Vermont Castings

Sweet and Saucy Maple-Glazed Salmon Fillets

Salmon takes well to a strong marinade like this one. Salty and sweet all at the same time, it's complemented with an assortment of sauteed vegetables.

Prep Time
Easy to do
Cook Time
Sweet and Saucy Maple-Glazed Salmon Fillets



    1. Stir together 1/4 cup soy sauce and 1/2 cup maple syrup in small saucepan for glaze. Bring to a simmer over medium-high heat and cook until slightly thickened, 3 to 4 minutes. Measure 4 tablespoons glaze into small bowl and set aside.
    2. Whisk 1/3 cup soy sauce and 1/3 cup maple syrup in 13 by 9 inch baking dish until combined; carefully place salmon fillets, flesh-side down, in single layer in the marinade, leaving skin exposed over marinade. Refrigerate while preparing vegetables.
    3. Heat the oil in a large heavy skillet and add the garlic, zucchini, eggplant and red bell peppers. Toss to coat and saute over medium-high heat, brushing with soy-maple sauce and turning vegetables occasionally. Cook 5 to 6 minutes or until tender.
    4. Remove salmon from marinade and sprinkle flesh side liberally with pepper. Using long-handled grill tongs, dip wad of paper towels in vegetable oil and wipe hot side of grate. Place fillets skin-side down on hot side of grill and cook until skin is crisp, about 1 minute. Using tongs, turn the salmon over, skin-side up, brush with glaze and cook until salmon is medium-rare, 3 to 4 minutes on each side.
    5. Arrange vegetables on a large platter. Transfer salmon fillets and place on top of them, brush with reserved glaze and top with shavings of Parmesan and wedges of lemon.


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