The Inflammation-Fighting Salmon I Make on Repeat

I lived in Vermont for several years and, during that time, I developed a serious appreciation for maple syrup. Vermont is the largest producer of maple syrup in the United States, according to the Department of Agriculture, and everyone I met in the Green Mountain State kept comically giant jugs of maple syrup in their fridges (yes, the right place to store maple syrup is in the fridge). So I quickly learned to always keep it on hand for a wide variety of culinary uses, just like a proper Vermonter.

Before living in Vermont, I'd only used maple syrup on pancakes and occasionally in sweet dishes, like pecan pie or sweet potatoes. But while working in EatingWell's offices outside of Burlington, I developed a deep love for maple syrup in savory dishes, in particular this incredibly easy Smoky Maple-Mustard Salmon.

The recipe is made with just four ingredients (not counting the salt and pepper) and takes a mere 15 minutes from start to finish. It's healthy and, even more importantly, it's way more delicious than such an easy dish should be. To make it, you simply combine Dijon mustard, pure maple syrup, smoked paprika, salt and pepper, spread the mixture on salmon fillets, and roast the fish at 450°F until it's cooked through. 

The combo of sweet, spicy and savory flavors in the maple-mustard mixture perfectly complements the rich, buttery salmon. I make this several times a month for myself, but it feels fancy enough to serve to company as well. The salmon is perfect as-is, but if I want to mix things up, sometimes I'll add some dried herbs, such as thyme, to the mustard-maple combo, or swap the smoked paprika with cayenne or Diaspora Co.'s wonderful fruity and smoky ​​Guntur Sannam Chillies. I’ve even replaced the salt with a splash of soy sauce. And you can even use brown sugar instead of maple syrup, though that's a bit less Vermonty! 

The recipe serves four but I usually make just one or two servings—enough for myself for dinner and, if I've made two servings, for lunch the next day. The formula for the recipe is very forgiving, so I just eyeball the amounts and it always turns out great.

I belong to a wild salmon CSA, which means I preorder salmon before the season starts and then get a big box delivered to my home. So there’s almost always salmon in my freezer, which means I can make this dish at a moment's notice. If I remember to plan ahead, I'll defrost the salmon the night before. But sometimes I decide to make it at the last minute and cook the salmon from frozen—yes, you can do that! If I'm cooking it from frozen, I put half the mustard-maple mixture on the fish, cover the pan with foil, cook it at 450° for 15 minutes, remove the foil, add the rest of the mustard-maple mixture and cook it uncovered until it reaches an internal temperature of 145°, about 10 minutes more. 

There are many potential health benefits of salmon, thanks to the fact that it's packed with protein, healthy fats like anti-inflammatory omega-3 fatty acids, vitamins B12 and D, beneficial minerals and antioxidants. Since I've been reading about the health benefits of salmon for years, this might be partially a placebo effect, but I swear I feel healthier overall when I eat salmon at least once a week—I have fewer aches and pains, a better mood and more energy. Even if it is a placebo, it's working for me, so I'm going to keep doing it!