Maple Dijon Baked Salmon in Foil
Salmon baked in a foil tent with a Dijon brown sugar rub, finished with maple syrup and butter under the broiler.
Equipment
- Baking sheet
- Aluminum foil
- Small bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb salmon fillet skin on
- 2 tbsp Dijon mustard whole grain or smooth
- 1 tbsp brown sugar
- ½ tsp ground paprika
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup pure maple syrup
- 1 tbsp unsalted butter sliced
Instructions
Cooking
- Prepare. Heat the oven to 375 degrees F and spray a large sheet of foil. Set the salmon skin side down on it.
- Season. Mix the Dijon, brown sugar, and spices and spread over the fish.
- Seal. Fold the foil into a loose tent and pinch the edges closed.
- Bake. Bake the packet for about 15 minutes, until the fish is almost done.
- Glaze. Open the foil, pour on the maple syrup, add the butter, and broil 2 to 4 minutes until bubbling and 145 degrees F inside.
Notes
Substitutions: Smooth or whole grain Dijon both work. Use nonstick spray on the foil.
Tips: Leave air space inside the foil. Watch the broiler closely because maple syrup burns fast.
Storage: Refrigerate for up to 3 days and reheat to 165 degrees F.