I used the smoked paprika and really didn't taste it- will try the chipotle next time. Regardless, the blend of mustard and maple syrup was perfect
From EatingWell: September/October 2011
It doesn’t get much easier—or more delicious—than this speedy recipe for roast salmon topped with a smoky maple-mustard sauce. The sweetness of the maple balances the tangy mustard; smoked paprika or ground chipotle adds another layer of flavor. Ask at the fish counter to have the salmon cut into four 4-ounce fillets with the skin removed. Serve with roasted green beans and whole-wheat couscous tossed with pecans and chives.