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“Winner Takes All Kiss” Maple Glazed Salmon

Yields1 Serving

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 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)
1

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.

2

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!

Nutrition Facts

0 servings

Serving size

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