Maple and Mustard Glazed Salmon
Maple and mustard glazed salmon with roast baby potatoes and Brussels sprouts is a great choice for a high-protein New Year's Day dinner for three. Dijon mustard and lemon juice help balance the maple syrup's sweetness. Top with chopped parsley and serve two small salmon darnes per person.
Nutrition Nutrition per portion
- Calories 533kcal 103kcal
- Fat 18.7g 3.6g
- Carbs 51.7g 10.0g
- Protein 41.9g 8.1g
- Fibre 7.3g 1.4g
Ingredients
Spoon measurements may change based on how you scoop the ingredients.
For the most accurate results and nutrition info, it’s best to use grams.
Method
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Why I Like this Recipe
I enjoy how the sharp Dijon pairs with the sweet maple syrup. The glaze adds lots of flavour to the salmon, so you don't need a separate sauce. I also like how the tray timings work: potatoes go in first, then the fish and sprouts, so everything is ready at the same time. Each serving has 41.9g of protein.
Tips and Variations
- Use wholegrain mustard instead of Dijon for a glaze with more texture.
- Replace the lemon juice with orange juice for a softer citrus flavour.
- Add a small crushed garlic clove to the glaze if you prefer a more savoury flavour.
- Swap the parsley for chopped fresh dill.
- Replace some of the sprouts with broccoli florets and check them for tenderness before serving.
- Keep the sprouts in a single layer so they roast rather than steam.
- Serve with lemon wedges or a spoonful of plain Greek yoghurt, if you like.
- For a shared New Year's meal, arrange the salmon and vegetables on a warmed platter.
Meal Storage
Cool leftovers promptly and refrigerate in covered containers within 2 hours. Use within 2 days, storing the salmon separately from the vegetables if possible.
Freezer tips
Freeze the cooked, cooled salmon and vegetables separately in airtight containers. For best quality, use within 1 month, as the vegetables may soften after thawing.
Defrost in the fridge and use within 24 hours. Reheat only once, until steaming hot throughout.
Frequently Asked Questions
Yes. Mix the maple syrup, Dijon mustard and lemon juice up to a day ahead and keep covered in the fridge. Spread over the salmon just before cooking.
Yes, but defrost it fully in the fridge first and follow the packet instructions. The 15-minute cooking time here is for fully defrosted salmon darnes, not fish cooked from frozen.
Yes. Use 470g of salmon in total, divided into 3 similar-sized fillets. Thickness affects the cooking time, so thicker fillets may need longer than the small darnes used here.
Yes. Use the same amount of wholegrain mustard for a glaze with visible mustard seeds and more texture. The flavour will vary with the mustard you choose.
Yes. Leave out the Dijon for a maple and lemon glaze. It will be thinner and sweeter, with less sharpness.
Closing Note
The maple and mustard glaze gives the salmon a sweet and tangy finish, and the roast potatoes and sprouts make it a full high-protein meal. Serve it hot from the oven for a cosy New Year's Day dinner, with fresh parsley on top. If you like green beans more than sprouts, try lemon and mustard salmon with baby potatoes and green beans. For more ideas for the festive table, browse our Christmas and New Year recipes.
- 💪 High Protein
- 🧊 Freezer Friendly
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