Ingredients
Salmon and glaze
- 1 1/2 lb skinless salmon 680 g, thawed if frozen and cut into 1 1/4-inch chunks
- 1/4 cup pure maple syrup 80 g
- 2 tablespoons soy sauce 30 ml
- 1 tablespoon apple cider vinegar 15 ml
- 1 tablespoon canola oil 15 ml
- 2 garlic cloves 6 g, finely minced
- 1 teaspoon smoked paprika 2 g
Equipment
- Rimmed baking sheet
- Parchment paper
- Small saucepan
- Instant-read thermometer
- Mixing bowls
Instructions
Coat and bake
- Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment. Pat the salmon dry and check for pin bones before cutting into similar-sized chunks.
- Whisk the maple syrup, soy sauce, vinegar, oil, garlic and smoked paprika. Before any sauce touches raw fish, set half aside in a small saucepan for finishing. Toss the salmon with the remaining half.
- Arrange the coated salmon in one layer with space between pieces. Leave excess marinade in the mixing bowl rather than pouring it into the gaps. Discard that raw-fish marinade.
- Bake for about 10–14 minutes, checking smaller pieces early, until the thickest center reaches 145°F (63°C). Do not keep baking solely to darken the glaze.
- Meanwhile, warm the clean reserved sauce in the saucepan and simmer gently for 1–2 minutes, stirring, just until lightly thickened. Brush or spoon it over the cooked salmon with a clean utensil. Divide into four portions and serve promptly.
Nutrition
Calories: 444kcalCarbohydrates: 14.6gProtein: 35.5gFat: 26.3gSaturated Fat: 5.5gCholesterol: 94mgSodium: 515mgPotassium: 712mgFiber: 0.3gSugar: 12.2gCalcium: 42mgIron: 0.8mg
Notes
Nutrition is estimated per serving using USDA ingredient data for farmed Atlantic salmon and all measured glaze and oil; sides and toppings are excluded. This oven recipe is not a smoking, drying, curing or shelf-stable preservation method. Keep raw and reserved finishing sauces separate. Refrigerate leftovers promptly, use within 3–4 days and reheat to 165°F (74°C).