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Parve
Easy
25 Minutes
Diets 
One of my, and many of my regulars’, great favorites. The short and dazzling flavor lineup does its magic with practically no work. You will never say you are bored of salmon again! Bluefish will be suitable here, as well as any thick white fish (bass, mahimahi, halibut, etc.). Makes 8 main course servings, or a dozen ample first course servings.
1/3 cup Gefen Maple Syrup
2 tablespoons Glicks Soy Sauce
3 tablespoons Haddar Dijon Mustard or other Dijon-style mustard
3 tablespoons toasted sesame oil
1 tablespoon cracked pepper, or less to taste
1 whole side salmon, about 3 pounds, skin off, bones out, trimmed (see note)
Preheat the oven to 500 degrees Fahrenheit. Mix all but the salmon in a bowl.
Place the salmon skin-side up in a baking pan just large enough to fit it snugly in one layer (if you have empty spaces, the liquids will burn).
Pour the sauce evenly over the fish. Bake 18 minutes, or a minute or two longer, until the fish is tender but firm to the touch.
Transfer to a platter and pour the cooking juices over the fish. Serve hot, or at room temperature.
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This recipe is easy and delicious! I baked it with the skin side down. I left out the sesame oil the second time I made it and it was perfect.
This was delicious…..
If you bake it with the skin side up, then how would you have that roasted look on the top?
can I leave out the sesame oil?
Sure
Sliced Salmon Hi how can I use this recipe for individual salmon slices regarding the measurements n baking?
The sauce should be the same measurements and you may need to adjust the baking time. I would start with 10-12 minutes and see if it needs more.
maple salmon this is my weekly Shabbos go to salmon recipe! always comes out amazing!
We are so happy to hear that you love this recipe and use it every week!