Simple Simon Maple Salmon Recipes

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:

• 1. Cut salmon into serving-sized pieces, crosswise, about 3 inches wide or however you prefer. In small bowl, whisk rest of ingredients (except pecans) until well mixed. Put salmon pieces and maple mixture into a shallow dish or ziploc baggie to marinate. *Refrigerate while marinating. *I only got to marinate mine for about 5 hours, but next time, I'm going to marinate them overnight. Still good, but overnight would be even better! When ready to cook, remove from fridge, and remove salmon pieces from baggie saving the marinade. Place salmon into a greased/sprayed shallow baking dish, skin-side down. (I used a 13x9 and it fit really well.) Pour/spoon just a little marinade over each piece and pop into a pre-heated 375 degree oven. Pour the rest of the marinade into a small saucepan and bring to a boil. Reduce heat a tad, but keep at a nice steady boil, and stir occaisionally. Bake salmon for 30-35 minutes, depending on thickness, til done and flakes easily with a fork. *Halfway through baking the fish, carefully spoon a little more marinade over the fish. Not from the saucepan, but from the baking dish. Keep the marinade in the saucepan boiling to reduce til thickened. When fish is done, remove from oven and baste with juices again while you get everything else done and ready. If adding pecans, stir into saucepan of reduced marinade just before serving, or sprinkle on top of fish during last 1-2 minutes of baking. 2-3 minutes if wanting to do pecan halves. (Just watch so that they don't burn.) Plate the fish and pour your thickened sauce over the top. (I served even more of it in tiny bowls for dipping! )We had this with my buttery herbed rice and what a great dinner! Nothing else was even needed! (The sauce was great over the rice, too!) (*Photo from bing images)

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:

• Cut salmon into serving-sized pieces, crosswise, about 3 inches wide or however you prefer.
• In small bowl, whisk rest of ingredients (except pecans) until well mixed.
• Put salmon pieces and maple mixture into a shallow dish or ziploc baggie to marinate. *Refrigerate while marinating.
• *I only got to marinate mine for about 5 hours, but next time, I'm going to marinate them overnight. Still good, but overnight would be even better!
• When ready to cook, remove from fridge, and remove salmon pieces from baggie saving the marinade.
• Place salmon into a greased/sprayed shallow baking dish, skin-side down. (I used a 13x9 and it fit really well.).
• Pour/spoon just a little marinade over each piece and pop into a pre-heated 375 degree oven.
• Pour the rest of the marinade into a small saucepan and bring to a boil. Reduce heat a tad, but keep at a nice steady boil, and stir occaisionally.
• Bake salmon for 30-35 minutes, depending on thickness, til done and flakes easily with a fork.
• *Halfway through baking the fish, carefully spoon a little more marinade over the fish. Not from the saucepan, but what's in the baking dish. Keep the marinade in the saucepan boiling to reduce til thickened.
• When fish is done, remove from oven and baste with juices again while you get everything else done and ready.
• If adding pecans, stir into saucepan of reduced marinade just before serving, or sprinkle on top of fish during last 1-2 minutes of baking. 2-3 minutes if wanting to do pecan halves. (Just watch so that they don't burn.).
• Plate the fish and pour your thickened sauce over the top. (I served even more of it in tiny bowls for dipping! ).
• We had this with my buttery herbed rice and what a great dinner! Nothing else was even needed! (The sauce was great over the rice, too!).

Steps:

• Place salmon in a shallow dish. Combine brown sugar, maple syrup and bourbon; pour over salmon; let stand 15 minutes. In a large skillet, heat oil over medium heat. Add salmon; cook until fish just begins to flake easily with a fork, 4-6 minutes on each side. Remove and keep warm. Add walnuts, green onions and bacon to skillet; heat through. Serve with salmon.

Steps:

• Preheat oven to 425°. Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, combine brown sugar, syrup, soy sauce, mustard and pepper. Pour over salmon., Cover and bake 10 minutes. Uncover and bake 8-10 minutes longer or until fish flakes easily with fork. Sprinkle with almonds if desired.

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.