25 minutes
A delicious and easy recipe for maple-glazed salmon with fresh cilantro and a tangy lemon finish.
Salmon Fillet, skin-on or skinless
0 lb
tablespoons
tablespoons
tablespoons
to taste
to taste
each
1. Prepare Salmon
Take the salmon out of the refrigerator to let it come to room temperature. Preheat your oven to 325 degrees Fahrenheit.
2. Prepare Cilantro and Sauce
Bundle the cilantro sprigs by their stems and slice crosswise until you reach the leaves. Reserve the leaves for garnish. In a small bowl, combine the sliced cilantro stems, maple syrup, whole-grain Dijon mustard, and mayonnaise. Stir the mixture well to create a smooth, flavorful sauce.
3. Season and Sauce Salmon
Place the salmon fillet in a baking dish, skin-side down if there is skin. Season the salmon generously with kosher salt and freshly ground black pepper. Then, slather the prepared maple sauce all over the top of the salmon. Make sure the sauce covers the entire surface to enhance the flavor.
4. Bake Salmon
Bake the salmon in the preheated oven for 15 to 20 minutes. To check for doneness, insert a paring knife into the thickest part of the fillet. It should slide in with little resistance, and the blade should feel very warm but not hot when touched to your upper lip.
5. Garnish and Serve
Once the salmon is done, remove it from the oven and top it with the reserved cilantro leaves. Serve immediately with lemon wedges for squeezing over the top.
Swap salmon for duck breasts, use a mixture of orange juice and honey for the glaze, use fresh rosemary instead of cilantro, finish with a splash of orange liqueur or vinegar.
Swap salmon for cod fillets, use a mixture of white miso paste and mirin for the glaze, use shredded nori or seaweed salad instead of cilantro, finish with a splash of rice vinegar.
Swap salmon for chicken breasts, use honey instead of maple syrup, use fresh thyme instead of cilantro, finish with lemon juice.
Swap salmon for pork chops, use balsamic reduction or glaze instead of maple syrup, use fresh basil instead of cilantro, finish with a small amount of balsamic vinegar.
Replace maple syrup with honey and add a splash of bourbon for a deeper, more complex sweetness with a hint of smokiness.
Opt for fresh, wild-caught salmon if possible. Look for fillets with vibrant color, firm flesh, and a clean smell. Sockeye or king salmon are excellent choices for glazing.
Use a combination of pan-searing and oven finishing for a perfectly cooked salmon with a crust outside and a tender inside.
Cook the salmon with the skin on and score the skin slightly to prevent curling. The skin keeps the fish moist and can be crisped up for added texture.
Reduce the maple syrup before using it as a glaze to concentrate its flavor and improve adhesion during cooking.
Baste the salmon with the glaze every few minutes while it's in the oven to build up flavor and create a glossy appearance.
Comments (0)