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Maple-Mustard Roasted Salmon

salmon filets on a bed of greens

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Featured in Season 4, Episode 1

Cook time: 12-18 minutes
Serves: 2-4


Maple-Mustard Dressing
(Makes 1 cup, for use on both the Salmon and Winter Chopped Salad)

  • 1 tbs dijon
  • 1 tbs stone ground mustard
  • 2 tbs apple cider vinegar
  • ¼ cup maple syrup
  • Pinch red pepper flakes
  • ¼-½ cup olive oil
  • ¼ tsp kosher salt
  • ⅛ tsp black pepper


  • 2 salmon filets, skin on, pin bones removed 
  • ¼ tsp kosher salt 
  • ⅛ tsp black pepper 


Preheat the oven to 425°. Pat the salmon filets dry and set in a rimmed baking dish, skin side down. Set aside.

Combine both mustards, vinegar, syrup, red pepper flakes, salt and pepper in a medium bowl and whisk to combine. Continue whisking and slowly pour in the olive oil, mixing until the dressing is emulsified. Taste and add additional olive oil, salt and pepper as needed.

Season the salmon with salt and pepper before spooning half of the dressing overtop, being careful not to touch your spoon to the raw salmon and then back into the dressing bowl (you want to avoid cross contamination as the dressing will be used on the salad as well).
Roast the salmon for 12-18 minutes, depending on the thickness of the filets, until just cooked through. Remove from the oven and serve alongside Winter Chopped Salad, drizzling extra dressing from the roasting dish overtop.