This easy broiled salmon recipe gets its sweet and tangy flavor from three ingredients: dijon mustard, maple syrup, and balsamic vinegar. Pair with steamed asparagus for simple, elegant dinner.
3 tablespoons Dijon mustard
3 tablespoons maple syrup
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets (about 1 inch thick)
How to Make It
Combine first 5 ingredients in a large zip-top plastic bag; add salmon. Seal and marinate in refrigerator 20 minutes.
Prepare grill or broiler.
Remove salmon from bag, reserving the marinade. Place salmon on a grill rack or broiler pan coated with cooking spray, and cook for 6 minutes on each side or until the fish flakes easily when tested with a fork; baste salmon occasionally with the reserved marinade.
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Easily one of my favorite salmon recipes. I always start this by rubbing the Salmon with olive oil, salt, pepper then searing skin side up, in a very hot skillet. After about three to four minutes I will transfer to a baking dish, skin side down and bake in a preheated oven, about 400°. Depending on the size of the filet it can take anywhere from 10 to 20 mins. Once it is where I want it to be, I turn the oven off and spoon the maple dijon mixture all over, let that sit a minute or two, then serve. DO use REAL maple syrup, good dijon, good balsamic if you want delicious results. It's fantastic, quick and easy.
This recipe actually came on some cedar planks I bought a few years ago so I almost always prepare this salmon on a cedar plank on the grill. The cedar adds another layer of flavor and smoking keeps the meet super moist. Top with thin slices of lemon for a pretty presentation.
Perfect combination of spice and sweetness and very easy to make. We added some green onions to the marinade and only grilled it on one side. Super easy and it turned out delicious! We will definitely make this again.
This recipe was a little disappointing to me. I love mustard, maple, and balsamic vinegar so I thought I would love this since it also got such good reviews. But I have to say that the combination with this and the fish was just okay. It was edible but I can't say it was delicious. I'd rather go back to making Miso-glazed Salmon.
Second time making this -- fantastic! The first time, I served with couscous and brussels, this time with Parmesan rice and sauteed veggies. This time, since I had a smaller piece of salmon than was called for, I also broiled some peeled tail-on shrimp which had marinated in the sauce. They were as good or better. Very versatile and quick for a weeknight.
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