“Winner Takes All Kiss” Maple Glazed Salmon

By Jackie DeKnock  ,   

September 20, 2015

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  • Yields: Serves 6 (think leftovers for lunch or dinner, yum!)


½ cup pure maple syrup (Dark Canada No 3 or similar if possible as it adds more intense flavour, otherwise use whatever you have)

¼ cup reduced-sodium soy sauce

1 teaspoon lemon juice

2 tablespoons apple cider vinegar (regular vinegar works fine as well)

1 tablespoon whole grain Dijon mustard (or regular Dijon)

1 teaspoon minced fresh ginger

½ teaspoon cayenne pepper

½ teaspoon freshly ground black pepper

6 salmon fillets (this marinade is perfect for chicken or pork tenderloin as well)


Whisk syrup, soy sauce, lemon juice, vinegar, Dijon, ginger, cayenne and pepper in a large, shallow baking dish. Add salmon and turn to coat with the marinade; cover and refrigerate for 1 hour or overnight, turning once. The longer you marinate the salmon the more pronounced the flavour will be! Remove the salmon from the baking dish.

If you prefer to bake, set your oven to a temperature of 425º F. Roast for 4 to 6 minutes 4 Minutes per half-inch thickness of salmon (duration is determined by the time it takes to cook the thickest part of the salmon fillet). When the salmon internal temperature reaches 130º F - 145º F, it is finished cooking. Be careful not to overcook your salmon!

This salmon is wonderful BBQ’d. If you like to BBQ, grill salmon for approximately 20 to 30 minutes on medium-low heat, depending on the intensity of the heat.

“Winner Takes All Kiss” Maple Glazed Salmon recipe video:

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