Baked Salmon · Maple Dijon

Maple Dijon Baked Salmon

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Before you start

Gather your ingredients

4 salmon fillets, about 6 oz each, 1 inch thick
½ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
2 tbsp dijon mustard
Swaps for dijon mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
More for mustard
1 tbsp whole-grain mustard
Swaps for whole-grain mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
More for mustard
2 tbsp maple syrup
Swaps for maple syrup
Instead of maple syrup
- Honey: The same amount. Thicker and sweeter, browns faster, and it isn't vegan.
- Agave syrup: The same amount. Sweeter, with no maple taste.
- Pancake syrup: The same amount. Sweeter and flatter in flavor (it is mostly corn syrup); fine on pancakes, not great in baking or glazes.
More for maple syrup
1 tbsp olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 clove garlic, finely grated
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
1 tsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
1 tbsp fresh chives, chopped
Swaps for fresh chives
Instead of chives
- Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
- Green onion tops: The same amount, sliced thin. Stronger and crunchier.
More for chives

Step 1 of 6

Heat the oven to 425°F (220°C) and

line (how to line a pan)

Line a pan Cover the bottom (and sometimes sides) of a pan with parchment or foil so food doesn't stick and lifts out easily. 1. For a sheet pan, tear parchment the size of the pan and lay it flat.2. For a round cake pan, trace the bottom on parchment, cut the circle out and press it in.3. For brownies and bars, leave two long sides hanging over to make handles (a "sling").4. A little grease under the paper holds it in place. Done when: The paper lies flat with no folds where the batter could run under it. How to line a baking pan with parchment: mistakes to avoid

a sheet pan with parchment.

425°F

Step 2 of 6

Pat the salmon dry and set it on the pan skin side down, with space between the fillets.

Season (how to season to taste)

Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

with salt and pepper.

Step 3 of 6

In a small bowl,

whisk (how to whisk)

Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

the dijon, whole-grain mustard if using, maple syrup, oil, garlic and lemon juice.

Step 4 of 6

Spoon the glaze over the tops and sides of the fillets.

Step 5 of 6

Bake until the salmon flakes easily with a fork and reaches 145°F (63°C) in the thickest part.

425°F

Step 6 of 6

Sprinkle with chives and serve.

All done

Enjoy!

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Ingredients

4 salmon fillets, about 6 oz each, 1 inch thick
½ tsp kosher salt
Swaps for kosher salt
Instead of salt
- Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
- Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.
More for salt
¼ tsp black pepper
2 tbsp dijon mustard
Swaps for dijon mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
More for mustard
1 tbsp whole-grain mustard
Swaps for whole-grain mustard
Instead of mustard
- Another prepared mustard: The same amount. Yellow is milder and more vinegary; Dijon is sharper; whole-grain adds texture; spicy brown is in between.
- Dry mustard: 1 tsp dry mustard + 1 tsp water + 1 tsp white wine vinegar for each 1 tbsp. Sharper and less smooth.
More for mustard
2 tbsp maple syrup
Swaps for maple syrup
Instead of maple syrup
- Honey: The same amount. Thicker and sweeter, browns faster, and it isn't vegan.
- Agave syrup: The same amount. Sweeter, with no maple taste.
- Pancake syrup: The same amount. Sweeter and flatter in flavor (it is mostly corn syrup); fine on pancakes, not great in baking or glazes.
More for maple syrup
1 tbsp olive oil
Swaps for olive oil
Instead of olive oil
- Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
- Butter: The same amount. Richer and nutty when browned.
- A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.
More for olive oil
1 clove garlic, finely grated
Swaps for garlic
Instead of garlic
- Garlic powder: ⅛ tsp for each clove. Mellower and sweeter, with no bite.
- Jarred minced garlic: ½ tsp for each clove. Milder and slightly sour from the preserving liquid.
More for garlic
1 tsp lemon juice
Swaps for lemon juice
Instead of lemon juice
- Lime juice: The same amount. A different, more floral aroma; works almost everywhere.
- Bottled lemon juice: The same amount. More sour and flatter; fine in cooking and baking, less bright in dressings and drinks.
- White wine vinegar or white vinegar: Half as much. Sharper, with no citrus aroma.
More for lemon juice
1 tbsp fresh chives, chopped
Swaps for fresh chives
Instead of chives
- Dried chives: 1 tsp dried for each 1 tbsp chopped fresh (a third as much). Freeze-dried chives keep color but little flavor; use them only as a garnish.
- Green onion tops: The same amount, sliced thin. Stronger and crunchier.
More for chives