Description
This Maple Mustard Salmon with Crispy Potatoes features flaky, oven-roasted salmon glazed with a tangy-sweet maple mustard sauce, paired with golden, crisp baby potatoes. It’s a simple one-pan meal packed with flavor, perfect for busy nights or casual dinner guests.
Ingredients
- 4 salmon fillets
- 600g baby potatoes, halved
- 2 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 2 tbsp maple syrup
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 garlic clove, minced
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven: Preheat to 200°C (400°F) and line a large baking tray with parchment paper.
- Prepare potatoes: Toss halved baby potatoes in olive oil, salt, and pepper. Spread them on one half of the baking tray.
- Make glaze: In a small bowl, whisk together Dijon mustard, whole grain mustard, maple syrup, soy sauce, lemon juice, and garlic.
- Glaze salmon: Place salmon fillets skin-side down on the other side of the tray. Brush generously with the maple mustard glaze.
- Roast: Bake for 12–15 minutes, or until salmon flakes easily and potatoes are golden and crisp.
- Finish & serve: Drizzle with extra glaze and garnish with chopped parsley. Serve immediately.
Notes
- For extra crispy potatoes, parboil them for 5 minutes before roasting.
- You can make the glaze ahead and store in the fridge up to 3 days.
- Substitute maple syrup with honey or agave if preferred.
- Use gluten-free soy sauce if needed.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet + potatoes
- Calories: 460
- Sugar: 7g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 85mg
