Recipe by MarthaStewartWanabe
I was out of honey but still wanted to make salmon teriyaki one night, so I improvised with maple syrup. The recipe turned out to be a success. The orange juice and maple syrup give the salmon just the right balance of sweetness, and the onion and garlic add to the flavor. Note: Preparation time includes marinating time.
Top Review by Catherine B.
My side of Coho salmon took a bit longer to cook, but we loved this recipe. I shook the marinade in a jar and poured over salmon to reduce waste. Once the salmon was done, I poured the luscious cooked juices back into the jar and added 1 TBSP cornstarch; then heated in the microwave in that same jar for a Wonderful sauce. Looking forward to eating the leftovers.
- 78.07 ml maple syrup, real
- 78.07 ml orange juice
- 29.58 ml soy sauce
- 59.14 ml onion, finely chopped
- 1 garlic clove, minced
- 4 salmon fillets
Directions See How It's Made
- Preheat oven to 375°F.
- In a large sealable plastic bag, combine first five ingredients. Then add salmon. Seal the bag, gently squeeze and toss until marinade is evenly distributed over salmon filets.
- Marinate at room temperature for 30 minutes or 1 hour refrigerated.
- In a baking pan, empty contents of plastic bag and arrange salmon filets in one layer.
- Roast for 10-12 minutes or until salmon is tender and flakes easily when forked.