Sweet Love and Ginger

Maple Glazed Salmon

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This recipe was originally published in 2012 as one of the first recipes to appear on Sweet Love & Ginger (then American Ginger Diaries, I think?). Since then it has remained a family favorite, and one of the only recipes that Chuck repeatedly asks for. I mean if he has to eat seafood it might as well have maple syrup on, it right? It’s the Vermonter in him I suppose.

This updated recipe is very similar to the original because really why mess with something that works? I updated it to include a thickened sauce to give the salmon a final glaze because that sauce is amazing and you do not want to waste it. Speaking of which, if you want to take a bit of advice from me? Serve this with a plain side such as white rice so that you have something to soak up every little bit of said delicious sauce. You won’t regret it, I promise.

Additionally, I lept the different cooking options previously posted, because versatile recipes are the best. Plus, if you are like us and want to enjoy as much maple flavor as possible you want to have options for year-round cooking.

Maple Glazed Salmon

  • 1 lb salmon fillets
  • ¼ cup maple syrup
  • 2 tablespoons soy sauce
  • 1 teaspoon ground garlic
  • pinch salt
  • 1/2 tablespoon corn starch
  • 1/3 cup water
  1. Place salmon in a shallow baking dish.
  2. In a small bowl whisk together the maple syrup, soy sauce, and garlic. Pour the mixture over the salmon, cover, and place in refrigerator for roughly 20 minutes to marinate, flipping once.

Oven:

  1. Preheat oven to 400 degrees. Place salmon in the oven uncovered and bake for 18-20 minutes or until fish is easily broken with a fork.

Grill:

  1. Preheat the grill. Prepare the grill rack with an oil-soaked rag. Place the salmon on the rack and cook for 5 to 6 minutes depending on thickness. Use a wide spatula to carefully flip the fish and continue cooking for another 4 or 5 minutes or until the fish is opaque and cooked through.

  2. Remove the salmon from heat and let rest for 5 minutes.

  3. Meanwhile, pour the remaining marinade into a small pan. Add the cornstarch, water and bring to a simmer. Cook for 4 to 5 minutes or until thickened. Use a brush to coat the salmon with reduced marinade before serving. 

  4. Serve immediately.

Similar Recipes:

Veggie Fried Rice

Lobster Mac & Cheese

Thai Glazed Salmon

OLD POST

This post is specifically for my dear friend Miss Amanda. She always asks about this recipe and neither of us can ever remember it exactly, because, well I have a tendency to take a recipe I like the looks of and revamp it my own way. This time I am going to write it down along with several of the variations that I have tried with it, now we will both have it, know where it is, and you can enjoy it too!
Maple Glazed Salmon
¼ cup maple syrup
2 tbsp soy sauce
2 tbsp brown sugar
1 clove of garlic minced
Salt & Pepper to taste
 Place salmon in a shallow baking dish. Whisk remaining ingredients together in a small bowl. Pour over salmon, cover and place in refrigerator for roughly 20 minutes to marinate, flipping once. Preheat oven to 400 degrees and bake uncovered for roughly 20 minutes or until fish is easily broken with a fork.
Variation 1:
Once salmon has cooked take remaining sauce and heat in a small pan. Add ¼ cup of water and 1 tbsp cornstarch. Also add salt & pepper as needed. Stir mixture continuously until it begins to boil. Reduce heat to low and keep warm for serving.
Variation 2:
Once marinated place salmon on a preheated grill on high. Cook until easily broken with a fork, flipping once, roughly 10-15 minutes.
I really like to make the extra sauce because it goes well not only over the fish but pasta and steamed veggie sides. It’s especially good when the salmon is grilled because it adds a little extra moisture to it. I like grilling it the best because, well I really love anything grilled.
This dish is a favorite in our household. Of course how can you go wrong with maple anything?
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