Tangy Maple Dijon Baked Salmon with Garlic and Umami
This irresistible Tangy Maple Dijon Baked Salmon is seasoned with garlic and umami flavors, making for a delicious and healthy meal that is sure to impress.
Equipment
- Baking sheet
- Parchment paper or foil
- Small bowl
- Whisk
Ingredients
Main Ingredients
- 1.5 lbs Salmon Fillets skin on or off, 4-6 oz portions, wild-caught Alaskan recommended
- 1/4 cup Pure Maple Syrup
- 2 tablespoons Dijon Mustard
- 2 cloves Garlic minced
- 1 tablespoon Soy Sauce or Tamari for gluten-free
- 1 tablespoon Olive Oil
- Salt to taste
- Black Pepper to taste
- Fresh Parsley or Chives for garnish, optional
Instructions
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil.
- Pat the salmon fillets dry with paper towels; season both sides lightly with salt and pepper.
- Whisk together maple syrup, Dijon mustard, minced garlic, and soy sauce in a small bowl to create the glaze.
- Place salmon on the baking sheet, brush with olive oil, then generously apply half of the glaze to each fillet.
- Bake for 12-18 minutes until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).
- For a more caramelized glaze, broil for the last 1-2 minutes, watching closely to prevent burning.
- Remove salmon from the oven, let it rest for a few minutes, then drizzle with the remaining glaze and garnish with fresh parsley or chives if desired.
Notes
Ensure salmon is completely dry for a crispier exterior. Monitor broiling carefully as ovens vary. Salmon is cooked when it flakes easily and reaches 145°F (63°C).