This is a simple way to quickly cook salmon for a dinner. Pair with a nice side, like Trader Joe’s Melodious Mix, and you have a simple supper.
Sheet Pan Mustard Salmon
Inspired by the Kitchn’s version
- 1/8 c maple syrup
- 1.5 T Dijon mustard
- 1/2 t apple cider vinegar
- 1/2 t kosher salt, divided
- 1/8 t freshly ground black pepper
- 2 (6-ounce) skin-on salmon fillets
Place rack in the middle of the oven and heat to 425F. Place a rimmed baking sheet in the oven while the oven is heating. Whisk maple syrup, mustard, vinegar, 1/2 of salt and pepper together in a shallow container large enough to hold all the pieces of salmon in one layer. Arrange the salmon in marinade, skin-side up. Cover and refrigerate for about 10 minutes while the oven heats up.Carefully remove the hot baking sheet from the oven. Place salmon fillets on the center of the baking sheet, skin-side down (discard any remaining marinade in the container). Roast until the salmon is cooked through and flakes easily, 8 to 12 minutes. An instant-read thermometer into the middle of the thickest fillet should read 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Total cook time will depend on the thickness of salmon, based on the thickest part of the fillet.