Tested till perfect Maple-Glazed Salmon

Maple-Glazed Salmon

Linda Stephen, author of The Best Convection Oven Cookbook (Robert Rose, 2003), says that you can also use trout or salmon trout in this recipe from her book.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

Recipe4 out of 5 based on 128 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 1/4 cup 1/4cupmaple syrup
  • 4 tsp 4tspgrainy mustard
  • 4 tsp 4tspsoy sauce
  • 2 lb 2lbsalmon fillet, skinned
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In small bowl, combine maple syrup, mustard and soy sauce. Arrange salmon on foil- or parchment paper-lined rimmed baking sheet; spoon glaze over fish.

Bake in centre of 400°F (200°C) convection oven until fish flakes easily when tested, 8 to 10 minutes. Using 2 lifters, transfer to warmed serving platter.

Conventional oven: Centre rack at 425°F (220°C) for 12 minutes.

Nutritional Information Per serving: about

cal 282 pro 26g total fat 15g sat. fat 3g
carb 9g fibre 0g chol 74mg sodium 347mg

% RDI:

calcium 3 iron 5 vit A 2 vit C 7
folate 19
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