Mustard Maple Salmon

I found this recipe in Cooking Light Magazine four or five years ago and have been making it ever since.  This is such an easy dinner that is always a crowd pleaser.  The ingredients are simple and things that I always have on hand.  I find it helpful to have frozen fish in my freezer because it is quick to thaw and prepare.  I follow this recipe, as is, and it turns out perfect everytime.  I do prefer my salmon cooked medium, so if you prefer a well done fish, add 2-3 minutes of cooking time.  The best part about it, no chopping and easy clean up!

Print Recipe

Mustard Maple Salmon
Cooking Light 1998

Ingredients
3 tablespoons dijon mustard
3 tablespoons maple syrup- the real stuff please!
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper
4 6-ounce salmon filets

Directions

1. Combine the the first five ingredients in a ziploc bag and add the salmon.  Seal and marinate for at least 20 minutes, or up to 2 hours.
2. Preheat the oven to broil and move the oven rack to the top position.
3. Cover a sheet pan with foil (for easy clean up) and spray with cooking spray.
4. Remove the salmon from the bag and place on the pan (skin side down if the skin is on). Reserve marinade.
5. Broil for  four minutes and baste with the reserved marinade**.
6. Broil for 4 minutes and then test it by flaking the fish with a fork.  If if flakes easy, it is done.  Let it rest for 3-5 minutes prior to serving.

**Discard marinade after basting.