Best 20 Maple Glazed Salmon Recipes

MAPLE-GLAZED SALMON

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.

MAPLE-GLAZED SALMON RECIPE BY TASTY

Steps:

• For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
• For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
• In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
• Set aside 2 tablespoons for topping later.
• Place salmon fillets inside the bowl and make sure each side is covered with sauce.
• Sear the salmon 2-3 minutes on each side.
• Brush the tops with the sauce set aside.
• With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
• Drain under cold water to stop the cooking.
• In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
• On each plate, serve a filet of salmon and scoop of broccoli.
• Top with reserved marinade and sprinkle parsley for garnish.
• Enjoy!

MAPLE-GLAZED GRILLED SALMON

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.

MAPLE-GLAZED SALMON WITH PINEAPPLE

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.

MAPLE-GLAZED SALMON

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.

MAPLE-SOY GLAZED SALMON

Steps:

• Soak the cedar plank in water for 2 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
• Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. Baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. Serve the salmon garnished with chopped fresh chives and lemon wedges.

MAPLE-BALSAMIC GLAZED SALMON

Steps:

• Heat oven to 450°F. Line cookie sheet with cooking parchment paper or silicone baking mat. Place salmon, skin side down, on cookie sheet. Sprinkle with salt and pepper.
• In small bowl, stir syrup, vinegar and garlic with whisk. Brush half of the glaze over salmon.
• Bake 10 minutes. Brush with remaining glaze. Bake 5 minutes longer or until fish flakes easily with fork. Garnish with onions.

MAPLE-PECAN GLAZED SALMON

Steps:

• Preheat the over to 450°F.
• Mix ingredients together the syrup, soy sauce, horseradish and ginger.
• Place the salmon, skin side down, in a greased, shallow baking pan.
• Pour glaze over fish and top with pecan halves.
• Bake for 15- 17 minutes or until the fish flakes easily.

MISO MAPLE-GLAZED SALMON

Steps:

• Place oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Whisk together miso paste, seasoned rice vinegar, maple syrup, and hot chili sauce in a bowl.
• Brush an oven-ready skillet with vegetable oil.
• Place salmon fillets skin sides down in the cold skillet. Place over medium heat and cook until the skin starts to sizzle, 2 to 3 minutes. Remove pan from heat.
• Brush each salmon fillet with miso glaze. Place skillet under the preheated broiler and cook until the salmon is just cooked through and the top is browned, about 8 minutes.
• Remove each fillet from the pan, separating flesh from the skin; leave the skin in the pan.

MAPLE GLAZED SALMON [ OR TROUT ]

Steps:

• In a small bowl combine ingredients but not salmon.
• Arrange salmon on a foil lined baking sheet.
• Spoon glaze over fish.
• Bake on centre rack for 15 - 20 minutes at 425°F.

SPICED MAPLE GLAZED SALMON

Steps:

• Preheat oven to 375 degrees.
• Combine the paprika, chili powder, ancho, cumin, garlic powder, and brown sugar.
• Place salmon on lightly sprayed baking dish or tray.
• Sprinkle the fillets with the salt, then rub with the spice mixture.
• Combine melted butter and maple syrup, then drizzle each fillet with a bit of the mixture; sprinkle each with a bit of green onion.
• Bake for 10 to 12 minutes, or until it flakes with a fork.
• Serve with rice or orzo pasta and steamed green vegetables like broccoli, gai lan (Chinese broccoli), bok choy, or green beans, drizzled with bottled fish or oyster sauce.
• Note: ancho chile powder is available through many Latin markets or at Penzey's online. See http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html If you don't have ancho, but do have smoked Spanish paprika, try adding a bit of that! :).

MAPLE BALSAMIC GLAZED SALMON

Steps:

• In a small saucepan, combine maple syrup, vinegar, lemon juice, mustard, shallot, salt and pepper.
• Heat maple syrup mixture to boiling; reduce heat. Simmer uncovered, about 5 minutes, or until syrupy. Remove from heat ; stir in rosemary.
• Preheat broiler. Place fish on the greased unheated rack of a broiler pan and brush with half of the glaze. Broil 6-7 inches from heat for 5 minutes. Turn fish over; brush with remaining glaze. Broil for 3 to 5 minutes more, or until fish begins to flake when tested with fork.

