Step 1

Blot salmon with a paper towel, and lightly season skin and flesh with 1/2 tsp. salt. In a small bowl, combine maple syrup, Dijon mustard, curry powder, and remaining 1/4 tsp. salt; whisk to combine.

Step 2

Heat oil in a large skillet over medium-high. Once hot, add fish, skin side-down, pressing firmly with a fish spatula to avoid the ends curling up. Cook 3 to 5 minutes, depending on thickness, until the flesh turns from translucent to opaque all the way up the sides.Turn off heat, gently flip the fish, and let the residual heat finish cooking the flesh side. Transfer fish to a plate and wipe skillet clean.

Step 3

Return skillet to burner over medium heat and add butter. Once melted, whisk in maple-mustard mixture. Cook 2 minutes, stirring often, until mixture starts to bubble and thicken.Add salmon back to skillet; use a spoon to generously coat fish in maple-mustard glaze. Finish salmon with a squeeze of fresh lemon juice, and serve over grains with veggie of choice.