Curried Maple-Mustard Salmon

Curried Maple-Mustard Salmon delivers restaurant-worthy flavor in just 20 minutes. And with just 5 ingredients and one pan, weeknight dinner is sure to be a win.

Why You’ll Love this Maple-Mustard Salmon

This salmon truly has it all: crispy skin, unctuously flaky flesh, and the most flavorful glaze. The warm curry spice plays off the bite of Dijon mustard, which is balanced by the richness of maple syrup. In fact, if I had to nominate one recipe for weeknight MVP, it would 100% be this one.

Here’s why:

• 20 minutes
• 5 ingredients
• 1 pan

You can’t possibly go wrong here. Plus, there’s a good chance you already have most of these ingredients in your refrigerator or pantry.

The other advantage to this recipe is that it makes enough glaze to serve the excess over your grain of choice: brown rice, farro, or quinoa. Just add some sautéed veggies or a crisp green salad on the side and dinner is done!

Recipe Ingredients and Substitutions:

• Salmon: You need four 6-oz. salmon fillets for this recipe, which can be wild-caught or sustainably farmed. If purchasing wild, I suggest either King (or Chinook) salmon, which has a higher fat content and richer flavor. Sockeye, on the other hand, is much leaner and easier to overcook.
• Maple Syrup: A natural sweetener with depth and complexity, maple syrup’s main role here is to balance the savory bite of the mustard. You’ll notice different grades of maple syrup available, so keep in mind the darker the color, the bolder the flavor. (I prefer darker in most savory recipes!)
• Dijon Mustard: Dijon has such distinguished depth that it’s the perfect contender for sauces and dressings. Alternatively, you can use a whole-grain mustard, which has a similar bite. 
• Curry Powder: Super aromatic and sure to pack a punch, curry powder lends warm, savory spice to the mix. 
• Oil + Butter: Oil is best for cooking the salmon because it can withstand higher temperatures. (I use either extra-virgin or avocado oil.) When it comes to making the glaze, however, I prefer the richness of butter. 
• Lemon: A final squeeze of lemon juice adds a bright, fresh lift to the salmon. I like to go a step further and caramelize the lemon halves, which makes them even juicier. 

Step-by-Step Instructions:

Add this technique for salmon searing to your repertoire for the crispiesssst skin and buttery, flaky interior every time. (Especially if you’re into eating the skin. And if not, these results may convert you.) I use this technique often on farm raised salmon because it has a higher fat content than wild and can stand up to high heat cooking.

The trick is cooking the skin side over high heat and just letting the delicate flesh side linger over residual heat (fully explained in the directions below).

Step 1: Season Salmon and Prepare Glaze

Blot salmon with a paper towel, and lightly season flesh with 1/2 tsp. salt. 

In a small bowl, combine maple syrup, Dijon mustard, curry powder, and 1/4 tsp. salt; whisk to combine. 

Step 2: Cook Salmon

Heat oil in a large skillet over medium-high. Add fish, skin-side down, pressing firmly with a fish spatula to avoid the ends curling up. Cook 4 to 5 minutes, depending on thickness, until the flesh turns from translucent to opaque all the way up the sides.

Turn off heat, gently flip the fish, and let the residual heat finish cooking the flesh side. Transfer fish to a plate and wipe skillet clean.

Step 3: Coat Salmon in Maple-Mustard Glaze

Return skillet to burner over medium heat and add butter. Once melted, whisk in maple syrup, mustard, and curry powder. Cook 2 minutes, stirring often, until mixture starts to bubble and thicken.

Add salmon back to skillet; use a spoon to generously coat fish in maple-mustard glaze. Finish salmon with a squeeze of fresh lemon juice, and serve with grains and veggie of choice. 

What to Serve with Maple-Mustard Salmon

• Grains: I especially love serving this salmon over quinoa, however rice or farro are also delicious options. Especially this Curried Rice Salad, which channels similar flavor notes. 
• Veggies: There is no better match for this salmon than my Perfect Sautéed Broccoli, which takes roughly 10 minutes to make.
• Salad: For a grain + veggie side, you can’t beat this Thai Butternut Quinoa Salad. Alternatively, this Harissa-Roasted Cauliflower and Chickpea Salad is a nutritious, flavorful choice. 

