Twenty minutes, four ingredients in the glaze, and it works on the grill or under the broiler. This is the recipe we hand to restaurants that ask what to do with a gallon.
Ingredients
- 4 salmon fillets, about 6 oz each, skin on
- 1/4 cup Skarda pure maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 clove garlic, grated
- Salt, pepper, and a little oil for the pan
Method
- Whisk the maple syrup, soy sauce, mustard and garlic together. Pour half over the salmon and let it sit 15 minutes while the oven heats to 425 F (or the grill gets hot).
- Pat the fillets dry on the skin side, season, and lay them skin down on an oiled sheet pan or the grill.
- Roast 10 to 12 minutes, brushing with the reserved glaze twice. For the last 2 minutes, switch to the broiler so the glaze bubbles and darkens at the edges.
- Rest 2 minutes. Spoon any glaze from the pan over the top.
Notes
- The same glaze works on pork chops, chicken thighs and carrots. Double it and keep it in the fridge for a week.
- Watch the last two minutes. Maple browns fast under a broiler; you want mahogany, not black.