Maple Mustard Glazed Salmon
This Maple Mustard Glazed Salmon is an amazing entree that’s just as perfect for an easy weeknight dinner at home as an elegant dinner party! Minimal ingredients and maximum wow factor!
This Easy Salmon Recipe is always a hit. It takes little time to prep and grill and the simple flavors complement the meaty seafood.
Why You Must Make
- This salmon takes only minutes to prepare and cook.
- A simple glaze imparts delicious flavor.
- It’s super healthy!
Ingredient Notes
- Kitchen Staples – Kosher salt, Freshly Ground Black Pepper
- Real Maple Syrup – Don’t use Log Cabin, etc, or the taste won’t be the same.
- Cider Vinegar – Less harsh than white vinegar.
- Fresh Thyme Leaves – Strip the leaves off the stems, then measure. Save some sprigs of thyme to garnish the salmon on a serving tray if serving to dinner guests.
- Fresh Salmon – Skin On. Wild salmon is best, but it can be pricy. So use what’s in your budget. 6-8 ounces per serving.
How to Make
My youngest sister, Maddy, whipped up a marvelous salmon recipe when we were in Iowa visiting our parents. It was my dad’s 79th birthday and one of our other sisters, Mary, had sent a huge piece of fresh salmon directly from Pike’s Market in Seattle. We were in heaven.
Seasoned with salt and pepper and smeared with grainy mustard, she broiled the fish to perfection. I thought I saw a similar recipe to this mustard maple glazed salmon in one of my February food magazines but couldn’t track it down when I started hunting. Instead, I found this maple-mustard glazed salmon online and couldn’t resist.
Even Mr. Loves his Tuna Casserole sang its praises. That’s a strong endorsement! Served with some sauteed veggies, this made for a light, heart-healthy meal.
Recipe Tips
Besides salt and pepper, there are only 5 ingredients in this seafood recipe. So make sure all the components are of good quality.
- Buy the best salmon you can afford. I prefer wild salmon, which can be pricey when you don’t live on the West Coast. When in season, Sockeye salmon is often on sale. Check with your fishmonger about what is available.
- PRO-Tip: Make sure to use real maple syrup. A “maple” syrup with artificial flavorings (like Log Cabin) will not do this salmon recipe justice. I find it at a reasonable price at Trader Joe’s. Make sure to check the label
- Keep in mind how you like salmon prepared, whether medium-rare to medium. Overcooking salmon will make it dry. I prefer the center to be slightly translucent. See the bottom photo.
- The USDA recommends salmon be cooked to 145º. But most high-end restaurants will recommend medium-rare, which is 125º or even less. Cook your salmon how you like to eat it and at the temperature with which you’re comfortable. If you’re immunosuppressed, medium-rare may not be for you!
- PRO-Tip: Keep the skin on the salmon while roasting. This will help the fillet keep its integrity and not fall apart.
- PRO-Tip: I’ll often pop the salmon under the broiler for just a minute or two after roasting. This will help brown/caramelize the tops, but watch carefully as the sugar in the glaze will burn if it’s broiled too long.
Health Benefits of Eating Salmon
When my dear foodie friend, Kim, from the wickedly funny blog, Cravings of a Lunatic, approached me about sharing a post for Recipes from the Heart, I happily agreed. To honor her mother, who passed away from heart disease in the prime of her life, she requested a heart-healthy recipe.
As a nurse, and wife of a guy dedicated to “fixing” hearts, it wasn’t hard to come up with a delicious, nutritious dish to share.
- Salmon is well known to have cardiovascular benefits. The Omega-3 fatty acids in salmon are instrumental in lowering bad cholesterol (LDL) and triglycerides.
- Plus, there is also evidence that these fatty acids can slightly decrease blood pressure, lower heart rate, decrease arrhythmias, and even curb plaque build-up in blood vessels.
- Salmon is high in protein which helps maintain muscle mass as well as heal and repair injured tissue.
- If you have any of these ailments, you will still need to continue your prescribed medications, but you could benefit from adding salmon or other foods with Omega-3 fatty acids into your diet. You might also enjoy this Paleo Roasted Salmon Recipe!
Frequently Asked Questions
Yes, grilling will add delicious smoky undertones. Be cautious since the glaze contains maple syrup, it may flare up if you use a charcoal grill.
Use a meat thermometer and insert it into the middle of the salmon. Medium rare will still be opaque in the middle and register 125º, which is below what the FDA recommends. If you buy fresh salmon from a reputable fishmonger, you should be OK. If you’re immune compromised, it’s best to cook your salmon to 145º.
Make sure it doesn’t smell overly fishy as that is a sign the fish is old. The flesh should be light to dark pink without any gray or brown areas which can also indicate the fish is past its prime.
More Healthy Recipes You’ll Love
- Spicy Oven Fries by Cravings of a Lunatic
- Arugula Walnut Pesto by Dinners, Dishes, and Desserts
- Dark Chocolate Covered Walnuts by All Day I Dream About Food
- Mini Pear Walnut Crisps with Blood Orange Caramel Sauce by Chocolate Moosey
- Apple Walnut Spinach Salad by Magnolia Days
- Cheesy Quinoa and Asparagus Bake by Hungry Couple
- Ahi Tuna Salad by Noshing with the Nolands
- Canapes of Apricot, Goat Cheese, Almonds and Rosemary by Cook the Story
- Italian Turkey Quinoa Meatloaf by Rachel Cooks
- Polenta Cakes with Apples and Cheddar by Diethood
- Plus, more of my Favorite Seafood Recipes
Mustard Maple Salmon Recipe
A delightfully delicious, heart-healthy salmon recipe!
