Maple-Glazed Salmon

Sweet and tangy, this maple glaze tastes great with salmon.

Maple Sugar by Tim Herd book cover

With Maple Sugar you'll learn to identify various kinds of maple trees, discover how to tap your own trees, make your own syrup, and whip up tempting recipes for old-fashioned treats featuring maple syrup.

Photo Courtesy Storey Publishing

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The following is an excerpt from Maple Sugar by Tim Herd (Storey, 2011). The excerpt is from Chapter 7: Maple Delights. 

Maple-Glazed Salmon
Yield: 4 servings 

For the glaze: 

2  tablespoons maple syrup
1 1/2  tablespoons apple juice
1 1/2  tablespoons fresh lemon juice
2  teaspoons hoisin sauce
1 1/2  peeled and grated teaspoons, fresh ginger
1 1/2  teaspoons Dijon mustard
1/4  teaspoon five-spice powder

4  (6-ounce) salmon fillets (about 1 inch thick)
Cooking spray

1. Combine ingredients for the glaze in a large ziplock plastic bag or lidded container large enough to hold the fish.

2. Add salmon to the bag or container; seal. Marinate in refrigerator for 15 minutes.

3. Preheat broiler while salmon is marinating.

4. Remove salmon from the bag, reserving marinade. Place salmon fillets, skin side down, on a broiler rack coated with cooking spray.

5. Basting salmon occasionally with the reserved marinade, broil for 12 minutes or until the fish flakes easily when tested with a fork.

Excerpted from Maple Sugar (c) by Tim Herd, used with permission from Storey Publishing. 

For more maple recipes, read the article "Cooking and Baking with Maple Syrup, An All-Natural Sweetener."