Maple-Baked Salmon

....A four-ingredient, five-minute glaze coats a single slab of salmon, and the whole thing comes together in under 30 minutes.... Should you choose farmed Atlantic salmon there will be a few more ingredients, like antibiotics, artificial coloring, and given that vaccines are all the rage, you'll get that too! Take it from someone who's in the fish biz, choose wild sockeye or king salmon.

I have cleaned a LOT of salmon (wild, not farmed) in my life and as a result won't eat any salmon that is not cooked all the way through. To at least 'medium well'. Maybe it sacrifices a bit of flavor, but adds peace of mind. Lots of wild salmon are wormy, including the famous Copper River reds which we dip out of the Copper River. I can't even imagine what farmed ones look like inside.

I made this recipe exactly as written and it was fantastic. I don't think the cilantro is necessarily key here (and I'm a cilantro freak), so leaving it out won't exact irreparable harm on the dish. It's the mustard, maple, mayo triumvirate that makes this dish so delectable.

I just prepared this salmon tonight, and it was delicious. I followed the simple recipe as written, and I would not change a thing. My only thought is that a lot of the glaze slid off the fish and wound up in the pan. I think next time I will put have the glaze on at the beginning and the remainder half way through cooking. This recipe is a keeper!

Delicious. Husband very skeptical; thought it would be too sweet. Not at all sweet. Complex. Only recommendation I would make is to use skinless salmon. The skin is not crispy and it's useless. I would oil the baking pan just a little before putting salmon in. For two, I used .8 pounds of salmon. Served with smashed potatoes and broccoli rabe. Oh, he likes well-done salmon, so I roasted it about 25 minutes. It was luscious.

I make something very similar except tahini for mayonnaise. Adds a nuttiness to the mix.

Great to see this in the NY Times, since I just made a very similar recipe I found elsewhere a few weeks ago! I hadn't thought of baking fresh herbs, so that's a great addition. I'm not a fan of mayonnaise, so I didn't and won't use that. Garlic is also great in the sauce. One thing I really liked from the other recipe is that you can add halved Brussels sprouts that have been tossed in olive oil, salt and pepper to the pan. They take the same amount of time, and then it's a full sheet pan meal.

For those who think the cilantro debate is frivolous, 23 and me actually says it is genetic.

One tip - don't bother putting oil in the pan. If you use parchment paper in the pan instead the salmon won't stick.

Make this all the time, but with horseradish instead of mayonnaise. Adds great flavor!

Might I suggest wild rice with this recipe?

Good recipe. Adding half a teaspoon of red miso to the maple syrup mix will take it to the next level. Miso adds depth, warmth, and umami. I make this whenever I can afford salmon, serve with a salad and cous-cous - and lick the plate when done.

I do a similar recipe using honey in place of the maple syrup

The article that came with the recipe in today’s print edition added a wonderful lesson by Ms. Ko on slow-cooking salmon. Her explanation was spot on, and, as an added lesson, she included a great line about cooking seafood taken from “The River Cottage Fish Book”: “It’s not that cooking fish is difficult. It’s just that overcooking fish is easy.”

Although I'm sure your herb mixture is delicious, I don't recommend using yogurt here, since it tends to separate when heated. It might make the presentation less appealing. 1 Tbsp of regular mayo ends up being about 25 additional calories per person if this recipe serves 4 ppl. Fairly insignificant.