Maple-Glazed Salmon

Author: Canadian Living

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.

  • Portion size 6 servings

Ingredients

  • 1/4 cup maple syrup
  • 4 teaspoons grainy mustard
  • 4 teaspoons soy sauce
  • 2 lbs salmon fillet skinned

Method

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 facts <b>Per serving:</b> about

  • Sodium 347 mg
  • Protein 26 g
  • Calories 282.0
  • Total fat 15 g
  • Cholesterol 74 mg
  • Saturated fat 3 g
  • Total carbohydrate 9 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 19.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 7.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Maple-Glazed Salmon