Some dishes have a way of feeling both relaxed and refined, and maple-glazed salmon is one of them. It’s unfussy to make, yet it always looks like something worth gathering for. The glaze gives the fish a touch of polish without making it complicated, and it fits easily into a weeknight or a slower weekend table. There’s comfort in knowing a recipe can be simple and still feel special, and this is one to keep close when you want dinner to bring a bit of ease.

Simple Balance for Busy Days

The beauty of this dish is in its layers of flavor and texture, each one simple on its own but transformative together. The salmon turns tender and flaky in the oven, its richness balanced by a glaze that’s both sweet and savory. Maple syrup gives a mellow warmth, Dijon mustard adds a gentle tang, and soy sauce deepens everything with a subtle saltiness. As it bakes, the glaze caramelizes just enough to cling to the edges, leaving each fillet glistening and ready to melt apart with a fork. Paired with something green and fresh on the side, it’s a plate that feels both comforting and quietly elegant — the kind of meal you’ll want to linger over.

Ingredients:

• 4 salmon fillets (about 6 oz each, skin-on)
• 3 tbsp pure maple syrup
• 2 tbsp extra virgin olive oil
• 1 tbsp soy sauce
• 2 tsp Dijon mustard
• 1 garlic clove, minced
• 1/2 tsp ground black pepper
• Pinch of salt
• Lemon wedges, for serving

Instructions:

1. Begin with the maple glaze mixture:
   In a small bowl, whisk together the maple syrup, extra virgin olive oil, soy sauce, Dijon mustard, garlic, black pepper, and salt until the glaze is smooth.
2. Prepare the salmon for the oven:
   Pat the salmon fillets dry with paper towels and place them skin-side down on a parchment-lined baking sheet. Brush the tops generously with the glaze.
3. Bake gently until the salmon flakes:
   Place the tray in a 400°F (200°C) oven and bake for 12–15 minutes, or until the salmon is just cooked through and flakes easily with a fork. Brush with extra glaze halfway through.
4. Bring everything to the table:
   Remove the salmon from the oven, let it rest for 2 minutes, and serve warm with lemon wedges and your favorite sides.

Storage:

• Store leftovers in an airtight container in the fridge for up to 2 days.
• Reheat gently in the oven at 300°F (150°C) until just warmed through.

Note:

• Swap salmon for cod or halibut if you prefer a milder fish.
• Scallops or shrimp can also be used, but they cook much faster — just sear them in a pan with the glaze instead of baking.
• Add a sprinkle of fresh parsley or thyme before serving for brightness.

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs