A simple and delicious maple mustard salmon recipe that uses only a few ingredients and can be made well ahead.
If you are anything like me, you enjoy a lot of grilled salmon over the summer. There is just something about those crispy, caramelized bits that salmon gets when grilled. This Maple Mustard glaze has become a favourite of ours lately, ever since discovering it in the cookbook “At Home with Lynn Crawford”. So I thought I’d share for those who may be looking for delicious and easy new ways to enjoy salmon.
The glaze has only a few ingredients, which are combined in a small saucepan and simmered for a few minutes to thicken. The combination of the sweet maple syrup and spice and texture of the grainy mustard is just so perfect with salmon. The bit of butter for richness and vinegar for a bit of acid really rounds out the flavours in this glaze. The glaze can be made well ahead, if you like.
This salmon is excellent on the BBQ and cooks in about 6 minutes. If you don’t have a BBQ, a hot grill pan works well inside. In either case, just be sure to brush the grill well with vegetable oil before placing salmon, so it doesn’t stick.
- 4 center-cut salmon fillets (skin on or off, as you like)
- Vegetable oil, for brushing
- Salt and pepper
- 1/2 cup real maple syrup
- 1/4 cup grainy mustard (I love Maille L'ancienne)
- 1 Tbsp. unsalted butter
- 1 tsp. cider vinegar
- 1/2 tsp. finely chopped fresh thyme (or a pinch of dried)
- In a small saucepan over medium heat, combine the glaze ingredients. Bring to a boil and cook for 4 minutes, stirring frequently. Remove pot from heat and set aside.
- Preheat BBQ or grill pan to medium high.
- Brush both sides of the salmon with oil and season with salt and pepper. When BBQ or grill pan is hot, brush well with vegetable oil. Place salmon skin or bottom side down on to grill. Close lid and grill without touching until grill marks appear and skin or bottom is crisp, about 3 minutes. Brush some of the glaze on top of salmon, then turn salmon over. Brush the exposed side of the salmon with some glaze as well. Close lid and continue to cook until salmon is opaque in the center, about 3 minutes more.
- Transfer salmon to a plate and serve the remaining glaze on the side. A sprinkling of a finishing salt like Maldon is a great topping.
Adapted from “At Home with Lynn Crawford”