Maple-Baked Salmon
Ingredients
- 1-½ pounds skin-on or skinless salmon fillet
- 12 fresh cilantro sprigs
- 2 tbsp. pure maple syrup
- 2 tbsp. whole-grain Dijon mustard
- 1 tbsp. mayonnaise
- Kosher salt and freshly ground black pepper, to taste
- Lemon wedges, for serving
Instructions
- Remove salmon from the refrigerator.
- Pre-heat oven to 325°F.
- Bundle the cilantro sprigs by their stems and hold them tightly; slice the stems crosswise until you get to the leaves; reserve leaves for garnish.
- Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
- Season the salmon, on both sides, with salt and pepper; place in a baking dish, skin-side down if there is skin.
- Slather the maple sauce all over the top.
- Place in pre-heated oven and bake until a paring knife slides into the center with only a little resistance; 15 to 20 minutes; when you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot.
- The salmon will continue to heat through, out of the oven, while in the baking dish.
- Top with the reserved cilantro leaves, and squeeze lemon wedges all over salmon just before serving.
Notes
For 8 servings, buy a whole side of salmon, which usually weighs 2 1/2 to 3 1/2 pounds, and double the glaze ingredients. Bake on a parchment-lined sheet pan until medium-rare, 18 to 22 minutes.