Salmon With Maple Glaze Recipes

Steps:

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

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine the brown sugar, maple syrup, olive oil, teriyaki sauce and some salt and pepper. Whisk until fully combined.
• Arrange the salmon in a single layer in a baking dish. Brush the glaze over the fish, coating evenly. Bake until the fish is cooked through, about 15 minutes.

Steps:

• Combine 2 tablespoons maple syrup, soy sauce, lemon juice, and ginger in a bowl. Place salmon into the marinade and turn to coat. Marinate for at least 15 minutes, but no longer than 30.
• For the glaze, mix remaining 2 tablespoons maple syrup and Cajun seasoning together in a bowl. Set aside until ready to use.
• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low.
• Line a rimmed baking sheet with foil and lightly spray with cooking spray. Remove the salmon from the marinade and pat dry with paper towels. Place salmon, skin side-down, and pineapple, onto the sheet and brush with the glaze.
• Broil in the preheated oven until salmon easily flakes with a fork and reaches an internal temperature of 145 degrees F (62 degrees C), 13 to 15 minutes.

Steps:

• In a small saucepan, bring the grapefruit juice, vinegar, syrup and garlic to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Transfer 2 tablespoons to a small bowl; add oil. Set remaining glaze aside. , Sprinkle salmon with salt and pepper; place skin side down on grill rack. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, covered, over medium heat or broil 4-6 in. from the heat until fish flakes easily with a fork, 10-12 minutes, basting occasionally with maple-oil mixture. Drizzle with reserved 2 Tbsp. glaze. If desired, garnish with fresh thyme sprigs.,

Steps:

• Preheat the oven to 425 degrees F.
• Spray a parchment-lined casserole dish with nonstick spray and lay the salmon in it skin-side down.
• In a small bowl, whisk together the mustard, maple syrup, olive oil, thyme and cumin. Pour the mixture over the salmon, spreading to coat it evenly.
• Bake until just cooked through, 12 to 15 minutes. Transfer the salmon to a serving platter.

Steps:

• In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
• Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
• Preheat oven to 400 degrees F (200 degrees C).
• Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl.
• Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes.
• Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.

Steps:

• WHISK together mustard, vinegar, syrup, garlic, dill weed and salt in small bowl. Gradually whisk in oil. Place 3 tablespoons glaze in a resealable food storage bag with salmon. Marinate 1 hour in refrigerator.
• BRUSH grill pan with oil and heat over medium-high heat. Once grill is hot, place fillets, skin side up, in pan. Cook 10 to 12 minutes, turning once or until fish is opaque throughout. Place 3 tablespoons glaze in a small bowl. Brush the fillets with glaze during the last few minutes of cooking.
• COOK vegetable blend according to package directions. Drain if necessary. Divide vegetables evenly onto 4 dinner plates. Center fillets over vegetables. Serve drizzled with remaining warmed glaze.

Steps:

• In a small bowl, combine the first eight ingredients. Pour 1/2 cup into a large resealable plastic bag; add the salmon. Seal bag and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill salmon, skin side down, over medium-hot heat for 2-4 minutes., Transfer to a double thickness of heavy-duty foil (about 17 in. x 21 in.). Spoon some of the reserved marinade over salmon. Fold foil around fillet and seal tightly. Grill 5-6 minutes longer or until fish flakes easily with a fork. Open slowly to allow steam to escape. Brush with remaining marinade.