Broiled Salmon with Smoked Maple and Dijon

By: Laura Sorkin

Prep Time: 10 minutes

Cook Time: 10 minutes

Servings: 2 servings

This is a recipe that is easy to throw together for a Tuesday night but elegant enough for Valentine’s dinner.  Salmon takes really well to both smoky and sweet flavors so the Pecan Wood Smoked Maple Syrup is a no-brainer.  I combined the syrup with Dijon mustard to add a tangy, salty element and a bit of oil was thrown it to keep the fish from drying out.  The result is a very simple stunner that will get you some serious culinary cred.

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Ingredients

Instructions

  • 1 Preheat your broiler and line a broiler pan with tin foil. Put a thin coat of oil on the tin foil to prevent the salmon from sticking.
  • 2 Place the salmon on the pan, flesh side up.
  • 3 Mix the mustard, syrup, and oil together and brush over the top of the salmon in a thick glaze. You can reserve some of the glaze to have on hand as extra sauce at the table. Season with salt and pepper.
  • 4 Place under the broiler until the fish is just barely cooked through and the glaze has become brown and bubbly – 5 to 10 minutes. (Cooking time will depend on the thickness of your filet).
  • 5 Serve with rice or quinoa and a green salad and any extra sauce on the side.