Maple Teriyaki Salmon Barbeque Food

MAPLE TERIYAKI SALMON FILLETS

Maple Teriyaki Salmon Fillets image

Maple syrup and apple juice provide the mildly sweet marinade for these salmon fillets. Whether they are broiled or grilled, the fillets glaze nicely when basted. Everyone I've served this to seems to love it. -Kathy Schrecengost Oswego, New York

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons reduced-sodium soy sauce
2 tablespoons finely chopped onion
2 garlic cloves, minced
4 salmon fillets (6 ounces each)

Steps:

In a small bowl, whisk the first five ingredients until blended. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 1-3 hours., Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until fish flakes easily with a fork, basting frequently during the last 4 minutes.

Nutrition Facts : Calories 349 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 512mg sodium, Carbohydrate 20g carbohydrate (17g sugars, Fiber 0 fiber), Protein 30g protein. Diabetic Exchanges

MAPLE TERIYAKI SALMON FILLETS

Maple Teriyaki Salmon Fillets image

Make and share this Maple Teriyaki Salmon Fillets recipe from Food.com.

Provided by Dancer

Categories Canadian

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/3 cup apple juice
1/3 cup maple syrup
3 teaspoons soy sauce
2 teaspoons minced onions
2 cloves garlic, minced
4 (2 lb) atlantic salmon fillets

Steps:

In bowl, whisk together first five ingredients.
Reserve 1/2 cup for basting, cover and chill.
Pour remaining mixture into large zippered plastic bag.
Add fillets, press air from bag and seal.
Chill 1 to 3 hours.
Turn on broiler.
Drain off marinade and broil fillets 4 to 6 inches from heat for 5 minutes.
Baste with some of the reserve of marinade and broil 7 to 10 minutes longer, or until fillets are firm when pressed.

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