Salmon with mustard and maple syrup

Salmon – sweet and savory

I originally found this recipe on New York Times cooking app. It is a Genevieve Ko recipe. I have adapted it over a couple of years to make it more of mine. I add the Mama Teaves spicy garlic which really amps up the flavor and gives you crispiness and heat.  I also use Italian parsley instead cilantro. These flavors work really well together and my family seems to love it. It’s become a bit of a family tradition.  When you’ve made a recipe a few times try changing it up and making it your own. I hope you’ll enjoy this recipe as much as I do and my family does. Please be sure to share it with everybody and if you do change it up let me know what you’ve done I’d love to hear.

Salmon with mustard and maple syrup
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Grainy Mustard & Maple Salmon

This is a riff on a NY Times recipe. I add more mustard to get that bite and use Italian parsley, instead of cilantro.
Course: Middles
Cuisine: American
Keyword: honey mustard, maple syrup, salmon
Servings: 8 4oz.- pieces


  • 2 pound salmon fillet
  • 12 Fresh Italian Parsley Sprigs
  • 4 Tbs. Pure Maple Syrup
  • 2 Tbs. Whole-Grain Dijon Mustard
  • 2 Tbs. Mayonnaise
  • 1 tsp. Kosher salt
  • 1/2 tsp. Fresh ground black pepper


  • Preheat oven to 325.
    Remove salmon from the refrigerator and pat dry
  • Slice stems and chop half the leaves of parsley.
    In a small bowl whisk together the maple syrup, mustard and mayonnaise until well mixed.
  • Season the salmon all over with salt and pepper and place on a foil lined baking sheet, skin-side down if there is skin. Slather the sauce all over the top and bottom.
  • Bake 15 to 20 minutes.
    Garnish with parsley leaves.

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