Maple Sesame Glazed Salmon
A sweet and savory Asian-inspired fish recipe that even the non-seafood eaters will love.
Servings 2 -4
For the salmon:
- 1-1 1/2 pounds raw salmon
- 2 Tablespoons olive oil
- 1/4 cup maple syrup
- 1 Tablespoon toasted sesame oil
- 2 Tablespoons rice vinegar
- 2 Tablespoons soy sauce or tamari, for gluten-free
- 1 garlic clove minced
- 1/8 teaspoon dry ground ginger
- 1/8 teaspoon crushed red pepper
- Maple Sesame Glaze see below
- About 1 lb broccoli if desired, steamed to desired doneness
For the Maple Sesame Glaze
- 3 Tablespoon maple syrup
- 1 teaspoon toasted sesame oil
- 2 Tablespoons soy sauce/tamari
- pinch dry ground ginger
- ½ teaspoon minced chives
- 1-2 Tablespoons toasted sesame seeds I used 2 T, and as you can see from the pictures, it was kind of a lot
In a large bowl or baking dish, combine olive oil, maple syrup, sesame oil, rice vinegar, soy sauce/tamari, garlic, ginger, and crushed red pepper, and whisk well until combined.
Add salmon to the dish or place everything in a ziplock bag, then refrigerate and marinate for at least 30 minutes (I marinated it for a couple of hours).
Prepare the glaze, as per the Note below.
Preheat the broiler in your oven. (Or preheat your grill, etc if you prefer to use something else.) Line the bottom of your broiler pan or a baking sheet with aluminum foil, and spray the top of the broiler pan or a wire rack liberally with cooking spray or olive oil.
Remove salmon from the marinade and place directly on the broiler pan or wire rack. Pour some of the excess marinade over the salmon, sprinkle with a little bit of salt and pepper, then place directly under the broiler. Cook for 10-12 minutes, depending on the salmon’s thickness, until opaque and flakes easily with a fork. If desired, about halfway through, pour over the rest of the marinade.
Remove and serve immediately with broccoli and Maple Sesame Glaze drizzled over both. Serve the extra glaze on the side.
For the Maple Sesame Glaze: