Maple Salmon Recipe

I followed this recipe exactly and I absolutely adore it. If this recipe were an animal on a farm, I would cherish it like a beloved pet, showering it with only the finest treats. Perhaps I would name it Oinker, or a more hip version like Oinkr to keep up with the trends. Imagining putting a little collar on it makes my heart melt, although knowing it would probably wriggle out of it somehow. I bet it would get along famously with the farm dog, leading to countless adorable videos on YouTube. Despite its family meeting a tragic fate, I don't think Oinkr would notice or mind, as pigs aren't known for their intelligence.

This recipe is absolutely incredible! I've never tasted salmon cooked so perfectly, whether in a restaurant or at home. The flavors were amazing! I followed the recipe to a tee, but added a tablespoon of horseradish to give it a bit of a kick. The balance of flavors was spot on for us spice lovers. The cooking method worked like a charm, cooking the salmon for 20 minutes with the foil on, then removing it for the last 5 minutes, and spooning some sauce over the top before serving. It turned out absolutely phenomenal! Seriously, it was so good it rocked my socks off! Thank you for this fantastic recipe! It's a real winner. Update: Made this again with thicker salmon cuts and had to cook it longer, around 40 minutes. It seems the cooking time varies based on the thickness of the fish, so keep an eye on that.

Hello, I'm Starflower and I shared this recipe. I just wanted to mention that you should never marinate fish for more than 30 minutes. It's different from marinating meat, according to professional chefs.

The recipe was decent as it was written. However, it's important to note that cooking salmon isn't as straightforward as just putting it in the oven for a set amount of time. The cooking time should be adjusted based on the thickness of the salmon fillet. I recommend baking the salmon uncovered in a preheated oven at 450°F for 4-6 minutes for every half-inch of thickness. It's also true, as others have mentioned, that marinating fish for more than 30 minutes isn't necessary. To enhance the flavor, marinate the salmon in aluminum foil to ensure the marinade sticks to the fillet. Overall, it's a good recipe with some interesting alternative suggestions!

I tried this recipe once and my family absolutely loved it, especially me because it was so simple to make. The only modification I made was using foil instead of a shallow baking dish for the salmon. I poured the sauce over the fish, wrapped it up in foil to ensure maximum sauce coverage, let it marinate for 30 minutes, and then baked it for 25 to 30 minutes. There were no leftovers to deal with and no cleanup required. The salmon turned out delicious – definitely a 5-star dish. Give it a try!

One of my top picks with a small twist. I bake it wrapped in foil for 15 minutes and then unwrap it under the broiler for the final 4-5 minutes. This results in a drier, crispier outer crust that our family truly enjoys.

I have prepared this recipe more than 20 times over the past several years since discovering it, and it has become my go-to salmon recipe. Here are some important tweaks to enhance the flavors: Instead of using garlic salt, opt for garlic powder and increase the amount of soy sauce for added saltiness. I like to add a sprinkle of onion powder, plenty of fresh pepper, and sometimes fresh herbs such as rosemary if available. I also triple the amount of garlic for an extra kick. When marinating the salmon, be sure to save the sauce! Baking the fish in the oven can ruin the sauce, so I recommend simmering it in a nonstick pan while the fish is cooking until it thickens into a syrupy consistency. Once the fish is done, remove the sauce from the heat and quickly stir in a knob of cold butter for a luscious finish. Serve the sauce over the fish, alongside rice and a vegetable like broccoli for a satisfying meal. This recipe works well with small fillets or whole sides of salmon, and you can adjust the marinade/sauce quantities as needed. The cooking time will vary depending on the size of the fish, so be mindful not to overcook it by following the recipe closely. Overall, this dish has become one of my favorite go-to meals for its simplicity and delicious flavors.

I tried out my own take on this recipe by marinating 2 fillets in a zip lock bag with fresh ginger, tamari sauce, minced garlic, avocado oil, a splash of orange juice, and pepper. After letting them sit for 30 minutes, I drained and pat them dry with paper towels. I then placed the fish on foil in the preheated air fryer set at 400 degrees. Cooking for 10 minutes, I closely monitored to avoid overcooking. In a saucepan, I combined pure maple syrup, freshly grated ginger, orange juice, a splash of balsamic vinegar, water, and tamari. Bringing it to a boil and simmering until it thickened into a glaze to drizzle over the fillets. My husband absolutely loved it!

This salmon recipe is my favorite! I opt for garlic powder instead of garlic salt, but follow the rest of the recipe as is. I've discovered that 15 minutes in the oven works perfectly for me. It's such an easy and tasty dish! Once, while staying at an Airbnb, I had to substitute Worcestershire sauce for soy sauce, and surprisingly, I ended up loving it even more.

I have made this salmon recipe about 20 times, with just a few minor adjustments. I found that the original mixture was not quite enough, so I increased the ingredients by 1 1/2 times for each pound of salmon. Typically, I bake three 1 lb pieces at once. I like to marinate the salmon for at least 2 to 3 hours before baking. Just before baking, I top each piece with 3 teaspoons of butter. I prefer to leave the skin on and scrape off the scales, as I think it adds to the flavor. My family absolutely loves this dish, and it's also really healthy. Thank you for such a great recipe. As for the secret sauce, well, that's my little secret! Signed, Birdman from Wrinkle Ranch Charter Service LLC.

A timeless recipe with outstanding results. We omit the garlic and find it to be incredibly adaptable - whether used in our smoker with apple wood or baked in Anchor Hocking glass bake-ware. Our special touch? Basting it in the smoker every 20 minutes results in a glazed finish that tastes like a healthy "candy". For a twist, we sometimes add a dash of Mike's Hot Honey. Bon appétit!

My husband and I both adore the simplicity and taste! This is definitely a keeper for us.

A beloved choice for the entire family every time.

I really liked this salmon dish. I didn't have time to marinate it properly, so I just brushed the sauce on top. I bet it would be even more delicious if marinated ahead of time!

I made a few tweaks by adding extra minced garlic and skipping the salt (soy sauce provided enough). I marinated the salmon in a gallon zip bag and let it sit for 30 minutes before baking it in the oven. The fish turned out perfectly cooked after just 20 minutes. Everyone agreed it was so delicious that it deserved to be made again and again! I served it with Parmesan baked potatoes and roasted Brussels sprouts. Absolutely fantastic!

Fantastic recipe! I tried COURTNEYGRIFF's tip to cover the dish with foil and cook it covered for 15 minutes, then uncovered for the final 5 minutes. The salmon cooked perfectly with my 130g fillets. It pairs wonderfully with basmati rice and roasted broccoli, and the taste is amazing.

I created my own maple syrup using monk fruit and maple extract. It has fewer carbs, and I included fresh parsley in the marinade. I will definitely be making this recipe again.

I followed the instructions but added a little more of each ingredient, except for the maple syrup. I also included sesame oil and garlic powder. Absolutely delicious!

I only cooked two fillets, and the sauce reduced nicely as it baked, so it didn't overpower the dish. I tend to overcook salmon and often end up with it being too dry, but this time it turned out perfectly. I used an enameled cast iron baking dish, which might have made a difference. I cooked the potatoes separately on a sheet pan in my toaster oven because they required different temperatures, but everything finished cooking at the same time!

First time trying this recipe tonight and it was a success! It was super easy to make. I paired it with white rice and garlic lime fried asparagus.