- 2 tbsps pure maple syrup
- 1 salmon fillet (1 1/2 lbs)
- 12 fresh cilantro sprigs
- 2 tbsps whole-grain dijon mustard
- 1 tbsp mayonnaise
- kosher salt and ground black pepper, to taste
- lemon wedges
Tasting notes: We love salmon paired with Pinot noir and this dish does not disappoint!
Serena's tips: The mayo is key here for sealing the glaze. We frequently double the recipe for large family dinners and it works great!
- Website link
- Website address: https://cooking.nytimes.com/recipes/1021718-maple-baked-salmon
Recipe courtesy of Genevieve Ko for the New York Times. Photo courtesy of the New York Times.