Salmon cut into 4-6 oz pieces (I personally buy them frozen in that size)
3 TBS Dijon or Stone Ground Mustard (NOT yellow)
1.5 TBS Maple Syrup
1 tsp Smoked Paprika (my suggestion below)
Parchment paper or Aluminum Foil
- Preheat oven to 225 degrees F (107 degrees C)
- Season the fish pieces with a bit of salt
- Mix together the mustard, maple syrup and paprika. Use the above measurements for your first try at it, but you may decide you prefer more sweet or more tangy so adjust according to your taste. Spread over the fish.
- Roast for 20-30 minutes until the fish begins to flake in the thickest part. You’ll need to check after 20 and then every 5 min or so as the right timing really depends on the thickness and sizes of the fish. Since the temp is so low it is hard to overcook it so don’t hesitate to give it 5 more minutes if needed.
NOTE: The fish will still appear translucent (semi-transparent) since you are baking it at such a low heat so you may not see the change of color if you have been baking at a high heat previously.