My dad’s Maple Mustard Baked Salmon recipe is one of the easiest ways to cook tasty salmon. This recipe is also naturally low in FODMAPs and gluten-free.
Ingredients
454 gm
Pacific salmon, fillets, raw
(or rainbow trout)
3 tbsp
Extra virgin olive oil
3 tbsp
Maple syrup
3 tbsp
Dijon mustard
(smooth not grainy)
1 tsp minced
Ginger root
(freshly grated)
2 tsp
Black pepper
(freshly ground (or more))
Instructions
Mix the oil, maple syrup, mustard, ginger and pepper together in a small bowl. Let sit at least 10 minutes (ideally 2 hours) to let the flavours combine.
Preheat the oven to 400˚F. Cover your baking sheet with aluminum foil. Lightly grease the foil with oil or an oil spray.
Place the salmon on the prepared baking sheet. Spoon the maple mustard sauce over the salmon as evenly as possible. Some of the sauce will drip off the sides of the salmon.
Measure the salmon’s thickness at the thickest point. Bake the salmon for 10 minutes per inch of thickness. The salmon is done when it flakes easily and the centre of the thickest part has just turned an opaque pink. If the centre is still a bright translucent pink, cook the salmon for another couple minutes.
Put leftovers in a container in the fridge as soon as they have cooled off. Keep for up to max 4 days.
