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

More From Cooking Light

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

Ingredients

  • 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)

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Maple-Glazed Roasted Salmon Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy