I know. This really isn’t the greatest photo.
Both of our salmon fillets broke in half while baking and I almost didn’t include the recipe on my blog – until we tasted it. Sometimes things that look less than inspiring taste out of this world – which is definitely the case with this Maple Orange Salmon.
I’m not kidding when I say this little sauce packs a big flavor punch!
This Maple Orange Salmon is…
- Packed with heart-healthy omega-3 fats; the kind of fat that helps keep your arteries healthy and your tummy feeling full
- Low in saturated fat – the kind of fat that is NOT good for your arteries
- Big on flavor without being heavy or calorie-laden
- Umami-rich, due to the soy sauce or tamari
- Satisfying because of all the heart healthy fat and flavor
- Easy to prepare
- Sooooo good.
- Use real maple syrup, not the fake stuff. It’s too sugary and doesn’t have the same strong maple-y taste.
- Change up the herbs if you’re looking for an added flavor boost. Instead of, or in addition to, the green onions, try fresh chopped cilantro or parsley.
- Boil, boil, boil the marinade before using it as a glaze. Remember, it had raw fish in it so you’ll want to bring it to a medium-low boil and continue boiling for at least 3 minutes (to kill any food born bacteria) or until reduced by 1/3. See step 6 of the recipe.
I am so in love with this salmon! There’s really not much else to say about this Maple Orange Salmon except “Make it, as soon as possible.” I know you’ll enjoy it.
Peace, love and good eats; from our empty nest to yours.
Trending in the EN Kitchen: 100% organic, real maple syrup, purchased at our local Aldi Store.
Mr. ENs Take on This Recipe: “Sweet and garlicky. I really like this sauce.”
Maple Orange Salmon
Yield 2 servings
- 2 (6 – 7 oz) skinless salmon fillets
- 3 tablespoons real maple syrup
- 2 ½ tablespoons low-sodium soy sauce or tamari
- 4-5 cloves garlic, minced
- pinch cayenne pepper
- 4 tablespoons orange juice (fresh if you have it), divided (see steps 1 and 6)
- 3 tablespoons chopped green onions (optional)
- In a mixing bowl whisk together two tablespoons orange juice, maple syrup, soy sauce, garlic and red pepper.
- Place salmon into a baking dish then pour maple syrup mixture evenly over salmon. Cover and refrigerate 30 minutes, carefully flipping the salmon over once halfway through.
- Preheat oven to 400 degrees.
- Spray a baking dish with cooking spray then transfer marinated salmon into the prepared baking dish. Don’t throw out the marinade.
- Bake the salmon in the oven until salmon is cooked through, about 15-20 minutes.
- While the salmon is baking, add the other two tablespoons of orange juice to the marinade that the fish was marinating in and stir. Pour the marinade into a small saucepan and bring to a boil over medium-high heat, stirring frequently. Once it reaches a boil, reduce heat slightly and allow to cook several minutes, stirring frequently, until reduced by 1/3.
- Serve the salmon warm with 1 tablespoon of the orange glaze drizzled over top. Garnish with green onions. Add salt and pepper to taste.
The recipe analysis is for the salmon with all of the sauce however, some of the sauce drains off in cooking, and some may remain in the pot. If you don’t consume all of the sauce, the analysis will be different.
Serving Size 1 filet
Amount Per Serving
% Daily Value
Total Fat 20 g
Saturated Fat 7 g
Cholesterol 80 mg
Sodium 893 mg
Total Carbohydrates 25 g
Protein 38 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.