Maple-Glazed Roasted Salmon

Photo: Howard L. Puckett; Styling: Fonda Shaia

Reserve 2 servings of this recipe to make the Finnish Salmon-Potato Chowder.

This recipe goes with Finnish Salmon-Potato Chowder

Yield: 6 servings (serving size: 5 ounces fish and 2 shallot halves)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 342
  • Calories from fat: 41%
  • Fat: 15.6g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 7.5g
  • Polyunsaturated fat: 3.4g
  • Protein: 38.8g
  • Carbohydrate: 9g
  • Fiber: 0.0g
  • Cholesterol: 123mg
  • Iron: 1mg
  • Sodium: 284mg
  • Calcium: 19mg


  • 1/4 cup grated peeled fresh ginger
  • 1/4 cup rice vinegar or white wine vinegar
  • 1/4 cup maple syrup
  • 1 (2 1/2-pound) salmon fillet
  • 6 shallots, halved lengthwise
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons maple syrup, divided
  • Chopped parsley (optional)


  1. Combine first 3 ingredients in bottom of a large platter. Add fish, skin side up, to ginger mixture. Cover and marinate in refrigerator 20 minutes. Remove fish from marinade; pat dry with paper towel to remove excess marinade.
  2. Preheat oven to 450°.
  3. Place a baking sheet in oven 5 minutes. Place shallots and fish, skin side down, on baking sheet; sprinkle with salt and pepper. Brush fish with 1 tablespoon syrup. Bake at 450° for 10 minutes. Brush with 1 tablespoon syrup; bake an additional 7 minutes or until fish flakes easily when tested with a fork. Sprinkle with parsley, if desired.
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