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Recipe by Kiki Fisher

Maple Glazed Salmon

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Soy
25 Minutes
Diets

You probably serve some salmon next to your gefilte fish. Forget the teriyaki sauce this time and treat your family to a new flavor that’s just as sweet.

Ingredients

Main ingredients


Wine Pairing

Herzog Camouflage

Directions

Prepare Salmon

1.

Preheat oven to 500 degrees Fahrenheit.

2.

Arrange salmon fillets on a baking sheet. Pat dry and sprinkle with salt and black pepper.

3.

In a small bowl, combine garlic, maple syrup, olive oil, soy sauce, Dijon mustard, and yellow mustard.

4.

Pour three quarters of dressing over fish, and bake for 15 minutes, uncovered.

5.

Remove from oven and immediately brush with remaining dressing.

Prepare Salmon

I garnished the salmon with baby arugula and a slice of radish. I usually prep this salmon with the glaze in the morning. Then I pop it in the oven right before Shabbos. On Shabbat morning, I take it out of the refrigerator and let it come to room temperature. If you like it warm, place it on top of the slow cooker or near the blech. It goes great with dill or tartar dip.

Credits

Food Styling and Design by Kiki Fisher. Contact Kiki at [email protected].

Maple Glazed Salmon

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Raquel Bondar
Raquel Bondar
7 months ago
D. Schiff
D. Schiff
4 years ago

Maple Glazed Salmon Can I omit the mustards from this dish?

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Moonymowsischman
Moonymowsischman
Editor
Reply to  D. Schiff
4 years ago

It’s not advisable, considering it’s the bulk of the marinade. But if you’re up for experimentation, try it and let us know how it works!

Raquel
Raquel
Reply to  Moonymowsischman
4 years ago

I would not recommend removing the mustard all together, however, if you don’t like mustard you can add mayo instead to replace the creaminess of the mustard. You may need to adjust the flavor a bit since mustard also adds tanginess.

Miriam Fischer
Miriam Fischer
3 years ago

Love this recipe its a winner!

fraidy rubin
fraidy rubin
4 years ago

Awesome The fish was amazing so soft and moist and flavorful a keeper this recipe