This delicious salmon recipe is easy, fast and sure to please the whole family. Serve with seasonal ingredients like spicy squash with lentils and pumpkin seeds.
- Boneless Salmon
- Chopped Walnuts
- Maple Syrup
- Olive Oil
- Soy Sauce
Blend olive oil, maple syrup & soy sauce in a small bowl then brush salmon with the mixture. Pan saute bottom of salmon until light brown. Place salmon on baking sheet lined with parchment paper. Sprinkle walnuts on top of salmon and pour the additional mixture over salmon and walnut. Baked until desired doneness.
Quick and Easy Maple Honey Glazed Salmon
This post is sponsored by Moink however, all recipes and opinions are my own.
When the folks at Moink asked me if I would consider creating a recipe using one of their ethically-sourced meats, I immediately went to their website to find out more about this company. After about 30 seconds on their page, I could see this was a great fit for Momma Chef!
All of Moink’s beef and lamb is grass-fed and grass-finished. The chicken, beef, lamb and pork are pasture-raised. Moink meats do NOT contain: Antibiotics, Growth Hormones, Genetically Modified Grains, Artificial Colors or Solutions, Sugar, or Nitrites/Nitrates. You also have the option of choosing a box with salmon, which is sustainably wild-caught in Alaska. All their meats come from small family farms with humane treatment of animals and sustainable practices. I will go more into their fully customizable boxes down below.
Now, where was I to start? I went to Moinkbox.com and clicked on “try a box”. They have 4 customizable boxes to choose from and you can even swap out the cuts you do not want for the ones you do each box has 13-16 lbs. of meat which works out to less than $4.50 serving. The shipping is always free! I went with the “Beef, Chicken and Salmon” box and knowing how much my kids love salmon, I swapped out some of the meat for extra salmon filets. My box consisted of: 1 Beef Tenderloin Kabob Meat (1lb) 1 Flank Steak (1lb) 1 1.75-2lbs Large Salmon Filet 2 Small Salmon Filet (8-13oz) 1 French Ribeye (16- 20 oz.) 1 Beef Chuck Roast 1 Ground Beef 85/15 (1lb) 1 Chicken Drumsticks (1.5lbs) 1 Boneless & Skinless Chicken Breast (1lb).
After about 1 week my box arrived, all of the chicken, meat, and salmon were still completely frozen, so I snapped a couple of photos and put the meat in the freezer. I had to decide what new recipe I would create using my wild-caught Alaskan salmon. I settled on Maple Honey Glazed Salmon, and it was a big hit. The quality of the salmon was outstanding, there was no “fish” smell and all my kids loved this dish!
For those that do not cook salmon often, I will let you in on a little secret salmon is not only delicious, it is rich in omega-3 fats which help boost your brain and cardiovascular health. I loved that this product is sustainably wild-caught in Alaska and immediately frozen to be shipped.
And like all of Momma Chef’s creations, this recipe is quick, easy and scrumptious. With only 4 ingredients, you can whip this up in under 5 minutes prep time!
Be sure to sign up for Moink’s newsletter to receive special offers, the latest news and an inside-look at their farms.
Bonus for you: I have a coupon to share use code SPRING18 for $15 off your first Moink box order!
Easy Soy-Maple Glazed Salmon Recipe
You will love the balance of salty and sweet to this soy and maple glazed salmon, and the depth of flavor the maple syrup offers. Not only is the salmon marinated in the maple-soy mixture, but it is also boiled and reduced after marinating to a thicker glaze.
Why let such a good thing go to waste, right? I’m happy to say my whole family loved this baked salmon!
I always get excited to see my husband finish off his whole serving because he’s never really cared for salmon and I’m finally converting him. My kids even finished of their half portions too. Success!
Really, you don’t need the green onions on this, I just added them for aesthetic so if you want to keep this to the minimal four ingredients feel free to do so. Next time I don’t think I will be adding them to mine. Just one more ingredient to buy when really it doesn’t add much.
Dinner doesn’t get much easier. Easy and healthy, I’m all in. You have got to try this maple and soy glazed salmon, it’s one you will want to add to your rotation. Enjoy!
What’s in Maple Glazed Salmon?
This super simple salmon recipe from Lexi’s Clean Kitchen is one you’ll be digging into time and time again. It’s simple enough for fast family dinners, but so stunningly tasty you’ll be eager to share it for special occasions too.
We start things off with skinless salmon fillets. Of course you could serve with the skin intact too, it’s all a matter of preference with this dish.
I prefer wild caught salmon for it’s more robust flavor and can usually find it readily available just about year round at my grocer’s seafood counter. You can also use flash frozen salmon that will yield just about as tasty of results as fresh.
