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Roast Maple-Glazed Salmon

By Sheryl Julian and Julie Riven

3.3

(17)

A quick 2-hour marinade of maple syrup, mustard, and rum turns the salmon dark and glazes the flesh. Boneless sides of Atlantic farm-raised salmon are available everywhere year-round, they're consistently good, and they can be prepared simply: roasted in a hot oven. You'll need parchment paper for this recipe, available at some supermarkets or at specialty food shops.

Recipe information

  • Yield

    Serves 4

Ingredients

1 2-pound piece of boneless salmon (cut from the wide end of the fish)
1/4 cup maple syrup
1/4 cup rum
2 tablespoons Dijon mustard

Preparation

  1. Step 1

    Set the fish, skin side down, in a plastic container or shallow baking dish large enough to hold it flat.

    Step 2

    In a small bowl, combine the maple syrup, rum, and mustard. Rub the fish all over with the marinade. Cover and refrigerate for at least 2 hours, turning once or twice.

    Step 3

    Set the oven at 450°F. Line a rimmed baking sheet with parchment paper.

    Step 4

    Set the salmon on the baking sheet skin side down.

    Step 5

    Roast the salmon for 15 minutes, or until the fish flakes easily when tested with the tip of a knife. Remove from the oven and slide onto a platter to serve.

The Way We Cook
Houghton Mifflin
TagsRumAlcoholBeveragesSalmonFishSeafoodMainDinnerDairy FreeEasyRoastCookbooks
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