This recipe is simple, easy, fast and flavorful. It is also easy to adapt to small or large group. The basic recipe is one part mustard to 3 parts maple syrup with one generous part masala. It goes great with a simple green salad.
Technique tip: Start testing temperature early and often, after about 8 minutes. Should be 135 F to 140 F in the center for medium-rare. Use a kitchen thermometer, or if one is not available, you can cut into thickest part and it should be opaque around edges, yet still a little pink in the center.
Swap option: I use the Burlap & Barrel Kashmiri Masala blend but Garam Masala can be found at most supermarkets. You can also make your own blend of cinnamon, cardamom and cumin. You can use this preparation on almost any other fish.
Rinse salmon fillet and pat dry.2.
Mix mustard, maple syrup and masala blend in a small bowl.3.
Place fillets skin-side down in an oven-proof baking pan (I like a sheet pan covered in aluminum foil for easy clean up).4.
Brush or spoon the mustard, maple syrup and masala blend generously on the top side of the fillet and let sit at room temperature for at least 20 minutes (you can skip the resting step if you are pressed for time). Reserve remaining marinade.5.
Preheat oven to 450 F.6.
Heat a small saucepan on a medium-high heat.7.
Add remaining marinade and the wine and cook until it is bubbling and has reduced by at least a third, stirring regularly. You will know it is done when surface is covered in small bubbles and the liquid has thickened to almost a syrup. Remove sauce from heat and set aside.8.
Bake salmon until the internal temperature of the salmon reaches 135 F to 140 F, about 4 to 6 minutes per 1/2-inch of thickness. You should start testing after 6 minutes and check every 2 to 3 minutes. It should be opaque at the edges but still pink in the center.9.
Return sauce to medium heat for a minute to warm and then pour and spoon over the salmon.