American
Maple-Dijon Roasted Salmon
Roasted salmon fillets glazed late with maple syrup, Dijon, cider vinegar, and garlic for lacquered edges, moist flakes, and a savory-sweet finish rather than a sugary crust.
4 servings · 12 minutes prep · 14 minutes cook
Ingredients
Salmon
- 4 skin-on center-cut salmon fillets, 6 ounces each, pin bones removed and surface patted dry
- 3/4 teaspoon Diamond Crystal kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon neutral oil
Maple-Dijon Glaze
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 teaspoons apple cider vinegar
- 1 small garlic clove, finely grated
- 1 tablespoon finely sliced fresh chives
Directions
Dry and Season the Fish
- Heat the oven to 425°F (220°C) with a rack in the upper-middle position. Line a rimmed sheet with parchment and brush four spots with the neutral oil.
- Pat the salmon dry, check for pin bones, and season the flesh with the kosher salt and black pepper. Place skin-side down with space between portions.
Roast Before Glazing
- Roast the unglazed salmon for 7 minutes. Meanwhile, whisk the maple syrup, Dijon mustard, cider vinegar, and garlic until smooth. Transfer 2 tablespoons to a separate clean bowl for finishing.
- Remove the pan and, without dipping the brush into the reserved portion, brush each fillet with a thin layer of the working glaze. Keep most glaze off the parchment where it can burn.
Set the Glaze and Check Doneness
- Return the salmon for 4 to 7 minutes, depending on thickness. Remove individual portions when their thickest centers reach 145°F (63°C) and separate into moist large flakes under gentle pressure; do not wait for white albumin to cover the sides.
- Move the fillets to a warm platter and use a clean brush or spoon to apply the reserved clean glaze. Rest for 3 minutes, then finish with the chives. Discard any working glaze that touched partially cooked fish unless it is boiled before reuse. Cool leftovers promptly in a shallow covered container, refrigerate within 2 hours, use within 3 to 4 days, and reheat to 165°F (74°C).
