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Smoky Maple-Mustard Salmon

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Servings: 4
  • Course: Main Dish

It doesn’t get much easier—or more delicious—than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed. Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.

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Ingredients

  • 3 tablespoons whole-grain or Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon smoked paprika or ground chipotle pepper
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 4 4-ounce skinless center-cut wild-caught salmon fillets
  • Reynolds Wrap® Aluminum Foil

Directions

Step 1

Preheat oven to 450°F. Line a baking sheet with Reynolds Wrap® Aluminum Foil and coat with cooking spray.

Step 2

Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.

Ingredient Note

Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor. Look for different types of paprika at some large supermarkets.

Ingredient Note

Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the spice section of most supermarkets.

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