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 minced garlic, salt and pepper, and savory herbs de provence, come together to form a flavorful marinade and drool-worthy glaze.
And all it takes is throwing everything in a baggy, then popping the salmon in the oven a few hours later!
There are a couple ways to go about making the glaze.
- Usually I would recommend transferring all excess marinade to a small saucepan, and simmering/stirring until thickened.
- But because this marinade is relatively thick to start with, you can (and I do) 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.)
Serve it up with your favorite sides, like rice pilaf (above with onion, garlic, bell pepper, baby peas, chives, and herbs de provence), roasted/twice-baked potatoes, and/or other roasted veggies!
- 10 oz salmon, raw*
- 2 tsp pure maple syrup**
- 2 tsp balsamic vinegar
- 1/2 Tbsp dijon mustard
- 1/2 tsp minced garlic
- dried herbs de provence
- 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 450º.
- 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 6-12 minutes, depending on thickness and desired degree of doneness.
- Transfer to plates; spoon any thickened sauce from the foil over the salmon.
- *King salmon is my favorite!
- **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!