Spring
Maple Glazed Salmon
A weeknight salmon glaze of maple, Dijon, lemon, and garlic, sweet enough to brown and sharp enough to stay balanced.
- Prep
- 10 min
- Cook
- 14 min
- Total
- 24 min
- Yield
- Serves 4
- Category
- Main
- Source
- The Home Almanac kitchen
Ingredients
- 4 salmon fillets, about 170 g each
- 1/4 cup maple syrup
- 1 tbsp Dijon mustard
- 1 tbsp soy sauce
- 1 tbsp lemon juice
- 1 garlic clove, finely grated
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 tbsp chopped parsley or chives
Steps
- Heat the oven to 200 C (400 F) and line a rimmed baking sheet with parchment.
- Pat the salmon dry and set it skin side down on the sheet.
- Whisk the maple syrup, Dijon, soy sauce, lemon juice, garlic, pepper, and salt.
- Spoon half the glaze over the salmon and bake 8 minutes.
- Spoon on the remaining glaze and bake 4 to 6 minutes more, until the salmon flakes at the thickest part.
- Rest 3 minutes, then scatter with herbs.
Notes
For deeper colour, broil the salmon for the last minute while watching closely. Do not reuse glaze that touched raw fish unless it has been cooked.
Pairing Serve with boiled new potatoes or a green salad.
Start with the harvest
This recipe is tied to maple. Find maple near you.
Tools
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- Rimmed baking sheet
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