A quick roast at high heat is one of the breeziest ways to cook salmon. Stir together a tangy stone-ground mustard glaze and brush it over the fillets: You’ll be done with prep before the oven finishes preheating.
Ingredients
2 ½ tablespoons stone-ground mustard
1 tablespoon maple syrup
1 teaspoon fresh lemon juice
½ teaspoon minced garlic
¼ teaspoon minced fresh thyme
6 (6 ounce) frozen salmon fillets, thawed and patted dry
1 teaspoon kosher salt
½ teaspoon black pepper
1 tablespoon olive oil
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Directions
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