Ingredients
Maple-glazed salmon
- 1 1/2 pounds skinless salmon fillet cut into 2-inch pieces
- 1/3 cup pure maple syrup
- 3 tablespoons low-sodium soy sauce or gluten-free tamari
- 1 tablespoon light brown sugar packed
- 1 tablespoon Dijon mustard
- 2 cloves garlic finely grated
- 1 teaspoon fresh ginger finely grated
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon black pepper
- 2 scallions thinly sliced, optional
Equipment
- 1 Rimmed baking sheet lined with parchment or foil
- 1 small saucepan
- 1 Instant-read thermometer
Instructions
Method
- Heat the maple syrup, soy sauce, brown sugar, Dijon, garlic, ginger, sesame oil, and pepper in a small saucepan over medium heat. Simmer for 3 to 4 minutes, stirring, until lightly syrupy. Cool for 5 minutes.
- Set aside half the glaze in a clean bowl for brushing later. Pat the salmon pieces dry, toss with the remaining glaze, and rest for 15 minutes while the oven heats to 425°F.
- Arrange the salmon pieces on the lined sheet with space between them. Bake for 7 to 9 minutes, depending on thickness.
- Brush with the clean reserved glaze. Broil for 1 to 2 minutes, watching constantly, until the edges bubble and caramelize. Cook fish to 145°F at the thickest part.
- Rest for 3 minutes, brush lightly with any remaining clean glaze, and scatter with scallions. Serve warm.
Nutrition
Serving: 1 serving (1/4 batch)Calories: 420kcalCarbohydrates: 20gProtein: 38gFat: 20gSaturated Fat: 4gCholesterol: 95mgSodium: 690mgFiber: 0.4gSugar: 16g
Video
Notes
- This is a quick oven-baked interpretation. Traditional salmon candy is usually cured, hot-smoked, and often chewier.
- Reserve clean glaze before it touches raw fish; do not use raw-fish marinade as a finishing sauce.
- USDA lists 145°F (62.8°C) as the safe minimum internal temperature for fish.
- Nutrition is estimated using all of the glaze.
