- 4 salmon fillets
- 1/2 cup Horseradish Mustard
- 1/4 cup light brown sugar
- 1 Tb maple syrup
- 1/8 tsp cayenne pepper
Combine the Horseradish Mustard, light brown sugar, maple syrup and cayenne pepper in a gallon size zip lock baggy. Add the salmon fillets and refrigerate for a minimum of 2 hours. I let mine sit all day until I get home to bake them.
Preheat your oven to 400 and prepare a broiling pan by spraying the top with Pam Spray and lining the bottom with foil for an easy clean up.
Bake for 10 minutes for each 1 inch in thickness. The salmon is done cooking when it easily flakes with the fork test. I generally have to cook our fillets for 20 minutes and they are an average size.
Suggestions: Try using this marinade and baking process with all types of fish.