Mustard Roasted Salmon

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Made this today and it turned out really good. Didn't have the parchment paper so I just preheated my cast iron with the oven and used a just little bit of butter as lubricant; I didn't bother skinning the fish. I also added some finely minced cilantro to the glaze which I think really added something. Didn't have any maple syrup on hand so I decided to use agave nectar instead. I thought the agave might be a little sweet but paired the acidity of the lemon and with the saltiness of the fish made this taste really unique and delicious.

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This dish was VERY good. I never have luck making Salmon, but this turned out great and super easy to make. My husband,who hates salmon, absolutely loved it. I did make some changes, only b/c that's what I had at home. I used brown mustard, 1/2 tbs honey, 1/2 tbs syrup (based on reviews and I sprayed the pan with olive oil. I also made asparagus and long grain wild rice with a salad.. I can't wait to make it again...

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We really enjoyed this recipe. Salmon is our favorite fish and I'm very picky on what goes on it. I can see other additions to this recipe for tasty options using the original as a base. Thanks!

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I did not have the whole grain mustard. I used Dijon mustard, Worcesteshire sauce, garlic powder and 2 drops of hot sauce. It still came out superb and tasty! Thanks for posting.

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I used orange instead of lemon because that's what I had on hand. I was afraid it would be too sweet, but it was DELICIOUS! My husband loves it too. I love that it had ingredients that I had in the pantry. It's become a regular in our house.

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even my husband who hates salmon loved it the next day, cold with cream cheese and crackers. The rest of us loved it hot at dinner the day I prepared it. And SO simple

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This recipe was so easy to prepare and as I let it cool while I was talking to my fiancé, the flavors of the lemon maple mustard glaze and the fish got married. Yummy!

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Really good. Fast and easy to make.

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Fabulously tasty and so quick to put together. Even my dad, not an avid fan of salmon, loved it. Kudos!! I'm thinking honey in place of the maple syrup might be really good also.

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This was super easy & quick! As a girl who is Pacific Northwest born & raised, I have a million and a half ways to prepare salmon at my disposal...this is definitely going in the arsenal as a go-to! I paired this with both a zippy Sauvignon Blanc (the night I made it and an acidic Rosé of Mourvedre (the next day as leftovers and it ended up being a beautiful pairing both times! Add some garlic mashed potatoes and some peas, and you've got yourself a solid, filling meal!