Cooking salmon with just a little salt and pepper is good, but it’s even better when you marinate and cook it in a sweet and tangy sauce. You also just want to make sure you don’t overcook the fish, but that’s just a side note. This recipe was delicious. The marinade has lots of citrus which pairs well with the dijon mustard and maple syrup. It’s a nice balance of flavours and takes regular salmon to the next level. The only thing I would say is that I wish I made more sauce to pour on top before serving because most of it evaporated in the oven.
And sorry for the “rustic” picture of the salmon with the caramelized sauce in the pan – I would have moved it to another plate but I was scared it would fall apart during transport. Trust me when I say it tasted really good!
Final thoughts: Great marinade if you love citrus, might even work for chicken too.