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Salmon with maple syrup glaze

Thu, 6 November, 2014


Salmon with maple-soy glaze

Salmon is pretty versatile and can happily take various treatments. With all the cooking techniques I find the timing is the trick, you want the fish to be just ever so slightly translucent in the middle, flavoursome and moist, never dry.

And now for the flavours – you might think anything goes with salmon but does it? Certainly sweet. Certainly sour. Spicy – I’m not so sure. But here comes garlic in the salmon marinade – garlic??? With fish??? Second worse only to topping fish with cheese!!!

Ah, but wait – I’ve cooked salmon with blue cheese, I’ve tried it with parmesan topping and it works fine. White fish fillets, bream or bass, are gorgeous baked under a blanket of spinach and blue cheese and let’s not forget plaice or sole or cod goujons – they won’t take offence to a cheesy breadcrumb coating, I promise.

What goes with what and what doesn’t is an area full of surprises – have you ever tried sliced cucumber with honey? No? You haven’t lived.

Maple glazed salmon

And so I thought I’d let the garlic have a play around with the fish. The result – delishhh. Less is more though, mind, just a touch of garlic will do and no hiding the fact that the main hero was the maple syrup.

Salmon with maple syrup glaze

Servings: 2Time: 15 minutes plus marinating


  • 2 salmon fillets, about 1 ½ inch thick, skinned
  • 4 tbsp maple syrup
  • 2 tbsp soya sauce
  • a small clove of garlic, pressed
  • black pepper


1. Mix all the marinade ingredients and pour over the salmon. To let the flavour permeate better, jab the fillets with a pin or a thin skewer in several places and place the salmon with the liquid on a length of cling film. Wrap it well and rub the marinade into the fish through the foil. Refrigerate for at least an hour.

Marinating salmon in maple syrup

2. Preheat the oven to 200C/400F/gas 6.

3. Unwrap the fish, brush off any bits of garlic and place the fillets on a baking tray. Bake for 9-12 minutes (for the above thickness of the fillets, a couple more minutes if much thicker). Halfway through the baking spoon a little of the leftover marinade over the fish and squeeze a little lemon juice.

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Hello! I'm Anna Gaze, the Cuisine Fiend. Welcome to my recipe collection.

I have lots of recipes for you to choose from: healthy or indulgent, easy or more challenging, quick or involved - but always tasty.


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