Wait, don’t leave yet! I know this sounds like a weird mix, especially once you see that the ingredients also include garlic and Dijon mustard. But the flavours combine perfectly and this sauce really compliments the salmon. 

This is one of those rare recipes that is quick enough for a busy evening and fancy enough to impress the people at the table. The recipe below serves 2 but can easily be doubled, tripled or more, depending on how many people you are feeding. Serve the leftovers on top of greens the next day for an easy salmon salad.

Hands-on time: 10 minutes

Total time: 25 minutes

Ingredients:

• 2 salmon fillets
• 1 tsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp maple syrup
• 1 tbsp dill (fresh or freeze-dried)
• 1 tsp dijon mustard
• 1 clove garlic, crushed
• Lemon wedges for serving (optional)

Directions:

1. Preheat the oven to 375 degrees F
2. Cut 2 squares of aluminum foil large enough to fully wrap salmon fillets
3. Place each salmon fillet on a square of aluminum foil, skin-side down
4. In a small bowl, combine olive oil (1 tsp), balsamic vinegar (2 tbsp), maple syrup (2 tbsp), dill (1 tbsp), mustard (1 tsp), and garlic (1 clove), and stir
5. Fold up the sides of the aluminum foil to make a water-tight box for the salmon
6. Season with salt to taste (a little goes a long way here)
7. Fold up the aluminum foil into packets
8. Place packets on a cookie sheet
9. Bake for about 10-13 minutes, depending on the size of the salmon fillets
10. Serve with lemon wedges if desired. The leftover cooked sauce is also really good spooned over rice.

*Don’t worry about making the aluminum foil folding too neat. Smooshing is a perfectly legitimate strategy, you just want it to be water-tight enough to keep the sauce from going everywhere