Salmon With Maple Glaze Recipes

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 small bowl whisk together the syrup through cornstarch solution until smooth.
• Place the fillets skin-side-down in a shallow baking pan.
• Pour the syrup mixture over the salmon.
• Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking.
• Sprinkle with scallion and almonds before serving.

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:

• For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
• For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
• In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
• Set aside 2 tablespoons for topping later.
• Place salmon fillets inside the bowl and make sure each side is covered with sauce.
• Sear the salmon 2-3 minutes on each side.
• Brush the tops with the sauce set aside.
• With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
• Drain under cold water to stop the cooking.
• In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
• On each plate, serve a filet of salmon and scoop of broccoli.
• Top with reserved marinade and sprinkle parsley for garnish.
• Enjoy!

Steps:

• In a small saucepan, bring the grapefruit juice, vinegar, syrup and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer 2 tablespoons to a small bowl; add oil. Set remaining glaze aside. , Sprinkle salmon with salt and pepper; place skin side down on grill rack. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4-6 in. from the heat until fish flakes easily with a fork, 10-12 minutes, basting occasionally with maple-oil mixture. Drizzle with reserved 2 Tbsp. glaze. If desired, garnish with fresh thyme sprigs.,

Steps:

• Preheat the oven to 425 degrees F.
• Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down.
• In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly.
• Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter.

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 oven to 350-degrees Fahrenheit. Lightly oil a shallow baking pan for the salmon. Halibut can be substituted for the salmon, Alaskan halibut is preferable over Atlantic which is high in mercury.
• In a saucepan, simmer the maple syrup, lemon juice, soy sauce, brown sugar, dijon mustard, rice wine vinegar, ginger, and garlic for 30 minutes. Keep the sauce warm while you prepare the fish.
• Arrange the scallions in the pan to form a bed for the salmon.
• Put the salmon, skin down, in the bed of scallions. Season the salmon with salt and pepper, and pour the sauce made in step 1 over the fish. Cook the salmon in the middle of the oven for 20 minutes, or until cooked through.
• Cut the salmon into six pieces. Arrange the salmon on top of salad greens (such as baby spinach) and sprinkle the scallions on top. Serve with a side dish such as Asian-inspired rice and with a lemon wedge as garnish.

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, over medium-hot heat for 2-4 minutes., Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Open slowly to allow steam to escape. Brush with remaining marinade.