I love mixing sweet and sour – and this maple and lemon juice glaze is the perfect pairing. It creates a sweet hard crust around the salmon, sealing in all the juices. Enjoy this with steamed rice and cooked broccoli.
(Maple Glazed Salmon is pictured in the front – Lemon Garlic and Rosemary Salmon in the back with recipe to follow soon!)
3 Tbsp Brown Sugar
2 Tbsp Maple Syrup
2 Tbsp Lemon Juice
1 Garlic Clove (grated)
1 Tsp Salt
Mix the brown super, maple syrup, lemon juice, garlic and salt in a bowl. Whisk until smooth. Coat the salmon pieces in the marinade and let sit for 15-30 minutes (up to an hour).
This can be cooked in the oven, or (preferably) on the barbecue.
Oven Method: 350 degrees / 25-30 minutes
Line a baking sheet with tin foil and spread a small layer of olive oil. Set the marinaded salmon in the center of the baking sheet and put in the oven.
Let cook for 25-30 minutes (until fish is done) and set sit for 5 minutes before serving.
Barbecue Method: Place on maple or cedar plank (follow plank instructions for soaking). Please on indirect heat and close the lid to the barbecue. Let cook for 10 minutes before opening the lid. Turn the plank 180 degrees so the other side is now facing the heat. Close lid for another 5-10 minutes until the glaze has formed a crust and the salmon is cooked through.