Maple glazed teriyaki salmon
- Preparation 10 min
- Refrigeration 1 h
- Cooking 15 min
- Servings 4
- Freezing I do not suggest
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- 4 skin-on salmon fillet portions (about 200 g / 7 oz each)
- ½ cup (125 ml) maple syrup
- 2 tablespoons (30 ml) soy sauce
- 1 tablespoon (15 ml) mirin
- 2 tablespoons (30 ml) fresh ginger, grated
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 ml) toasted sesame seeds
- 4 drops toasted sesame oil
- Salt and freshly ground pepper
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Preparation
- In a bowl, combine the maple syrup, soy sauce, mirin, grated ginger, olive oil, sesame seeds and sesame oil. Season with salt and pepper and mix well.
- Split the marinade in two. Set half aside in a small bowl in the fridge: this fresh marinade never touches the raw salmon, it is what you brush on while the fish bakes and spoon over it at serving.
- Place the salmon in a dish, pour in the other half of the marinade, coat well and marinate in the fridge for 1 hour. If you are short on time, 30 minutes is enough.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Place the salmon fillets on the sheet, skin-side down. Discard the marinade that touched the raw salmon.
- Bake for 12 to 15 minutes, brushing twice with the reserved fresh marinade, once halfway through and once at the end. For beautiful caramelization, turn on the broiler for the last 1 to 2 minutes, watching closely. Check the internal temperature with a meat thermometer: 125-130°F (52-55°C) at the core for flesh that is still pink and juicy.
- Remove from the oven and let rest for 2 minutes. Spoon a little of the reserved marinade over the fillets right before serving. 🔥🐟🍁