For years, I wouldn’t touch salmon. It always smelled and tasted “too fishy” for my sensitive palate, especially after a bad experience with some restaurant shrimp left me with a seafood aversion. But it’s an incredibly healthy source of omega-3 fats, B vitamins, and protein and it’s also one of the only types of fish that’s regularly available in my area for a reasonable price. As I started experimenting with my own salmon recipes, I learned that the “fishy taste” I grew up associating with salmon had less to do with salmon and more to do with the type of salmon my mom bought and how she prepared it. Take this Maple-Glazed Salmon: Smothered in a crunchy-sweet coating of maple sugar and optionally served with a squeeze of lemon, it’s a smooth, sophisticated collection of flavors that works whether your salmon is a mild Atlantic variety or a hearty sockeye. It’s especially delicious served with some lemon-pepper asparagus or mashed sweet potatoes!
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- Preheat the oven to broil. Place the salmon on a foil-lined baking sheet.
- Combine the seasonings and maple sugar and pat on top of the salmon to make a thick coat.
- Broil 6-9 minutes depending on how thick the salmon is cut, until the salmon is cooked through and flakes easily when scratched with a fork.
- Remove from the oven and brush the maple syrup on top, then return to the oven for 1-2 more minutes, until the syrup starts to bubble.