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Baked Salmon with Maple-Mustard Sauce | Savory Ways with Maple Syrup

Baked Salmon with Maple-Mustard Sauce | Savory Ways with Maple Syrup
1 vote, 5.00 avg. rating (89% score)

March means maple season in New England, and while there are countless ways to enjoy pure maple syrup at breakfast and dessert, it’s also a wonderful ingredient for lending sweetness to savory dishes like baked beans, glazed spareribs, and roasted vegetables. This Baked Salmon with Maple-Mustard Sauce is another good example — taking advantage of the sweetness of maple syrup and tangy zip of Dijon mustard in a creamy sauce.

maple mustard salmon

Baked Salmon with Maple-Mustard Sauce.

In fact, the benefits of this dish extend beyond a celebration of maple. Highly nutritious, salmon is an excellent source of high-quality protein, vitamins, minerals, and most notably, their high content of omega-3 fatty acids. Because omega-3’s can only be obtained from what we eat, working salmon into your diet (herring and tuna are other good choices) is a terrific way to get the fatty acid’s numerous health benefits.

The sauce here is simple — Dijon mustard and pure maple syrup are whisked together with a little mayonnaise and herbs. The mayonnaise helps the sauce stick to the fish, and lends moisture to the salmon while it bakes. Since it’s March I didn’t have any fresh herbs on hand so I used dried, but fresh herbs would make the sauce even better. I used parsley, but dill, cilantro, or tarragon would also work.

The recipe is for 4 servings but I was only making 2, so what you see is half the amount.

maple mustard sauce

Photo/Art by Aimee Seavey
Pure maple syrup, mayonnaise, and Dijon mustard.

The maple-mustard sauce is thick enough to spoon on top of the fillets after dusting them with a little salt and pepper to taste.

maple mustard salmon sauce

Photo/Art by Aimee Seavey
Spooning the maple-mustard sauce onto the fish.

Then the fillets are baked for 10 minutes or until they flake easily with a fork (mine took closer to 13 minutes, but my oven runs a little funny sometimes). Wanting to continue the savory maple theme, I drizzled fresh, halved Brussels sprouts with a little olive oil and pure maple syrup. The syrup caramelizes while the sprouts bake and gives the nutty vegetables a little boost of sweetness.

maple mustard salmon

Photo/Art by Aimee Seavey
Baked salmon with seasoned rice and maple-glazed Brussels sprouts.

Beyond pancakes and maple walnut ice cream, how do you like your maple?

Baked Salmon with Maple-Mustard Sauce Recipe Links

Aimee Seavey

Author:

Aimee Seavey

Biography:

Assistant Editor Aimee Seavey is a staff writer for Yankee Magazine and assists in the development and promotion of content for YankeeMagazine.com through blogging and social media outlets.
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2 Responses to Baked Salmon with Maple-Mustard Sauce | Savory Ways with Maple Syrup

  1. Pat Doyle May 28, 2014 at 1:45 pm #

    Looks and sounds delicious, but the recipe is missing all amounts AND what temperature is it baked at? Is it 350 or 400 or 450???

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