Maple Glazed Salmon

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.

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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!

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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!

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This is delicious! I have made another maple salmon recipe that is really good, but I like this one better because the glaze really adheres to the salmon (since it has the corn starch). The green onions and almonds are a nice touch.

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We made this for New Year's Eve with a couple of modifications, and it turned out great!
- 4 tbsp of maple syrup
- 2 tbsp of grainy Dijon instead of the ginger
- only 1/2 tsp of cornstarch
It was served with wild rice, and green beans. Thanks for sharing a great one.

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This was a tremendous hit with my family, including my finicky teenaged son who only occasionally eats fish. The next time I make it, I might double the proportions for the glaze so that I would have extra to pour over the fish when serving it. It was tasty and quick and very easy to make.

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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.

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.

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I love maple syrup and use it in every meal I can get away with! I made this for a goodbye dinner for some foreign guests. I omitted scallions, ginger and almonds because we didnt have any. It turned out great nevertheless. Next time I will try with ginger because it sounds tasty. This recipe does not become good leftovers because the starch turns the glaze into a funny texture when chilled.

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Very awesome :D

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I thought this was very good--and while I was a little nervous to use so much ginger (it isn't one of DH's favorite flavors and I needed to sub dried ground for the fresh), the sauce needs the full kick. I did add some coarse ground mustard, as well as a little lemon, and am glad I did to add a little more flavor. And for next time, I think I will reduce the cornstarch as the glaze was a bit thick. Thank you for the keeper!

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This was excellent! Used ground ginger because I didn't have fresh and it was still very good. One problem is that my pan burnt all to H*LL.... next time I'll need to be sure to spray the pan with olive oil before beginning.

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I did not eat this as I'm not a fan of salmon, but DH and DS thought it was good....which means 5 stars for me!

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Have made this countless times and it is a never fail recipe. Thanks so much!

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This was ok. It was actually a little bland for what I was expecting though. I didn't marinate this very long, so maybe that was my problem. I'll try it again.

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Wonderful flavor and very easy! We chose to grill the salmon first as we had thick cuts... this also added a nice grilled texture. Then I glazed and carmelized in the oven to finish.... YUMMY! SO EASY, TOO! Thanks for the recipe!!

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This was really good. The maple syrup and soy sauce did not overpower the flavor of the salmon. It was cooked perfectly and we loved the scallions with it. Definitely will make again. Thanks.

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