Spicy Salmon With Warm Maple Glaze Food

EASY ONE PAN MAPLE GLAZED SALMON

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large cast iron (or other oven-safe skillet) over medium-high heat and add the oil.
• Season the salmon fillets on both sides with salt and pepper and add to the hot pan, top side down.
• Let brown until caramel-coloured on the first side (about 2 minutes) and then flip to brown on the other side.
• While the salmon is browning, whisk together the maple syrup, soy sauce, sesame oil, garlic, ginger and Sriracha in a small bowl and pour it over the salmon fillets.
• Add the whole pan to the preheated oven, uncovered, and cook for about 7-10 minutes, or until the salmon is cooked through and flakes with a fork.
• Spoon the maple glaze over the salmon again before serving. Garnish with sesame seeds and chopped chives, if desired.

SPICY MAPLE GLAZED SALMON

Steps:

• PREP: Position a rack in the upper third of the oven and preheat the oven too 450ºF. Line a baking sheet with foil and spray with cooking spray (or brush with a little oil) and set aside. In a small bowl, combine the cayenne, onion powder, paprika, salt, and garlic powder.
• SALMON: Place the salmon on the prepared baking sheet, brush with melted butter, and sprinkle with the prepared seasoning. Bake the salmon for 8-10 minutes depending on the thickness of the salmon. Generally, you need to bake it about 4-5 minutes for every 1/2 inch of thickness. Remove from the oven, brush with the maple syrup and place back in the oven. Switch to the broiler setting and broil for 30 seconds to 1 minute or until bubbly and brown. Serve immediately with the salad.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

MAPLE-GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Mix maple syrup, soy sauce, garlic, dill, garlic salt, and pepper together in a small bowl.
• Place salmon in a shallow baking dish and coat with the maple syrup mixture. Cover dish and marinate salmon in the refrigerator, turning once, about 30 minutes.
• Bake salmon, uncovered, in the preheated oven until fish flakes easily with a fork, about 25 minutes.

SPICY SALMON WITH WARM MAPLE GLAZE

Steps:

• Preheat oven to 400 degrees.
• Combine maple syrup, soy sauce and lemon juice in a small saucepan over medium-high heat. Bring to a boil; boil for 3-5 minutes or until slightly thickened. Set aside.
• Combine garlic powder, cumin, chili powder, cayenne pepper, ginger, salt and black pepper in a small bowl. Gently pat seasoning onto both sides of salmon.
• Roast salmon on a baking sheet coated with olive oil for 10 minutes. Drizzle a little glaze over each salmon filet and return to oven to roast for an additional 2 minutes (or until fish flakes easily when forked).
• Serve with remaining warm maple glaze drizzled atop salmon.

SPICY MAPLE GLAZED SALMON FOR TWO!

Steps:

• Preheat oven to 350 degrees F. Line a small baking sheet with parchment paper to prevent the glaze from burning. Place salmon filets 2 inches apart on parchment paper.
• In a small bowl, whisk together maple syrup, soy sauce, dijon mustard, chili powder, cayenne pepper and garlic. Pour or generously brush the glaze over the salmon, reserving 1 tablespoon for glazing once salmon is done. Bake for 15-20 minutes or until salmon is done and flakes with a fork. For every inch of salmon filet thickness, you'll need to bake for 15 minutes. Usually 18 minutes is perfect for me.
• Once salmon is done baking, remove from oven and pour remaining glaze on top. Enjoy! Serves 2.

CEDAR PLANKED SALMON WITH WHISKEY MAPLE GLAZE

Steps:

• Plank: Make sure that the plank has soaked for at least 1 hour and up to 24.
• Glaze: Combine the whiskey and maple syrup in a small saucepan, bringing the mixture to a low boil and reduce by about half. You should have a thick syrup that coats the back of a spoon. Add chilies and butter and stir until just combined. Set aside and keep warm.
• Season the salmon with salt, pepper and granulated onion. Pour the glaze over the salmon carefully. Let the salmon sit for 10 - 15 minutes at room temperature, until the rub is moistened.
• Preheat the grill on medium high heat for 5 - 10 minutes. Rinse the plank and place it on the cooking grate. Cover the grill and heat the plank for 4 - 5 minutes or until it starts to throw off a bit of smoke and crackles lightly.
• Reduce the heat to medium low. Season the plank with kosher salt and place the salmon, skin side down, on the plank. Cover the grill and cook for 15 to 20 minutes or until the fish flakes.
• Check periodically to make sure the plank doesn't catch fire and spray the burning edges with water if it does, making sure to close the lid afterwards.
• When the salmon is done, squeeze half a lemon along its length and carefully transfer to a platter. Garish with remaining lemon cut into slices.

BROILED SALMON WITH SPICY MAPLE BASTING SAUCE

Steps:

• In a small heavy saucepan combine maple syrup, water, gingerroot, garlic, red pepper flakes, and salt and simmer until reduced to about 1/2 cup.
• Cool basting sauce.
• Preheat broiler.
• Arrange salmon, skin sides down, on oiled rack of broiler pan and season with salt. Broil salmon about 4 inches from heat 4 minutes. Brush salmon with sauce and broil until just cooked through, about 6 minutes more.

SPICED MAPLE GLAZED SALMON

Steps:

• Preheat oven to 375 degrees.
• Combine the paprika, chili powder, ancho, cumin, garlic powder, and brown sugar.
• Place salmon on lightly sprayed baking dish or tray.
• Sprinkle the fillets with the salt, then rub with the spice mixture.
• Combine melted butter and maple syrup, then drizzle each fillet with a bit of the mixture; sprinkle each with a bit of green onion.
• Bake for 10 to 12 minutes, or until it flakes with a fork.
• Serve with rice or orzo pasta and steamed green vegetables like broccoli, gai lan (Chinese broccoli), bok choy, or green beans, drizzled with bottled fish or oyster sauce.
• Note: ancho chile powder is available through many Latin markets or at Penzey's online. See http://www.penzeys.com/cgi-bin/penzeys/p-penzeysancho.html If you don't have ancho, but do have smoked Spanish paprika, try adding a bit of that! :).