Maple-Soy Glazed Salmon

We still have a week to go in maple month—and I’m doing a maple-cooking demonstration in Virginia on April 1—so I’m in a maple mood.

Years ago I tasted a fabulous salmon dish at the Green Emporium in Colrain, Massachusetts. When I asked creative chef Michael Collins about it, he explained that he had cooked the fish with equal parts of maple syrup and soy sauce.

This is not precisely his recipe, which I don’t have, but it was inspired by Michael. The flavor of the marinade is subtle but definitely perceptible.

I had never baked salmon before, but one of my dinner guests, Lot Cooke (thank you, Lot!), got me through this recipe with no worries. Of course, it helped that the recipe was really, REALLY easy.

The Salmon


2 pounds salmon fillets (buy frozen fish at Seafresh online)
1/3 cup maple syrup
1/3 cup soy sauce (I used low-sodium, which was still salty enough)


In a saucepan combine the syrup and soy sauce. Heat until the mixture until it boils. Remove it from the heat and allow it to cool for 5 minutes.

Place the salmon fillets in little pouches of foil inside a large baking dish. Pour the maple-soy mixture over them and spread it on top. Close the foil up so that the marinade will stay on the fish and not bleed into the pan. Marinate the fish for 1 hour, basting the marinade over it again every 20 minutes or so.

Preheat the oven to 350 degrees. Uncover the fish and baste once more. Bake the fish on a high oven rack, uncovered, until it flakes (about 20 minutes), basting after 10 minutes. For the last 2 to 3 minutes you may turn your broiler on to brown the salmon.

Serves 6.

Eating a little leftover salmon EXHAUSTED Rhubarb.

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11 Responses to “Maple-Soy Glazed Salmon”

  1. Wendy says:

    It’s amazing that you have yet another photogenic pet–Rhubarb is so adorable–please don’t tell Truffle I said that!!

  2. Donna says:

    I will have to try this. I love salmon and this is almost like a teriyaki glaze. YUM.

    Rhubarb is simply scrumpdiliumptious!

  3. Deb says:

    Will be trying this on mahi mahi that’s sitting the refrigerator defrosting for tomorrow! Now to think about for a good salad to compliment it…

  4. tinkyweisblat says:

    Wendy, I wouldn’t dream of telling Truffle–but the little one is indeed pretty darn cute.

    Donna, I agree on both counts.

    Deb, I know you will rise to the challenge!

  5. We eat a lot of salmon, so we’ll have to give this recipe a try!!

  6. tinkyweisblat says:

    Nifty, Frayed. I’m sure you’ll enjoy it. Personally, I’ve never met a salmon I didn’t like…..

  7. Jenna says:

    Wow we need this sort of recipe here in the blue mountains near sydney australia+ please tell me what a broiler is, Jenna

  8. tinkyweisblat says:

    Hi, Jenna–I expect you call the broiler something else. It’s a place in your oven where you can place something under a direct flame instead of heating all around it as you do in normal oven settings. I hope that sounds familiar. Thanks for visiting!

  9. Georgette says:

    Okay, Tinky, I can’t cook and I can’t sing…but I am a great fan of the
    results of other people’s cooking and singing. But that salmon recipe
    with only three ingredients?! That was right up my alley!

    So I started the salmon…then realized that there wasn’t any soy sauce
    in the house! I had forgotten that I had given it all away because “I
    never use it” (almost true). Sigh. I used watered-down Teriyaki sauce
    and it worked fine. And being a maple syrup addict, I kind of added more
    than the recipe called for. Sort of a bit more, if you get my drift.

    That fish was so good, it made me want to cry. Mmmmmmmmm!!!!!

    Thank you for a recipe that was within my ability and that resulted in a
    heavenly meal!

  10. tinkyweisblat says:

    It sounds to me as though you CAN cook, Georgette! I like the Teriyaki idea, and I’m thrilled to have helped. And I firmly believe one can never have too much maple syrup.

  11. BumbleVee says:

    awww…. little Rhubarb is so cute…..

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