Ingredients
- ⅓ cup real maple syrup
- 3 tablespoons whole grain mustard
- 1 teaspoon cider vinegar
- ½ teaspoon fresh thyme leaves
- Salt and freshly ground black pepper to taste
- 2 pounds fresh salmon, skin on
Instructions
- Preheat oven to 425º.
- Make the glaze by cooking maple syrup, mustard, vinegar, and thyme till simmers. Add salt and pepper to taste. Remove from heat.
- Dry salmon with paper towels and place, skin side down, on an oiled grill pan.
- Season with salt and pepper then brush with glaze.
- Cook for about 10 minutes, brush with remaining glaze, and cook for another 5 minutes or till done to your liking.
- Transfer to a serving dish.
Notes
Adapted from CHOW.com.
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Nutrition Information:
Yield:
4Serving Size:
1 filletAmount Per Serving: Calories: 544Total Fat: 28gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 143mgSodium: 342mgCarbohydrates: 19gFiber: 0gSugar: 16gProtein: 51g
Photo circa 2013, when this recipe was first published.
70 Comments on “Maple Mustard Glazed Salmon”
I love salmon any way it’s prepared so long as its not smothered in cream. This sounds wonderful. I will be sure to try it.
I had no idea you were a nurse.
This recipe looks yummy. I have some salmon in the freezer–hubby caught it in Alaska last fall. Can’t wait to try this recipe.
I think I’ve heard of that fish market in Seattle. I think they did some sort of a motivational DVD about going to work with a great attitude. Your salmon with that glaze looks very inviting. It must have wonderful flavours and yes, a cardio-thoracic surgeon would definitely approve xx
Well, if it’s good enough for Mr. Loves his Tuna Casserole, it’s good enough for me. Who *also* loves her tuna casserole! Maple and mustard are such a great combination, too. What a great dish, Liz!
And I can imagine that you guys were in heaven w/fresh salmon from Pike’s. How’d she swing that one? Very cool!
Wow, I’ve never tried anything sweet with salamon. I will have to give it a go. Hope things are going well for you Liz!
Maple glazed salmon is one of my favorite ways to prepare it (just made a version last week 🙂 Haven’t tried mustard-maple though, sounds yummy! I’ve been having the best time hunting through everyone’s recipes today, they are sound so good
Beautiful presentation, the maple-mustard glaze sounds delicious!
This really is a great recipe, Liz. I have the misfortune of being allergic to seafood so I’ve had to find other sources of healthy foods and, of course, there are plenty. But I’ve always wished I could eat it. Thanks for sharing today and for your sweet comment on my story. Hugs.
Salmon is my favourite fish to cook and eat. I have beautiful wild salmon filets in my freezer and I know just what I’m going to do with them this week. Thanks for sharing, Liz. This is such a good cause – I’ve already visited a lot of the other participants and have loved everything I’ve seen. The part I really appreciate is everyone sharing their stories of how heart disease has affected their lives. High cholesterol plagues my family so I need to be really careful about what I eat (although even with this knowledge, I still eat like a pig!). A nice light healthy meal like this is just what my body needs.
The salmon looks divine, ma favorite way of preparing but with different flavors here. Got to try it. And will have to serve it to my dad who will have bypass surgery this spring.
Thank you for sharing this recipe. I am transported back to Seattle and Pike Place market thinking about this – one of my favorite places to visit. And yes, the salmon from there is out of this world!
Thanks so for sharing with us today Liz. I am so thrilled to have you as a friend. You are amazing.
I didn’t want to take away from my mom’s memorial but after a gab with my doc I need to make some changes to my own diet. My bp is high, and although the meds help it’s not enough. So I’ll be riding the WW train this week and back on the workout train as well. My goal is to one day be a skinny chick who can bake as well. I miss running so maybe it’s high time I got this done. I may hit you up with questions about diet on occasion. So don’t be shocked when you visit and all of a sudden there’s more salads and lean protein amongst the treats. Ah, being a grown up sucks. But it’s about time, lol.
Again thank you for joining us. Today is usually me hiding out by myself being miserable so this has helped so much to keep me focused on the positive this year. I am thankful to have such sweet friends. xx
The salmon looks DIVINE!
Thank you so much for sharing your thoughts and a beautiful recipe with us today! Salmon is my favorite fish…so I can’t wait to serve this up in my home!
We LOVE salmon and I’ll be making it with this glaze for sure. Looks wonderful!
I haven’t had salmon in so long and I have no idea why! It is a shame really…this looks so good Liz!
What a perfect post Liz, February was heart and stroke month in Toronto and my friend and I canvassed for donations. We love salmon and try to have it a couple of times a month; it’s great that this recipe isn’t packed with sugar, as so many are. I will try your marinade for our next salmon dinner for sure.
Wow Liz! That salmon looks spectacular.
Oh salmon has been on my mind for quite a while. It is my favorite fish to eat.
🙂 We both had salmon on our minds for this event. 🙂 I love that your glaze has mustard… what a fantastic flavor to pair with the salmon. Give your hubby a big hug… It’s cool that he’s such a big part of fixing the hearts of those that need help.