Salmon with Maple & Dijon Sauce #giveaway #recipe Kim Davis

 

KIM DAVIS: Probably about 25 years ago, back when Cooking Light magazine was in its heyday, I came across a recipe for salmon that used maple syrup, Dijon mustard, and soy sauce. My stepdaughter and I were already fans of salmon but my husband and son-in-law, not so much. Once I made the recipe (with a few tweaks) that changed! From the very first taste to current day, everyone in my family--from the adults to the kids--will happily eat salmon as often as I'll prepare it. (And being in the throes of editing two books, I've made this a lot since it's so easy and quick.) Even when my youngest granddaughter was three years old she'd request "pink fish" whenever I asked her what she'd like for dinner! I will admit that as much as I adore this main course (and how easy it is to prepare) sometimes I try a different salmon recipe just to mix things up. I get the same response, every single time... "The new recipe is good but we like your maple salmon the best." 

Be sure to scroll down to the bottom for a chance to win an ebook copy of Essentials of Murder.

Salmon with Maple & Dijon Sauce

 Ingredients

2 to 2-1/2 pounds skinless salmon (it can be a whole salmon piece or individual pieces)
1/3 cup packed brown sugar
1/3 cup pure maple syrup (not pancake syrup)
3 tablespoons low-sodium soy sauce or tamari
1 tablespoon whole grain Dijon mustard
Several grinds of black pepper
Optional: sliced green onions for garnish (which I forgot to add to the photo)

Instructions

Preheat oven to 375 degrees (F). 

Line a baking sheet with foil and coat with cooking spray. Place the salmon on the prepared baking sheet. 

Whisk together the brown sugar, maple syrup, soy sauce, Dijon mustard, and pepper. 

Pour the sauce over the salmon, making sure the entire surface is coated. 

Bake for 20 to 25 minutes or until fish flakes easily with fork. Baste the salmon with the syrup mixture once during the baking period. 

Serve the salmon with rice and the hot maple syrup sauce drizzled on top. Garnish with sliced green onions if desired.

Notes:

You can easily scale the recipe down to a small amount of salmon, and simply halve the sauce ingredients. Everyone in my family loves having extra sauce for the rice to soak up and the recipe isn’t one that has to have precise measurements.  

If handled and stored properly, salmon can be eaten as leftovers for a couple of days. Be sure to purchase from a reputable source and keep the salmon thoroughly chilled until ready to bake. Once it has cooked, plate the servings and then immediately refrigerate the leftovers. Reheat on moderate heat in the microwave until it has reached desired temperature. I like to flake leftover salmon on salads and have also used the leftovers for salmon cakes.

💕 Click here for a free printable PDF of the recipe!💕

Releasing September 23, 2025!

To preorder, click on the book or this title: ESSENTIALS OF DEATH

About Essentials of Death:

After a scandalous arrest in San Francisco, Carissa Carmichael has moved back to her small Southern California hometown to start over as she opens her Aromatherapy Apothecary shop and reflexology services. A tourist destination, Oak Creek Valley, seems the perfect place to put the past behind her, but it seems no one will let her forget, especially her high school nemesis, Lacie. When Carissa finds her frenemy murdered after having a public altercation at the town's playwright conference and festival, she becomes the primary suspect. It doesn't help that the tarot cards she drew earlier in the day foretold the nature of the murder weapon. Despite her father's position as Oak Creek Valley's chief of police, the detective assigned to the case assumes she's guilty.

When tarot death cards begin turning up to taunt her, Carissa not only has to prove her innocence to keep her freedom, she has to make sure death doesn't come calling for her or those she loves. With the suspects acting as slippery as the essential oils she distills, it's up to Carissa to apply pressure and sniff out the truth before it's too late.

 

 

 

Books available at most online retailers

 

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Cupcake Catering Mysteries * Essentials of Murder

 

About the Author:

Kim Davis writes the Aromatherapy Apothecary cozy mystery series, and the award-winning Cupcake Catering cozy mystery series. She has also written several children’s nature articles published in a variety of magazines. For ten years she’s written the Cinnamon, Sugar, and a Little Bit of Murder culinary cozy mystery blog, in which she features reviews of cozy mysteries along with a recipe from the book, and photos of the prepared dish. And now she’s a member of Mystery Lovers’ Kitchen!

Kim Davis is a member of Sisters in Crime, Mystery Writers of America, and Society of Children’s Book Writers and Illustrators.

She lives in Southern California with her husband and rambunctious mini Goldendoodle, Missy, who has become an inspiration for several plotlines. When she’s not spending time with her granddaughters or chasing Missy around, she can be found either writing on her next book, working on blogs, or in the kitchen baking up yummy treats to share.

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And now for the giveaway:

To celebrate the upcoming release of ESSENTIALS OF DEATH, I’m giving away an ebook copy of Essentials of Murder. 

Readers, do you have a go-to quick and easy dinner dish you prepare when life gets hectic?

Comment below and include your email (yourname at yourserver dot com) for a chance to win an ebook copy of Essentials of Murder, the first book in the Aromatherapy Apothecary Mysteries. (Contest ends 11:59pm on Wednesday, September 3, 2025, and is open to everyone.)