Maple-Crusted Salmon (Oven-Roasted)


Maple-Crusted Salmon – Oven-Roasted

This is a truly tasty (really tasty) way to serve salmon!  The Marinade is easy and versatile — The crumb topping helps carry the flavor, but can be omitted for a more ‘straight-forward’ Salmon experience.

Either way, the flavors balance well with the Apple/Leek Topping — Rich Salmon, earthy maple-sweetness with tangy topping — All together yummy!

Note: Oven-roasting works best with a richer variety of Salmon — I get an organic-farmed salmon which is rich enough.

Ingredients / Prep:

1 to 1-1/2 lb. fresh Salmon — Cut into serving pieces, skinned
1/4 cup Maple Syrup
1 tbsp. Brown Sugar
2 tbsp. Soy Sauce
1 clove Garlic — Minced
1/2 cup Bread Crumbs

Procedure / Assembly:

After prepping the Salmon (removing the skin), combine Marinade ingredients in small bowl.

Place Salmon pieces in shallow glass baking dish (non-reactive). Coat with Maple Syrup Mixture — Cover dish and marinate in refrigerator for 1 – 2 hours, turning once.

Preheat oven to 400 degrees. Line a baking sheet with parchment paper; place Salmon pieces on sheet.  Bake Salmon uncovered for 20 minutes.

Note — If omitting Bread Crumbs, add 1 tbsp. Olive Oil and marinate longer, up to 4 hours.

Apple/Leek Topping:

1 – 2 tart Apples – Cored, peeled, chopped
1 (or 2) Leek – Sliced into discs, then cut in half
Dried Cranberries — Soaked in juice or cider
Fresh Herbs – Thyme or Rosemary (chopped)

Heat saute pan with small amount Olive Oil and Butter — Gently saute Apple; remove from pan, set aside.

In same pan, add a bit more Oil (or Butter) — Gently saute Leek just till softened but still ‘green’.  Return Apple back to pan, add dried Cranberry and fresh Herbs — Stir gently for another two minutes.  Serve over Salmon.