Maple Mustard Glazed Salmon with Crispy Quinoa Salad


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Maple Mustard Glazed Salmon with Crispy Quinoa Salad

Elevate your classic salmon dish to new heights with this Maple Mustard Glazed Salmon accompanied by a Crispy Quinoa Salad. This recipe combines unexpected flavors and textures to surprise and delight your taste buds. The succulent salmon fillets are coated in a sweet and tangy maple mustard glaze, creating a caramelized crust that perfectly complements the tender fish. Paired with a vibrant salad featuring crispy quinoa, fresh vegetables, and a zesty dressing, this dish is a delicious and nutritious feast for the senses. Whether you’re hosting a dinner party or simply craving a flavorful meal, this recipe is sure to impress.

Difficulty Level: Intermediate
Cooking Time: Approximately 40 minutes


For the Maple Mustard Glazed Salmon:

  • 4 salmon fillets, skin-on, about 6 oz each
  • 1/4 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 1 tablespoon soy sauce
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • Salt and pepper to taste

For the Crispy Quinoa Salad:

  • 1 cup quinoa, rinsed and drained
  • 2 cups water
  • 1 cucumber, diced
  • 1 bell pepper, diced (any color)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh mint leaves, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • Salt and pepper to taste


  1. Preheat the Oven: Preheat your oven to 400°F (200°C).
  2. Prepare the Maple Mustard Glaze: In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, olive oil, minced garlic, salt, and pepper until well combined.
  3. Marinate the Salmon: Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the maple mustard glaze over the salmon, ensuring each fillet is evenly coated. Allow the salmon to marinate for at least 15 minutes, or up to 30 minutes for maximum flavor.
  4. Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and transfer it to a large mixing bowl to cool.
  5. Prepare the Salad Ingredients: While the quinoa is cooking, prepare the vegetables and herbs. Dice the cucumber, bell pepper, and red onion. Halve the cherry tomatoes. Chop the fresh parsley and mint leaves. Crumble the feta cheese if using.
  6. Crisp the Quinoa: Once the quinoa has cooled slightly, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the cooked quinoa to the skillet and spread it out into an even layer. Cook, stirring occasionally, for 10-12 minutes, or until the quinoa is crispy and golden brown. Remove from heat and let it cool slightly.
  7. Assemble the Salad: In the large mixing bowl with the cooked quinoa, add the diced cucumber, bell pepper, cherry tomatoes, red onion, chopped parsley, chopped mint, and crumbled feta cheese. Drizzle with the remaining tablespoon of olive oil and lemon juice. Season with salt and pepper to taste. Toss everything together until well combined.
  8. Bake the Salmon: Place the marinated salmon fillets skin-side down on a parchment-lined baking sheet. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
  9. Serve: Divide the crispy quinoa salad among serving plates. Top each portion with a maple mustard glazed salmon fillet. Garnish with additional fresh herbs if desired. Serve immediately.


  • For the perfect texture and consistency of the salmon, be sure not to overcook it. The fish should be slightly opaque in the center and flake easily with a fork.
  • To achieve crispy quinoa, make sure to spread it out in an even layer in the skillet and stir occasionally to prevent burning.
  • Customize the salad by adding your favorite vegetables or herbs, such as avocado, spinach, or cilantro.
  • For a vegan version, omit the feta cheese or substitute it with diced avocado or toasted nuts.


  • Substitute honey for the maple syrup in the glaze for a slightly different flavor profile.
  • Experiment with different grains in the salad, such as farro or bulgur, for added variety.
  • Replace the salmon with another protein, such as grilled chicken or tofu, to suit your dietary preferences.

Frequently Asked Questions:

  1. Can I use skinless salmon fillets for this recipe? Yes, you can use skinless salmon fillets if you prefer. Just be mindful that they may cook slightly faster than skin-on fillets, so adjust the cooking time accordingly.
  2. Can I make the quinoa salad ahead of time? Yes, you can prepare the quinoa salad in advance and store it in the refrigerator until ready to serve. Keep it covered to maintain freshness, and toss it again before serving to redistribute the flavors.
  3. What can I serve with this dish? This Maple Mustard Glazed Salmon and Crispy Quinoa Salad pairs well with a variety of sides, such as roasted vegetables, steamed green beans, or crusty bread. Choose your favorite accompaniments to complete the meal.