How to Store and Reheat Leftover Salmon:

While this salmon is most enjoyable fresh, here are a few ideas for what to do with leftover salmon:

• To Store. Place leftover salmon in an airtight storage container in the refrigerator for up to 2 days.
• To Reheat. Remove salmon from the fridge about 30 minutes before you plan on reheating it. Once you take the chill off, you can either reheat it in the oven, microwave, or a skillet. Whichever method you choose, be sure the reheating is gentle so the salmon doesn’t dry out.
  • Stovetop: Heat a skillet over medium-low, and rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).
  • Oven: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. 
  • Microwave: Place your salmon on a microwave-safe plate, cover it with a paper towel, and set your microwave to 30 seconds. After 30 seconds, check the salmon and adjust it for even heating, and continue to microwave as needed.

More Healthy Salmon Recipes to Try:

Miso-Maple Salmon

Salmon Skillet with Sun-Dried Tomato Cream Sauce

Blackened Salmon with Avocado-Ranch

If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!

Curried Maple-Mustard Salmon

5 ingredient curried-maple mustard delivers restaurant-worthy flavor in just 20 minutes.

5 from 8 votes

Print Pin Rate

Course: Entree

Cuisine: American

Diet: Gluten Free

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 375kcal

Author: Jamie Vespa MS, RD

Equipment

• ▢
  Large skillet

Ingredients

• ▢ 4 (6-oz.) skin-on salmon fillets
• ▢ 3/4 tsp. kosher salt, divided
• ▢ 3 Tbsp. maple syrup
• ▢ 1 Tbsp. Dijon mustard
• ▢ 2 tsp. curry powder
• ▢ 2 Tbsp. extra-virgin olive oil
• ▢ 2 Tbsp. unsalted butter
• ▢ 1 lemon (optional)

For Serving

• ▢ Perfect Sautéed Broccoli
• ▢ Cooked quinoa, rice, or cauliflower rice

Instructions

• Blot salmon with a paper towel, and lightly season skin and flesh with 1/2 tsp. salt. 

  In a small bowl, combine maple syrup, Dijon mustard, curry powder, and remaining 1/4 tsp. salt; whisk to combine. 
• Heat oil in a large skillet over medium-high. Once hot, add fish, skin side-down, pressing firmly with a fish spatula to avoid the ends curling up. Cook 3 to 5 minutes, depending on thickness, until the flesh turns from translucent to opaque all the way up the sides.

  Turn off heat, gently flip the fish, and let the residual heat finish cooking the flesh side. Transfer fish to a plate and wipe skillet clean.
• Return skillet to burner over medium heat and add butter. Once melted, whisk in maple-mustard mixture. Cook 2 minutes, stirring often, until mixture starts to bubble and thicken.

  Add salmon back to skillet; use a spoon to generously coat fish in maple-mustard glaze. Finish salmon with a squeeze of fresh lemon juice, and serve over grains with veggie of choice. 

Notes

To Store. Place leftover salmon in an airtight storage container in the refrigerator for up to 2 days.

To Reheat. Remove salmon from the fridge about 30 minutes before you plan on reheating it. Once you take the chill off, you can either reheat it in the oven, microwave, or a skillet. Whichever method you choose, be sure the reheating is gentle so the salmon doesn’t dry out.

• • Stovetop: Heat a skillet over medium-low, and rewarm individual salmon portions with a splash of water, covering the skillet. Remove the salmon once it is heated through (this should only take a couple of minutes).
  • Oven: Put the fish on a rimmed baking sheet and warm it a 275°F oven for about 15 minutes, until it reaches an internal temperature of 125°F to 130°F. 
  • Microwave: Place your salmon on a microwave-safe plate, and set your microwave to 30 seconds. After 30 seconds, check the salmon and adjust it for even heating, and continue to microwave as needed.

Nutrition

Serving: 1glazed salmon fillet | Calories: 375kcal | Carbohydrates: 11g | Fat: 21g | Saturated Fat: 7g | Sodium: 675mg | Sugar: 10g

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