AI-generated — not medical advice. Verify before cooking.
Contains
Ingredients
Equipment
- Rimmed sheet panAlternative: Oven-safe baking dish
- Parchment paperAlternative: Lightly oiled aluminum foil
- Small mixing bowlAlternative: Measuring jug
- WhiskAlternative: Fork
- Pastry brushAlternative: Back of a spoon
- Instant-read thermometerAlternative: Thin knife or fork for flake test
★ = Essential
Instructions
Heat the oven to 220°C. Line a rimmed sheet pan with parchment. Pat Skin-on salmon fillets very dry with paper towels; dry skin promotes better browning and prevents the glaze from sliding off.
✓ Checkpoint: The oven is fully preheated and the salmon surface feels dry rather than wet.Whisk Dijon mustard, Pure maple syrup, Garlic clove, Fresh lemon juice, half of Kosher salt, and half of Freshly ground black pepper in a small bowl until smooth and glossy.
✓ Checkpoint: The glaze is smooth, thick enough to coat a spoon, and tastes balanced between sweet, tangy, and savory.Rub Extra-virgin olive oil over the exposed surface and skin of Skin-on salmon fillets. Season the flesh side with the remaining Kosher salt and Freshly ground black pepper. Spoon or brush about two-thirds of the glaze over the flesh, keeping the coating even and avoiding a thick pool around the edges.
✓ Checkpoint: Each fillet has a thin, even, glossy glaze layer and is spaced at least 2 cm from the next fillet.💡 Chef's Tip: Reserve the unused glaze separately; never reuse glaze that has touched raw fish unless it is boiled first.Roast Skin-on salmon fillets on the center rack until the thickest part flakes easily and reaches 160°F, about 10 to 14 minutes depending on thickness.
✓ Checkpoint: The surface is deeply golden and glossy, the center is opaque with a slight moist sheen, and the fish flakes when pressed gently. Begin checking at 10 minutes.Brush the salmon with the reserved glaze and return it to the oven for 1 to 2 minutes, watching closely so the maple does not burn.
✓ Checkpoint: The glaze looks lacquered and bubbling lightly at the edges, with no blackened spots.💡 Chef's Tip: If the glaze browns too quickly, loosely tent the pan with foil.Rest the salmon for 3 minutes. Scatter Fresh dill over the fillets and serve with Lemon wedges.
✓ Checkpoint: The juices have settled and the salmon releases clean flakes without looking dry.
Nutrition
(per serving)
Storage
Refrigerator: 3 days
Freezer: 2 months
Cool within 2 hours, transfer to an airtight container, and refrigerate. Freeze individually wrapped portions in a freezer-safe container.
Reheating: Thaw overnight in the refrigerator. Reheat covered in a 160°C oven for 8 to 10 minutes with 1 tablespoon of water, or warm gently in a covered skillet. Avoid high heat and microwaving uncovered, which can dry the salmon and make the glaze sticky.
Variations
- Spicy Maple Mustard Salmon: Add 1/2 teaspoon of red pepper flake and 1/4 teaspoon of smoked paprika to the glaze. Finish with thinly sliced scallion.
- Maple Mustard Salmon Bowl: Serve the roasted salmon over cooked brown rice with roasted broccoli, sliced avocado, and the pan juices. Double the glaze if using it as a bowl dressing.
- Citrus Herb Salmon: Replace half of the lemon juice with orange juice and add 1 teaspoon of finely grated orange zest. Replace dill with chopped parsley and chive.