It's no secret that I love salmon, and it's also no secret that I like trying new glazes for it. Whether it's maple-soy, mustard and brown sugar, maple curry, or simply pan-fried, it's hard to go wrong with a simple glaze. This recipe from Cooking Light one continues my apparent trend of maple glazes, and did not disappoint. Sweet and a little sour, this one is definitely right up near the top of my go-to list for the future.
Maple-Lemon Glazed Salmon
- 2 Tablespoons fresh lemon juice
- 2 Tablespoons maple syrup
- 1 Tablespoon cider vinegar
- 1 Tablespoon canola oil
- 4 (6-ounce) skinless salmon fillets
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Cooking spray
- Preheat broiler.
- Combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Refrigerate 10 minutes, turning bag once.
- Remove fish from bag, reserving marinade. Place marinade in a microwave-safe bowl. Microwave at HIGH 1 minute.
- Heat a large ovenproof nonstick skillet over medium-high heat. Sprinkle fish evenly with salt and pepper.
- Coat pan with cooking spray. Add fish to pan, skin-side up; cook 3 minutes.
- Turn fish over and brush marinade evenly over fish.
- Broil 3 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.
Cooking time will vary depending on thickness of the salmon. Mine was fairly thick, so I cooked for an extra two minutes on step 5 and then baked at 400 for about 5 minutes at the end to get to the desired doneness.