Should I bake my salmon at 350°F or 400°F?

I like to bake this salmon at 400°F because the skin gets a little crispier and it's quicker. But, if you're cooking salmon with veggies in the same pan, you may want to try 350°F to give the vegetables more time to roast.

Is it better to bake salmon covered or uncovered?

Uncovered is just fine! The salmon will still come out perfectly moist and tender, and with crispy skin, too. Covering it will prevent that exterior layer from becoming crispy.

Why is my salmon dry?

Overcooking salmon is the most common reason that it comes out dry. If you're worried about this, check on the salmon at 6 or 7 minutes and test to see if the internal temperature has already reached 125°F.

Easy Maple Glazed Salmon Recipe | Joyful Healthy Eats

Name: Maple Glazed Salmon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 5
Cuisine: American
Ingredients: 1.5 pounds fresh salmon fillet; 1/2 tablespoon coarse ground mustard; 1 tablespoon dijon mustard; 2 tablespoons pure maple syrup; 1 garlic, minced; 1/4 teaspoon thyme; 1/4 teaspoon rosemary; 1/8 teaspoon smoked paprika; salt & pepper to taste

Description

Dijon Maple Glazed Salmon takes 15 minutes to make, and requires only a handful of simple ingredients! The tangy-sweet glaze caramelizes the skin of the fish, while the interior is perfectly flaky and tender.

Ingredients

Scale

1.5 pounds fresh salmon fillet
1/2 tablespoon coarse ground mustard
1 tablespoon dijon mustard
2 tablespoons pure maple syrup
1 garlic, minced
1/4 teaspoon thyme
1/4 teaspoon rosemary
1/8 teaspoon smoked paprika
salt & pepper to taste

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Instructions

Preheat oven to 400°F.
Pat salmon dry using a paper towel.
Cover a baking sheet with tin foil.
Place salmon on covered baking sheet.
In a small bowl mix mustard, dijon mustard, maple syrup, garlic, thyme, rosemary, smoked paprika, salt, and pepper. Whisk until smooth.
Brush the mustard maple mixture on salmon, reserved a small amount for glazing later.
Bake salmon for 8 minutes.
Remove from oven. Turn broiler on.
Place salmon back under broiler for 2 minutes until no longer pink and salmon flakes with a fork.
Brush with remaining glaze and serve.

Notes

Yield: Makes 4-6 servings.
To Store & Reheat: Place cooled salmon into an airtight container and refrigerate for 2-3 days. To reheat, wrap salmon in aluminum foil to lock in moisture and place in a 325°F oven for about 5 minutes. Alternatively, cut up cold salmon and serve over salad.
To Freeze: Freeze cooled salmon in an airtight container for up to 3 months. Thaw in the fridge before reheating and/or enjoying.

Nutrition

Serving Size: 4 oz.
Calories: 180
Sugar: 4 g
Sodium: 386 mg
Fat: 6 g
Saturated Fat: 1 g
Carbohydrates: 5 g
Fiber: 0 g
Protein: 22 g
Cholesterol: 28 mg