15 minute Maple Mustard Broiled Salmon
This broiled salmon is a weeknight lifesaver—ready in less than 15 minutes, minimal clean up, and full of bold, herby flavor. Serve it alongside roasted vegetables (asparagus and cherry tomatoes can cook right under the broiler at the same time!), a crisp salad, or some rice or couscous for a no-stress meal that feels a little special.
Ingredients:
- 2 tablespoons lemon juice
- 2 tablespoons maple syrup
- 3 tablespoons coarse Dijon mustard (a somewhat grainy variety is preferred, but smooth is fine)
- 1 tablespoon olive oil
- 4 skin-on salmon fillets (can also be made with one whole fillet, cut to serve after cooking)
- 1 garlic clove, minced
- ½ teaspoon freshly ground black pepper (using a FinaMill Pepper Pod)
- ¾ teaspoon dried thyme (freshly ground in a FinaMill Dried Herbs+ Pod)
- ¾ teaspoon dried rosemary (freshly ground in a FinaMill Dried Herbs+ Pod)
- Salt to taste
Salmon
Dinner
Broiled
Directions:
- Position the oven rack about 6 inches from the top and set to broil.
- Line a baking sheet with parchment paper or aluminum foil. If using foil, spray lightly with cooking spray.
- Place the salmon fillets on the baking sheet, skin side down. Lightly salt to taste.
- In a small bowl, mix the lemon juice, maple syrup, mustard, olive oil, garlic, pepper, thyme, and rosemary.
- Spoon or brush the mixture evenly over the tops of the salmon fillets.
- Broil for 7–9 minutes, or until the fish is opaque, flakes easily with a fork, and is cooked to your preferred doneness.
- For precise doneness, aim for an internal temperature of 125°F–130°F for medium, or 145°F if you prefer it well-done. Use an instant-read thermometer inserted into the thickest part of the fillet.
- For well-done salmon, broil an additional 1–2 minutes.
- Keep the oven door slightly ajar while broiling to monitor browning. If the tops start to brown too quickly, loosely cover with foil and continue cooking.
