Maple and Tamari Glazed Salmon
Yields: about two, 8-ounce filets
Prep Time: 15 minutes
Total Time: 1.5 hours (includes marinating)
Maple and tamari (think soy sauce) come together for the perfect pairing of sweet and savory in this family friendly Asian-inspired marinade, creating a perfect glaze over omega-3 rich salmon.
2 tablespoons (gluten free) Tamari or soy sauce (if gluten is not a concern)
3 tablespoons pure maple syrup
1/2 tablespoon toasted sesame oil
1 teaspoon sesame seeds
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
About 1 pound wild caught salmon, cut in filets
1. Preheat oven to 400 degrees Fahrenheit.
2. Combine Tamari, pure maple syrup, toasted sesame oil, sesame seeds, garlic powder and onion powder in a shallow baking dish.
3. Place salmon filets (skin side down if skin is still on) in dish and cover with marinade. Let marinate for about an hour in the refrigerator, occasionally covering in sauce at intervals.
4. Cook in an oven proof glass dish (or on a parchment paper lined baking pan without the sauce) for about 15 – 18 minutes until salmon is cooked throughout.
My dad goes fishing in Alaska every year and comes back with riches to share! Nothing beats fresh, wild-caught salmon. The only downside is figuring all of the different ways of cooking it.
A simple lemon and garlic butter sauce is a favorite, as well as simply grilling it without many additional flavors. My dad is even learning how to make smoked salmon at home, which is also really cool.
However, I always seem to run into a snag of different members of the peanut gallery (a.k.a. – our family) that particular requests each time. While my oldest is just fine with a lightly seasoned grilled version, my picky middle one absolutely loves this combination of maple syrup and Tamari.
I often cook it in the juices so the marinade is reduced down and able to be used as a sauce to drizzle on top of the salmon when done. We serve with rice and a favorite vegetable, broccoli or asparagus often work well.
Tamari is (usually) a wheat-free soy sauce, whereas the traditional soy sauces uses wheat in production. Tamari is also a little deeper in flavor, often made as a by-product of miso paste.
Here are some other options with fish as a main course.