Maple Glazed Salmon

From: RuthlessWr

On Nov 19, 2009

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.

From: Chef #1453844

On Nov 19, 2009

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!!

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.

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!