MAPLE-BOURBON GLAZED SALMON

Steps:

• 1. Preheat broiler. for syrup glaze, in a small saucepan combine maple syrup, orange juicie, and whiskey. Cook, uncovered, over medium heat while preparing salmon. 2. Lightly sprinkle salmon with salt and pepper. Place on a lightly greased broiler pan. Broil 3 to 4 inches from heat for 5 minutes. Remove 2 tablespoons glaze and brush on all sides of salmon. Turn salmon and broil 5 minutes longer or until salmon flakes easily when tested with a fork. 3. Stir pecans into remaining glaze; heat on high for about 5 minutes or until glaze reaches the consistency of syrup. Serve salmon topped with pecan syrup.

MAPLE-RUM GLAZED SALMON

Steps:

• Whisk rum, maple syrup, and mustard together in a large glass or ceramic dish until marinade is well-combined. Place fillets in marinade and turn to coat. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Remove salmon from marinade, and shake off excess. Place fillets in a glass baking dish. Pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until glaze is reduced, about 10 minutes; set aside.
• Bake fillets in the preheated oven until fish flakes easily with a fork, 20 to 30 minutes. Top fillets with glaze.

MAPLE-GLAZED SALMON

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.,

PEPPER-CRUSTED MAPLE-GLAZED SALMON

Steps:

• In a bowl, mix maple syrup and soy sauce.
• Cover the fish completely with the mixture and marinate in the refrigerator for as long possible-- at least four hours but a full day is best.
• Preheat oven to 500 degrees F.
• Rub oil on a 10 by 10-inch sheet of aluminum foil.
• Place pepper on a small plate.
• Remove salmon from marinade and pat topside only into cracked pepper to coat.
• Place fillets, pepper side up, on foil.
• Bake on the top rack of the oven for approximately 7 minutes.
• The syrup may cause the fish to smoke when cooking but do not be alarmed.
• Salmon can also be grilled directly over hot coals for about 3 minutes per side.
• Serve immediately.

MAPLE-SOY-GLAZED SALMON

Steps:

• Whisk syrup, soy sauce, and adobo in pie dish to blend. Add salmon; turn to coat. Let marinate 30 minutes, turning occasionally. Drain marinade into small saucepan.
• Heat heavy nonstick skillet over medium heat. Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes per side.
• Meanwhile, boil marinade until reduced to scant 1/4 cup sauce, about 4 minutes. Place 1 salmon fillet on each of 4 plates, drizzle with sauce, and serve.

TASTY MAPLE GLAZED SALMON

Steps:

• In a small bowl, combine the hoisin sauce, syrup and mustard; set aside. Place salmon, skin side down, on a greased broiler pan., Broil 4-6 in. from the heat for 5 minutes. Brush half of the sauce over salmon. Broil 7-10 minutes longer or until fish flakes easily with a fork, brushing occasionally with remaining sauce.

MAPLE GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees.
• Line a large rimmed baking sheet with parchment paper or nonstick foil. In a small bowl, stir together maple syrup, mustard and garlic powder until well combined.
• Place salmon, skin side down, on lined baking sheet; sprinkle lightly with salt and brush with maple syrup mixture. Bake until fish is just cooked through and flakes easily with a fork, about 15-20 minutes.
• Top with chopped chives or green onions.

NO YOLKS® MAPLE BALSAMIC GLAZED SALMON WITH NOODLES

Steps:

• Prepare the noodles according to package directions. Add the green beans 4 minutes before draining.
• Whisk the vinegar with the syrup, mustard, garlic and 1/2 teaspoon (2 mL) each salt and pepper until combined. Whisk in the olive oil until well combined. Measure out and reserve 2 tablespoon (30 mL) of the dressing. Toss the hot cooked noodles and beans with the onion, red pepper, basil and remaining dressing.
• Meanwhile, lightly coat a nonstick pan with cooking spray and set over medium heat. Season the salmon with the remaining salt and pepper. Add the salmon and cook for 3 to 4 minutes per side or until just a hint of coral remains. Brush salmon with reserved dressing. Serve the noodle mixture topped with a piece of salmon.