Maple Dijon Salmon

When a recipe for slow-roasted salmon first came to my attention, I eyed it with suspicion and shifted it to the bottom of my “future consideration” pile. It was only after I saw this recipe for maple baked salmon by Genevieve Ko, published in the New York Times that I gave the idea of cooking salmon “lower and slower” more serious thought. When it comes to fish, I generally proceed with caution; no raw fish in my sushi and the only tuna that graces my plate has a bespectacled fish sporting a jaunty red cap on the can. But my curiosity had been piqued by this second call to cook salmon in a new way.

Maple Dijon Salmon

I’ve always thought of salmon as the perfect fast food. Baked at a high temperature for 10 minutes per inch at the thickest part of the fish, it usually takes no more than 12 minutes from the time the salmon is popped into the oven until it makes its appearance at the table. Unfortunately if you wait a minute or two too long, your salmon can easily go from moist and flavorful to dry and overcooked. When cooking salmon at a higher heat for a shorter amount of time, the proteins in the fish coil up and are constricted, causing the oils to secrete. This can make the fish dry, chewy, and chalky. When baked at lower temperatures, salmon flesh takes on a silky, buttery texture. By cooking salmon at a lower temperature, the proteins in the fish coil more slowly, allowing it to retain its moisture and oils, giving it a melt-in-your-mouth texture.

To call this method of cooking “slow-roasting” is a bit of an exaggeration. It would be more accurate to describe it as “low-roasting”, because cooking fish is always fast. Try this recipe for maple baked salmon and you’ll agree that maybe it’s time to turn the oven dial down a few notches the next time that you prepare fish.

Assemble your ingredients. I used a one pound piece of salmon for this recipe as is called for. It served 3 people generously. To cook a whole side of salmon, double the glaze ingredients. Preheat the oven to 325 F. (This is not a typo.) Lay the salmon on a parchment-lined baking sheet. Season with salt and pepper. Using a sharp knife, slice the salmon into serving size portions, cutting down to the skin but NOT through it. This makes it easier to serve neat slices of salmon after it’s cooked.

Holding the sprigs of parsley by the leaves, slice through the stems crosswise until you get to the leaves. Reserve the leaves for garnish. Transfer the sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until blended. Slather the sauce over the top of the salmon generously. Bake until the temperature of the salmon at the thickest part is 125 F. This took 25 minutes in my oven. Sprinkle with chopped parsley as a garnish, if desired.

The interior of the salmon is cooked through and has a luxurious, velvety texture.

Print Recipe

Maple Dijon Salmon

Meat, Chicken and Fish

By Genevieve Ko, published in the New York Times – Serves: 3

Prep Time: 5 minutes – Cooking Time: 25 minutes – Total Time: 30 minutes

Slow-roasted salmon with a maple Dijon mustard glaze

Ingredients

• 1 (1 pound) skin-on salmon filet
• 12 sprigs fresh parsley
• 2 tablespoons pure maple syrup
• 2 tablespoons whole-grain Dijon mustard
• 1 tablespoon mayonnaise
• salt and pepper
• lemon wedges for serving

Instructions

1

Preheat oven to 325 F. Line a baking sheet with parchment paper.

2

Lay the salmon on a parchment-lined baking sheet. Season with salt and pepper. Using a sharp knife, slice the salmon into serving size portions, cutting down to the skin but not through it. This makes it easier to serve neat slices of salmon after it's cooked.

3

Holding the sprigs of parsley by the leaves, slice through the stems crosswise until you get to the leaves. Reserve the leaves for garnish. Transfer the sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until blended. Slather the sauce over the top of the salmon generously.

4

Bake until the temperature of the salmon at the thickest part measures 125 F. when taken with an instant-read thermometer. This took 25 minutes in my oven. Sprinkle with chopped parsley as a garnish, if desired. Serve with lemon wedges on the side.