Let me start by saying I’m not a huge salmon fan. In fact, it’s my least favorite fish… until now that is! In an effort to add more fish to my diet, I put salmon on the menu for the week, even though I wasn’t thrilled about it. Holy moly this salmon is good! The main reason I didn’t love it is that I’ve had it when it seemed to be undercooked. So instead of cooking it on the stove or the oven, I broiled it! That was the secret weapon. Broiling it made the glaze sweet and caramelized on top. YUM. Stew and I took our first hesitant bite and both looked at each other in amazement and said, “WOW this is really good!”
Not only is it delicious, but it couldn’t be easier to make! I literally put all of the ingredients into a ziplock bag, mixed it up, and popped the salmon in there. I let it sit in the fridge for a couple hours and BAM… delicious salmon ready to broil! I paired it with a simple quinoa and some Haricot Vert (french green beans) on the side. This was one of the best meals we’ve had in a while. It will definitely be a “go-to” from now on! Hope you enjoy!
Maple Glazed SalmonI
- 4-4 oz pieces raw salmon
- 2 T olive oil
- 1/4 c maple syrup
- 1 T sesame oil
- 2 T rice vinegar
- 2 T soy sauce
- 1 garlic clove, minced
- 1 inch piece of fresh ginger, minced
- 1/8 t crushed red pepper
- Combine all ingredients, except for the salmon, into a gallon sized ziplock bag. Mush all ingredients together with your hands.
- Add salmon to the ziplock bag, then refrigerate and marinate for at least an hour (I marinated it for 4 hours).
- Preheat the broiler in your oven. Line the bottom of your broiler pan or a baking sheet with aluminum foil, and spray with cooking spray.
- Place salmon skin side down onto the foil. Pour some of the excess marinade over the salmon, sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness, until opaque and flakes easily with a fork.
- Remove and serve immediately.