Ingredients:

  • 4 salmon fillets (approx. 6 oz / 170g each)
  • 1/4 cup Grade A Dark Maple Syrup
  • 2 Tablespoons Dijon Mustard
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1 Tablespoon Fresh Lemon Juice
  • 2 cloves Garlic, finely minced
  • 1 teaspoon Smoked Paprika
  • 1/2 teaspoon Dried Thyme
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Freshly Ground Black Pepper

Instructions:

  1. Prepare the Marinade: In a medium bowl, whisk together the maple syrup, Dijon mustard, olive oil, lemon juice, minced garlic, smoked paprika, thyme, salt, and pepper until fully emulsified.
  2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a large, resealable zip-top bag. Pour about two-thirds of the marinade over the fish, ensuring all sides are coated. Reserve the remaining one-third of the marinade.
  3. Chill: Cover the dish or seal the bag and refrigerate for a minimum of 30 minutes, or up to 4 hours.
  4. Preheat & Prepare Cook Surface: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Cook the Salmon: Remove the salmon from the marinade, allowing excess to drip off. Place fillets skin-side down on the prepared sheet. Bake for 12–15 minutes, or until the fish flakes easily with a fork and reaches 145°F (63°C).
  6. Make the Finishing Glaze: While the salmon cooks, pour the reserved (untouched) marinade into a small saucepan. Bring it to a simmer over medium heat, whisking occasionally, until it thickens slightly (about 3-5 minutes).
  7. Serve: Drizzle the reduced glaze generously over the cooked salmon fillets just before serving.