Maple-Glazed Salmon

23 Jul

Maple Glazed Salmon

Here’s another Tuesday Twofer, because I can’t decide which of these two yummy recipes I prefer. I clipped the second one from a local newspaper and put it in my bulging “recipes to try” folder. Then when I wanted to make it, I couldn’t find the clipping. That happened all too often, which is why I embarked on my massive get-my-recipes-organized project, which led to this blog. But that’s beside the point.

Anyway, when I couldn’t find the clip, I went to the Web to search for the recipe. That usually works, but this time I couldn’t find a recipe that was the same as what I remembered. So I used another recipe that sounded good. And then, of course, the clipping resurfaced.  By the way, the clip of the second recipe says it originally came from a 2000 article in Cooking Light magazine.

I’ve made both these recipes and they’re both very good. You may be more likely to have the ingredients for the first one  — but if you do have hoisin sauce, fresh ginger and Chinese five-spice powder on hand, give the second one a try. The only caveat I will offer is this: use real maple syrup, not the God-awful maple-flavored sugar or corn syrup. You can buy real maple syrup for a reasonable price at Costco and Trader Joe’s.

The first recipe makes more marinade than you will probably need. You might want halve the recipe or set aside half the marinade in the refrigerator for later use, which is what I did.

The first recipe says “broil or grill,” while the second says “broil” — but I bet you can grill it with equal success.

Maple-Glazed Salmon 1


¼ cup grapefruit juice or ¼ cup orange juice
¼ cup maple syrup
3 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon olive oil
4 salmon fillets
salt and pepper, to taste


Combine grapefruit (or orange) juice, maple syrup, balsamic vinegar and garlic in a saucepan over medium high heat. Bring to a boil and cook 5 to 6 minutes. Stir in oil.

Season salmon with salt and pepper to taste.

Brush salmon generously with glaze and grill or broil for 10 minutes, occasionally brushing with glaze.

Serves 4

Maple-Glazed Salmon 2


2 Tbs. maple syrup
1½ Tbs. apple or orange juice
1½ Tbs. lemon juice
2 tsp. hoisin sauce
1½ tsp. grated ginger (fresh or from jar)
1½ tsp. Dijon mustard
¼ tsp. five-spice powder (available in Asian grocery stores)
1½-2 lb. salmon, cut in serving-size pieces


Combine everything except the salmon in a bowl and mix well. Place the marinade in a large zip-top plastic bag, add the salmon, seal the bag and marinate in the refrigerator for 15 minutes.

Preheat the broiler.

Remove the salmon, reserving the marinade. Place the salmon, skin side down, on a broiler rack coated with cooking spray. Broil for 12 minutes, basting occasionally with the reserved marinade, or until the fish flakes easily when tested with a fork.

Serves 4 to 6


One Response to “Maple-Glazed Salmon”

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