Salmon With Maple Soy Marinade Recipes

Steps:

• Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat.
• Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.

Steps:

• Place soy sauce, maple syrup, rye whiskey, and wasabi paste into a blender. Cover blender and puree until smooth. Pour half of the mixture into a resealable plastic bag for marinade and reserve remaining mixture in the refrigerator for dipping sauce. Place salmon in the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator for 4 hours.
• Submerge cedar planks in water and soak for at least 2 hours.
• Preheat an outdoor grill for medium-high heat. Remove salmon fillets from marinade, and place each one on a soaked cedar plank. Discard bag and marinade.
• Place planked salmon into the grill, close cover, and roast until fish flakes easily with a fork, about 10 minutes. Serve with reserved dipping sauce.

Steps:

• Preheat the oven to 400 degrees F. Mix the soy sauce, maple syrup, orange juice, 2 garlic cloves and 2 tablespoons water in a large bowl; add the salmon and turn to coat. Cover and refrigerate 20 minutes.
• Meanwhile, put the cauliflower and broth in a microwave-safe bowl; cover loosely with plastic wrap and microwave until tender, 6 minutes.
• Coat a rimmed baking sheet with cooking spray. Drain the fish, season with salt and pepper and place on the prepared baking sheet. Bake until slightly golden around the edges, 8 to 10 minutes.
• Meanwhile, heat the olive oil and remaining garlic clove in a large skillet over medium-high heat; cook, breaking up the garlic with a spoon, until softened, about 2 minutes. Add the cauliflower and broth, the cranberries, pistachios, orange zest, parsley, 1/4 teaspoon salt, and pepper to taste and stir to heat through. Serve with the fish.

Steps:

• 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.

Steps:

• Marinate the 2 salmon fillets in mixture of 1/3 cup maple syrup and 1/4 cup of soy sauce for at least 2 hours in the refrigerator.
• Remove from refrigerator, spoon out marinade into a saucepan and reduce over medium-low heat until you're left with about half the original volume (about 10 minutes).
• Broil the fillets in a lightly oiled pan for about four minutes, skin side up.
• Flip the fillets over and brush the flesh side liberally with the reduced marinade.
• Sprinkle sesame seeds over top and broil for another 4 minutes or until the surface is caramelized and the salmon is no longer translucent in the centre.