I like serving this soy-maple glazed salmon with brown rice and steamed veggies.I don’t think the salmon needs additional salt because it was marinated with soy sauce, but you might want to add some. Wait to add additional salt and pepper until the salmon has been baked.You don’t want artificial pancake syrup for this recipe! Double check that you’re using pure maple syrup.Just make sure you’re not using a low-sodium kind! Tips for the Best Baked Salmon Tamari can be substituted for soy sauce in this recipe. The cook time may vary slightly depending on how thick your salmon filets are, but 15 minutes usually does the trick! Can I Use a Soy Sauce Substitute? Serve salmon warm and drizzle with the soy-maple glaze.Īt 400 degrees F, you’ll need to bake the salmon for around 15 minutes.While the salmon bakes, pour the marinade into a small saucepan and simmer until reduced.Transfer the salmon to a greased baking sheet and bake at 400 degrees F until salmon is cooked through.Finish the dish: Bake for 15 to 20 minutes or until salmon flakes with a fork. Add some freshly ground pepper, if preferred. Mix your sauce: In a small bowl, whisk together the butter, maple syrup, mustard and soy sauce. Place salmon in baking dish, then drizzle soy-maple glaze on top. Preheat your oven: To 425 F degrees, arrange your salmon on a 9 X 13 inch baking dish. Combine maple syrup, soy sauce and garlic in a bowl.Enjoy! Soy-Maple Glazed Salmon Ingredientsįor this easy baked salmon recipe, you need: You have got to try this maple and soy glazed salmon, it’s one you will want to add to your rotation. Just one more ingredient to buy when really it doesn’t add much.ĭinner doesn’t get much easier. Next time I don’t think I will be adding them to mine. Really, you don’t need the green onions on this, I just added them for aesthetic so if you want to keep this to the minimal four ingredients feel free to do so. My kids even finished of their half portions too. I always get excited to see my husband finish off his whole serving because he’s never really cared for salmon and I’m finally converting him. Why let such a good thing go to waste, right? I’m happy to say my whole family loved this baked salmon! Not only is the salmon marinated in the maple-soy mixture, but it is also boiled and reduced after marinating to a thicker glaze. You will love the balance of salty and sweet to this soy and maple glazed salmon, and the depth of flavor the maple syrup offers. It’s easy enough for a casual weeknight meal but special enough for company.This Soy-Maple Glazed Salmon only requires FOUR ingredients and you wouldn’t believe how amazing it tastes! I love when I have recipes like this that call for such minimal ingredients, yet yield such delicious results. The following salmon recipe is sure to be a year-round favorite in our house, and perhaps in yours. When we received a tin of this incredible syrup as a generous gift, I was inspired to cook with it in new ways. I have, in turn, used that on roasted vegetables for delicious twist. Even though salmon is naturally fatty, a dollop of mayonnaise. One the first salad dressings I created is Maple Dijon Vinaigrette, in which these ingredients are simply yet perfectly balanced. Maple syrup sweetens the glaze, which gets a savory pop from whole mustard seeds in Dijon. A natural sweetener, it pairs well with savory dishes and provides a sweet counter-balance to tangy ingredients like Dijon mustard and apple cider vinegar. I have long cooked and baked with maple syrup for its robust sweetness. Depending entirely on the weather, the season can start in February and last until April. The sugaring season occurs in the spring, when temperatures dip below freezing at night, and are above freezing during the day. Amazingly, it takes about 45 gallons of sap to yield one gallon of syrup. The sap is boiled in an “evaporator” which has a huge fire burning underneath and must be tended constantly. In the book, they were boiling down hundreds of gallons of sap, just as my friends were doing the same in Landers. A simple spice rub and easy glaze meet protein- and omega 3-rich salmon in this effortless entree that’s worthy of the regular dinner rotation!Įarly every spring, on a family farm in Lander, Pennsylvania, friends of ours engage in the annual tradition of “sugaring.” The labor of love requires hand-drilling their Maple trees, removing hundreds of gallons of sap, boiling it down, to be rewarded with a sweet, sticky condiment that goes far beyond pancakes.Īs they were engaged in this process, I was coincidently reading a book called “ The Dirty Life”, a true story in which a woman leaves her chic New York City life as a travel writer to work on a farm and start a year-round farm share with a man she ultimately married.
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