The salmon is sprinkled with a mixture of kosher salt, raw sugar, paprika and chile powder. Lexi’s original recipe calls for coconut sugar or granulated maple sugar to keep it on the super healthy side. Because I didn’t have either of those ingredients on hand, I used raw brown sugar that hasn’t been stripped of any color or flavor, giving it a natural taste with a hint of molasses.
The spice recipe calls for paprika, but the second time I made this salmon (because seriously, it IS so good) I had run out. So I subbed in Smoked Paprika and it was still lip-smacking delicious.
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- 3/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon ground red pepper
- 4 (6-oz.) skinless salmon fillets
- Cooking spray
- 2 tablespoons maple syrup
- Lemon wedges
- Calories 268
- Fat 9.5g
- Satfat 2.3g
- Monofat 3.4g
- Polyfat 2.8g
- Protein 36g
- Carbohydrate 7g
- Fiber 0.0g
- Cholesterol 89mg
- Iron 1mg
- Sodium 335mg
- Calcium 28mg
- Sugars 6g
- Est. added sugars 6g
What Type of Salmon to Use/Skin On or Skin Off?
I like to use wild caught salmon. It has a beautiful bright color and a buttery taste. It is the most healthy type to purchase.
Salmon that is sourced from the Atlantic is usually farmed. Farmed means antibiotics and food coloring (to give it a pink color) are used. This adds harmful chemical additives to the fish. So I usually try to look for wild caught salmon.
You will also want to use individual fillets, as opposed to a full plank. Opt for 6-8oz fillets.
When you cook the salmon, keep that skin on: It provides a safety layer between your fish&rsquos flesh and a hot pan or grill. That&rsquos how you get juicy salmon!
I don&rsquot eat the skin on the salmon. How to remove skin from salmon after cooking is really easy. The fish will glide right off the skin! This is a sign of perfectly cooked salmon. Salmon that flakes and glides will taste amazing. You won&rsquot need to remove a thing.
Preparing Grilled Salmon
There are just three of us to feed in our family. For this recipe, I’m using four 6 ounce sockeye salmon fillets with the skin still intact. The skin helps act as a heat shield while you’re cooking the salmon, allowing the flesh of the fish to cook, and also holding it intact.
There are a few additional ingredients you’ll need for this grilled salmon recipe (full details in the recipe card below):
- Salt and Pepper
- Maple Syrup
- Apple Cider Vinegar
In my temperature-controlled smoker, I’m grilling this salmon at 400 degrees. Be sure to clean and then oil your grill grates prior to cooking to keep the salmon from sticking. Place a large cast-iron skillet in the grill while it’s heating up.
Season each of the fillets with salt and pepper. Then combine the rest of the ingredients in a small bowl to make the glaze. Brush each of the salmon fillets with the glaze, and then place directly on the grate of your grill or smoker.
After 10 minutes pour the remainder of your glaze in the now hot cast iron skillet, and carefully place each of the fillets in the skillet flesh side down.
Let them cook an additional 10 minutes. The internal temp of the grilled salmon fillets should be 145 degrees prior to serving.
- 1 untreated cedar plank
- 2 ½ pounds boneless salmon fillet
- 1 teaspoon coarse salt
- ½ teaspoon black pepper
- ¼ cup maple syrup
- 2 tablespoons soy sauce
- 2 tablespoons melted butter
- 2 tablespoons fresh lime juice
- ½ teaspoon lime zest
- 2 tablespoons chopped fresh chives
- 6 lemon wedges
Soak the cedar plank in water for 2 hours.
Preheat an outdoor grill for medium-high heat and lightly oil grate. Place the cedar plank across the grate of the grill as it preheats.
Season the salmon fillet with salt and pepper, and place onto the hot cedar plank skin-side down. Close the lid on the grill, and whisk together the maple syrup, soy sauce, butter, lime juice, and lime zest. Baste the salmon with the glaze, and continue cooking until the salmon flakes easily with a fork, about 10 minutes total. Serve the salmon garnished with chopped fresh chives and lemon wedges.
What to Serve with Maple Glazed Salmon
We served the fillets with white rice and broccoli, a side of tangy salad, and a glass of pineapple cucumber juice to round off the meal.
You can also check out our other pairings with this skillet salmon recipe or our perfect dish for a weeknight dinner — whatever works for you!
|Maple Glazed Salmon||Main Course||489||3.6 g||558 mg|
|Greek Salad||Side Dish||173||3.0 g||275 mg|
|Pineapple Cucumber Juice||Beverage||83||0.0 g||6 mg|
|Total||745||6.6 g||839 mg|
For more healthy seafood dishes, see this beautiful way to make salmon and how to prepare a Coulibiac of Salmon. Plus, you wouldn’t believe how easy this salmon recipe is.