Maple-Glazed Salmon

"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.)"
 
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photo by Food.com photo by Food.com
photo by Food.com
photo by Food.com photo by Food.com
photo by Food.com photo by Food.com
photo by Lisa M. photo by Lisa M.
photo by rustrose photo by rustrose
Ready In:
28mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • 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.

Questions & Replies

  1. Has anyone tried ground ginger (dry)?
     
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Reviews

  1. We made this for New Year's Eve with a couple of modifications, and it turned out great! <br/>- 4 tbsp of maple syrup<br/>- 2 tbsp of grainy Dijon instead of the ginger<br/>- only 1/2 tsp of cornstarch<br/>It was served with wild rice, and green beans. Thanks for sharing a great one.
     
  2. 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.
     
  3. 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!
     
  4. 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!
     
  5. Great way to make salmon. I was afraid it would be too sweet with the maple. But, the flavor combination was just right. We were so hungry that we forgot to top it with the scallions and almonds, but it was still delicious. I'll try to remember them next time!
     
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Tweaks

  1. Dried chives instead of a scallion. Would've used a scallion if I'd had one on hand.
     
  2. I can't always afford to keep real maple syrup stocked, so I gave this a go with butter flavored, off name brand Aunt Jemima and it came out terrific! I also had to substitute 1tsp ground ginger for the fresh stuff and added a squirt of mustard. Served it over a bed of spinach, campari tomatoes and avocado, tossed with ginger sesame dressing. So, if there's any other low income folks out there wondering if they can pull this off with what's in your pantry, you can and it's totally worth it!
     
  3. Excellent! I have been looking for a recipe for a glaze that would be somewhat like a teriyaki glaze. Well the search is over. I tasted the mixture before I ever put it on the salmon and knew it was a winner.<br/> <br/>Just a note: I had to use agave nectar in place of maple syrup as I didn't have maple. I also used a bit more of the agave nectar than called for. My boyfriend and I decided it would also make a wonderful glaze for chicken, shrimp, etc.
     
  4. A little thin, next time I'll increase the cornstarch to thicken. Also, I'll take another reviewer's advice and use sesame seeds instead of almonds/scallions.
     
  5. I've made this a few times, and it always gets rave reviews. I double the sauce, and add a sprinkle of sesame seeds instead of the scallions and almonds (personal preference). Thanks, echo echo, for a great go-to recipe.
     

RECIPE SUBMITTED BY

[SINCE I HAVE WELL OVER 200 COOKBOOKS, I SUGGEST THAT ANYONE EXPLORING MY COLLECTION CLICK ON 'AUTHOR'S ORDER' AT THE TOP OF THE RIGHT HAND COLUMN BEFORE PROCEEDING. I'VE ARRANGED THEM SO THAT COOKBOOK SERIES OR SIMPLY COOKBOOKS ON RELATED TOPICS APPEAR TOGETHER, WHICH SHOULD MAKE IT EASIER TO FIND THE ONES THAT INTEREST YOU.] In 2004, I moved home to New England after many years living in the South. Often I go walking in the morning with my sister, who lives near me on the Maine coast--we truly live in a beautiful place. I share a love of ACC basketball with my brother in upstate New York. Nowadays, I rely heavily on Kitty Rosati's Heal Your Heart book (lots of low-sodium recipes) and Donald Gazzaniga's No-Salt, Lowest-Sodium Cookbook. Other cookbooks I frequently use are Weil & Daley's The Healthy Kitchen and Cooking Light's Five-Star Recipes cookbook. From January 2005 to September 2008, I hosted the recipe tagging game <a href="http://www.recipezaar.com/bb/viewtopic.zsp?p=2192193">ONE-TWO-THREE HIT WONDERS</a>, taking four months off in late 2007, during which the tireless, compassionate and totally wonderful Game Forum Hosts <a href="http://www.recipezaar.com/member/88099"> ~Nimz~</a>, <a href="http://www.recipezaar.com/member/67656"> justcallmetoni</a>, <a href="http://www.recipezaar.com/member/157425">Lauralie41</a> and <a href="http://www.recipezaar.com/member/428885">Andi of Longmeadow Farm</a> with incredible kindness of took over my workload. I loved hosting the game and the players there were and are the best, but competing obligations required me to give it up and it's now ably presided over by HokiesLady. In 2008 my dear sister finally joined Recipezaar. Her chef name is Sagadahoc (the county in Maine she lives in). My popular Recipe #89132 is actually her recipe--check it out sometime, it's great! She eventually realized how useful having several cookbooks can be, so I gave her a premium membership as her birthday present in March 2008. Some of my favorite sources of recipes are the public cookbooks of other Zaar chefs. I have over 100 bookmarked to refer to occasionally, but some of my favorites are from the following: In January-February 2007, the Chefs of 1-2-3 Hit Wonders hosted a Cook-a-Thon for veteran Zaar member Sharon123 while she was undergoing chemotherapy at Duke University. The entire group of recipes tagged, cooked and reviewed for the Cook-a-Thon are contained in: <li><a href="http://www.recipezaar.com/cookbook.php?bookid=123948">Sharon123's Cook-a-Thon Cookbook</a></li> <a href="http://www.recipezaar.com/member/58104">~Rita~</a>: Thanks to her stunning photographs, she has one of the most beautiful cookbook lists at Zaar. 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UPDATE: <a href="http://www.recipezaar.com/member/80353">evelyn/athens</a>, host of the Greek Cooking Forum and Greek food expert extraordinaire has a cookbook of her own Greek fecipes that could be the only reference you'll ever need for Greek cuisine: <li><a href="http://www.recipezaar.com/mycookbook/book/76021">Greek Cookery</a></li> I'm not a vegetarian, but I do eat meatless meals a fair amount of the time. 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