My husband does not like salmon but I sure do. The best part about this recipe is that it is quick and you can baste your salmon and through it in the oven while you prep other food. This came out lightly sweetened with just the right about of seasoning. You could still taste the fish but if gave a since of Hawaiian flare. It just needed some grilled pineapple. Next time!
4 skin-on salmon fillets (6 to 8 ounces each)
Salt and ground black pepper
1/4 cup maple syrup or honey
4 tablespoons (1/2 stick) butter, melted
2 tablespoons Dijon mustard
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
Optional: 2 tablespoons of dark brown sugar for sweeter salmon
Optional: Preheat the grill to medium-high heat for grilling
Set your oven to broil. Line a baking dish with foil and spray the foil with cooking spray for baking. I made this two ways. One piece of salmon in the oven and one piece on the grill. I enjoyed the baked salmon much better. If you grill, then make a foil tray with cooking spray to cook the salmon on the BBQ.
Generously sprinkle the salmon all over with salt and pepper.
In a small bowl, whisk together the syrup, butter, mustard, vinegar, Worcestershire sauce, and 1 teaspoon black pepper to make the glaze. Add in the brown sugar if you want an extra sweet salmon. I like to taste the salmon, so I don’t add the brown sugar.
Brush the salmon tops generously with the glaze and place skin-side down on the foil for baking. Broil the salmon for 18-20 minutes for a medium tender inside. You can save the remainder sauce if you have any to add more to the salmon after it is cooked or use it for a honey mustard for future dipping sauce on French fries or hamburgers.
To grill and cook on the BBQ, place skin-side down on foil and place on hot grill about 4 minutes. Flip the salmon and cook until they reach the doneness you like, about 4 minutes on each side for medium-rare. Carefully remove the fish from the grill and place skin-down over your favorite side dish. I suggest cauliflower rice, cous cous, or just warm cabbage and green beans.
Cauliflower Mashed Potatoes:
Inspired by Paula Deen: