Servings: 4
Though this glaze has just a few ingredients, it gives broiled salmon a tasty savory-sweet crust. Grade B maple syrup’s stronger flavor works well here.
Ingredients
- 1/2 cup pure maple syrup (preferably grade B)
- 1/4 cup soy sauce
- 1 Tbs. fresh lemon juice
- Kosher salt and freshly ground black pepper
- 4 6-oz. center-cut salmon fillets, pin bones removed
Nutritional Information
- Calories (kcal) : 370
- Fat Calories (kcal): 100
- Fat (g): 11
- Saturated Fat (g): 2
- Polyunsaturated Fat (g): 3.5
- Monounsaturated Fat (g): 4.5
- Cholesterol (mg): 90
- Sodium (mg): 1630
- Carbohydrates (g): 28
- Fiber (g): 0
- Sugar (g): 25
- Protein (g): 37
Preparation
- Combine the maple syrup, soy sauce, and lemon juice in a 1-quart saucepan, and bring to a simmer over medium-high heat. Reduce the heat to medium, and cook until syrupy, 7 to 10 minutes. Position a rack 6 inches from the broiler element and heat the broiler on high. Line a rimmed baking sheet with foil.
- Place the salmon on the foil skin side down, and season generously with salt and pepper. Broil the salmon until it looks opaque, about 3 minutes. Brush each fillet liberally with the maple glaze, and then continue to broil until cooked to your liking, 7 to 10 minutes for medium (the salmon will be dark pink in the middle). Immediately brush with the remaining glaze and serve.
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IN THIS RECIPELemons
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Reviews
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Reviews (2 reviews)
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user-248069 | 10/25/2018Very tasty sauce, but I couldn't get it to thicken. It thickened a bit after it started to cool. Too late by then. Also, if using a 1/2-inch filet (like the tail) versus a thick filet (center of fish), cooking time must be reduced. The 3-minute pre-broil practically cooked the 1/2-inch pieces in itself (the fat was already coming out, indicating a cooked piece without being overcooked). By cooking it longer, it overcooked it. The sauce did start to burn on the fish.
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christinawo | 03/19/2016
This was a tasty, easy recipe. I had all the ingredients on hand for the glaze, always a plus. I used king salmon that stood up to the broiling very well. Next time, I think I might add some grated ginger and perhaps some garlic to the glaze, maybe after the reduction.
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