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Maple Glazed Salmon Recipe

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This recipe for Maple Glazed Salmon, by , is from A Collection of Favorites from Bulloch Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Wagner
Added: Thursday, August 19, 2010

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. salmon, *see Alanna's tips
3/4 cup maple syrup, *see tips
1/4 cup soy sauce
cooking spray
plenty of coarse black pepper, *see tips

Directions:
Directions:
Combine the salmon, maple syrup and soy sauce in a ziploc bag. Marinate in the refrigerator for at least 4 hours (NO SKIMPING) and as long as 48 hours, turning occasionally.

Move an oven rack to the top and preheat oven to 500 degrees.
Cover a rimmed baking sheet with foil and spritz with cooking spray. Remove the salmon from the bag and discard the remaining marinade. Arrange the fish, skin side down, on the baking sheet. Thickly and firmly press the pepper into the top side.

Cook the salmon for about 6 minutes for individual fillets and 10 minutes for flat fillets or steaks. (Rule
of thumb is about 10 minutes per inch of thickness.) The salmon is done when the flesh has turned pale pink, but remains moist

Personal Notes:
Personal Notes:
**Alanna's tips. Salmon steaks, individual fillets and thick fillets from warehouse clubs all work well. If the skin is still on one side, the salmon will be slightly tastier. Believe it or not, pancake syrup, even the sugar-free pancake syrup, is a decent substitute for the pricey maple syrup. The maple syrup-soy mixture can marinade 2 pounds of salmon, so consider cooking extra for planned-overs. Commercial coarse pepper works better than freshly ground pepper. Use a lot of pepper! More than seems imaginable! as much as a quarter cup! If it's too peppery for someone, it's easy to scratch off later. The
salmon can be grilled as well.

 

 

 

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