Uncle Bill's Salmon Marinated in Maple Syrup and Soy Sauce
photo by The Flying Chef
- Ready In:
- 1⁄3 cup soy sauce
- 1⁄2 cup pure maple syrup
- 1⁄4 cup freshly squeezed orange juice or 1/4 cup frozen orange juice
- 1 tablespoon freshly squeezed lime juice
- 2 large garlic cloves, minced
- 1 teaspoon minced fresh gingerroot
- 12 ounces sockey salmon fillets, skin on
- 4 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 1 teaspoon dried dill weed
- in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well.
- Place salmon filets in a casserole dish that is large enough for the filets, skin side down.
- Pour the marinating mixture over the salmon and coat well.
- Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight.
- To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour.
- Preheat oven to 400°F.
- Heat butter and oil in a frying pan on medium-high heat.
- Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side.
- Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down.
- Pour the pan juices and the marinade over the salmon.
- Sprinkle salmon with dried dill weed.
- Bake in preheated 400 F oven (uncovered) for 5 to 7 minutes or until fish flakes easily with a fork.
- The salmon should be firm, but not dry; do not overcook.
- Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice.
- For those who find sweetness overtakes the flavor of salmon, I suggest that you reduce the Maple Syrup to 1/4 cup.
- This recipe can be doubled without any problems.
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I was looking for something different to do with salmon and happily ran across this, it was wonderful. I'm checking out your other recipes now and making a list. Thanks for posting. Update: I had tried to give this recipe 5 stars and found out later that it didn't take. Hope it does this time. This recipe deserves every single one of them.
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RECIPE SUBMITTED BY
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%. From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals. I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ. I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.