Canadian Maple-Glazed Salmon with Soy
Salmon fillets marinated with maple syrup, soy sauce, and garlic, baked and served with the reduced marinade as a glaze.
This Canadian version pairs the sweetness of maple syrup with soy sauce and garlic. The marinade is also reduced and served over the salmon.
Ingredient allergens
Allergen listDocumented presence
-
Soybeans
Soy sauce
Depends on the product
-
Cereals containing gluten
Soy sauce
Ingredients without verified allergen data 3
Ingredients without verified allergen data: Salmon, Maple syrup, Garlic.
Method
- 01
Make the marinade
Mix the maple syrup, soy sauce, and chopped garlic in a bowl.
Ready to continue when: The mixture is even, with the garlic distributed throughout.
- 02
Marinate the salmon
Place the salmon in a dish, pour the mixture over it, and cover. Refrigerate for 15 minutes, turn the fillets, and refrigerate for another 15 minutes.
Ready to continue when: A total of 30 minutes has passed, and both sides of the fillets have been in contact with the marinade.
30 min - 03
Preheat the oven
During the last 10 minutes of marinating, preheat the oven to 200 °C.
Temperature: 200 °C / 392 °FReady to continue when: The oven has reached 200 °C.
10 min - 04
Bake the salmon
Remove the fillets from the dish and set the marinade aside. Bake the salmon at 200 °C for about 15 minutes, until done to your liking.
Temperature: 200 °C / 392 °FReady to continue when: About 15 minutes have passed, and the salmon is cooked to the desired doneness.
15 min - 05
Reduce the marinade
While the salmon bakes, put the reserved marinade in a pan over medium-high heat and stir frequently. Once it begins to boil, turn the heat to low and continue reducing until about ¼ cup remains.
Ready to continue when: The marinade has boiled and reduced to about ¼ cup.
15 min - 06
Serve
Serve the salmon hot with a spoonful of the reduced marinade on top.
Ready to continue when: The salmon is served hot with the reduced sauce on top.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- Tabla de temperaturas de seguridad alimentaria | Alimentia www.alimentiaformacion.com/blog/tabla-temperaturas-seguridad-alimentaria
- Higiene y conservación del pescado scripta.up.edu.mx/server/api/core/bitstreams/94643c9e-35f2-4da5-8c34-bddabcb1940f/content
- Informe del Comité Científico de la Agencia Española de ... www.caib.es/sites/seguretatalimentaria/es/documents_interes/archivopub.do?ctrl=MCRST3305ZI39…
- SCIENCE FOOD SOCIETY - EFSA www.efsa.europa.eu/sites/default/files/event/180918-conference/conference18-EFSA_Journal_abs…
- Salmón glaseado con sirope de arce (Maple Syrup) y soja - El portal de noticias de Torrevieja enjoytorrevieja.com/2017/03/09/salmon-glaseado-sirope-arce-maple-syrup-soja/
- - YouTube www.youtube.com/watch?v=dEi2pVjOC-E
- Aquí no hay quien coma: Salmón con mantequilla al limón (Canadá) aquinohayquiencoma.blogspot.com/2016/06/salmon-con-mantequilla-al-limon-canada.html
- Guía del Arce Canadiense: Productos, Recetas www.canada-spirit.com/es/guides/platos-arce-mas-alla-jarabe/
- Quebec - Wikipedia, la enciclopedia libre es.wikipedia.org/wiki/Quebec
- Temperatura interna del salmón | Andy andyapp.io/temperatura-internal-del-salmon-como-cocinarlo-con-andy/
- Salmón Ahumado, cocinar y almacenar correctamente saboreas.com/la-importancia-de-almacenar-y-cocinar-correctamente-el-salmon-ahumado/
- La OCU lanza alerta alimentaria por la conservación prolongada del salmón ahumado www.lavanguardia.com/comer/20240411/9592910/ocu-lanza-alerta-alimentaria-conservacion-prolon…
State: Published after documentary validation; no “Tested” label is shown.