Salmon with Maple Syrup and Mustard

I love salmon fillets.  They are blank palettes for adding flavour before broiling, baking or barbequing.  And so simple.  This salmon requires just two additional ingredients: maple syrup and mustard; but I could not decide whether to use Dijon mustard or Dijon whole grain mustard with the syrup.  I decided to use both, not together but side by side so that you can decide which works best for you.


2 salmon fillets straight off the barbeque: left one with Dijon mustard blend and right with whole grain mustard blend


These are all the ingredients necessary, maple syrup, whole grain mustard and Dijon mustard. The bastes are made with a 1:1 ratio of maple syrup to each mustard.


Left: Whole Grain Mustard baste Right: Dijon Mustard baste


Baste the salmon and let marinate for 10-15 minutes. Then it is time to put on the barbeque.

On a pre-heated barbeque on high, place the salmon fillets directly on the grid. Close the lid for 15 minutes, lifting a couple times to re-baste the fillets. Turn off the burners and let sit for 5 more minutes covered. These times will vary according to the thickness of the salmon.


Plated with Israeli couscous pilaf and broccoli.

The salmon should be just cooked and very moist. Prepare it with your favourite side dishes and vegetables.  The Israeli couscous pilaf was prepared with toasted almonds, currents and pumpkin seeds for extra flavour.  I will put up this recipe soon.

Try this salmon challenge yourself.  I can’t wait to share results.



  1. Andrea Stevens · · Reply

    I made virtually the same thing this week, but in the oven. 375 on a parchment-lined baking sheet with all the marinade on top of several salmon filets. It was delicious for dinner, and also cold on my salad the next day for lunch!

    1. Yes, thank you for sharing the oven baked info. I agree with you 100%, this salmon, bbq’ed or baked is great the next day!

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