Maple Glazed Salmon

echo echo's Note:

Salmon is my number one favorite "meat" so I'm always looking for a variety of ways to cook it. Here is another of several ways I like to prepare it. (I only make this with REAL maple syrup, so can't vouch for the results if you substitute.)

• Total Time: 28 mins
• Prep Time: 10 mins
• Cook Time: 18 mins

Ingredients:

Servings: 4

• 3 tablespoons maple syrup
• 2 tablespoons soy sauce
• 1 tablespoon grated fresh ginger
• 1 ½ teaspoons cornstarch , dissolved in
• 1 tablespoon water
• 4 salmon fillets
• 1 scallion , sliced thin (white part plus about 2-3 inches of the green)
• 1 tablespoon toasted sliced almonds (optional)

Directions:

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

Reviews

[Dawnab]

AWESOME! I did not follow the cooking directions as I was planking on the grill, and I used the steelhead I caught the day before, but the glaze we perfect, it stuck to the fish in an even coat and thickened right up. I coated once, basted twice, it was awesome, this is definately a keepr!

[swingncocoa]

Holy crap! Not only is this recipe SO SO SO tasty, but it's really hard to screw it up! Win. Win. I used a microplane zester for the ginger (definitely recommend a fine grating rather than dicing). I only used 2 salmon fillets and the amount of sauce was perfect. I wouldn't mind a little more either! I might cut down on the cornstarch just a bit since it was getting pretty gooey toward the end. 18 minutes was perfect, I served it with stir-fry veggies. BEST meal I've made in a while, and I make pretty good stuff!

[John_C]

I made this--for maybe the third time--as part of a weather-delayed "Christmas" dinner. Instead of individual filets I used one large (2.5 lb) filet. This time I added a couple of teaspoons of coarse ground Dijon mustard to the mix. I garnished it with some thinly sliced lemons and some springs of fresh dill. Once again, even people who claim they don't like fish were VERY complimentary and it was devoured to the last flake. This recipe is a WINNER! Thanks.