Pepper Crusted Maple Glazed Salmon Recipes

Steps:

• In a bowl, mix maple syrup and soy sauce.
• Cover the fish completely with the mixture and marinate in the refrigerator for as long possible-- at least four hours but a full day is best.
• Preheat oven to 500 degrees F.
• Rub oil on a 10 by 10-inch sheet of aluminum foil.
• Place pepper on a small plate.
• Remove salmon from marinade and pat topside only into cracked pepper to coat.
• Place fillets, pepper side up, on foil.
• Bake on the top rack of the oven for approximately 7 minutes.
• The syrup may cause the fish to smoke when cooking but do not be alarmed.
• Salmon can also be grilled directly over hot coals for about 3 minutes per side.
• Serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine the brown sugar, maple syrup, olive oil, teriyaki sauce and some salt and pepper. Whisk until fully combined.
• Arrange the salmon in a single layer in a baking dish. Brush the glaze over the fish, coating evenly. Bake until the fish is cooked through, about 15 minutes.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl.
• Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes.
• Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.

Steps:

• Preheat the over to 450°F.
• Mix ingredients together the syrup, soy sauce, horseradish and ginger.
• Place the salmon, skin side down, in a greased, shallow baking pan.
• Pour glaze over fish and top with pecan halves.
• Bake for 15- 17 minutes or until the fish flakes easily.

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Steps:

• In a medium saucepan, melt the butter. Stir in the maple syrup, Worcestershire sauce, salt, pepper, and ground mustard. Stir over medium heat until the mixture is warmed through, 3-4 minutes. Remove from the heat and let cool to room temperature.
• While the marinade is cooling, pour the pecans into a dry skillet and heat over medium heat, tossing frequently, until golden and toasted. Remove from heat; let the pecans cool to room temperature and then chop finely.
• Place the salmon fillets in a gallon-sized ziploc bag. Pour the maple marinade over the salmon, coating the salmon pieces evenly. Seal the bag and refrigerate for 30 minutes or up to 4 hours. Preheat the oven to 325 degrees. Line a baking sheet with foil and lightly spray with nonstick cooking spray.
• Place the toasted, chopped pecans on a plate or shallow pie dish. Remove the salmon from the refrigerator. Dip the top side of each salmon fillet in the pecan crumbs pressing the salmon lightly into the pecans so they adhere to the top of the salmon. Place the fillets pecan-side up on the prepared baking sheet.
• Sprinkle the salmon with a pinch of salt.
• Bake the salmon for 20-22 minutes until cooked through but still tender inside (not overcooked). The salmon should flake easily with a fork but still be soft and not dry. Serve immediately with fresh lemon wedges.