We try to eat Salmon at least once a week. What I like about salmon is that it usually takes less than 10 minutes to bake in the oven. This Maple and Mustard Roasted Salmon does require about 4 hours to marinate but only 8 minutes to bake.
Salmon Storage Times
Raw Salmon will last 1-2 days in the refrigerator and 6-8 months in the freezer. Cooked Salmon will last 3-4 days in the refrigerator and 2-6 months in the freezer.
It’s important to note that your salmon fillets need to be unthawed before marinating them. If you buy your salmon already frozen, follow the directions on the package for the proper way to unthaw your salmon.
It usually involves unthawing in the fridge or in a bowl of water. Unthawing time will vary based on the weight of the salmon fillet.
Salmon Temperature
The FDA recommends cooking salmon to an internal temperature of 145°F, measured in the thickest part of the salmon fillets.
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Gather your Ingredients
You will need the following ingredients to make this Maple & Mustard Roasted Salmon recipe (see recipe card for quantities): Maple Syrup, Grainy Mustard, Sunflower Oil, Vanilla Extract, Garlic Cloves, Fresh Rosemary, Fresh Thyme, Salt, Smoked Paprika, White Pepper and Salmon.
How to Make Maple & Mustard Roasted Salmon
- In a mixing bowl, combine all the ingredients except the salmon.
- Place the salmon in a large ziploc bag or sealable container. Pour in marinade; coat the salmon on all sides. Seal and refrigerate for at least 4 hours. Remove the salmon from the marinade.
- Preheat the oven to 425°F.
- Bake for 6 to 8 minutes or until the internal temperature reaches 145°F.
Printable Recipe Card
Maple & Mustard Roasted Salmon
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Ingredients
- ½ Cup Maple Syrup
- ¼ Cup Whole Grain Mustard
- ½ Cup Sunflower Oil
- 1 Tsp Vanilla Extract
- 2 Tsp Garlic Cloves, minced
- 1 Tbsp Fresh Rosemary, minced
- 1 Tsp Fresh Thyme, minced
- 2 Tsp Salt
- 1 Tsp Smoked Paprika
- ½ Tsp White Pepper
- 4 6 oz Salmon Fillets
Instructions
- In a mixing bowl, combine all the ingredients except the salmon.
- Place salmon in a large ziploc bag. Pour in marinade; coat salmon on all sides. Seal and refrigerate at least 4 hours.
- Preheat oven to 425F.
- Remove salmon from marinade. Toss the leftover marinade.
- On a lightly greased baking sheet, bake for 6 to 8 minutes or until internal temperature reaches 145°F.
Notes
Equipment Needed
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I love salmon so I decided to try this recipe. It was very delicious and tasty. I will always make my salmon this way in the future.