ReceptnaptárBaked salmon with maple glaze
Maple mustard salmon is one of North America's quick, festive-feeling weeknight dishes: the fatty, flavourful salmon and the sweetness of maple syrup and tang of mustard complement each other wonderfully, and in the oven the glaze turns glossy and caramelised.
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Ingredients
Method
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- Preheat the oven to 200 °C (180 °C fan) and line a baking tray with baking paper.
- Mix the maple syrup, mustard, soy sauce, garlic, oil and lemon juice until smooth.
- Pat the salmon fillets dry with paper towels, season with salt and pepper and place skin side down on the tray.
- Brush with two-thirds of the glaze and bake for 10-15 minutes, depending on thickness; it's done when the centre is opaque but still juicy (internal temperature 52-55 °C).
- Reduce the remaining glaze for 1-2 minutes under the grill or in a saucepan over low heat.
- Drizzle the salmon with the remaining glaze, sprinkle with spring onion and sesame seeds, and serve with lemon wedges.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't overcook the salmon: fish is at its best when the middle is still slightly pink and juicy.
- Fish patted dry cooks better and takes up the glaze better.
- It can also be garnished with sesame, chopped dill or parsley.
- With roasted broccoli, rice or potatoes it's a complete meal.
Frequently asked questions
How long should I bake salmon?
At 200 °C, thinner fillets take 10-12 minutes, thicker ones 15; the internal temperature should be 52-55 °C.
Does it work with frozen salmon?
Yes, thawed in the fridge and dried thoroughly.
Similar recipes
- Honey mustard peppered salmon · American
- Baked salmon with sour cream and dill sauce · Russian
- Grilled teriyaki salmon with ginger and lemon zest · Japanese
- Lachsfilet mit Dillsoße (salmon fillet with dill sauce) · German
- Steamed salmon with ginger and soy · Chinese
- Home-cured salmon (semga) · Russian
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