4 Ingredient Mustard Roasted Salmon
An easy maple Dijon baked salmon recipe - perfect for busy weeknights!
Nutrition Facts
Ingredients
Instructions
Heat oven to 400° F.
In a small bowl, whisk together Dijon mustard, lemon juice, and maple syrup. Add a pinch of salt to taste.
Lightly oil a sheet pan (or cover it in a piece of parchment paper or nonstick baking mat) and place salmon fillet on the pan.
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Continue Reading at Lifeasastrawberry →Chef's Notes
Additions and Substitutions. Use honey or brown sugar in place of the maple syrup if you like. For a thinner, glaze-style sauce, reduce the mustard by half and use a pastry brush to brush a thin layer over the fish. Use more lemon juice if you like a brighter sauce.
Store leftover salmon in an airtight container in the fridge for 2-3 days. Leftover salmon is great on a simple salad - no need to reheat!
What kind of mustard should I use? Thicker, smoother mustards (like yellow mustard or creamy Dijon) can make a thicker sauce and may form a thin layer on top of your salmon. There's nothing wrong with this thin "skin" of sauce (it tastes great!) but if you don't like the look of it, be sure to use a grainy/textured Dijon mustard variety.
Additions and Substitutions. Use honey or brown sugar in place of the maple syrup if you like. For a thinner, glaze-style sauce, reduce the mustard by half and use a pastry brush to brush a thin layer over the fish. Use more lemon juice if you like a brighter sauce.
Store leftover salmon in an airtight container in the fridge for 2-3 days. Leftover salmon is great on a simple salad - no need to reheat!
What kind of mustard should I use? Thicker, smoother mustards (like yellow mustard or creamy Dijon) can make a thicker sauce and may form a thin layer on top of your salmon. There's nothing wrong with this thin "skin" of sauce (it tastes great!) but if you don't like the look of it, be sure to use a grainy/textured Dijon mustard variety.
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Reviews from the Original Source
I love how simple this recipe is and that all of the ingredients are things my tummy can tolerate! I'm definitely bookmarking this page.
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