Smoky Maple-Mustard Salmon

What Kaye16 said....

Super easy, and the result was deliciously moist and flavorful. I think the final flavor profile depends a lot on the quality of your mustard. I must say I've not been very excited about Utah mustards, I like 'em real grainy. I finished the last of my grainy mustard, used a bit of honey mustard, and maple syrup and smoked paprika.

This is so simple, a perfect week night dinner.

Yummy and could hardly be easier. I broiled rather than baking at 450F; used grainy mustard. The recipe suggests ground chipotle as an alternative to smoked paprika, which makes little sense to me, chipotle being quite, um, zingy, while smoked paprika is just a bit of taste. Might work but would be a different dish altogether.