Broiled Salmon with Smoked Maple and Dijon

  • Recipe by: Laura Sorkin
  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Servings: 2 servings

This is a recipe that is easy to throw together for a Tuesday night but elegant enough for Valentine’s dinner.  Salmon takes really well to both smoky and sweet flavors so the Smoked Maple Syrup is a no-brainer.  I combined the syrup with Dijon mustard to add a tangy, salty element, and a bit of oil was thrown in to keep the fish from drying out.  The result is a very simple stunner that will get you some serious culinary cred.

Runamok Maple - Recipe Broiled Salmon with Smoked Maple and Dijon

Ingredients

  • (2) 4oz pieces of good quality salmon
  • 1 tbsp Dijon mustard
  • 3 tbsp Smoked Maple Syrup
  • 1 tsp vegetable oil
  • salt and pepper

Instructions

  1. Preheat your broiler and line a broiler pan with tin foil. Put a thin coat of oil on the tin foil to prevent the salmon from sticking.
  2. Place the salmon on the pan, flesh side up.
  3. Mix the mustard, syrup, and oil together and brush over the top of the salmon in a thick glaze. You can reserve some of the glaze to have on hand as extra sauce at the table. Season with salt and pepper.
  4. Place under the broiler until the fish is just barely cooked through and the glaze has become brown and bubbly – 5 to 10 minutes. (Cooking time will depend on the thickness of your filet).
  5. Serve with rice or quinoa and a green salad and any extra sauce on the side.

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