After falling in love with the orange maple bourbon glaze, I didn’t think I would ever make a salmon pairing that beat it. But this might just be the newly crowned champion.
This marinade, which reduces to form the glaze as well, carries the depth and richness of a savory coffee rub combined with the sweetness, sauciness, and succulence of pure comfort food. Grainy Dijon adds texture, and garlic, chives, sea salt, and black pepper balance out the sweetness. (With a lot of glazes I feel like I’m just pouring sugar on my food–it just takes a few simple ingredients to make the sauce go so much further in flavor.)
Cut and skin individual filets (I go for 4-5 oz each after the skin is removed); mix the marinade ingredients in a baggy (no need for a mixing bowl and utensils!); and seal it up with the salmon. (For the recipe as written you’ll have 2 pieces–just use a bigger baggy.) Marinate 1-3 hours in the fridge.
Side note: I think it’s fine if you marinate overnight, although I’ve heard some experts say that because the flesh is delicate, marinating more than a couple hours can compromise the proteins and texture…Your call. 🙂
This recipe is PERFECT for a complete sheet pan dinner! Just make sure to add things sequentially for ideal cooking times. Pictured above (for 1):
- Parmesan herb baby potatoes: Chop 148g gold/red/purple baby potatoes. Steam 10 minutes. Toss with 1/2 tsp grainy dijon, 1/4 tsp minced garlic, 1/2 tsp olive oil, black pepper, dried tarragon and fennel, squeeze fresh lemon juice. Roast at 425º 20 minutes. Finish 5-6 min at 400º with Parmesan, sea salt. Serve with chopped fresh chives.
- Garlic roasted asparagus: 3 oz asparagus, halved. Toss with a little olive oil, fresh minced garlic. Roast at 400º about 10 minutes. (Add them when you put the parmesan on the potatoes and with the salmon. Return the asparagus to the oven after removing the salmon and potatoes if necessary, until they’re crisp-tender.) Toss with sea salt, pepper, lemon juice, infused olive oil if desired.
- Whole grain naan (or any dinner bread): Add in the last 5-7 minutes to toast.
- THE SALMON: Add it at the end with the parmesan, asparagus, and bread. IF YOU LOVE ME, YOU WON’T OVERCOOK IT. For a thicker piece, check after just 6ish minutes, and remember it will continue to cook as it rests! Pour the excess marinade into a small saucepan and heat it just until it starts to bubble. After the cooked salmon rests a few minutes, stir any extra juices into the saucepan as well.
All glazed up, melt-in-your-mouth perfection…
Espresso Maple Balsamic Salmon
2019-07-19 22:53:36
Serves 2
This deeply flavorful, sweet and savory marinade is heated to double as a glaze for the melt-in-your-mouth baked king salmon.
Prep Time
1 hr
Cook Time
7 min
Nutrition Facts
Serving Size
135g
Servings
2
Amount Per Serving
Calories 304
Calories from Fat 146
% Daily Value *
Total Fat 16g
25%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Cholesterol 102mg
34%
Sodium 152mg
6%
Total Carbohydrates 6g
2%
Dietary Fiber 0g
1%
Sugars 5g
Protein 31g
Vitamin A
12%
Vitamin C
9%
Calcium
5%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 8-9 oz wild king salmon (weight after skin is removed), cut into 2 filets
- 1.5 tsp grainy Dijon
- 2 tsp good balsamic vinegar
- 2 tsp pure maple syrup
- 1/4 tsp instant espresso powder
- 1/2 clove garlic, finely minced
- 1/4 tsp lightly dried chives (may sub dried oregano)
- sea salt
- ground black pepper
Instructions
- Add Dijon, balsamic, maple, espresso, garlic, chives, a generous pinch sea salt and black pepper to a baggy and massage to mix. Add salmon filets, making sure to completely coat in the marinade. Tightly seal and refrigerate 1-3 hours.
- Preheat oven to 400º. Remove salmon from the marinade and place on foil on a baking sheet. Pour all excess marinade into a small saucepan.
- Fold the edges of foil up around the salmon to contain any juices during cooking. Bake 6-9 minutes, testing earlier rather than later to make sure it does not overcook. It will continue to cook after removing it from the oven. Let it rest on the baking sheet about 5 minutes.
- Meanwhile, heat the reserved marinade in the saucepan over low heat until it bubbles and thickens slightly. Stir in any pan juices after the salmon has rested. Serve the sauce over the salmon.
Notes
- See post above for tips on the full sheet pan dinner with roasted potatoes and asparagus.
MAK and Her Cheese https://www.makandhercheese.com/
More accurate nutrition info per serving (using 4 oz salmon each) is below.
