Here is one of my favorite salmon recipes–perfect for a no-stress, healthy, SCRUMPTIOUS weeknight dinner.
If you’ve never treated your tastebuds to the magical combination of maple syrup, rich balsamic vinegar, and tangy dijon mustard, you are definitely missing out. Here, these ingredients, along with some fresh garlic, salt and pepper, and optional herbs/seasonings, come together to form a flavorful marinade and drool-worthy glaze.
There are a couple ways to go about making the glaze.
- Generally I would recommend transferring all excess marinade to a small saucepan, and simmering/stirring until heated through and thickened. While the salmon is resting after baking, pour any juices from the baking sheet in with the rest of the glaze for a smooth, consistent sauce.
- Because this marinade is relatively thick to start with, you can also get away with heating the excess marinade in the microwave, stopping every 10-15 seconds to stir (and taking care that it doesn’t boil over!).
- A final option (the easiest) is pouring excess marinade over the salmon before baking and letting it thicken as the salmon cooks. (This actually works really well for this recipe, although not the best option if you are using a thinner marinade.)
- 8-10 oz skinless salmon, raw*
- 2 tsp pure maple syrup**
- 2 tsp balsamic vinegar
- 1/2 Tbsp dijon mustard
- 1/2 tsp fresh minced garlic
- dried herbs de provence (opt)
- salt and pepper to taste
- Combine maple syrup, balsamic vinegar, dijon, and garlic in a baggy. (Press until incorporated.) Skin salmon and cut into 2 filets if necessary, then add to baggy. Squeeze out air, seal, and marinate in refrigerator at least 2 hours (or overnight).
- Preheat oven to 400º.
- Transfer salmon to a piece of non-stick aluminum foil with edges folded up, and place foil on a baking sheet. Sprinkle with herbs de provence and salt/pepper to taste. Pour excess marinade on top of salmon.***
- Bake 6-10 minutes, depending on thickness and desired degree of doneness.
- Transfer to plates; spoon any thickened sauce from the foil over the salmon.
- *King is my favorite! Steelhead trout is also a great option in place of salmon.
- **These amounts make just enough sauce for two servings. If you think you'll want extra, feel free to increase the maple syrup, balsamic, and dijon.
- ***See above in post for other ways to make a glaze from the leftover marinade!