This maple dijon salmon is incredibly flavorful, sweet and tangy. Perfect for any meal, your family will love it! Keto, Paleo, Dairy-free.
Salmon is So Healthy!
Salmon has been one of the most crucial foods for me recently when suffering with dry eye issues. It is one of the only foods that reliably reduces my symptoms.
I’ve experimented with vitamin A in the form of carrots and sweet potatoes, vitamin D3, vitamin C, cod liver oil and several other things, and salmon is the only thing that helps consistently.
Salmon is amazing because it is chock full of healthy omega 3 fatty acids, including EPA and DHA, rich in B vitamins, is a source of selenium and potassium, is anti-inflammatory, and contains astaxanthin, a potent antioxidant.
So I’ve made it a point to eat it almost every day, because my body just craves the stuff. Even though my body craves it, my taste buds get so bored of eating the same thing repeatedly.
I’ve had to get really creative with flavor profiles, and have come up with quite a few delicious sauces recently to drizzle over my salmon. This maple dijon salmon is definitely one of my favorites, I find myself wanting to make it over and over!
Let’s Get Cookin’!
The maple dijon sauce is super duper easy, and takes just a few minutes to assemble. Get the recipe here!
After you’ve made the dressing, all you have to do is slather it all over your salmon, and cook in the oven.
Since I’ve been cooking a lot of salmon lately, I’ve gotten a lot better at figuring out the time needed to cook the perfect piece.
My top trick is to take it out a few minutes before you think it’ll b finished, and double-checking the internal temperature. You want to make sure your salmon reaches 145F (62.8C), but not too much higher than that, or it will start to dry out.
How do I cook the perfect, flaky salmon?
It definitely depends on the size and thickness of the salmon, but generally the cook time is around 12-15 minutes when baked at 450F (232C). It will cook more evenly if you cut it into individual servings before baking.
You want it to reach 145F (62.8C) in the middle, but not get much higher than that, because it will begin to dry out.
Can I use frozen salmon?
Yes you certainly can! Simply thaw, according to the package directions, then slather with the sauce and bake according to the directions. Make sure you check that the salmon reaches 145F before consuming.
You will also love these other salmon recipes: