Smoky Maple-Mustard Salmon

Smoky Maple-Mustard Salmon

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.

From EatingWell: September/October 2011
Yield: 4 servings
Active Time: 5 minutes
Total Time: 15 minutes


  1. 3 tablespoons whole-grain or Dijon mustard
  2. 1 tablespoon pure maple syrup
  3. 1/4 teaspoon smoked paprika or ground chipotle pepper (see Notes)
  4. 1/4 teaspoon freshly ground pepper
  5. 1/8 teaspoon salt
  6. 4 4-ounce skinless center-cut wild-caught salmon fillets (see Notes)


  1. Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.
  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.

Tips & Notes


Nutrition Per Serving: 148 calories; 4 g fat (1 g sat, 2 g mono); 53 mg cholesterol; 4 g carbohydrates; 23 g protein; 0 g fiber; 276 mg sodium; 434 mg potassium.

Nutrition Bonus: Omega-3s

0 Carbohydrate Serving

Exchanges: 3 lean meat