I use this as the dressing on my salad or sometimes even with toss roasted veggies. Sometimes I double the marinade recipe so that I have extra sauce leftover at the end. I often serve it topped on a fresh bed of greens and my favorite salad toppings, but it is a great stand-alone meal as well. Bake uncovered for 20-25 minutes and serve! Marinade: Simply mix all of the ingredients together and marinate salmon for 30 minutes. This is high quality syrup that is found in many restaurants, breweries, coffee shops, and local retail stores here in Columbus and other main cities. For this recipe, I used pure maple syrup from Milligan’s Maple, which is local to Ohio. Like many of my recipes, these are ingredients that are found as staples in most kitchens. When salmon is cooked, it flakes off with a fork. Per the guidelines of the USDA, the internal temperature of a cooked piece of salmon should be 145 degrees F, which should be measured at the thickest piece of the filet. If you’re looking for a good vacuum food seal, I recommend this Food Saver via Amazon. I have found this to be very cost effective and practical while cooking for one. Farmed salmon is a lighter pink hue while wild salmon has a much richer brighter hue.Īnother tip is to buy salmon in bulk and vacuum seal into individual pieces to freeze. If you hold a piece of farmed salmon next to a piece of wild salmon, you will also see a difference in color. There are even different types of wild salmon, which I don’t know much about, but they are available seasonally, making it more expensive. The United States sources most of their wild salmon from the Pacific coast. Wild salmon is more expensive and contains less calories than farmed salmon. Farmed salmon generally means that they are genetically modified with growth hormones to help them grow quicker to mass produce and sell. Mix your sauce: In a small bowl, whisk together the butter, maple syrup, mustard and soy sauce. 10-Minute Maple-Crusted Salmon Recipe 1 tablespoon paprika 2 teaspoons raw brown sugar teaspoon kosher salt 1 pounds skinless salmon fillets cut into 4. This helps keep the syrup on the fish and makes clean-up pretty easy. Line a shallow glass baking dish with tin foil, being sure to use enough to cover the edges of the dish, and place the salmon inside. Then add the maple syrup, paprika, chili powder, and sea salt to a small bowl and whisk together. You’ll often see “Atlantic Farmed Salmon” on the labels and that is because most farmed salmon comes from the Atlantic Coast. Preheat your oven: To 425 F degrees, arrange your salmon on a 9 X 13 inch baking dish. Start by preheating the oven to 400 degrees. This type of salmon can be found year round. A common question when buying salmon is “What is the difference between farmed and wild salmon? Here’s what I can share based on what I’ve learned over the years…įarmed salmon is often cheaper and more filling. Buying salmon:įor this recipe you will use salmon fillets. This means as an Amazon Associate I may earn a small commission should you make a purchase using my link. I’m still not sick of it, so that should tell you something! □ Everyone that has tried this recipe, loves it so much and I think you will too! In today’s post, I’m sharing a recipe that I have made countless times and continue to make over and over.
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