Real Food: Soy-Glazed Salmon

by Anne Bennett on October 23, 2009

I am not a salmon lover. In fact, rare are the times when I have prepared salmon and liked it. ¬†What I usually say after eating it is something like, “And to think that for the same amount of money I could have bought beef filets!”

But I persist. I am convinced that there are recipes out there that will convert me. Last night this one made the cut. It’s very, very simple, which makes the whole salmon buying/cooking/eating experience that much less onerous. And it tasted, dare I say it, good!


If you like salmon AND teriyaki, this is your lucky day!

1/4 cup low-sodium soy sauce
1/4 cup maple syrup
1 (1 1/2 to 2 lb.) salmon filet

Preheat oven to 450 degrees and place rack in the upper third of the oven.

In a small saucepan bring soy sauce and maple syrup to a gentle boil and cook uncovered for about 5 minutes, until reduced to about 1/3 cup.

Place salmon skin-side down on a foil-lined pan. Reserve about 1 1/2 T. of the soy sauce mixture in a small bowl for when you serve. Brush the salmon generously with the remaining glaze and let it sit for a few minutes. Brush with the glaze again.

Place in the hot oven and roast for 10 minutes. Then turn on the broiler, brush the salmon with the glaze again and place under the broiler (4 to 5 inches from heat) for about 3 to 5 minutes, until just cooked through. Watch it carefully, as the sweet glaze can burn easily.

Cut the salmon into serving pieces and drizzle with the reserved glaze. (I served it with baby broccoli and brown rice with a few chopped roasted nuts tossed in.)

Serves 4 to 6

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