25 minutes
A delicious salmon dish with a sweet and tangy maple glaze, garnished with fresh cilantro and served with lemon wedges.
Salmon Fillet, skin-on or skinless
0 lb
tablespoons
tablespoons
tablespoons
to taste
to taste
each
1. Preheat the Oven
Take the salmon fillet out of the refrigerator to let it reach room temperature. Meanwhile, preheat your oven to 325 degrees Fahrenheit.
2. Prepare the Cilantro
Bundle the cilantro sprigs by their stems and slice crosswise until you reach the leaves. Reserve the leaves for garnish later.
3. Make the Glaze
In a small bowl, stir together the sliced cilantro stems, maple syrup, mustard, and mayonnaise.
4. Season the Salmon
Season the salmon fillet generously with kosher salt and freshly ground black pepper.
5. Apply the Glaze
Place the salmon in a baking dish, skin-side down if it has the skin on, and slather the prepared sauce evenly over the top of the fillet.
6. Bake the Salmon
Bake the salmon in the preheated oven for 15 to 20 minutes. You'll know it’s perfectly cooked when a paring knife slides into the center with little resistance and the blade feels very warm to the touch.
7. Garnish and Serve
Top the salmon with the reserved cilantro leaves. Serve with lemon wedges on the side.
Use honey instead of maple syrup, fresh dill in place of cilantro, and chicken breasts as the protein. Add a bit of lemon zest and lemon juice for the acid component.
Use balsamic reduction for the sweet element, rosemary instead of cilantro, and cod as the protein. The balsamic vinegar will also act as the acidic component.
Introduce a tablespoon or two of soy sauce to the maple glaze for an umami-rich depth. The savory notes of the soy will contrast with the sweetness of the maple, offering a more nuanced flavor profile.
Swap in orange marmalade for sweetness, fresh basil for the herb, and use pork chops as your protein. A dash of orange juice can be the acid.
For a more complex and mature variant, mix in a splash of bourbon with your maple syrup. The bourbon will cook off, leaving behind a rich, oaky character that makes the dish feel more indulgent.
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