Baked Salmon with Dijon Glaze and Excuses, Excuses, Excuses

by Maris Callahan on April 2, 2013

Screen Shot 2013-04-02 at 10.33.32 PM

Photo Credit: Cooking Light. 

I used to think that if you really loved cooking and wanted to make it a priority, it could happen. An “if you build it, they will come” mentality.

Then I started this other site that you all know and love. Right?

Right?

You love it. You read it every day.

I know.

Anyway. Lately, work and other projects have taken me away from home for longer days including numerous dinners out at amazing restaurants. In case it’s never been clear, I love amazing restaurants and will happily jump at any excuse to try one of said restaurants.

Then, because I was so busy doing all this restaurant hopping, I found myself supplementing those nights out with nights catered by the three local Asian restaurants within spitting distance of my home. I am quite certain that there are people at Grubhub who call me by name and mock me whenever they see an order with my address attached.

Because I loathe the idea of being tormented behind my back by the employees at a virtual delivery service (and because I signed up for this DietBet with Kristen from Dine & Dish and company) I have finally, triumphantly, turned those take-out nights back into cooking nights.

Even though I have about twelve unopened cookbooks and enough recipes bookmarked online that I could print them out, build a fort and live in it, I have been making the same salmon recipe repeatedly.

It’s a riff from a Cooking Light that I essentially have memorized by now and you can really serve it with anything: asparagus, potatoes, a salad, a baguette eaten while standing up in your kitchen, half a bottle of wine…you know, sky is the limit.

Baked Salmon with Dijon Glaze

What You Need:

2 Tablespoons orange marmalade
2 teaspoon Dijon mustard
1/4 teaspoon garlic powder
A pinch each of salt and black pepper
1 (6-ounce) salmon fillet
Cooking spray

How-To:

Preheat oven to 450 degrees F. While oven preheats, pour your wine, eat half a baguette.

Combine marmalade, mustard, garlic powder, salt and pepper in a small bowl, stirring well.

Place salmon on a baking dish or pan coated with cooking spray. Brush half of marmalade mixture over salmon and bake 8-10 minutes.

Brush salmon with remaining marmalade mixture bake another 8-10 minutes until salmon flakes easily when tested with a fork and is pale pink (almost opaque) in the middle.

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{ 6 comments… read them below or add one }

Simply Life April 3, 2013 at 6:33 am

looks like a recipe worth repeating!

Reply

Ashley Bee (Quarter Life Crisis Cuisine) April 3, 2013 at 10:53 am

I get excited whenever you have a new post these days :) I looove glazed salmon!

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bellini April 3, 2013 at 4:18 pm

It’s good to get out. Cooking in, especially this time of the year needs to be quick and tasty. The sun is shining!!

Reply

Geni April 12, 2013 at 11:56 am

I actually have a very similar recipe that I got from Sunset magazine years ago. It is my FAVORITE go-to recipe for salmon and I am sure this one is equally wonderful. Mine incorporated equal parts soy sauce instead of the dijon and added ginger instead of garlic. Just thought I would throw that out there in case you need a variation. I am going to definitely try your variation.

Reply

The Teacher Cooks April 15, 2013 at 9:24 am

Love salmon and this recipe is so easy.

Reply

Aggie April 24, 2013 at 5:49 am

I’ve been struggling on the take out front lately. I have a fridge full & cookbooks but still…

I can pull off this salmon! It looks delicious. So happy to see you back here Maris.

Reply

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