Recipe: Smoky Maple-Mustard Salmon

It doesn’t get much easier, or more delicious, than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed. Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.

Yield: 4 servings

Active Time: 5 minutes
Total Time: 15 minutes


3 tablespoons whole-grain or Dijon mustard
1 tablespoon pure maple syrup
¼ teaspoon smoked paprika or ground chipotle pepper
¼ teaspoon ground pepper
⅛ teaspoon salt
4 4-ounce skinless center-cut wild-caught salmon fillets


Preheat oven to 450°F. Line a baking sheet with foil and coat with cooking spray.

Combine mustard, maple syrup, paprika (or chipotle), pepper and salt in a small bowl. Place salmon fillets on the prepared baking sheet. Spread the mustard mixture evenly on the salmon. Roast until just cooked through, 8 to 12 minutes.


1. Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods.
2. Smoked paprika is made from smoke-dried red peppers and adds earthy, smoky flavor to food. It can be used in many types of savory dishes.


Per serving

148 Calories, Total Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 53 mg, Carbohydrate Total: 4 g, Fiber: 0 g, Total Sugars: 3 g, Added Sugars: 3 g, Protein: 23 g, Sodium: 276 mg, Potassium: 434 mg, Folate: 13 mcg, Calcium: 49 mg

Nutrition Bonus: Omega-3s.

Carbohydrate Servings: 0

Exchanges: 3 lean meat

This article was written by EatingWell Test Kitchen from EatingWell and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to

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