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Nutrition Facts
Serving Size 1 (373g) Recipe makes 4 servings
Calories 419
Calories from Fat 99		(23%)
Amount Per Serving		%DV
	Total Fat 11.0g	16%
	Saturated Fat 1.8g	8%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 4.3g
	Trans Fat 0.0g
Cholesterol 165mg		55%
Sodium 718mg		29%
Potassium 1093mg		31%
Total Carbohydrate 12.0g		4%
	Dietary Fiber 0.2g	0%
	Sugars 9.2g
Protein 64.5g		128%
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Maple Glazed Salmon

Recipe #102139 | 28 min | 10 min prep | add private note

⁽⁷⁹⁾ RATE IT NOW Print Recipe

By: echo echo
Oct 18, 2004

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.)

SERVES 4 (change servings and units)

Ingredients

3 tablespoons maple syrup
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 1/2 teaspoons cornstarch, dissolved in
1 tablespoon water
4 salmon fillets
1 scallion, sliced thin (white part plus about 2-3 inches of the green)
1 tablespoon toasted sliced almonds (optional)

Directions

1
In a small bowl whisk together the syrup through cornstarch solution until smooth.
2
Place the fillets skin-side-down in a shallow baking pan.
3
Pour the syrup mixture over the salmon.
4
Bake about 15-18 minutes at 450°F until the fish flakes easily; baste with glaze halfway through cooking.
5
Sprinkle with scallion and almonds before serving.

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Featured Reviews for This Recipe

From: Chef #233829

On Sep 21, 2009

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.

0 people found this review helpful

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From: Dallas Chef W/Out Time

On Sep 6, 2009

Like everyone else, I gotta give this one its due respect — 5 stars. The taste was fabulous, the almonds added crunch, the scallions added spark (I was running low on soy sauce and added less than the recipe requires.) Served with white rice, buttered peas, and sliced tomatoes drizzled with Olive OIl & Fresh Basil.....YUM. My only caveat: my oven runs hot, and I should used foil on the bottom of my dish.....I do have a bit of a baked on mess on the bottom to clean up. But it was oh-so worth it!

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From: Tmisen

On Jan 22, 2005

I have made this twice. I did not rate it the first time becuase I accidentally skipped the cornstarch step and was not sure if it affected the recipe. I made it again and due to personal preference I again left out the ginger. The first time I made this I doubled the sauce but this time I tripled it and was glad I did as the first time there was not much to drizzle on the fish after serving. I also used white onions the first time I made this and red onions this time (do not keep scallions on hand), the sweeter white onion had a much better flavor. Very quick and easy to put together. I marinaded it both times for about 30 minutes. Wonderful flavor....next time I think I will add some pecan pieces. I had a maple glazed pecan crusted salmon filet at a restaurant in Dallas and it was so close to this with the pecans added.

16 people found this review helpful

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From: Oolala

On Feb 6, 2006

WOW! Fantastic! I made this for myself and the kids tonight and it was so good. I wish my husband was here! I made it as listed but I will spray the pyrex baking dish with cooking oil next time for easy cleaning since it burned a bit. I toasted the almonds in a small dry skillet until just browned and I loved the crunch it added. The scallions were delicious too. My kids didn't want the scallions so I left it off their portions. Served this with white rice and baby corn. When I make this for my DH I will use sugar-free maple syrup to make it diabetes friendly. This will be made again soon! Thanks a million!

6 people found this review helpful

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