Maple Dijon Mayo Glazed Sockeye Salmon

Served this last night with the Lemon Risotto and Steamed Asparagus with Lemon and Sea Salt.  This was a staple in my husbands recipe repertoire when he was a bachelor, it was easy, quick and flavorful.

Prep time:  10 minutes

Cooking time: 17-20 minutes

Yield: 4-6 servings


1 filet of fresh sockeye salmon- we like it without the skin on

1 cup of light or half fat mayo

2 heaping teaspoons of dijon mustard

1/3 cup of maple syrup or honey

2 teaspoons prepared horseradish


1.  Pre-heat oven to 375 degrees F.

2.  Place filet of salmon on a tin foil lined baking sheet.

Raw Maple Dijon Glazed Sockeye Salmon

3.  Mix together the mayo, dijon mustard, maple syrup and horseradish.  Now spread 1/2 to 2/3 of the mixture   evenly onto the surface of the salmon filet.  Please try not to contaminate the left over mayo sauce with the utensil you are using to cover the surface of the salmon, you can then use this left over sauce on the side as a condiment for the cooked salmon filet if you like, sort of like a tartar sauce.

Maple Dijon Mayo

Maple Dijon Mayo

4.  Place the salmon in the oven, cook until just opaque or cooked through, about 17-20 minutes.  Try not to overcook the salmon, otherwise it will be dry.  Use a timer.

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