Maple and Dijon Glazed Salmon

In the SquishyHouse, fish is a main staple in our diet.  Salmon specifically; preferably wild-caught salmon, but any salmon will do.  Even the kids love fish.  They ask for it, actually, and this particular salmon is SquishyKid #1’s favorite.  My dad taught me this quick, and easy way to prepare salmon.  If you screw up this preparation, you should just step away from the kitchen.  It’s totally idiot proof and super delicious.

What you need….salmon, REAL maple syrup, and Dijon mustard.  That’s it….see what I mean by “idiot proof”?

Lay your salmon out on a pan…now if you are SMART (which Mr. Squish was NOT this time), you will line your pan with foil so you don’t have a stuck-on, gooey, burnt mess.  You will also want to preheat your oven to 450 degrees….or get your grill going to 350-400 degrees.  If you are going to grill it, make sure you put the salmon on a piece of foil ON THE GRILL or you will have a stuck-on, burnt salmon that will probably fall apart and into the grill.  You can also put the salmon on a piece of alderwood or cedar planks instead of foil and then grill it that way (highly recommend this way….make sure to soak your planks in water so they don’t burn).  We usually remove the skin from the salmon, but this was on sale.  After you figure out what method of cooking you’re using, squirt or spread a generous amount of Dijon mustard he salmon.

Rub it in….if there is no skin on your salmon, make sure you are coating BOTH sides.

Pour on your maple syrup

Gve if it another good rub down (remember to get both side if there is no skin).

Pop in your oven (or the grill) for 25-35 minutes.

And you’re done!  Wasn’t that easy?  (And this is why you use foil in the pan !)

SquishyKid approved!




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