Red Meat Allergy Friendly Maple Glazed Salmon
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 1 tbsp garlic-infused oil
- ½ tsp kosher salt
- ¼ tsp black pepper
For the glaze
- ¼ cup pure maple syrup
- 2 tbsp tamari
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard
- ¼ tsp ground ginger
For serving
- 2 scallions, green tops only, thinly sliced (optional)
- 1 lemon, cut into wedges (optional)
Instructions
- 1
Preheat your oven to 400°F (205°C). Pat the salmon fillets dry with paper towels, then season both sides with the kosher salt and black pepper.
- 2
Combine the maple syrup, tamari, lemon juice, Dijon mustard, and ground ginger in a small saucepan over medium heat. Cook, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon, about 3–4 minutes. Remove from heat and set aside. Reserve 2 tablespoons of the glaze in a separate small bowl for finishing.
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