Maple Salmon

The recipe was pretty good as is. I would specify that cooking salmon is not as simple as placing in oven for x amount of time. You should cook salmon based on thickness. Bake uncovered in a preheated 450°F oven for 4-6 minutes for each .5 inch of thickness. As others have stated, you shouldn't marinade fish for any longer than 30 minutes. If you want the flavor to really soak in, marinade in tin foil to keep the marinade on the filet. Great recipe idea and some great alternative ideas!!

One of my favorites with this small variation. I bake in foil for 15 minutes and then break open the foil under the broiler for the last 4-5 minutes. This makes for a dryer crisper outer crust that our family likes.

I have made this once. My family REALLY liked it, especially me because it was easy. The only thing I did different was instead of using a shallow baking dish I placed the salmon on foil, poured on the sauce and wrapped it up so that there would be maximum sauce on salmon coverage. I let it sit for 30 minutes as recommended and baked for about 25 to 30 minutes. No leftovers to store, no clean up and great fish...5 stars. Good Luck!

************ Mondo- beyond extra stars!!!! This is the best way to do salmon- EVER! In a restaurant or at home. YUM!!!!!!!!!!! I followed the recipe exactly- and added a tablespoon of horseradish. (I knew it would be too sweet for us- we're spicy people here!) This recipe is awesome and delish! I cooked my salmon for 20 minutes and took the foil off for the last 5, spooned some of the sauce over the top after it came out and it was PHENOMENAL!!!!!!! Rock my socks good! Thanks so much for this recipe! It is great! UPDATE- made this again with thicker cuts of salmon and had to cook longer - maybe 40 mins. The cooking time really seems to vary depending on the thickness of the fish.

I make this recipe exactly as is and I absolutely love it. If I lived on a farm and this recipe was a pig I'd want to keep it as a pet and give it only the finest table scraps. I'd probably name it Oinker, or maybe Oinkr in a pathetic attempt to seem trendy. I would keep trying to give it a collar (that would be so adorable!) but it would always find a way to get the collar off. It would get along famously with the dog. I would post an obscene amount of videos on youtube of the two of them interacting. Its family would still be brutally slaughtered but pigs aren't too bright so I don't think it would care or even notice.

I've made this twice. First following the recipe to the T and it was good, but I felt the flavor could be stronger.=== The second time I made it, I doubled the recipe and followed some suggestions posted in the reviews. I marinated it wrapped in tin foil to keep as much of the marinade on the fillet as possible. After 30 minutes, I placed the pouches on a baking sheet and baked them for 20 minutes at 400F. While they were cooking I prepared another baking sheet with tinfoil and lightly greased it with cooking spray. Removed salmon from oven. Very carefully I removed the fillets from the pouches and placed them on the second baking sheet, reserving the liquid. Poured the liquid into a saucepan and added about 1/2 teaspoon of cornstarch. Increased the oven temperature to Broil and returned the fillets to the oven for five minutes. Meanwhile, cooked the remaining liquid over medium-high heat for 2-3 minutes to thicken sauce. Served over fillets. DELICIOUS!!! My boyfriend and his brother both LOVED this recipe.

I catch about 40-50 salmon a year so it is a staple food in the house. I made this recipe exactly as written, added a bit of cayenne because we like the heat. This is fantastic and simple! Most People overcook fish. I cooked for 13 mins at 360 and took the fillets out slightyly pink. By the time they are served they are PERFECT.. Remove fish from oven when slightly pink..Thanks for a great recipe!

This was an interesting salmon recipe. The maple syrup is very nice for the taste buds, though personally, I'd use a little less syrup. (I used the real deal organic maple syrup, though, so perhaps the taste was a little stronger?) Anyway, the problem I have with this recipe is the contrasting tastes. Although syrup sounds fascinating when pairied with garlic and pepper and soy, the flavors seem at odds and even compete with each other. Especially the garlic. It's just not a pleasant complement, aaccording to my family's preferences. In fact, I'd say the whole recipe competes too much with the natural taste of salmon. So, if you're a traditional fan, and love salmon + lemon/lime/etc, you might want to stick to that. However, if you love sweets and don't mind heavy unusual- tasting dishes, this might be the recipe for you.

So easy and great flavor! I omited the garlic salt and marinated overnight. The maple really gives the salmon a nice touch!

Delicious!! Make sure you put some of the left over glaze on the fish when you serve it, it's very good. I will defnitley make this again...not to sweet, just perfect!

I've been forced to host dinner parties just because of this maranide.

Even though my husband doesn't often enjoy "sweet" meat, he likes this one. I purchased frozen salmon and made up the marinade as the salmon was thawing. The changes I made: I don't like to use garlic salt so I decided to omit it. I used light maple syrup so I added a tablespoon of dark brown sugar (which oddly added a nice sweet hint of molasses). I minced up a two small cloves of garlic and added some extra garlic powder on top. I double layered a sheet of aluminum foil and set the mostly thawed pieces of salmon in with the mixture. I folded up the foil into a bag and set everything into a baking dish and turned the bag occationally while the salmon finished defrosting. While in the oven I flipped the bag over twice more and then at the end I opened the bag and broiled the top of the salmon for just about 3 minutes so the sugars could carmelize a little. *My filets were about 1 1/2 to 1 3/4 inches thick so I could beef up the flavor... maybe if yours are thinner you might add a little less, use your judgement.

This is an excellent recipe. I took the advice of one reviewer and added ginger. I also omitted the garlic salt. I will definitely make this again.

Very tasty without overpowering the taste of the salmon. I had 1-1/2 lbs. of salmon and there was plenty of marinade. I baked for 20 mins., then turned the oven off and let it bake for another 10 mins. I did not have any problem with the marinade burning or drying up. I brushed the sauce on the salmon a couple times during the baking process. Great recipe, starflower! **Note to melodysmall: You have to use real maple syrup. Mrs. Butterworth, and similar brands, are just corn syrup with flavoring. The consistency isn't the same at all. Once you start using real maple syrup, you won't want to go back. Try a medium or light amber.

This is a decent base recipe but FRESH GRATED GINGER IS A MUST to make this recipe a real winner; before I added it the dish was unremarkable. Ginger root keeps very well in the freezer. Grate ginger over the top to your desired taste. YUM!

Extraordinarily tasty--and beautiful to see! I did this for guests and had rave reviews. I followed several of the reviewer suggestions and it worked very well: I used REAL maple syrup, added about 1/4 cup freshly squeezed orange juice, baked the salmon in a foil-lined pan for about 15 minutes, and then broiled it for 5 minutes. It was tender and juicy with a gorgeous glazed look on top, and was very easy to clean up.

The sauce is very sweet but goes along with the salmon great. Very similar to a salmon recipe you would get at a nice chinese restaurant. It has an oriental undertone because of the soy sauce. I made this with a side dish of couscous.

We make salmon all the time and this is an excellent recipe! We doubled the garlic and added 2 tsp. horseradish like another reviewer. The maple really gives this dish a unique flavor. We served with Pecan Wild Rice and spinach salad. great dinner.

Used brown sugar in place of maple syrup (it's what I had on hand) and my entire family loved this recipe!

I've made a recipe similar for years; it's a big hit esp. with my kids. I use FAR more garlic usually - I run 5-10 large cloves through the garlic press, until the glaze is almost a paste. Sometimes use a Tbsp. of fresh grated ginger as well. I've done this in the oven, under broiler, and on the grill with great results each time.

Yummy & Easy!! My husband loved this salmon - and it's one of many that I've made him. The preparation is simple and fast. The cooking time is quick and the result is delicious. Big thumbs up!!

Excellent marinade. What I like about this is that the sauce itself is not strong or overpowering in any way. It is a nice subtle sweet maple flavor and works real well with the salmon. The prep, ingredients, directions and baking time were all spot on! I did place the salmon in an aluminum foil, along with the marinade, 30 minutes prior to cooking. The salmon baked up, uncovered, at 400 degrees in 20 minutes. The salmon flaked easily with a fork. The marinade smelled very nice. The maple sauce was delicately sweet and I like the hint of soy sauce and garlic in the marinade. The salmon was tender, flavorful and melted in my mouth...Mmm. I am glad that this dish turned out real well. Mahalo STARFLOWER for sharing your recipe.

I have not tried this yet, but came across the recipe while looking for salmon with a maple pecan glaze. Has anyone tried adding toasted pecans pieces to this recipe? Seems like it would work.

