MAPLE-GLAZED SALMON
Delicious maple-glazed salmon is a little on the sweet side, but not too much. The whole house smells wonderful when this is cooking; it's a great warm winter meal! I have a hard time finding good recipes my family likes with fish, since my husband is not fond of lemon. This is a perfect compromise!
Provided by kellij21
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 27.9 g, Cholesterol 50.4 mg, Fat 6.7 g, Fiber 0.1 g, Protein 24.9 g, SaturatedFat 1.4 g, Sodium 615.6 mg, Sugar 23.6 g
SIMPLE SIMON MAPLE SALMON WITH PECANS
I have to really be in the mood for fish to tolerate it, especially ocean fish, as it always tastes WAY too "fishy" to me! So one night I came up with this, after searching tons of salmon recipes. No super expensive maple syrup needed, not too sweet with a little kick in the back, and about as easy-peasy as it gets!! Hope you...
Provided by Kelly Williams
Categories Fish
Time 35m
Number Of Ingredients 6
Steps:
- 1. Cut salmon into serving-sized pieces, crosswise, about 3 inches wide or however you prefer. In small bowl, whisk rest of ingredients (except pecans) until well mixed. Put salmon pieces and maple mixture into a shallow dish or ziploc baggie to marinate. *Refrigerate while marinating. *I only got to marinate mine for about 5 hours, but next time, I'm going to marinate them overnight. Still good, but overnight would be even better! When ready to cook, remove from fridge, and remove salmon pieces from baggie saving the marinade. Place salmon into a greased/sprayed shallow baking dish, skin-side down. (I used a 13x9 and it fit really well.) Pour/spoon just a little marinade over each piece and pop into a pre-heated 375 degree oven. Pour the rest of the marinade into a small saucepan and bring to a boil. Reduce heat a tad, but keep at a nice steady boil, and stir occaisionally. Bake salmon for 30-35 minutes, depending on thickness, til done and flakes easily with a fork. *Halfway through baking the fish, carefully spoon a little more marinade over the fish. Not from the saucepan, but from the baking dish. Keep the marinade in the saucepan boiling to reduce til thickened. When fish is done, remove from oven and baste with juices again while you get everything else done and ready. If adding pecans, stir into saucepan of reduced marinade just before serving, or sprinkle on top of fish during last 1-2 minutes of baking. 2-3 minutes if wanting to do pecan halves. (Just watch so that they don't burn.) Plate the fish and pour your thickened sauce over the top. (I served even more of it in tiny bowls for dipping! )We had this with my buttery herbed rice and what a great dinner! Nothing else was even needed! (The sauce was great over the rice, too!) (*Photo from bing images)
MAPLE-BAKED SALMON
Salmon baked at a low temperature until medium-rare delivers a silky texture that tastes special enough to make it a festive centerpiece. This easy dish works any night of the week, since it comes together in less than half an hour. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. Even though salmon is naturally fatty, a dollop of mayonnaise adds extra richness while thickening the glaze to help it seal onto the fish. The herbaceous aroma of cilantro stems baked into the sauce brightens the dish, as do tender leaves scattered on top. Fill out your feast with any combination of steamed rice, roasted potatoes, green beans or salad.
Provided by Genevieve Ko
Categories dinner, lunch, snack, weeknight, seafood, main course
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Remove salmon from the refrigerator. Heat oven to 325 degrees.
- Bundle the cilantro sprigs by their stems and hold them tightly, then slice the stems crosswise until you get to the leaves. Reserve leaves for garnish. Transfer sliced stems to a small bowl and stir in the maple syrup, mustard and mayonnaise until well mixed.
- Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is skin. Slather the maple sauce all over the top.
- Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Top with the reserved cilantro leaves, and squeeze lemon wedges all over just before serving.
SIMPLE SIMON MAPLE SALMON
I have to reeeaaallly be in the mood for fish to tolerate it, especially salmon, as it always tastes WAY too "fishy" to me! So last night I came up with this, after searching tons of salmon recipes. No super expensive maple syrup needed, not too sweet with a little kick in the back, and about as easy-peasy as it gets!! Hope you like it as much as we did! (I was shocked that I liked it so much!!) I had 3 lbs. of it, but this can easily be cut in half if you have less fish....but you'll want more guaranteed!!! (We ate HALF of it last night just the two of us! LOL) *Times do not include marinating time.
Provided by Wildflour
Categories High Protein
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Cut salmon into serving-sized pieces, crosswise, about 3 inches wide or however you prefer.
- In small bowl, whisk rest of ingredients (except pecans) until well mixed.
- Put salmon pieces and maple mixture into a shallow dish or ziploc baggie to marinate. *Refrigerate while marinating.
- *I only got to marinate mine for about 5 hours, but next time, I'm going to marinate them overnight. Still good, but overnight would be even better!
- When ready to cook, remove from fridge, and remove salmon pieces from baggie saving the marinade.
- Place salmon into a greased/sprayed shallow baking dish, skin-side down. (I used a 13x9 and it fit really well.).
- Pour/spoon just a little marinade over each piece and pop into a pre-heated 375 degree oven.
- Pour the rest of the marinade into a small saucepan and bring to a boil. Reduce heat a tad, but keep at a nice steady boil, and stir occaisionally.
- Bake salmon for 30-35 minutes, depending on thickness, til done and flakes easily with a fork.
- *Halfway through baking the fish, carefully spoon a little more marinade over the fish. Not from the saucepan, but what's in the baking dish. Keep the marinade in the saucepan boiling to reduce til thickened.
- When fish is done, remove from oven and baste with juices again while you get everything else done and ready.
- If adding pecans, stir into saucepan of reduced marinade just before serving, or sprinkle on top of fish during last 1-2 minutes of baking. 2-3 minutes if wanting to do pecan halves. (Just watch so that they don't burn.).
- Plate the fish and pour your thickened sauce over the top. (I served even more of it in tiny bowls for dipping! ).
- We had this with my buttery herbed rice and what a great dinner! Nothing else was even needed! (The sauce was great over the rice, too!).
Nutrition Facts : Calories 753.7, Fat 24.9, SaturatedFat 3.6, Cholesterol 156.4, Sodium 2275.6, Carbohydrate 57, Fiber 1.6, Sugar 48.8, Protein 74.8
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- In a small bowl, whisk together maple syrup, soy sauce, olive oil, garlic, Italian seasoning, and black pepper. Place salmon fillets into a medium container and pour the maple syrup mixture on top to fully coat. Cover and place in the refrigerator and marinate for at least 30 minutes or overnight. (You can also marinate the salmon in a large ziploc back. Add in all ingredients and then press the air out of the bag and seal tightly. Press the marinade around the salmon to coat).
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