Fresh: Finish the fish under the broiler to caramelize the glaze into a tasty browned crust. Serve with roasted potato wedges and peas.
2 tablespoons fresh lemon juice
2 tablespoons maple syrup
1 tablespoon cider vinegar
1 tablespoon canola oil
4 (6-ounce) skinless salmon fillets
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.
Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 3 minutes. Turn fish over. Brush marinade evenly over fish. Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
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I marinated for 30 minutes and grilled them on our Traeger on a grill pan for 15 minutes - basting after 10. The salmon was perfectly cooked, tender, moist and very flavorful. My teen had 2 servings and she's not a big fan of fish. On our regular rotation now for sure.
This is one of our go-to salmon recipes. We make salmon about once a week and when i don't have time to go to the store or find a new recipe, this is our back up plan. It's light and a little sweet, usually serve with a side of green beans and wild rice.
Good weeknight recipe. I didn't do the pan fry only the broiler and it was perfectly done. As others sugggested, I marinated the fish longer. About 30 minutes. This is not a strong tasting marinade but does add flavor.
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