Maplecuredsalmon Recipes

MAPLE-GLAZED SALMON

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.

MAPLE SALMON

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.

MAPLE GLAZED SALMON RECIPE

Steps:

• Preheat oven to 375.
• Whisk together all glaze ingredients and set aside.
• Pat each side of salmon with a paper towel to remove extra moisture then season both sides with salt and pepper to taste.
• Whisk together the remaining spices and set aside.
• Add salmon to the direct center of a large piece of greased or non stick foil with enough on the sides to fold over when baking. Sprinkle seasoning on top of salmon and make sure to pat in.
• Spoon the maple glaze over the top of the salmon. Fold the sides of the foil up to completely enclose the salmon. If you need more foil, just layer over the top and close.
• Bake for about 14-15 minutes or until salmon is almost done cooking. Remove salmon from the oven.
• Change your setting to broil , uncover the foil and place salmon under the broiler for about 2 minutes or until golden then remove from oven.

MAPLE CURED SALMON

Steps:

• Whisk syrup and salt in small bowl until well combined.
• Place salmon in a container just big enough to hold them in a single layer.
• Pour syrup mixture over top, cover tightly and refrigerate overnight.
• Remove salmon from the brine and place on a roasting rack.
• Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
• To judge doneness, squeeze the fish or prod with a thin-bladed knife.
• The flesh should just begin to flake and will be moist and juicy inside.
• Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken.
• Reserve& keep hot while the salmon cooks.
• Just before serving, add the chives and swirl to combine.

EASY ONE PAN MAPLE GLAZED SALMON

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large cast iron (or other oven-safe skillet) over medium-high heat and add the oil.
• Season the salmon fillets on both sides with salt and pepper and add to the hot pan, top side down.
• Let brown until caramel-coloured on the first side (about 2 minutes) and then flip to brown on the other side.
• While the salmon is browning, whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger and Sriracha in a small bowl and pour it over the salmon fillets.
• Add the whole pan to the preheated oven, uncovered, and cook for about 7-10 minutes, or until the salmon is cooked through and flakes with a fork.
• Spoon the maple glaze over the salmon again before serving. Garnish with sesame seeds and chopped chives, if desired.

MAPLE-SOY GLAZED B.C. SALMON

Steps:

• In a small bowl, mix all ingredients together.
• Preheat oven to 375ºF (190ºC).
• Marinate the salmon in the glaze for 10 minutes. Remove salmon from marinade and place on a baking sheet lined with parchment paper. Bake at for 10-12 minutes.
• While the salmon is cooking, blanch the hops shoots and fiddlehead ferns in salted boiling water for 30 seconds. Remove and quickly place them in a warm sauté pan.
• Lightly sautée the vegetables with all the remaining ingredients, except for the salmon roe, for 30 more seconds. Season with salt to taste.
• Remove salmon from the oven and allow to rest for 3-4 minutes.
• To serve, arrange sautéed vegetables onto two plates and place the salmon on top. Use the lightly sautéed herbs and tomato to drizzle around the pate. Garnish the salmon with the maple-cured salmon roe.