Salmon with Maple-Dijon Glaze
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 213
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 62 milligrams
- Sodium
- 231 milligrams
- Carbohydrates
- 5 grams
- Protein
- 23 grams
- Sugar
- 3 grams
- Level: Easy
- Total: 20 min
- Active: 5 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 213
- Total Fat
- 11 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 62 milligrams
- Sodium
- 231 milligrams
- Carbohydrates
- 5 grams
- Protein
- 23 grams
- Sugar
- 3 grams
Ingredients
Nonstick cooking spray, for spraying the casserole dish
One 2-pound center-cut wild salmon fillet, skin on
1/4 cup Dijon mustard
2 tablespoons maple syrup
2 tablespoons olive oil
1 tablespoon fresh thyme leaves
1/4 teaspoon ground cumin
Directions
- Preheat the oven to 425 degrees F.
- Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down.
- In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly.
- Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter.
