

Salt & pepper to taste

1 tsp olive oil

Method 

Preheat the oven to 400F.

Brush the salmon with 1 tsp olive oil, and salt and pepper.

Place the salmon skin side down on a sheet pan. You can line it with parchment paper or foil, or put it directly on the pan for a crispy skin.  The pan is easier to clean if you use foil. Roast for about 8 minutes.

Combine the glaze ingredients in a small bowl.  After the 6 minutes of cooking,  spoon the marinade over the salmon.  Save any remaining marinade to serve with the fish.  Return it to the oven for another 4 – 5 minutes until the salmon is just cooked.  Do not overcook.

** NOTE:  For a simple recipe, follow this method, but sprinkle the salmon with a lemon pepper seasoning before baking.  Depending on the thickness of the salmon, bake for 8-10 minutes. Check after 8. The salmon will continue to cook (carry-over cooking - 15%) after it is removed from the oven. I like the middle pieces instead of the tail pieces (which tend to dry out).