Description
This easy salmon recipe is my all-time favorite. I make it often as a weeknight meal and even use it to entertain guests. It bakes in the oven in just about 10 minutes, so plan on about 20 minutes total to make it. Thicker cuts may take longer; the time in the oven will depend on the thickness of your salmon. Ask the fish counter to cut larger pieces into individual pieces as individual (4-to-8-ounce) pieces will cook faster. Use 1 teaspoon of each sauce ingredient per piece of fish you have. If you love this recipe, please leave a star rating in the comments to help other readers in our community.
Ingredients
- 2 (6-to 8-ounce) salmon fillets (skin on or off, your preference)
- 2 teaspoons real maple syrup
- 2 teaspoons organic tamari (wheat-free soy sauce), OR low-sodium soy sauce or coconut aminos
- 2 teaspoons Dijon or whole-grain mustard
- Fine sea salt or kosher salt
- Freshly ground black pepper
Instructions
Here are three options to cook this easy salmon recipe. Always pat fish dry with a paper towel before using it if it feels wet and let it come to room temperature (or close) before cooking.
Easiest in the Oven:
- Preheat the oven to 375°F. Line a baking sheet with parchment paper (optional for easy clean up). You can also use a seasoned cast iron skillet in the oven. Place the salmon fillets on the parchment skin-side down. Lightly top the fillets with a big pinch of sea salt and a little freshly ground black pepper.
- Whisk the tamari (or soy sauce or coconut aminos), maple syrup, and mustard in a small mixing bowl for the marinade. Coat the salmon with the sauce, then place it in the oven (be sure oven is preheated before baking).
- Optional: Save a little sauce in the bowl and drizzle it on the hot salmon when it comes out of the oven for even more flavor.
- Cook 10-15 minutes until opaque (or use a meat thermometer to cook to 145°F). Salmon is ok to serve a little rare; you can usually tell it’s done when it’s opaque and the white lines (of fat) appear out of the top. Extra-thick pieces of salmon may take a few more minutes to cook. Let the salmon cool for 5 to 10 minutes before serving.
Variation 1 – Crispier Top (Advanced in Oven):
- Position your oven rack approximately 6 inches below the broiler. Preheat the oven to 325°F. Once the oven is preheated, turn it off and turn the broiler on. Cut pieces of parchment paper to the same size as the fish (optional for easy cleanup, but parchment can burn under the broiler so watch it carefully and don’t allow excess overhang). The parchment should only be under the fish. Place the salmon fillets on the parchment paper skin-side down then place on the baking sheet. Lightly top the fillets with a big pinch of sea salt and a little freshly ground black pepper.
- Whisk the maple syrup, tamari, and mustard in a small mixing bowl for the marinade. Coat the salmon with the sauce, then place in the oven and broil for 5-7 minutes, or until cooked through. until opaque (or use a meat thermometer to cook to 145°F) Thick cuts may take up to 10 minutes. Let the salmon cool for 5 to 10 minutes before serving. Again, this method is more advanced; watch it carefully under the broiler to make sure it doesn’t burn.
Variation 2 – On an Outdoor Grill:
- Preheat the grill to 375°F (we use a Traeger smoker, but this works on a grill at medium-high heat). Line a cast iron skillet with a sheet of parchment paper (optional for easy clean up-you can also place the salmon directly on a seasoned cast iron skillet). Place the salmon fillets on the parchment or cast iron skin-side down. Lightly top the fillets with a big pinch of sea salt and a little freshly ground black pepper.
- Whisk the tamari (or soy sauce or coconut aminos), maple syrup, and mustard in a small mixing bowl for the marinade. Coat the salmon with the sauce, then place the cast iron skillet directly on the grill. Cook 10-15 minutes until opaque (or use a meat thermometer to cook to 145°F). Extra-thick pieces of salmon may take a few more minutes to cook. Let the salmon cool for 5 to 10 minutes before serving.
Notes
Easy Weeknight Method: To make this preparation extra simple, I often cook this the evening I buy it. I buy the fish at the fish counter in the late afternoon, then come home and put the groceries away but leave the fish on the counter for an hour (put it in the fridge if longer than an hour). While I put the groceries away I preheat the oven and whisk up the sauce. Then unwrap the fish, assemble the pan, top with the sauce, and put it in the oven while I make a salad. If I’m in a big rush, I may even assemble a salad for 2-4 people at the grocery store salad bar then just quickly make the salmon at home. Use any of these tips to make it easiest for you.
