Orange and Mustard Glazed Salmon with Pistachios and Fresh herbs

A big salmon fillet makes the most wonderful centrepiece for any spread, and luckily, they are surprisingly easy and quick to cook as well

  • 800g – 1kg salmon fillet
  • 1 small orange (juice)
  • 1 tbsp Dijon mustard
  • 1 Tbsp maple syrup 
  • 2 tsp paprika
  • Salt and pepper 




  • 2 Tbsp pistachios (roasted and roughly chopped)
  • ¼ cup fresh parsley (finely chopped)
  1. Preheat the oven to 220 degrees. 
  2. Line a large rimmed baking tray with foil and then with baking paper (this will ensure easy cleanup). 
  3. Pat the fillet dry and season with salt; place it into the prepared baking tray. 
  4. In a medium bowl, combine orange juice, mustard, maple syrup, and paprika; mix well. Spoon or brush the mixture over the salmon fillet. 
  5. Bake the salmon until cooked through, and the flesh easily flakes with a fork, about 25 minutes. 
  6. Once the salmon has cooked, top it with parsley before serving.
  • Double lining your baking tray with tin foil and then with baking paper makes clean up a breeze – no one likes stinky fish lingering!
  • Swap pistachios for toasted pine nuts or almonds.
  • Swap parsley for coriander.
  • swap maple syrup for honey.

More Recipes