While I’m a big fan of lox, salmon teriyaki, and red curry salmon, this is hands down my favorite way of eating salmon. It only takes about 10 minutes from start to finish, yet its complex mix of tastes and flavors make it irresistibly good.
Seared on one side in a skillet before gently cooking through in the oven, the salmon stays moist and tender. But the real star of the dish is the topping made with mustard, maple syrup, rosemary and lemon zest. The fragrant citrus and evergreen notes cut through the rich salmon, while the maple syrup and mustard provide a marvelous balance of sweet and sour.
In case you’re wondering, this will also work on the grill. Just preheat the skillet on the grill, and then cover the grill to cook the salmon through.
Maple Dijon Salmon
Learn how to make this simple seared salmon recipe for dinner.
- 1 pound salmon
- 1 tablespoon whole grain dijon mustard
- 1 tablespoon maple syrup
- 1/2 tablespoon rosemary, minced
- 1 lemon zested
- 1/4 teaspoon salt
- 2 teaspoons olive oil
- In a small bowl, combine the mustard, maple syrup, lemon zest, rosemary and salt.
- Drizzle the salmon with the olive oil and then rub the oil onto the salmon to ensure it's evenly coated. Salt and pepper both sides of the salmon.
- Preheat the oven to 350 F (175 C).
- Heat an oven-safe skillet over medium high heat until hot. Add the salmon and then carefully spoon the mustard sauce over the salmon, trying not to spill any onto the pan.
- Put the pan in the oven and bake until the salmon is cooked to your desired doneness. I usually cook salmon to an internal temperature of 130 degrees F.
Yield: 2 servings
Marc Matsumoto is a culinary consultant and recipe repairman who shares his passion for good food through his website norecipes.com. For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marcs been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.