Dijon Maple-Glazed Salmon

Spicy-sweet glazed salmon fillets are pan-fried and topped with a layer of savory maple-mustard sauce — the glaze clings to the top of the fish so you taste all the flavor in every forkful. This is a simple meal to throw together, but has all the vibes of something special!

📝 Ingredients

• 2 tablespoons Dijon mustard
• 2 tablespoons pure maple syrup
• 1 tablespoon tamari (or soy sauce)
• 1/2 teaspoon grated or finely chopped garlic
• 1/4-1/2 teaspoon cayenne pepper (to taste)
• 4 6-ounce salmon fillets (skin-on (1 1/2 pounds))
• Salt and freshly ground black pepper
• 1 tablespoon neutral oil (such as avocado, grapeseed or canola)
• 1 tablespoon chopped fresh cilantro (or green onion)

👨‍🍳 Instructions

1. 1--- Mix the glaze ---
2. 2Whisk the Dijon, maple syrup, tamari, garlic and cayenne pepper in a bowl until the glaze is smooth and blended.
3. 3--- Cook the salmon ---
4. 4Preheat the oven to 450F (230C).
5. 5Pat the fillets dry on both sides with paper towels. This step ensures that the fish doesn't stick to the pan, and helps achieve a crisp surface.
6. 6Sprinkle the flesh side of the salmon with salt and pepper to taste.
7. 7Place a large (10-12-inch diameter) ovenproof nonstick or cast iron pan over medium-high heat. Preheat for about 2 minutes, until a teaspoon of water sizzles and immediately evaporates — you want the pan to be very hot to sear the fish quickly.
8. 8Pour in the oil and swirl the pan to coat it evenly. Add the fillets to the pan, skin-side up. Press down firmly with a spatula to maximize contact with the hot pan. Cook 5 minutes, or until the flesh is lightly golden. Carefully slide a spatula under each fillet and flip them over so they're flesh side up. Remove the pan from the heat.
9. 9Spread the glaze evenly over the top of the salmon. Transfer the pan to the oven. Bake 5-7 minutes, until the glaze is set (it will look slightly caramelized) and the salmon flakes easily with a fork.
10. 10If you don't prefer to eat the skin, slide a spatula in between the flesh and the skin — it should easily separate. Arrange the salmon on a serving dish. Sprinkle the cilantro or green onion over the glazed salmon and serve.