Maple Teriyaki Salmon Fillets Food

MAPLE TERIYAKI SALMON FILLETS

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.

MAPLE-GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F.
• In a small bowl, combine the brown sugar, maple syrup, olive oil, teriyaki sauce and some salt and pepper. Whisk until fully combined.
• Arrange the salmon in a single layer in a baking dish. Brush the glaze over the fish, coating evenly. Bake until the fish is cooked through, about 15 minutes.

MAPLE TERIYAKI GLAZED SALMON RECIPE - (4.5/5)

Steps:

• Preheat oven to 400°F. In a small bowl, mix the maple syrup, soy sauce, teriyaki sauce, garlic and ginger. Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Sprinkle the filets with garlic powder and black pepper. Cover the dish with aluminum foil and place the baking dish in the preheated oven. Bake the salmon covered for about 10 minutes. Remove the foil, baste the salmon with the sauce, and then bake for an additional 10 minutes or until easily flaked with a fork. Serve immediately and be sure to include the sauce!

GRILLED TERIYAKI SALMON

Steps:

• In a small bowl, whisk teriyaki sauce and syrup. Pour 1 cup marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 15 minutes. Cover and refrigerate remaining marinade., 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 8-12 minutes or until fish just begins to flake easily with a fork, basting frequently with reserved marinade. If desired, serve over lettuce salad.

MAPLE TERIYAKI 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.

MAPLE TERIYAKI SALMON FILLETS

Steps:

• In a bowl, combine the first five ingredients. 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 for 1-3 hours.
• Drain and discard marinade. Broil salmon 4-in. from the heat for 5 minutes. Baste with reserved marinade. Broil 10 minutes longer or until fish flakes easily with fork, basting frequently.

MAPLE GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees.
• Line a large rimmed baking sheet with parchment paper or nonstick foil. In a small bowl, stir together maple syrup, mustard and garlic powder until well combined.
• Place salmon, skin side down, on lined baking sheet; sprinkle lightly with salt and brush with maple syrup mixture. Bake until fish is just cooked through and flakes easily with a fork, about 15-20 minutes.
• Top with chopped chives or green onions.