Delicious!!! I used 5 garlic cloves finely minced and a few drops of lemon juice to make it zestier. I double the recipe. Wowwww this was a real success at home and my husband ate it at first as a favor to me and later wanted to eat more and more.

This was wonderful. I doubled the glaze so that I would have more sauce (it's great drizzled over rice), and cut a pound of filets into six smaller pieces. I was able to fit three into a loaf pan, toast oven at 400 degrees for 20 minutes, and it was perfect. A pound of salmon makes for six servings if paired with some rice and a simple stir-fry. My friend declared that she loved salmon (she'd never had it before), and I, who loves seafood, found it to incredible - compliments withotu overwhelming the taste. I'm freezing the remaining three filets after marinating them for six hours. . . we'll see if that turns out well. :-D ... [It turned out amazingly well - the fish was fine and was now saturated with rich maple/soy sauce taste without being overwhelmed by it.]

I don't like straying too far from plain grilled salmon with lemon & onion, but this was a great way to prepare salmon! I had about 1.5 pounds of a beautiful piece of fresh wild king salmon filet which I placed in foil, added the marinade, sealed it up tightly so all of the salmon would be covered with the sauce, & refrigerated for 30 minutes. Placed foiled salmon in baking dish and baked for probably 30+ minutes (it was a thick filet), opening foil up for half that time and basting the fish with the sauce. For the marinade, I used low-salt soy sauce, added an extra garlic minced clove, and substituted garlic salt with garlic powder. The maple syrup gave it a very nice but subtle sweetness. Thank you, Starflower!

this was good, but a little too sweet for my taste. my fiance wasn't very impressed either.

I skipped the garlic salt, doubled the garlic, and, as always, used low sodium soy sauce. This was absolutely delicious. I took the suggestion of other reviewers and marinated and cooked the salmon in heavy-duty aluminum foil. I would definitely make this for company; there is no better recipe for entertaining than one that is well received by guests with no major kitchen clean up. This recipe is a gem!

EXCELLENT FLAVOR! I used salmon that was still on the skin, and didn't have to make any adjustments, other than marinating the steaks skin side up. I did double the sauce, and am glad I did as it may have been a little drier than we like our foods. I served this with Basmati rice, sauteed veggies, garlic toast and a salad. Kids weren't crazy about it, but they don't have a clue what they'll be missing when I'm not cooking for them!

Fantastic-I doubled the recipe-then I grilled instead of baked to get some of the good crusty outside of the salmon. I served with tri colored fettucine nests of pasta. I then poured the leftover marinade into a 2 cup measuring cup and whisked about 1/3-1/2 c. sour cream into it and heated in the microwave so I could pour the sauce over the pasta and topped with pieces of salmon and snipped garlic chives. WOW what a taste sensation!!

When I told my 9-year-old we were having salmon for dinner, he carefully explained that he does NOT like salmon and would NOT be eating any dinner. Then he got too hungry to stay stubborn and tried a bite. Now I am under strict orders to make it again next week...and the next week...and the next week...turns out he was a big salmon fan all along and didn't even know it! :)

We are from the Pacific NW, so I have prepared salmon many different ways. As a matter of fact, I only use the standard lemon & dill, if I am going to be using it as an ingredient in a dish. That being said, this recipe gets 5 stars WAY up! :) I also followed the advice of another review that did not pour out the marinade, but instead added about a T (or so) of cornstarch, to create a very yummy sauce, while the fish was cooking in the oven. YUM & YUM, again!! :) Oh, and I did add approx 1 T brown sugar, but it would have still been 5 even without.

Very good!! And very simple!

I have made this several tims...we love the sweet/salty flavor. I am with some of the other posters here in marinating it longer-like two or three hours- to get maximum flavor. I have marinated overnight and only noticed better flavor and no degradation of the salmon.

This was great! It is now my regular way to make salmon. The original poster was right- do not let the salmon marinate for more than 30 minutes. Additionally, I was unsure if I should cook uncovered or covered- I wanted to try uncovered to see if the salmon would be more flakey rather than like it was steamed. I've now tried cooking it both covered and uncovered and found that covered is the way to go. The salmon and the glaze came out the same either way, but when it was uncovered, the glaze had burned to my dish that I was cooking it in, so I will cook it covered with aluminum foil when I cook this in the future. Additionally, I used low sodium soy sauce and a little garlic powder instead of garlic salt (I didn't have any)- I added a very little salt to make up for this and it still came out wonderfully. And definitely use pure/real maple syrup, rather than maple flavored syrup- it makes a difference.

Perfect as written, I didn't change a thing and I LOVED it. Will make again!

Very delicious! Try adding pecans to the top of the fish before baking. It gives it a little extra umph.

I've been making this recipe (as is) for at least a year and I LOVE IT! I just recently got a BBQ so I decided to marinade the fish for 30 min, and then put the salmon and half the marinade in a foil pocket on the grill for 20 min on med heat. It tasted even better and is perfect for summer BBQs. I will absolutely do it this way now because it's much less clean up as well.

This was excellent! I've had a similar recipe before, but I think this one is much better. I took another reviewer's advice and broiled my salmon for a few minutes right at the end. It gave it a slightly crispier crust and also carmalized the sauce just a tad more. The sauce is excellent served drizzled over the top of the salmon. A wonderful recipe! Thank you!

Excellent Marinade!!! I used frozen salmon which I didnt particularly care for. But the sauce made it palatable! I will make this again using fresh salmon instead. I did add some dill which not only enhanced the flavor but spruced up the way it looked as well. I also had fresh maple syrup from Vermont which drastically increased the flavor of the marinade. This would also be tasty on pork chops or for kabobs! I made this again with a better salmon and it was just to die for!!!

Good dish for a non-fish eater. The maple syrup adds a little sweetness and cuts down on the fishy taste. Don't be afraid of the garlic...as it cooks, the garlic loses its pungency and actually acquires a mellower taste.

Sooooo good! i don't like salmon much, but DH wanted to start eating more for the health factor. Even I loved it! I used real maple syrup and 3 cloves of garlic and 1/4 tsp. sea salt instead of one clove and the garlic salt.

This is simply the best way I've ever cooked/eaten salmon. A family member made maple salmon for dinner for me about 9 years ago, and I've always thought about it since. I decided to see if I could find my own recipe to try and recreate it, and I stumbled on this. It is AMAZING. I didn't change anything to the recipe except to double the sauce as I was using a larger piece of fish. I used some left over sauce to put over top of rice. It was delicious and there was no left overs. This will definitely be made many many times in our house! You haven't tasted salmon until you try it like this.

Great recipe! Delicious and very easy to make. Next time I will make a little extra maple sauce though.

very good & very easy! i didn't use garlic salt. instead i used more minced garlic & plain salt. i baked salmon with lid on for 20 minutes & with the lid off for 5 minutes, basting it in it's juices. we love salmon & this is one of our favorite ways to bake it.

Didn't change a thing........Easy to prepare...Placed skin side down to cook. Served Baby Bok Choy and Red Patatoe Salad.....My wife will keep me for another week.

This was the best I used sea bass instead of salmon it was great

Favorite Salmon recipie by FAR!! I usually add a little bit more of all the incredients because I like a lot of sauce. It smells amazing while cookign and tastes even better!! Served with cousous, it is a wonderful meal!

This was a really delicious and easy recipe. A real keeper that We look forward to having again

Sorry for the bad rating, but I just wasn't thrilled about this recipe at all. I have a much better recipe for salmon.

Live in Alaska so salmon is a staple at my house. This recipe was a disappointment for my whole house. The maple was pretty overpowering for the red salmon I used and by following the recipe exactly, overcooked as well. 400 degrees for salmon is WAY over the top, but since this was a new recipe for me, I adhered to the instructions. Would NOT try this again.

This was delicious. We all loved it and it smelled so good cooking.

This recipe is FANTASTIC!! It was so easy, and delicious. I made a few changes though, I used low sodium soy sauce and I put the salmon in a foil boat. (tin foil folded up around the edges) Then I added the rest of the marinade to cook. So good, can't go wrong with this recipe!

this makes a great tasting salmon. Especially if you like maple syrup.It really gives it a nice flavor. I marinated my salmon for a few hours. I make this recipe all the time!

This recipe was delicious and simple.

This is really, really good! :) I marinate mine in a Ziplock bag, then take them out, put them on a foil lined pan, and bake.

Simply and delish...no need for extra salt when using soy sauce so used fresh garlic

Excellent.

This was OK, not something I'm likely to make again. The sauce might be better on pork or beef than on fish.

This is so easy and tasty! One suggestion is to use a garlic press or mince your garlic teeny tiny because the baking time is too short to really cook the garlic through.

This is the best salmon recipe I've ever tasted and it's so easy to make! I didn't even wait for the salmon to marinate and it was incredibly delicious. Great for those who don't like the stronger salmon-taste.

used honey instead of maple syrup and added 3 cloves of minced garlic. Yummy

very simple & delicious. I would definitely line any pan with aluminum foil when baking, otherwise it's quite the cleanup. Served it with roasted asparagus and roasted red bliss potatoes. Big Hit & from shopping to plate was under 2hrs!!

This was delicious and super easy to make. I agree with other reviews, modify your cooking time depending on how think your salmon is. Mine was fairly small & think, so i cooked for 15 minutes at 425 degrees, and it was perfectly done, yet moist. I did marinate for the full 30 minutes too, as recommended, and I think this helps with good flavor I didn't want the salmon to be too sweet, so I Halved the maple syrup. It was PLENTY sweet, and I appreciate that we are eating less sugar. I omitted the salt, and used low sodium soy sauce. Again, this was a health choice, and it did not taste as if it needed more salt. I added a little bit of fresh grated ginger (i highly recommend it, tastes quite nice). Served this with home made fried rice (used brown rice and steamed mixed veggies, friend it up with canola oil & onions). Delicious & healthy meal, thank you for the recipe!

I've made Salmon in many various ways before and I've liked most of them, but this was the best.

I have been using this exact recipe for years now. It is hands down my most favorite meal. I make at least 3 times a month. I rarely leave comments, but this recipe is so good, that I needed to share it with others. Thanks again!!

excellent, wouldn't change a thing!

Husband couldn't even eat it.

I was not keen about this recipe b/c of the maple syrup and I have a picky hubby. This was grrrreat!! He kept raving about it. Please try it out, you wont be disappointed. If you dont like to much sweet, add a little more soy sauce and a prinkle of ginger if you like. 5+++

Great recipe. As a chef and mom I will tell you I had second thoughts about the maple syrup. My son said it is his top five recipes and wants this every week. He doesn't normally care for fish but he loves this and I don't normally rate these recipes but have to add this as a staple. Thanks for sharing Starflower. Great recipe.

I love this. I only marinated the fish for 10 min, but it was fine. I didn't have garlic clove, so I added onion powder and extra garlic salt. I added extra soy sauce as well. I'll be using this over and over again.

Very good. Read most of the reviews then decided to use 1 Tbsp of reduced sodium soy sauce instead of two, and 1 Tbsp of bourbon to try to cut the sweetness. Next time, will grill the salmon and try the sauce as a basting liquid during the last 5 minues or so. May add a little mustard too. Thanks for the recipe!

delicous!

Great way to prepare salmon, which is a good source of omegas and not too fatty. I've made it a few times now and I've made a few observations: First, the recipe doesn't have to be exact at all, just get the proportions kinda close. It's nice because you can just eye-ball this one. Second, make sure your salmon is well covered in the marinade, it's so worth it. Third, cooking time really does vary based on thickness when it comes to fish, don't be afraid to pop the oven open and check the flakiness. Finally, don't marinade over 45 minutes... it changes the consistency of the meal for the worse. This is a great marinade and it works for some tender cuts of pork really well too, just let it sit overnight. I've had to give this recipe out to 6 people now, it's a hit with anyone, even non-fish-lovers.

Best recipe I've found here. Have made it multiple times and have passed it on to numerous people. The mixture of sweet (syrup) and salt (soy) with the added spice of the garlic and pepper, combined with the easiness of the recipe (hardest thing is mincing the garlic) makes this an immediate family favorite. Great on chicken and pork as well!

My husband & 4 yr old give this 5 stars - or more!

This was delicious!!! Will definitely make again.

Great, but needs more garlic (2-3 cloves instead of 1). Can't wait to make it again!

You MUST try this recipe. It has become an all time favorite in my house. It's a dish that I actually crave! I only do 2 salmon fillets every time I make it but the same amout of sauce. After it is done cooking we spoon whatever leftover sauce is in the bottom of the pan on top of the done filets. DELICIOUS! Thank you for sharing this recipe!

This is simply terrific. The only slight change I made was to NOT add the garlic salt (I thought the soy sauce was enough salt.) I baked it in foil as someone else recommended, so clean up was easy. Very tasty recipe--good enough to impress company.

This was good- but it didn't really taste like maple. I could have put more maple syrup in but then it might have been too sweet.

Its been a few years since i've made fish since my husband doesnt like it and this was an excellent dish for starting up again. He gave the 'make it again' approval. He loved how it had a melt in mouth texture. I tasted no hint of saltiness as others had mentioned due to the garlic salt. One suggestion from a previous rating that I will use..they made a little extra marinade. Great for dipping any part of the fish the marinade didnt get to. Definately on my list of repeat recipes!

Loved it! It will replace my brown sugar salmon recipe which was more messy. I served with asparagus and wild rice. Certainly a keeper.

I am a huge salmon fan, but this didn't do much for me. However, hubby loved it and said it was the best. Since he's not a fan of seafood, if he loved it, I rate it 5 stars! :)

Love it!!! Did what one of reviewers did. Baked in tin foil covered for 20 mins. Broiled for last 5 minutes. Poured marinate on saucepan and added little bit cornstarch. Boiled till thickened and poured on fish. Yummmm!!!!

Just didn't hit the spot...

I have made this and it is delicious and so simple. I also have made it with honey instead of the maple syrup, keeping everything else the same. Wonderful with the honey, too. When I make it with the honey, I sometimes add either fresh or dried ginger.

Got a very similar recipe from a local restaurant that was incredible and one I use always for salmon. Only substitute bourbon for soy sauce and no garlic powder. It is really something!

When I was reading the lower rated reviews, I was a little nervous about making this recipe. I'm glad I made it because I don't know what they were talking about. This recipe was by far the best fish dish I've ever made! The maple syrup, soy sauce & garlic combo marinade was so tasty. Best of all, my husband who doesn't really eat fish, loved it! P.S. The aluminam foil is a must!

Excellent. I served it with whole wheat couscous and ratatouille. As one reviewer suggested I added a tablespoon of minced ginger. You must use real maple syrup though. A few reviewers commented on the thickness of the marinade. If you're using real maple syrup! It isn't that thick. My only complaint is the burnt on marinade in my glass pan. I think next time I will marinate in one container and cook in another. Thanks for the excellent recipe STARFLOWER.

I'm a vegetarian and do not eat fish, however, my husband loved, loved, loved this! The only change I made was I used low sodium soy sauce and lots of fresh garlic (no garlic salt). Thank you for posting this. I'll be adding it to my recipe rotation.

delicious! and very easy..

My family and I found this recipe to be just OK, not great. We weren't crazy about the flavour mix of maple syrup and soya sauce. Probably won't make this one again.

This was really good. The only thing I wish was that it had more sauce because we eat it with white rice and ran out of sauce.

I didn't think this was too sweet at all. I wonder if the difference depends on what maple syrup you use? I also baked it in foil. I like wrapping fish this way to make sure the sauce cooks ON the fish not beside it. I liked this very much. Next time I think I'll boil the sauce down (with far more garlic cloves) to make it thick before baking.

With a 5* rating and all those reviews, I was looking forward to this salmon. It was awful. I make great salmon with bread crumbs and lemon butter, very traditional. This maple salmon recipe flunked. My cats liked it though.

we have made this twice and both times have DOUBLED the marinade.This gave just the right of wonderful goo to spoon over after it had cooked and thickened a bit. I used a metal pan the first time and wouldn`t recommend that.It cooked hotter and thickened the souce too much,overcooking the sauce. A glass pan worked much better. I have greater success with salmon if it is slightly frozen in the middle when I start marinading it and even when starting to bake because salmon is best when not overcooked . Thanks,this was very tasty and we`ve done alot of salmon recipes. I also just left the maple syrup on the table and we drizzled extra on our fish after cooking.Goes beautifully with forbidden rice (a purple rice available in health food stores) steamed veggies and fresh cut pineapple!

I will be making this again!

I added a little fresh ginger into the mix and some lemon juice. Also basted fish during cooking and again when it was done.