I’m excited that today’s post is sponsored by my friends over at Alaska Seafood Marketing Institute. This cherry maple glazed Alaska salmon is the perfect fix for a healthy, fresh dinner in minutes. Maple syrup, minced cherries, soy sauce and lemon juice create a beautifully balanced sweet and tart glaze as the Alaska salmon cooks. THIS POST IS SPONSORED BY THE ALASKA SEAFOOD MARKETING INSTITUTE. I also really appreciate readers taking the time to leave a rating and review! Lastly, follow along on Facebook and Pinterest for the latest recipe updates.This post may contain affiliate links. If you try this orange-maple glazed salmon, snap a pic and tag #dishingouthealth so I can see your beautiful creations. You can also microwave individual portions until warm. Reheat: It's best to rewarm salmon in a 300✯ oven, which prevents it from drying out.Store: Refrigerate leftover salmon in an airtight container for up to 3 days.Wait to add the pecans until right before roasting.Store in a gallon zip-top bag or airtight container in the refrigerator. You can even let the salmon fillets marinate in the mixture for that time. Make-Ahead: The orange-maple mixture can be prepared up to 12 hours ahead.Warm Brussels Salad: Ready in just 10 minutes!.Arugula and Persimmon Salad: A beautiful complement to the citrus-y flavors.Sautéed Broccoli: To keep with the ease of this recipe, this broccoli is ready in 15 minutes.This maple glazed salmon will complement just about any side. Blood Orange Salmon: Use the zest and juice of 1 blood orange instead of a naval orange.Orange-Soy Salmon: For extra umami, add 1 teaspoon of soy sauce to the marinade. Orange-Honey Salmon: Use equal amounts of honey in place of maple syrup.If you have an instant-read thermometer, the salmon should should register at 120-125° F.Also, when the flesh separates easily from the skin, and just begins to flake when you poke into it. One sign of doneness is when a fork can insert into the thickest part of the fish with little resistance.The former is thicker and thus requires longer cooking. It could depends on if you're using center-cut verses the tail end of a fillet.It could take up to twice as long to cook through. Atlantic salmon, for example, is thicker and fattier than wild Sockeye salmon.The cooking time heavily depends on the thickness of your salmon.Step 3: Bakeīake salmon for 15 to 20 minutes, or until it easily flakes with a fork. In a medium bowl, combine orange zest and juice, maple syrup, mustard, and spices mix well. Pat dry with a paper towel, and season with salt. Pecans: For richness and crunch! Alternatively, almonds or pistachios also work great.Īrrange salmon in a 9x13-inch baking dish.Spices: I love using a mix of paprika and ginger, however you can also add granulated garlic or dried thyme.Maple Syrup: Maple syrup is far more flavorful than most sweeteners, which is why it's preferred in this recipe.This creates a coarser, slightly pasty texture.
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