Curried Maple-Mustard Salmon
Golden salmon fillets with a sweet-tangy curry glaze ready in under 30 minutes. Crispy skin, tender flesh, and restaurant-quality flavor with just 5 main ingredients.
Ingredients
- 4 skin-on salmon fillets 6-oz. each, wild or farm-raised
- 3/4 tsp. kosher salt divided
- 3 Tbsp. maple syrup darker grades preferred
- 1 Tbsp. Dijon mustard or whole-grain mustard
- 2 tsp. curry powder
- 2 Tbsp. extra-virgin olive oil
- 2 Tbsp. unsalted butter
- 1 lemon optional, for finishing
- Sautéed broccoli for serving
- Cooked grains quinoa, rice, or cauliflower rice, for serving
Instructions
- Prepare the Salmon and Glaze:
- Pat salmon fillets completely dry with paper towels. Season the flesh side with 1/2 teaspoon salt. In a small bowl, whisk together maple syrup, Dijon mustard, curry powder, and remaining 1/4 teaspoon salt until smooth.
- Sear the Salmon:
- Heat olive oil in a large skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and press firmly with a fish spatula for 10 seconds to prevent curling. Cook undisturbed for 4-5 minutes until the color change reaches three-quarters up the sides.
- Finish Cooking:
- Turn off heat. Flip salmon flesh-side down and let cook with residual heat for 2 minutes. Transfer salmon to a plate and wipe skillet clean with paper towels.
- Make the Glaze:
- Return skillet to medium heat and add butter. Once melted, pour in maple-mustard mixture. Stir constantly for about 2 minutes until mixture thickens and small bubbles form around edges.
- Glaze and Serve:
- Return salmon to skillet and spoon glaze over each fillet, flipping to coat all surfaces. Squeeze fresh lemon juice over top if desired. Serve immediately with sautéed broccoli and your choice of grains.
Notes
Salmon Selection: Wild-caught King salmon offers the best flavor, but farm-raised works perfectly and is more budget-friendly.
Maple Syrup: Use real maple syrup, not imitation. Darker grades have stronger flavor that stands up better to the curry and mustard.
Curry Powder Substitute: If you don't have curry powder, mix 1 tsp. turmeric, 1/2 tsp. cumin, 1/2 tsp. coriander, and a pinch of ginger powder. Garam masala also works as a direct substitute.
Doneness: Salmon is done when it reaches 145°F internal temperature and flakes easily. For medium doneness, pull at 125-130°F as it continues cooking after removal from heat.
Skinless Fillets: Can be used but reduce cooking time to 3-4 minutes per side and watch carefully as they dry out faster.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on stovetop with a tablespoon of water, covered, for 2-3 minutes, or in a 275°F oven for 15 minutes.
Other Fish Options: This glaze works beautifully with Arctic char, halibut, or cod. Adjust cooking time based on thickness of fillets.
Extra Glaze: Leftover glaze can be refrigerated for up to 5 days and used on roasted vegetables, chicken, or grain bowls.
Maple Syrup: Use real maple syrup, not imitation. Darker grades have stronger flavor that stands up better to the curry and mustard.
Curry Powder Substitute: If you don't have curry powder, mix 1 tsp. turmeric, 1/2 tsp. cumin, 1/2 tsp. coriander, and a pinch of ginger powder. Garam masala also works as a direct substitute.
Doneness: Salmon is done when it reaches 145°F internal temperature and flakes easily. For medium doneness, pull at 125-130°F as it continues cooking after removal from heat.
Skinless Fillets: Can be used but reduce cooking time to 3-4 minutes per side and watch carefully as they dry out faster.
Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on stovetop with a tablespoon of water, covered, for 2-3 minutes, or in a 275°F oven for 15 minutes.
Other Fish Options: This glaze works beautifully with Arctic char, halibut, or cod. Adjust cooking time based on thickness of fillets.
Extra Glaze: Leftover glaze can be refrigerated for up to 5 days and used on roasted vegetables, chicken, or grain bowls.