While cruising around for ideas, I stumbled on this recipe as part of Food Network’s annual January tradition of peppering their site with mostly healthy options. I loooooove me some salmon and in 2012 we tried a different recipe roasting it in the oven (or maybe it was more with the oven’s broiler, anywho) and really enjoyed it. Since this current choice seemed to fit my must-make-yummy-foods-quickly mantra, away we went!
What we’re doing here, basically, folks, is giving our salmon a nice, warm blankie of tastiness. It’s cold out, we’re needing some warmth and by GOSH, our salmon does, too!
OK, so the funny part is when I looked back at our photos to edit it them and swank-i-fy them in Lightroom, I realized we put in the parsley I got for a different recipe instead of the cilantro needed for this one. Gotta love it! Thing is, though, you can certainly use parsley if you prefer. The Italian flat-leaf variety has really grow on me over the last year.
In yonder bowl, above, is the blanket saucy stuff we’re going to spread over the salmon. It’s dijon mustard, light mayo and maple syrup….or what I like to now call mustard sauce, now that we’ve actually made this and tasted it. In recipes that call for mustard in a sauce or mixed into the main dish, I will sometimes pull back on said mustard. For me, it’s sometimes overpowering and tends to block out other flavors or just sits there on my tongue going memememememeohme!
And that’s what happened this time. It’s a personal taste and preference type thing. You might really enjoy the amount of mustard in this recipe, but next time I’ll pull back on it some, maybe add more mayo and syrup. I realize mustard was likely the main player because it’s a fat free food, but…whatevs.
Line up your salmon pieces like the good wittle fishy soldiers they are and sprinkle them with salt and pepper to taste. The recipe suggests these center cut pieces shown here, but I will likely go with an end cut next time simply because I don’t mind my salmon being a little more on the crisp side, and end pieces will get that way quite nicely. I will also, next time (This post is one big note for NEXT TIME.), broil the fish a little first, to let the top get that nice crispness to it. I think the innate flavor of salmon comes through better when the top gets a slight crust to it. Maybe I’m weird – and that’s OK!
Let the slathering commence!
At this point, you just slide that baking sheet into the oven and bake for about 12 minutes. We did ours about that long and for the most part it was nicely done, still just slightly underdone in the middle as salmon is usually prepared in restaurants, though the piece Sis Blogging Partner and I shared could’ve used a little more time even on one edge. Judge for yourself. Obviously if you prefer salmon more well-done, cook it for a few minutes longer. Center cut pieces will tend to stay more moist, so it’s probably not going to hurt if you go three or four minutes more. End cut pieces are thinner, so do a shorter cook time on those. If it flakes, it’s baked!
Is it just me…or does anyone else notice the mustache shape made by the side of the salmon? I’ve never noticed this before! And I’ve eaten a lot of apparently mustache-shaped salmon filets! Anyway, this recipe as is is decent. I admit disappointment with the mustard blanket we put on top, but this is a a simple matter of taste and easily adjusted next time. What the recipe does do is reinforce my belief in baked salmon, a method that is very convenient and fast. While nothing does it quite like grilled salmon, roasting in the oven is at least very tasty and worthy of repeating as well.
Mustard-Maple Roasted Salmon
from Food Network Kitchens via FoodNetwork.com
Prep Time: 10 minutes Cook Time: about 12-15 minutes Level: Easy Serves: 4
- 2 tablespoons Dijon mustard
- 2 tablespoons finely chopped fresh cilantro
- 1 tablespoon light mayonnaise
- 2 teaspoons pure maple syrup
- Four 5-ounce skinless center-cut salmon fillets
- Kosher salt and freshly ground black pepper
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve.
If you don’t want the salmon skins to stick, spray your foil lightly with nonstick cooking spray or brush lightly with olive oil.
As said above, experiment with the mixture that goes on the salmon and make it to your taste.