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Maple-Baked Salmon

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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.