Maple-Glazed Salmon

Must Try


2 lb salmon, cut into 6 equal-sized fillets
1 garlic clove, minced
1/4 cup maple syrup
1/4 cup balsamic vinegar
1/4 teaspoon kosher or sea salt
1/8 teaspoon fresh cracked black pepper
cilantro for garnish


• Preheat oven to 450 degrees Fahrenheit. Prepare a baking sheet by lightly coating it with cooking spray. Set aside

• Mix the maple syrup, garlic, and balsamic vinegar together in a small sauce pan and heat just until it the mix is hot then remove from the heat. Pour half of the mixture into a small bowl. Use this for basting. Reserve the rest for later.

• Rinse salmon and pat dry with a paper towel. Season with a little salt and pepper to taste. On the baking sheet, place fillets skin-side down. Brush the fillets with the maple syrup mixture. Bake for around 25 minutes or until flesh flakes easily with a fork, basting them once or twice in between baking time.

• Once done, place the salmon fillets on plates. Top with reserved maple syrup mixture. Garnish with cilantro. Serve immediately with your favorite sides.

The production of maple syrup is not a delicate process. The first people to live in North America have been producing maple syrup a long time before the Europeans even came. These Northerners boiled meat in sweet water. Soon, they started producing maple sugar. The sugar is kept longer and transported easier as it has a longer lifespan than the syrup and is lighter.

It takes more than 30 gallons of sap to make just one gallon of the syrup. I fact, some would even take 50 gallons of sap. To begin the production of maple sugar, maple cream and maple candy, maple syrup is boiled longer.

For a maple tree to be tapped for its sapped, it must be at least 30 years old and 12 inches in diameter. The greater the tree’s diameter is, more taps can be added. For a single tree, there can only be four taps at the most. Tapping the trees never bring harm to the trees. There are trees that have been tapped for more than 150 or more years. A quart of syrup (10 gallons of sap) can be harvested from each tap in each season. Sap flow is heaviest in the early parts of spring. This lasts from 10 days to 20 days. If you put a glass of water and a glass of sap together, you will not be able to tell the difference.
The nutrients in maple syrup has water, protein, carbohydrates, and sugars. In minerals, it has calcium, iron, magnesium, potassium, sodium, and zinc. It is also rich in thiamin and riboflavin, Vitamin B6, and niacin. Maple syrup has antioxidants that deal with free radicals that cause so many different health conditions in the body.

Maple syrup is available all over the world. Store it in a cool dry place and once opened, keep it refrigerated.

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