By echo echo on October 18, 2004
Photo by Delicious as it Looks
Photo by Delicious as it Looks
"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.)"
Serving Size: 1 (373 g)
Servings Per Recipe: 4
"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!"
"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."
"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."
"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!"
"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."
"Good and easy! That's 5 stars from me! Thanks echo echo...."
"Loved this recipe. Next time, I will add some minced garlic and shallots. Will try the Dijon as others used. I cooked mine at 400 degrees for 15 minutes. I do all my salmon this way."
"Made today for dinner skipped the scallions & almonds but it made ho hum salmon into a tasty meal.<br/>Make sure to use real maple syrup & the glaze thickened up just perfectly."
"Easy and good the whole family liked. I put salmon in individual foil packets divided the sauce among the four closed them and grilled 15min which was to long but we still enjoyed them!"
"Delicious! Made up the glaze tonight and let it marinate for awhile. Didn't have soy so used ponzu sauce (which is just soy with citrus). Baked up deliciously!!"
"Temperature instructions might be off. Most of the glaze burned to the pan when I stopped halfway to baste."
"I made a 1.5x batch of this for my family of 6 and we loved it. We prefer our salmon on the medium side, so I wouldn't go even 15 minutes next time. There WILL be a next time, and I will try adding some dijon as others have recommended. One thing I picked up from other reviews was the need to grease the baking sheet- I used foil with a silicone mat on top and that was perfect."
"My family loved this and it will become a staple at our place. :)"
"Nom, nom, nom...it's just THAT good!!!!"
"So good and easy. I added one clove of garlic and marinated the salmon in the sauce for about an hour."
"Had most of the ingredients already on hand so picked up the other simple ones while I was out getting my salmon. I even made the veggie stir fry like you recommended (with rice) they all go together perfectly. My family devoured this meal. There was actual silence at the table while everyone gobbled it up! Will definitely use again. Thanks"
"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."
"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."
"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."
"Very awesome :D"