Maple Salmon (I Grilled It)

The combination of maple and soy sauce was magical on the salmon. I grilled it after macerating it and it was perfect. The salmon was very moit with a slight sweetness that wasn't too strong. The maple flavor wasn't super strong but was noticable and well balanced by the soy sauce. I didn't baste it while cooking on medium-high direct heat and that was the way to go.

If you like grilled salmon with a little sweetness this is a must make for you. Jill, add salmon to your grocery list. Lol!

chefly

 Maple Salmon

1/4 cup maple syrup
2 tablespoons soy sauce
1 clove garlic, minced ( cloves, minced)
1/4 teaspoon garlic salt (omitted)
1/8 teaspoon ground black pepper
1 pound salmon

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.

I drizzled the marinated fish with some olive oil before grilling to prevent it from sticking to the grill grate. That worked very well. The salmon was very moist, with a slightly sweet and faint maple flavor balanced with the saltiness of the soy sauce. It was very good. My favorite way to grill salmon~chefly

I found this recipe about a year ago and I make it in the oven as written and my whole family loves it, even the picky kids.  I bet it is wonderful on the grill as well.  Can you belive that we don't have one?!

 It is definately a winner!!  I am sure people will appreciate you posting it for them.  I often wonder if I should post things we like to eat?  I feel like I never have enough time though

 gracie336, please post any recipes you like. We (I) would appreciate all of them. It does take time to post them if you don't have a scanner or they aren't on your computer but we'd love to have you squeeze one or two in when you have time.

I'll try it in the oven when the weather gets cooler. I'm glad it is delicious that way too. Thanks for letting me know. chefly

Now chefly, you should know I already have salmon...lol. (only 1 though! Yikes)

I'll give this a try.

My foot was in a cast when copper river salmon was out and on sale and am so disappointed, but a guy at the farmers market sell fresh- frozen which is almost as good.

Thank-you for the rec & rev.

jb

 The grocery store nearest us had signs posted saying Copper River Salmon coming soon. I'd check the fish case every time I was in the store and never saw it. I wish I hadn't missed it. Well, next year. I had a feeling you'd have all or most of the ingredients at home for this. Lol!

Let me know even if you don't care for it.

chefly

Thanks Chefly- that sounds so delish. Would that work well with other white fish like halibut?

 It should work. Any firm textured fish.

chefly

Thanks!

Gm chef, lost the post that you asked about omega 3. I have taken it, but it doesn't seem to help and even seemed to have a little problem on it.

I'll let you know how we like this. I didn't do a review on one of my other salmon recipe as the one I pulled out of the freezer was so thin that it was almost impossible not to overcook.

Let me know if you try this with a white fish, for some reason I'm having a hard time visualizing. But I use to do the same with salmon too...Lol. Then went to a mini cooking class and loved it, with that little bit of sweet on it.

Thanks again for sharing!

 Jill, There are different sources of omega-3, so you might want to try a different source.  Krill oil for example, but that is up to you. I just wanted to pass the information along.

I will let you know how it is on a white fish. I had a piece of the leftover salmon and even ate it cold and it was still delicious. I know how you feel about sweet fish, but it sure worked for the salmon. The salty soy sauce did balance the sweetness.

I'm a pro at overcooking fish and hate it every time I overcook it. I'm usually (OK, always) multi-tasking and leave it just a minute or two too long. I am getting better though.

chefly

Thanks for the info chefly, I've never heard of krill oil. Is it for cooking or soft capsule form?

I love cold salmon, I don't usually reheat salmon as I'm very lucky if it's not already overdone and I am getting better also. What do you think of sockeye? It's good, but don't think I've ever had as good as copper river.

 Krill oil is in soft capsule form.

Sockeye is good but Copper River is the best. 

I will rewarm mine on a low power in the microwave and that works well.

chefly

Your salmon recipe sounds wonderful. Thank you for sharing.