Maple Teriyaki Salmon Fillets
Maple syrup and apple juice provide the mildly sweet marinade for these salmon fillets. Whether they are broiled or grilled, the fillets glaze nicely when basted. Everyone I've served this to seems to love it. Dovetailing Tip: Cook an additional pound of salmon to use in Asian Salmon Tacos on day 5.
Prep time:
Cook time:
Serving size: 4
Calories per serving: 83
Ingredients:
Cook time:
Serving size: 4
Calories per serving: 83
1/3 cup apple juice
1/3 cup maple syrup
3 tablespoons reduced-sodium soy sauce
2 tablespoons finely chopped onions
2 garlic cloves, minced
4 salmon fillets (6 ounces each)
Directions:
In a small bowl, whisk the first five ingredients until blended. Remove 1/2 cup for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag. Add salmon; seal bag and turn to coat. Refrigerate 1-3 hours.
Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until fish flakes easily with a fork, basting frequently during the last 4 minutes.
Source: tasteofhome.com
Drain salmon, discarding marinade in bag. Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Place salmon on grill rack, skin side down. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until fish flakes easily with a fork, basting frequently during the last 4 minutes.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
