Time 55m Number Of Ingredients 5 Steps:
In a mixing bowl whisk together maple syrup, soy sauce and garlic. Place salmon into a baking dish then pour maple syrup mixture evenly over salmon. Cover and refrigerate 30 minutes, carefully rotating salmon once halfway through. Preheat oven to 400 degrees during last 10 minutes of marinating salmon. Spray a 13 by 9 inch baking dish with cooking spray then transfer marinated salmon into greased dish (don’t discard marinade). Bake in preheated oven until salmon is cooked through, about 15 minutes. Meanwhile, pour marinade into a small saucepan, bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook several minutes, stirring frequently, until reduced to 1/4 cup. Serve salmon warm with 1 Tbsp of the maple soy glaze drizzled over top and black pepper and green onions if desired (I don’t think it needed salt because of the soy but feel free to add it if you think it needs it).
Time 55m Yield 2 Number Of Ingredients 7 Steps:
Combine soy sauce, maple syrup, garlic, ginger, pepper, and salt in a shallow container with a tight-fitting lid. Place salmon, flesh-side down, in the container and seal. Marinate in the refrigerator for 30 minutes. Preheat an outdoor grill for high heat and lightly oil the grate. Once heated, turn down one side to low heat. Place salmon, skin-side down, over low heat on the preheated grill and close the lid. Allow to cook, basting once with reserved marinade, until easily flaked with a fork, about 20 minutes. Salmon will easily remove from the grill by sliding a spatula between salmon and the skin.
Time 1h Yield 4 Number Of Ingredients 7 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl. Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes. Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.
Time 4h20m Yield 4 Number Of Ingredients 6 Steps:
Place soy sauce, maple syrup, rye whiskey, and wasabi paste into a blender. Cover blender and puree until smooth. Pour half of the mixture into a resealable plastic bag for marinade and reserve remaining mixture in the refrigerator for dipping sauce. Place salmon in the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator for 4 hours. Submerge cedar planks in water and soak for at least 2 hours. Preheat an outdoor grill for medium-high heat. Remove salmon fillets from marinade, and place each one on a soaked cedar plank. Discard bag and marinade. Place planked salmon into the grill, close cover, and roast until fish flakes easily with a fork, about 10 minutes. Serve with reserved dipping sauce.
Time 1h Yield 4 Number Of Ingredients 6 Steps:
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.
Time 12m Yield 2 serving(s) Number Of Ingredients 10 Steps:
in a mixing bowl, combine soy sauce, maple syrup, orange juice, lime juice, garlic and ginger; mix well. Place salmon filets in a casserole dish that is large enough for the filets, skin side down. Pour the marinating mixture over the salmon and coat well. Turn salmon fillets with the flesh side down, cover with plastic wrap and let marinate in refrigerator from 1 to 3 hours or overnight. To speed up the marinate time, prick holes in the salmon with a fork and marinate for 1 hour. Preheat oven to 400°F. Heat butter and oil in a frying pan on medium-high heat. Place marinated filets flesh side down into the hot pan and sear for 2 minutes or until lightly browned on the flesh side. Using an oven proof casserole dish, transfer the salmon and place into the dish, skin side down. Pour the pan juices and the marinade over the salmon. Sprinkle salmon with dried dill weed. Bake in preheated 400 F oven (uncovered) for 5 to 7 minutes or until fish flakes easily with a fork. The salmon should be firm, but not dry; do not overcook. Serve with Apple Chutney spooned over the top if desired or use any favorite sauce of your choice. For those who find sweetness overtakes the flavor of salmon, I suggest that you reduce the Maple Syrup to 1/4 cup. This recipe can be doubled without any problems.
Time 2h25m Yield 6 Number Of Ingredients 11 Steps:
Soak the cedar plank in water for 2 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats. Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. Baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. Serve the salmon garnished with chopped fresh chives and lemon wedges.
Time 2h24m Yield 2 serving(s) Number Of Ingredients 4 Steps:
Marinate the 2 salmon fillets in mixture of 1/3 cup maple syrup and 1/4 cup of soy sauce for at least 2 hours in the refrigerator. Remove from refrigerator, spoon out marinade into a saucepan and reduce over medium-low heat until you’re left with about half the original volume (about 10 minutes). Broil the fillets in a lightly oiled pan for about four minutes, skin side up. Flip the fillets over and brush the flesh side liberally with the reduced marinade. Sprinkle sesame seeds over top and broil for another 4 minutes or until the surface is caramelized and the salmon is no longer translucent in the centre.
Time 30m Yield 2 servings Number Of Ingredients 17 Steps:
For the salmon, heat vegetable oil on medium-high in a cast-iron skillet. For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water. In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl. Set aside 2 tablespoons for topping later. Place salmon fillets inside the bowl and make sure each side is covered with sauce. Sear the salmon 2-3 minutes on each side. Brush the tops with the sauce set aside. With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes. Drain under cold water to stop the cooking. In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated. On each plate, serve a filet of salmon and scoop of broccoli. Top with reserved marinade and sprinkle parsley for garnish. Enjoy!
Time 35m Yield 4-6 serving(s) Number Of Ingredients 3 Steps:
Mix marinade ingredients together. Pour over meat. Allow to marinate for at least 30 minutes before cooking, preferably on the barbeque. I normally marinate for 1-2 hours if I’m organised enough.
More about “salmon with maple soy marinade recipes”
Time 30m Yield 6 servings. Number Of Ingredients 7 Steps:
Preheat oven to 425°. Place salmon fillets in a greased 13x9-in. baking dish. In a small bowl, combine brown sugar, syrup, soy sauce, mustard and pepper. Pour over salmon., Cover and bake 10 minutes. Uncover and bake 8-10 minutes longer or until fish flakes easily with fork. Sprinkle with almonds if desired.
