Ingredients
1/4 cup dijon mustard
1/4 cup maple syrup
1.5 tbsp. balsamic vinegar
1/2 tsp. coarse salt
1/4 tsp. pepper
4 salmon fillets
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Long oval pan with rack — poach whole salmon, trout
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
Fine mesh oil skimmer — remove crumbs from frying oil between batches
Long oval pan with rack — poach whole salmon, trout
You're reading one of recipes available free. Full library with Gastronome.
Combine mustard, syrup, vinegar, salt, and pepper in a small bowl, mix well. Pour into shallow glass dish. Add salmon; turn to coat. Cover and marinate in refrigerator 20 minutes; drain. Heat broiler. Remove salmon; save marinade. Place salmon, skin-side down on a broiler pan coated with cooking spray. Cook 5 to 6 minutes and turn. Remove skin and discard. Brush salmon with marinade. Continue broiling 4 to 6 minutes or until fish flakes easily when tested with a fork. Baste occasionally with marinade. Discard marinade; serve.