Maple Glazed Dijon Salmon | Lesson #100 | Morris Time Cooking

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Honey provides sweetness at a lower cost.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Yellow mustard is more economical while still adding flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a budget-friendly alternative.

Wash the salmon fillets with wine and water.

Let the salmon sit at room temperature for about 30 minutes.

Sprinkle salt and black pepper on both sides of the salmon fillets.

Divide the salmon into four slices.

Preheat the grill to 425°F and spray with canola cooking spray.

Place the salmon skin-side up on the grill for 30-40 seconds until the edges start to become opaque.

Flip the salmon and grill for another 30-40 seconds to get a nice sear.

Prepare the glaze by mixing 1 teaspoon of Dijon mustard, 1 tablespoon of maple syrup, and a pinch of chili flakes.

Transfer the salmon to a 500°F oven for about 5-7 minutes until it reaches an internal temperature of 145°F.

Serve the salmon with lemon herb quinoa and seasonal sautéed vegetables.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens