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Maple Salmon
September 12, 2007

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.

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