Maple Mustard Salmon Recipe By Tasty

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
• Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
• Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.

Steps:

• For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
• For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
• In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
• Set aside 2 tablespoons for topping later.
• Place salmon fillets inside the bowl and make sure each side is covered with sauce.
• Sear the salmon 2-3 minutes on each side.
• Brush the tops with the sauce set aside.
• With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
• Drain under cold water to stop the cooking.
• In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
• On each plate, serve a filet of salmon and scoop of broccoli.
• Top with reserved marinade and sprinkle parsley for garnish.
• Enjoy!

Steps:

• Place butter, French's Spicy Brown Mustard, maple syrup, apple cider vinegar, orange juice, ½ teaspoon salt, and paprika in a small pot. Heat over low heat and whisk until butter has fully melted and the sauce starts to simmer. Continue simmering for a few minutes until sauce reduces to a glaze. Remove from heat and set aside.
• Rub salmon with olive oil and sprinkle evenly with 1 teaspoon salt. Drizzle with a bit of the glaze.
• Heat an oiled grill pan (or heat up a grill) over high heat. When hot, place the salmon flesh-side down into the pan. Cook until the salmon has clear grill marks, then carefully flip to cook on the other side. Brush with more glaze. Once salmon is cooked to your liking, remove from pan.
• For salsa, lightly toss peach, avocado, jalapeño, cilantro, lime juice, and pinch of salt in bowl.
• Top the salmon fillets with the peach-avocado salsa and serve immediately.
• Enjoy!

Steps:

• Preheat grill to high.
• Mix together the mustard and maple syrup.
• Place the salmon fillets (skin side down) in a baking dish or on a shallow tray that has been lined with aluminium foil.
• Spread the mustard and maple mixture evenly over the tops of the salmon fillets.
• Grill/Broil for 10 minutes or until cooked thru. The time taken will depend on the size of the fish.
• Serve with veges or a salad - Enjoy!
• Note: its best if your fillets are as evenly sized as possible.

Steps:

• In a shallow glass dish, whisk maple syrup, mustard, thyme, garlic and pepper together.
• Place salmon fillets in dish and turn to coat.
• Cover and refrigerate for at least 30 minutes or up to 8 hours.
• Place salmon on parchment paper lined baking sheet and spoon some of remaining marinade over top.
• Roast in 425F oven for about 15 minutes or until fish flakes when tested with fork.
• In large bowl, toss spinach with oil, salt & pepper (if using), and divide among 4 plates.
• Top with salmon and serve.

Steps:

• Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon; let stand 15 minutes. In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.

Steps:

• In a small bowl, combine the hoisin sauce, syrup and mustard; set aside. Place salmon, skin side down, on a greased broiler pan., Broil 4-6 in. from the heat for 5 minutes. Brush half of the sauce over salmon. Broil 7-10 minutes longer or until fish flakes easily with a fork, brushing occasionally with remaining sauce.

Steps:

• Soak plank in water a minimum of 1 hour before using. (I put mine on a cookie sheet, filled it with water and placed a glass full of water on top of it to weigh it down and let it soak all day.
• Cut salmon with 1/2 inch slits lengthwise almost down to the skin, and 1/2 inch apart.
• Sprinkle lemon juice liberally over salmon and massage into every nook and cranny.
• Preheat grill to high heat (about 500-600 degrees). I set it on high.
• Season the salmon with salt and pepper. (I used lemon pepper).
• When the grill is hot, place the salmon, skin side down on the pre-soaked plank over indirect heat. (Turn one of the burners off, leave the other lit, place over unlit side).
• Close lid and cook for 15-18 minutes.
• Brush salmon with the sauce made from the Maple Syrup, Garlic, Orange Rind and Dijon Mustard.
• Cook for an additional 10-12 minutes or until done.
• It's done when fish flakes easily with a fork.
• Remove from heat and serve.

Steps:

• Preheat the oven to 350-degrees Fahrenheit. Lightly oil a shallow baking pan for the salmon. Halibut can be substituted for the salmon, Alaskan halibut is preferable over Atlantic which is high in mercury.
• In a saucepan, simmer the maple syrup, lemon juice, soy sauce, brown sugar, dijon mustard, rice wine vinegar, ginger, and garlic for 30 minutes. Keep the sauce warm while you prepare the fish.
• Arrange the scallions in the pan to form a bed for the salmon.
• Put the salmon, skin down, in the bed of scallions. Season the salmon with salt and pepper, and pour the sauce made in step 1 over the fish. Cook the salmon in the middle of the oven for 20 minutes, or until cooked through.
• Cut the salmon into six pieces. Arrange the salmon on top of salad greens (such as baby spinach) and sprinkle the scallions on top. Serve with a side dish such as Asian-inspired rice and with a lemon wedge as garnish.

Steps:

• Heat the oil in a non-stick pan until it is very hot.
• Pat the fish dry, remove the skin and season both sides with salt and pepper, to taste.
• Put the fish, skin (now skinless) side down and cook for about 4 minutes. Turn over and sear on the other side, for another 3-4 minutes.
• While the salmon is cooking, mix the water, mustard, maple syrup, garlic, mustard seeds, dill and scallions together.
• Remove the salmon and place on a covered plate and cover loosely with foil to keep it warm.
• Remove the pan from the heat for about one minute. Return to the heat and pour in the mustard/maple mixture. Whisk the ingredients into the pan and allow the liquid to reduce slightly.
• Pour the sauce over the fish and serve.